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    Home » Cupcake Recipes

    Mar 28, 2021 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    Chocolate Peanut Butter Filled Cupcakes

    7186 shares
    Jump to Recipe Print Recipe

    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!

    Peanut butter chocolate cupcakes on a platter.

    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 Recipe Works
    • Ingredient Notes
    • Substitutions
    • Step By Step Instructions- Cupcakes
    • Step By Step Instructions- Filling and Frosting
    • Expert Baking Tips
    • FAQ
    • Storing and Freezing
    • 📖 Recipe

    Why This 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!
    Peanut butter chocolate cupcakes split in half to see filling.

    Ingredient Notes

    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 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.

    Cake batter in a glass bowl.

    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.

    Cupcakes in the tin.

    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.

    Filled cupcakes with peanut butter.

    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

    • Flour- Make sure to spoon and level the flour. If you stick the measuring cup into a bag of flour, it will compact it. Compacted flour will cause a dry cupcake.
    • When filling the cupcakes, you can discard the tops.
    • After you pipe the frosting on top, freeze the cupcakes for 10 minutes or store in the fridge. Before serving, the frosting needs to firm slightly in the fridge. Otherwise it is super messy!
    Peanut butter chocolate cupcakes on a cake stand.

    FAQ

    Can the cupcakes be made ahead of time?

    Yes it can! Freeze the cupcakes after they cooled by wrapping in plastic wrap. Freeze up to 30 days. Thaw for 1 hour before filling and decorating.

    Can this be made into a cake?

    Yes! This recipe can be made in a 8X8 inch baking pan or 9X9 inch baking pan.

    Can I make this into a layered cake?

    Yes you can! Double the recipe to make a three layer 8-inch cake.

    Bite missing from cupcakes.

    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.

    Wrapper taken off cupcake on platter.

    Other Cupcake Recipes To Try

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      Lemon Poppy Seed Cupcakes
    • Bite missing from easy vanilla Nutella cupcakes.
      Easy Vanilla Nutella Cupcakes
    • Bite missing from a hot chocolate cupcakes.
      Hot Chocolate Cupcakes
    • A bite missing from s'mores cupcakes on a wooden board.
      S'mores Cupcakes

    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

    Peanut butter chocolate cupcakes on a platter.

    Peanut Butter Chocolate Cupcakes

    Stephanie Rutherford
    These fluffy peanut butter chocolate cupcakes are moist dark chocolate cupcakes filled with peanut butter marshmallow fluff. They are topped with peanut butter frosting.
    5 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr
    Cook Time 18 mins
    Chilling Time 15 mins
    Total Time 1 hr 33 mins
    Course Dessert
    Cuisine American
    Servings 12 Cupcakes
    Calories 511 kcal

    Ingredients
     
     

    Chocolate Cupcakes

    • 1 cup All-purpose flour
    • ½ cup Unsweetened cocoa powder
    • ¼ teaspoon Baking soda
    • 1 teaspoon Baking powder
    • ¾ cup White granulated sugar
    • ¼ cup Brown sugar packed light or dark
    • ¼ teaspoon Salt
    • ⅓ cup Oil canola or vegetable
    • 2 Large eggs room temperature
    • 2 teaspoon Pure vanilla extract
    • ½ cup Buttermilk room temperature
    • ½ cup Hot water steaming

    Peanut Butter Marshmallow Filling

    • ⅓ cup Peanut Butter smooth
    • ⅓ cup Marshmallow fluff
    • 2 tablespoon Milk
    • ½ teaspoon Ground cinnamon
    • 1 ½ tablespoon Powdered Sugar

    Peanut Butter Buttercream

    • 1 cup Unsalted butter slightly cold
    • 1 cup Peanut butter creamy
    • 3 cups Sifted powdered sugar
    • 2 teaspoon Pure vanilla extract
    • ¼ cup Heavy whipping cream cold
    • Reese's peanut butter cups for decoration

    Instructions
     

    Chocolate Cupcakes

    • Preheat oven to 350F and line a 12 cup muffin pan with muffin liners.
    • In a small bowl, sift together flour, cocoa powder, baking soda, baking powder, sugar, brown sugar, and salt. Set aside.
    • In a separate bowl, mix the oil, vanilla, eggs, and buttermilk together. Pour into the dry ingredients. Whisk until combined. Heat hot water on stove until steaming. Pour VERY slowly into batter. Pour a little and whisk until combined to avoid over cooking the eggs.
    • Use a 3 oz cookie scoop to scoop batter into pan. It should be ⅔rds full. Bake for 16-20 minutes. The cupcakes are done baking when a toothpick inserted comes out clean.
    • Let cupcakes sit in the pan for 10 minutes. Then, transfer to a cooling rack. Allow cupcakes to cool completely.

