Peanut Butter Filled Cupcakes
⭐ Makes: 12 cupcakes
⏱ Total Time: ~1 hour (plus cooling & filling)
Ingredients
Chocolate Cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
½ cup buttermilk (or milk + ½ tsp vinegar)
¼ cup strong brewed coffee or hot water (helps bloom cocoa)
1½ tsp vanilla extract
Peanut Butter Filling:
½ cup creamy peanut butter
2 tbsp powdered sugar
2–3 tbsp heavy cream or milk (adjust for creaminess)
Optional: Pinch of salt
Frosting Options (pick your vibe):
🥜 Peanut Butter Frosting:
½ cup butter, softened
½ cup creamy peanut butter
2 cups powdered sugar
2–4 tbsp milk or cream
½ tsp vanilla extract
Pinch of salt
🍫 Chocolate Buttercream (classic match):
½ cup butter, softened
⅓ cup cocoa powder
2 cups powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract
👩🍳 Instructions
1. Make the Cupcakes
Preheat oven to 350°F (175°C). Line a cupcake tin.
Whisk together dry ingredients: flour, cocoa, baking soda, baking powder, and salt.
In another bowl, whisk sugars, oil, eggs, vanilla, and buttermilk.
Stir in the coffee/water.
Add dry ingredients and mix until just combined.
Fill liners ⅔ full and bake for 18–20 minutes. Cool completely.
2. Make the PB Filling
Mix peanut butter, powdered sugar, and cream until smooth and pipeable.
Use a knife or cupcake corer to remove the center from cooled cupcakes.
Pipe or spoon ~1 tsp of filling into each center.
3. Make the Frosting
Beat all ingredients until fluffy and smooth.
Adjust consistency with milk or powdered sugar as needed.
Pipe or spread onto filled cupcakes.
✨ Topping Ideas:
Chopped peanut butter cups
Drizzle of melted chocolate or PB
Crushed peanuts or mini pretzels
A whole mini PB cookie on top 🍪