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Chocolate Peanut Butter Filled Cupcakes Recipe

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★★★★★

5 from 141 reviews

Delight in these rich and moist chocolate peanut butter filled cupcakes topped with a creamy peanut butter buttercream and decorated with Reese’s peanut butter cups, combining two classic flavors in every delicious bite.

Ingredients

Scale

Chocolate Cupcakes

  • 1 cup All-purpose flour
  • 1/2 cup Unsweetened cocoa powder
  • 1/4 tsp Baking soda
  • 1 tsp Baking powder
  • 3/4 cup White granulated sugar
  • 1/4 cup Brown sugar (packed light or dark)
  • 1/4 tsp Salt
  • 1/3 cup Oil (canola or vegetable)
  • 2 Large eggs (room temperature)
  • 2 tsp Pure vanilla extract
  • 1/2 cup Buttermilk (room temperature)
  • 1/2 cup Hot water (steaming)

Peanut Butter Marshmallow Filling

  • 1/3 cup Peanut Butter (smooth)
  • 1/3 cup Marshmallow fluff
  • 2 TBSP Milk
  • 1/2 tsp Ground cinnamon
  • 1 1/2 TBSP Powdered Sugar

Peanut Butter Buttercream

  • 1 cup Unsalted butter (slightly cold)
  • 1 cup Peanut butter (creamy)
  • 3 cups Sifted powdered sugar
  • 2 tsp Pure vanilla extract
  • 1/4 cup Heavy whipping cream (cold)

Decoration

  • Reese’s peanut butter cups (for decoration)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with muffin liners for easy removal of cupcakes after baking.
  2. Mix dry ingredients: In a small bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, white granulated sugar, brown sugar, and salt. Set this dry mixture aside.
  3. Mix wet ingredients: In another bowl, combine the oil, pure vanilla extract, room temperature eggs, and buttermilk. Pour this wet mixture into the dry ingredients and whisk until just combined.
  4. Incorporate hot water carefully: Heat the water on the stove until steaming. Pour the hot water very slowly into the batter, whisking gently after each small addition to prevent cooking the eggs prematurely and to create a smooth batter.
  5. Bake cupcakes: Use a 3 oz cookie scoop to fill muffin liners about two-thirds full with batter. Bake in the preheated oven for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool cupcakes: Allow the cupcakes to rest in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before filling.
  7. Prepare peanut butter marshmallow filling: In a medium bowl, mix smooth peanut butter, marshmallow fluff, milk, and ground cinnamon until fully combined. Gradually add powdered sugar until the mixture is easy to pipe. Transfer filling to a piping bag.
  8. Core cupcakes: Use a cupcake corer or a sharp knife to cut a hole about two-thirds deep into each cupcake. Reserve the tops, fill each hole generously with the peanut butter marshmallow filling, then replace the tops.
  9. Prepare peanut butter buttercream: Let the unsalted butter sit at room temperature for about 30 minutes until slightly cold. Meanwhile, sift the powdered sugar.
  10. Beat butter and peanut butter: Using a mixer, beat the butter until fluffy. Scrape down the bowl and add the creamy peanut butter, mixing for about 2 minutes until creamy and fully combined.
  11. Add powdered sugar and liquids: Slowly add the sifted powdered sugar and mix until incorporated. Add vanilla extract and cold heavy whipping cream, mixing on low until combined, then increase speed and beat for 3 minutes until light and fluffy.
  12. Chill the frosting: Place the frosting in the fridge for 15 minutes to firm up slightly, making it easier to pipe.
  13. Decorate cupcakes: Pipe the peanut butter buttercream generously on top of each cupcake and decorate with a Reese’s peanut butter cup for an indulgent finishing touch.

Notes

  • Make sure eggs and buttermilk are at room temperature to ensure a smooth batter.
  • Pour hot water slowly into the batter to avoid cooking the eggs.
  • The cupcake corer or sharp knife used for filling should cut about two-thirds deep, not all the way through.
  • For a firmer frosting, chill it longer before piping.
  • Store cupcakes in an airtight container in the refrigerator if not serving immediately.

Keywords: chocolate peanut butter cupcakes, peanut butter filled cupcakes, marshmallow filling, peanut butter buttercream, Reese's peanut butter cups dessert

Find it online: https://servedbynora.com/chocolate-peanut-butter-filled-cupcakes-recipe/