Peanut Butter-Filled Chocolate Cupcakes

why make this recipe

This recipe makes soft chocolate cupcakes with a creamy peanut butter center. They are quick to make and please kids and adults. If you like chocolate ideas and want to learn more about chocolate basics, read a simple Dubai chocolate recipe for more flavor ideas.

introduction

These Peanut Butter-Filled Chocolate Cupcakes are moist and rich. The peanut butter center adds a nice surprise in each bite. If you want to know more about chocolate types and what makes them special, see what Dubai chocolate is made of for a quick read.

how to make Peanut Butter-Filled Chocolate Cupcakes

Preheat the oven and get your pans ready. Mix the dry ingredients in one bowl and the wet in another. Fold the wet into the dry until just mixed. Spoon batter into liners halfway. Make the peanut butter filling, add a teaspoon into each cupcake, and cover with more batter. Bake until done and let cool before serving. For a tip on different fillings and swaps like tahini, check this guide on do you need tahini for Dubai chocolate.

Ingredients :

1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup unsalted butter, melted, 2 large eggs, 1/2 cup milk, 1 tsp vanilla extract, 1/2 cup creamy peanut butter, 1/4 cup powdered sugar

Directions :

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the melted butter, eggs, milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients until just mixed.
5. Fill each cupcake liner about halfway with the batter.
6. In a separate bowl, mix the peanut butter and powdered sugar until smooth.
7. Add a teaspoon of the peanut butter mixture to the center of each cupcake.
8. Cover the peanut butter with more cupcake batter, filling the liner about 2/3 full.
9. Bake for 18-20 minutes or until a toothpick comes out clean.
10. Let cupcakes cool before serving.

how to serve Peanut Butter-Filled Chocolate Cupcakes

Serve them at room temperature or slightly warm. A dusting of cocoa or a simple chocolate glaze works well. You can also serve them with other small sweets, like Dubai-style pistachio chocolate bars, for a mixed dessert plate.

how to store Peanut Butter-Filled Chocolate Cupcakes

Keep cupcakes in an airtight container at room temperature for 2 days. For longer storage, refrigerate them up to 5 days. Let refrigerated cupcakes come to room temperature before eating for best flavor.

tips to make Peanut Butter-Filled Chocolate Cupcakes

• Use room temperature eggs and milk for a smooth batter.
• Do not overmix the batter; stop when just combined.
• Use a spoon or small ice cream scoop for even batter portions.
• Make the peanut butter center smooth by mixing well with powdered sugar.
• If you want a lighter option, try pairing with a light mousse like a cottage cheese chocolate mousse for contrast.

variation (if any)

• Swap creamy peanut butter for crunchy peanut butter for texture.
• Add a teaspoon of espresso powder to the batter for deeper chocolate flavor.
• Top with frosting or a simple dusting of powdered sugar.
• Try a nut-free filling like chocolate ganache or fruit jam.

FAQs

Q: Can I use natural peanut butter?
A: Yes, but natural peanut butter is thinner. You may need to add more powdered sugar to make a firmer filling.

Q: Can I make the batter ahead?
A: You can mix the dry and wet ingredients separately and combine them just before baking. Do not let mixed batter sit too long.

Q: Do I need to chill the cupcakes after baking?
A: No. Chill only if you add perishable frosting. Room temperature is fine for plain cupcakes.

Q: Can I freeze these cupcakes?
A: Yes. Freeze cooled cupcakes in an airtight container for up to 3 months. Thaw in the fridge or at room temperature.

Q: How do I know when they are done baking?
A: Insert a toothpick into the chocolate part (not the peanut butter center). If it comes out with a few moist crumbs, they are done.

Emma sarlot

Peanut Butter-Filled Chocolate Cupcakes

These moist and rich chocolate cupcakes are filled with a creamy peanut butter center, making them a delightful treat for kids and adults alike.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12 cupcakes

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 210

Ingredients Method Notes

Ingredients

  

Cupcake Batter

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs Use room temperature
• 1/2 cup milk Use room temperature
• 1 tsp vanilla extract

Peanut Butter Filling

• 1/2 cup creamy peanut butter Can be swapped for crunchy peanut butter for texture
• 1/4 cup powdered sugar

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the melted butter, eggs, milk, and vanilla extract.
4. Combine the wet ingredients with the dry ingredients until just mixed.
5. Fill each cupcake liner about halfway with the batter.

Making the Filling

1. In a separate bowl, mix the peanut butter and powdered sugar until smooth.
2. Add a teaspoon of the peanut butter mixture to the center of each cupcake.
3. Cover the peanut butter with more cupcake batter, filling the liner about 2/3 full.

Baking

1. Bake for 18-20 minutes or until a toothpick comes out clean.
2. Let cupcakes cool before serving.

Notes

Serve at room temperature or slightly warm, optionally dust with cocoa or drizzle with chocolate glaze. For storage, keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.