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Chocolate Peanut Butter Cupcakes

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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:

Pictures of how to make chocolate and peanut butter cupcakes.

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: 24 cupcakes
US Customary - Metric
Calories: 378kcal
Author: Jillian - a Food, Folks and Fun original!

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 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

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

Serving: 1cupcake | Calories: 378kcal | Carbohydrates: 46g | Protein: 6g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 205mg | Potassium: 175mg | Fiber: 1g | Sugar: 35g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1.2mg
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Unbaked cupcakes before they get their final layer of batter.

 

Ready for the oven.

 

Fresh out of the oven.
Jillian
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Jillian

Hi, I'm Jillian. I'm a teacher turned stay-at-home mom. I miss the creativity teaching provided so I'm always trying to find time to exercise my artistic abilities. Mostly that means cooking and baking. My blog is dedicated to providing restaurant-quality recipes for the home cook.
Jillian
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Comments

  2. Kirsten @ Mushki Loves

    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!

    Reply

  8. Simply_Tea

    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!

    Reply

  11. Beverly @ FlamingoToes.com

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

    Reply

  15. Anonymous

    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.

    Reply

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