Peanut Butter Filled Chocolate Cupcakes with Peanut Buttercream Frosting. Moist, decadent chocolate cupcake filled with a sweet and salty peanut butter filling topped with a creamy, sweet peanut butter buttercream frosting and garnished with the king of peanut butter and chocolate, Reese's. Ahh peanut butter and chocolate, my dream combination always. These are an absolute treat, the perfect birthday dessert, Christmas dessert table addition, or Thanksgiving dessert surprise. I mean let's have them for Easter too, why not?! Oh and we can't forget Valentine's day! Chocolate this rich and fine can add romance to any situation!
Peanut Butter and Chocolate is always going to be my go to. If you have been following along with my journey for a while, you definitely already know this because I am all about this flavor combo. This is definitely not my first rodeo with peanut butter and chocolate recipes. I have definitely developed a few and I will definitely develop a few more!
As a kid peanut butter and chocolate was always my go to. I definitely prefer the peanut butter aspect of it the most. Like peanut butter Reese's sign me up! My favorite part of this cupcake is by far the peanut butter buttercream icing. It just absolutely melts in your mouth!
Ingredients:
For the cupcakes:
- butter
- sugar
- eggs
- milk
- brewed coffee
- flour
- baking powder
- baking soda
- cocoa powder
- salt
For the peanut butter filling:
- butter
- peanut butter
- milk
- confectioners sugar
For the peanut butter buttercream icing:
- peanut butter
- butter
- milk
- confectioners sugar
Kitchen Appliances:
- KitchenAid Mixer
- muffin pan
- piping bags
- cupcake liners
The Steps:
For the cupcakes:
Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Brew the coffee. In a mixing bowl, cream together softened butter and sugar. Add in the eggs one at a time and beat until well combined. Add in the milk and brewed coffee and mix well. In a separate bowl, mix flour, baking powder, baking soda, cocoa powder and salt. Slowly add the dry ingredients to the wet ingredients. Spoon the cupcake batter into the cupcake liners. Fill until they are about ¾ of the way full. Bake the cupcakes for 22-24 minutes and check doneness with a toothpick. Set aside to cool completely. Once they are cool, spoon out the centers of each cupcake about an inch and a half down.
For the filling:
Whisk together peanut butter, softened butter, milk and confectioners sugar. Add to a piping bag and fill the centers of each cupcake.
For the icing:
Using the KitchenAid Mixer with the icing whisk attachment, mix together the softened butter and the peanut butter. Add in the milk and continue mixing. Add in the confectioners sugar 1 cup at a time. while mixing on low. Once the confectioners sugar is mixed in, turn the speed up and whisk until the icing starts for form stiffer peaks and becomes more firm. Add the icing to a piping bag and pipe onto the cupcakes. Top with Reese's and chopped peanuts and serve immediately or save in the fridge for later.
What is the difference between the peanut butter filling and the peanut butter icing?
Although they both have the same ingredients, the increments are different in order to give the filling a much stronger peanut butter flavor! The filling is also not as firm as the icing. If you don't want to make an extra filling, you can absolutely just use the icing as a filling as well! By doing that though, you will lose some of that peanut butter flavoring.
If you love this recipe, you might also love:
- No Bake Peanut Butter Pie with an Oreo Crust
- Mini Chocolate Cupcakes with a Peanut Butter Filling and Marshmallow Icing
- Crispy Chocolate Covered Peanut Butter Eggs
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Peanut Butter Filled Chocolate Cupcakes with Peanut Buttercream Frosting
Equipment
- Piping Bags
- Muffin Pan
- Cupcake liners
Ingredients
For the cupcakes
- 1 stick butter softened
- 1 cup sugar
- 3 eggs
- ½ cup milk
- ¾ cup brewed coffee
- 2 ½ cup flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup cocoa
- ½ teaspoon salt
Peanut Butter Filling
- ½ stick butter softened
- ½ cup peanut butter
- ¼ cup milk
- ¼ cup confectioners sugar
Peanut Butter Buttercream Icing
- 1 cup peanut butter
- 2 sticks butter softened
- ½ cup milk
- 2 cups confectioners sugar
Instructions
For the cupcakes
- Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Brew the coffee.
- In a mixing bowl, cream together softened butter and sugar. Add in the eggs one at a time and beat until well combined. Add in the milk and brewed coffee and mix well.
- In a separate bowl, mix flour, baking powder, baking soda, cocoa powder and salt. Slowly add the dry ingredients to the wet ingredients.
- Spoon the cupcake batter into the cupcake liners. Fill until they are about ¾ of the way full. Bake the cupcakes for 22-24 minutes and check doneness with a toothpick. Set aside to cool completely.
- Once they are cool, spoon out the centers of each cupcake about an inch and a half down.
For the peanut butter filling
- Whisk together peanut butter, softened butter, milk and confectioners sugar. Add to a piping bag and fill the centers of each cupcake.
For the frosting
- Using the KitchenAid Mixer with the icing whisk attachment, mix together the softened butter and the peanut butter. Add in the milk and continue mixing.
- Add in the confectioners sugar 1 cup at a time. while mixing on low. Once the confectioners sugar is mixed in, turn the speed up and whisk until the icing starts for form stiffer peaks and becomes more firm.
- Add the icing to a piping bag and pipe onto the cupcakes. Top with Reese's and chopped peanuts and serve immediately or save in the fridge for later.
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