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.
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.
Nutrition
Serving: 1cupcakeCalories: 268kcalCarbohydrates: 39gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 24mgSodium: 223mgPotassium: 203mgFiber: 2gSugar: 25gVitamin A: 64IUCalcium: 57mgIron: 1mg
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