    Peanut Butter Marshmallow Filling

    • In a medium bowl, combine peanut butter, marshmallow fluff, milk, and cinnamon. Once fully combined, slowly add in powdered sugar. It should be easily pipeable. Place in a piping bag.
    • Use a cupcake corer or a sharp knife to cut a hole ⅔rds down the cupcakes. Save the tops. Fill all the way with filling. Place tops back on.

    Peanut Butter Buttercream.

    • Place butter on counter for 30 minutes for it to get slightly cold. Sift powdered sugar while you wait.
    • Use a mixer, and beat butter until fluffy. Scrape bowl and add in peanut butter. Beat for 2 minutes. Scrape the bowl several times to make sure butter is fully combined. It should be creamy.
    • Slowly add in powdered sugar and mix until combined. It will get very thick. Add in vanilla and heavy cream. Mix on low until combined. Then, beat on high for 3 minutes until fluffy. Cool in fridge for 15 minutes.
    • Pipe the frosting on top of the cupcakes. Top with Reese's peanut butter cups.

    Notes

    Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour will dry out the cupcakes.
    High altitude baking- Add an extra tablespoon of flour.

    Nutrition

    Calories: 511kcalCarbohydrates: 38gProtein: 10gFat: 39gSaturated Fat: 15gTrans Fat: 1gCholesterol: 49mgSodium: 256mgPotassium: 286mgFiber: 3gSugar: 23gVitamin A: 566IUVitamin C: 1mgCalcium: 65mgIron: 2mg
    Keyword Chocolate cupcakes, dark chocolate, filled cupcakes, moist cake, Peanut butter frosting, peanut butter marshmallow creme, Reese's peanut butter cups
    Tried this recipe?Let us know how it was!

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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Lilly says

      September 14, 2022 at 1:27 pm

      5 stars
      I made these for a party and a friend of a friend told me they were so good, I renewed her faith in cupcakes. Over the last few years I guess people have brought dry cupcakes to her parties, so much so that she started thinking maybe she just didn't like them... until these! They were perfect.

      Reply
    2. Christina says

      September 14, 2022 at 6:49 am

      My icing is so thick and impossible to pipe out of the bag. Is there anyway to make it lighter?

      Reply
      • Stephanie Rutherford says

        September 14, 2022 at 2:38 pm

        If your icing is too thick, add more heavy cream.

        Reply
    3. Gina says

      May 20, 2022 at 5:27 am

      Can I use marshmallow crème instead? Thank you

      Reply
      • Stephanie Rutherford says

        May 23, 2022 at 11:00 am

        Yes you can!

        Reply
    4. Caitlin says

      May 29, 2021 at 10:52 am

      5 stars
      No joke, THE best chocolate cake recipe ever. I didn't do the PB frosting this time but I just knew I had to use Stephanie's choc cupcake recipe after trying her choc cake one! It is insanely good.

      Reply
    5. Heather says

      March 19, 2021 at 9:44 pm

      5 stars
      Yummy!! Thank you!

      Reply
    6. Samantha Beth-EL says

      February 24, 2020 at 1:38 pm

      These look amazing! I can't wait to try!

      Reply
      • Stephanie Rutherford says

        February 24, 2020 at 5:03 pm

        Thank you so much!

        Reply
    7. Rachael says

      February 23, 2020 at 1:58 pm

      5 stars
      Oh my that looks amazing and even like something that I could even do!

      I've bookmarked the page and will revisit it to attempt them!

      Thank you for sharing x

      Reply
      • Stephanie Rutherford says

        February 23, 2020 at 6:16 pm

        Thank you so much! they are crazy good! Especially the peanut butter marshmallow creme!

        Reply
        • Stephanie Nelson. says

          August 06, 2022 at 4:19 am

          5 stars
          These Are Hand’s Down The BEST & I Mean BEST Cupcakes EVER & My Daughter Even Love’s Them Too, I’m Going Too Be Making These For Her Birthday As Well Thank You So Much For The AMAZING RECIPE!! Also I Love You’re Name Hehe!!❤️💯❤️‍🔥🥰 🧁🧁🧁🧁🧁🧁

          Reply

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