Name: Chocolate Peanut Butter Cupcakes
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Ingredients: 1 cup confectioners' sugar; ¾ cup creamy peanut butter; 4 Tablespoons unsalted butter (at room temperature); ½ teaspoon vanilla extract; 1 2/3 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup sour cream; 2 Tablespoons milk; 1 teaspoon vanilla extract; 8 Tablespoons unsalted butter (at room temperature); 1½ cups sugar; 2 large eggs; 8 ounces cream cheese (at room temperature); 4 Tablespoons unsalted butter (softened); ½ cup creamy peanut butter; 3¼ cups confectioners' sugar; 1 cup frozen whipped topping (thawed); mini chocolate chips

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These Chocolate Peanut Butter Cupcakes are stuffed with a peanut butter bon bon and topped with peanut butter frosting and chocolate chips.

Chocolate Peanut Butter Cupcakes

Chocolate cupcake cut in half with a peanut butter bonbon in the center.

Look at that cupcake!!!

4 chocolate and peanut butter cupcakes in a cupcake box.

Regular-sized cupcakes.

Mini chocolate and peanut butter cupcakes on a serving platter.

Mini-Cupcakes

My 10-year-old niece Dayna and I have decided to bake a treat together once a week. We made these cupcakes about a week and a half ago and they are seriously good! I think they might be *THE* best dessert I’ve ever made and they were surprisingly easy taking only 80 minutes from start to finish. We didn’t have enough ingredients to make a full batch so we halved the recipe and made mini-cupcakes.

***Update June 19th, 2011*** I made these Chocolate Peanut Butter Cupcakes standard-sized and they came out perfectly! See the pictures above and below!

Check out more chocolate and peanut butter recipes:

a close up of the inside of a Chocolate Peanut Butter Cupcake

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes that are stuffed with a peanut butter bonbon and topped with peanut butter frosting.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, cupcakes, peanut butter

Prep Time: 30 minutes

Cook Time: 22 minutes

Cooling Time: 45 minutes

Total Time: 52 minutes

Servings: cupcakes

US Customary - Metric

Calories: 378kcal

Ingredients

FOR THE FILLING:

1 cup confectioners' sugar
¾ cup creamy peanut butter
4 Tablespoons unsalted butter at room temperature
½ teaspoon vanilla extract

FOR THE CUPCAKES:

1 ⅔ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2 Tablespoons milk
1 teaspoon vanilla extract
8 Tablespoons unsalted butter at room temperature
1½ cups sugar
2 large eggs

FOR THE FROSTING:

8 ounces cream cheese at room temperature
4 Tablespoons unsalted butter softened
½ cup creamy peanut butter
3¼ cups confectioners' sugar
1 cup frozen whipped topping thawed

GARNISH:

mini chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350° F. Line two cupcake pans with paper liners.
To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined. Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
Spoon a tablespoon or two of batter into the bottom of each cupcake liner. Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, and peanut butter until smooth. Slowly mix in the confectioners' sugar, beating until smooth and well blended. Mix in the whipped topping until smooth and fluffy. Frost cooled cupcakes as desired, and garnish with mini chocolate chips.

Nutrition

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Process shot for making Chocolate Peanut Butter Cupcake

Unbaked cupcakes before they get their final layer of batter.

filling the paper cupcake liners with batter while making Chocolate Peanut Butter Cupcakes

Ready for the oven.

Chocolate Peanut butter cupcakes after baking

Fresh out of the oven.

The finished Reese's Peanut Butter Pie string from the freezer.

Comments

Musings from the girl next door... says

June 26, 2011 at 4:51 AM

Oh. my. goodness. These look absolutely divine. I have a feeling I’ll be putting on a few extra pounds after I try these. Thanks for sharing!

Kirsten @ Mushki Loves says

June 26, 2011 at 3:05 AM

I love your blog! You make the YUMMIEST looking food! I’ve been a follower for a while and I would love it if you would follow back!

Kim McCallie says

June 26, 2011 at 3:03 PM

I love the little peanut butter surprise inside. Reminds me of Buckeye candy. Yummy! Thanks for sharing on A Well-Seasoned Life’s Sweet Indulgences Sunday.

http://www.wellseasonedlife.com/2011/06/sweet-indulgences-sunday-10.html

Beverly @ FlamingoToes.com says

June 26, 2011 at 4:50 PM

mmmmmm… these look amazing!! Wow. I love that you’re baking with your niece once a week too. That’s so sweet.
Thanks for linking up to Think Pink Sundays!! I’m featuring these on FB & Twitter today!

Hollie - TheSevenYearCottage.com says

June 26, 2011 at 8:53 PM

These look and sound delicious!

Michelle says

June 26, 2011 at 11:14 PM

Those look SO good, I think I’m going to make them this week. I pinned you on Pinterest too!

Mercedes says

June 27, 2011 at 12:43 PM

Wow! Chocolate and peanut butter are always amazing together, but these look particularly delicious!

Simply_Tea says

June 28, 2011 at 8:41 PM

Oh my these are a handful of heaven for me! I am a peanut butter girl through and through and i will just have to make these to fullfill the cravings i am having right now! YUM!

Wende says

June 29, 2011 at 2:00 PM

These look fabulous and I can’t wait to make them.

Allison @ House of Hepworths says

June 29, 2011 at 10:28 PM

OMG these look to die for!!!!

Beverly @ FlamingoToes.com says

July 1, 2011 at 1:20 PM

Hey Jillian – I had to feature these today in my Crush of the Week post!! They are just too amazing!

{nifty thrifty things} says

July 2, 2011 at 5:08 AM

Hmm.. These look delicious!!

Screaming Sardine says

July 3, 2011 at 2:57 PM

Oh my goodness! PB in the center and a cream cheese frosting!?! Does it get any better than that! Seriously drooling here.

Jillian@FoodFolksandFun says

July 22, 2012 at 10:21 PM

Yay! I’m so glad you liked this recipe!
Happy Baking. =)

Anonymous says

July 22, 2012 at 9:18 PM

I saw this recipe yesterday. I made it today. All I have to say is wow! Absolutely the best cupcake recipe ever. The batter is perfect. Thanks for sharing. I’m trying the cannoli cupcake recipe next weekend.

Jenny says

June 13, 2013 at 11:38 AM

This recipe looks great Jillian! Any advice for dividing it in half?

- Jillian says
  
  June 13, 2013 at 5:03 PM
  
  Jenny,
  The first time I made this recipe I actually halved it and they came out great. Anything specifically you’re wondering about?
  
maranda says

July 18, 2021 at 5:48 PM

can you freeze these?

- Jillian says
  
  August 28, 2021 at 10:26 PM
  
  Yes, you can definitely freeze these! I suggest freezing them unfrosted and frosting them once defrosted.

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Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes