Make peanut butter filled chocolate cupcakes with your favorite chocolate cupcakes, a peanut butter fudge filling and homemade chocolate frosting.
The classic combination of peanut butter and chocolate is amazing in these peanut butter filled chocolate cupcakes. Just use your favorite chocolate cupcake – either store bought or homemade. You’ll easily fill it with a thick fudge like peanut butter filling similar to the filling in Chocolate Peanut Butter Cookie Cups. Then top it all off with velvety chocolate frosting.
There are 3 different parts of these cupcakes: the chocolate cupcake, the peanut butter filling, and the chocolate frosting. A super easy short cut is to order plain chocolate cupcakes from your local grocery store bakery. Then you can make the filling and frosting and call them “homemade.”
Peanut Butter Filled Chocolate Cupcakes Ingredients:
- Chocolate cupcakes, baked and cooled
- Butter, softened
- Peanut butter
- Powdered sugar
- Unsweetened cocoa powder
Use an apple corer to cut a divot into the center of each cupcake. You want to go about 1/2″ into the cupcake and discard (or snack on later) the cake. If you do not have an apple corer, you can also use a teaspoon to carefully hollow out the middle of the cupcake. When all the cupcakes have been hollowed out, set them aside.
Next, you make the peanut butter filling. In a mixing bowl, beat together the butter, peanut butter and powdered sugar.
You want the mixture to be stiff. It is a lot like a fudge filling.
Next, fill the cupcakes with the peanut butter filling. Use a teaspoon size amount of fudge mixture and shape into a cylinder with your fingers. Press the peanut butter filling into cupcake. The fudge filling should be level with the top of the cupcake. Repeat until you have all cupcakes filled.
Once the all the cupcakes are filled, you will top off the peanut butter filling. Take a small amount of peanut butter fudge mixture. Roll it into a 1/2″ ball and place on top of the fudge in the cupcake. Gently press it to adhere to the fudge inside. You will frost over the the fudge filling.
Now that all the cupcakes are filled, it’s time to make the chocolate frosting. Add butter, cocoa powder and sugar to a mixer bowl and beat well. Next add vanilla and milk and beat until icing is spreadable. You can also use your favorite pre-made chocolate frosting.
To frost the cupcakes, place a 1m tip onto a pastry bag and add icing to bag. The 1M is the standard pastry tip for piping frosting on to cupcakes. If you like to frost your cupcakes, this is the tip to get. Pipe the frosting around the peanut butter ball and then work your way to the outer edge each cupcake. Cover the peanut butter entirely.
The cupcakes are ready to go! You can store in the fridge for a day, but these are best eaten fresh.
- 24 chocolate cupcakes, baked and cooled
- 3 tablespoons butter, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1/3 cup butter, softened
- 1/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk
- Use an apple corer to cut a divot into the center of each cupcake, about 1/2″ into the cupcake and discard (or snack on later) cake. Set aside.
- In a mixing bowl, add butter, peanut butter and powdered sugar. Beat well. Mixture will be stiff.
- Use a teaspoon size amount of fudge mixture and shape into a cylinder with your fingers. Press into cupcake. The fudge filling should be level with the top of the cupcake. Repeat until you have all cupcakes filled.
- Take a small amount of peanut butter fudge mixture and roll it into a 1/2″ ball and place on top of the fudge in the cupcake and gently press it to adhere to the fudge inside. Set aside to frost.
- Add butter, cocoa powder and sugar to a mixer and beat well.
- Add vanilla and milk and beat until icing is spreadable.
- Place a 1m tip onto a pastry bag and add icing to bag.
- Pipe onto each cupcake.