Chocolate Peanut Butter Filled Cupcakes

These chocolate peanut butter filled cupcakes are the ultimate cupcake combo! They are dark chocolate moist cupcakes filled with peanut butter marshmallow fluff. Then, on top is a peanut butter frosting that is super creamy. These cupcakes are a must bake!

These chocolate peanut butter filled cupcakes are a super soft chocolate cupcake filled with peanut butter marshmallow fluff. The filling is the BEST part about these cupcakes! You could eat the filling with a spoon.

The cupcakes are also topped with a peanut butter frosting that is super good. These cupcakes are perfect to make for special occasions.

For more chocolate peanut butter recipes, try Swirled Chocolate Peanut Butter Brownies, Chocolate Peanut Butter Stuffed Cookies, and Chocolate Peanut Butter Cup Pie.

Jump to:

• Why This Chocolate Peanut Butter Cupcake Recipe Works
• Ingredient Notes for Chocolate Peanut Butter Cupcakes
• Substitutions
• Step By Step Recipe Video
• Step By Step Instructions- Cupcakes
• Step By Step Instructions- Filling and Frosting
• Expert Baking Tips
• FAQ
• Storing and Freezing
• 📖 Recipe

Why This Chocolate Peanut Butter Cupcake Recipe Works

• Moist chocolate cupcakes- This chocolate cupcake batter is best made with dark chocolate cocoa powder. The best part about these cupcakes is that there is no mixer required! Just bowls and a whisk.
• Peanut butter filling for cupcakes- The filling is made using marshmallow fluff, peanut butter and cinnamon.
• Peanut butter frosting- This peanut butter buttercream is super creamy and pipes beautifully on top of the cupcakes.
• Peanut butter lover- These cupcakes are perfect if you love peanut butter just as much as I do!

Ingredient Notes for Chocolate Peanut Butter Cupcakes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Unsweetened cocoa powder- For best results use a dutch-process cocoa powder for a more rich chocolate cupcake. I used this one.
• Brown sugar- I used light brown sugar.
• Oil- You can use canola oil or vegetable oil.
• Eggs- Pull the large eggs out 2 hours before baking so they are room temperature.
• Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
• Hot water- It needs to be steaming. Heat this on the stove.
• Peanut butter- Use Jif or skippy peanut butter. Use creamy peanut butter. Don't use natural peanut butter because it will be too runny.
• Marshmallow fluff- Use a jar of the marshmallow fluff of crème.
• Milk- Use any kind of milk.
• Unsalted butter- Pull the butter out 30 minutes before using so it is slightly cold.
• Powdered sugar- Make sure it is sifted to avoid a gritty frosting.

Substitutions

• Oil- You can also use olive oil.
• Hot water- You can also use hot coffee.
• Buttermilk- You can also use ½ cup of milk with ½ Tablespoon of lemon juice. Let it sit for 10 minutes before using.

Step By Step Recipe Video

Step By Step Instructions- Cupcakes

Here is how to make and bake these chocolate peanut butter cupcakes. Use a 12-cup cupcake pan with cupcake liners.

STEP 1: Mix dry ingredients. In a large bowl, mix the all-purpose flour, cocoa powder, baking soda, baking powder, salt, white sugar, and brown sugar.

STEP 2: Mix wet ingredients. In a medium bowl, mix the oil, buttermilk, eggs, vanilla extract, and hot water.

Then, pour the wet ingredients into the flour mixture and use a whisk to mix these together. The batter will be runny.

STEP 3: Scoop. Scoop the batter into the cupcake pan. Fill it ⅔rds full.

STEP 4: Bake. Bake the cupcakes for 16-20 minutes.

Then, cool the cupcakes completely on a cooling rack.

Step By Step Instructions- Filling and Frosting

The filling and frosting uses a stand mixer with a paddle attachment or use a hand mixer (electric mixer).

STEP 1: The filling. Using a mixer, beat the peanut butter, marshmallow fluff, milk, and cinnamon until combined. Then, add in the powdered sugar.

STEP 2: Fill the cupcakes. Use a cupcake corer or a sharp knife to cut a hole in the middle of the cupcake. Cut a hole ⅔rds down and toss the tops.

Use a piping to pipe the filling to the top of the cupcakes.

STEP 3: The frosting. Using a mixer, beat the butter and peanut butter on high speed. Then, add in the powdered sugar and mix on low speed. It will be very thick.

Add the vanilla and heavy cream and beat until fluffy.

STEP 4: Decorate. Use a piping bag to pipe the frosting on top of the cupcakes. I use half of a giant Reese's peanut butter cup to decorate the cupcakes.

Expert Baking Tips

FAQ

Storing and Freezing

The chocolate peanut butter filled cupcakes need to be stored in the fridge. Store in an airtight container or this cake carrier. They will last up to 5 days.

Freezing

Freeze the chocolate peanut butter filled cupcakes by wrapping in plastic wrap. Freeze up to 30 days. Thaw for 1-2 hours before eating.

Other Cupcake Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

📖 Recipe