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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
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| Look at that cupcake!!! |
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| Regular-sized cupcakes. |
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| 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:
- Deep Dish Peanut Butter Chocolate Chip Pie
- Butterfinger Peanut Butter Cups Cheesecake Dip
- Peanut Butter Milk Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- Buckeye Brownie Cheesecake Cake
- Chocolate Peanut Butter Dream Bars
- Chocolate Peanut Butter Grahams
Chocolate Peanut Butter Cupcakes
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
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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| Unbaked cupcakes before they get their final layer of batter. |
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| Ready for the oven. |
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| Fresh out of the oven. |
Musings from the girl next door...
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
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
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
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
These look and sound delicious!
Michelle
Those look SO good, I think I’m going to make them this week. I pinned you on Pinterest too!
Mercedes
Wow! Chocolate and peanut butter are always amazing together, but these look particularly delicious!
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!
Wende
These look fabulous and I can’t wait to make them.
Allison @ House of Hepworths
OMG these look to die for!!!!
Beverly @ FlamingoToes.com
Hey Jillian – I had to feature these today in my Crush of the Week post!! They are just too amazing!
{nifty thrifty things}
Hmm.. These look delicious!!
Screaming Sardine
Oh my goodness! PB in the center and a cream cheese frosting!?! Does it get any better than that! Seriously drooling here.
[email protected]
Yay! I’m so glad you liked this recipe!
Happy Baking. =)
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.
Jenny
This recipe looks great Jillian! Any advice for dividing it in half?
Jillian
Jenny,
The first time I made this recipe I actually halved it and they came out great. Anything specifically you’re wondering about?