Chocolate Peanut Butter Cupcakes with a Creamy Center are a decadent fusion of two beloved flavors, brought together in a moist, rich cupcake that hides a luscious peanut butter center beneath a swirl of chocolate frosting. Perfect for celebrations, sweet cravings, or as a gourmet treat, these cupcakes deliver the timeless combination of chocolate and peanut butter in every bite. Whether you’re a home baker or just starting out, this indulgent dessert will make an impression on both kids and adults.
The history of the chocolate and peanut butter combination dates back to the early 20th century in the United States. The most famous integration of these flavors is credited to H.B. Reese, a former dairy farmer who began making candies in his basement during the 1920s. By 1928, Reese had invented the iconic Reese’s Peanut Butter Cup, which merged creamy peanut butter with a smooth chocolate shell. This candy became wildly popular and solidified the pairing of chocolate and peanut butter as a classic American flavor combination. Over the decades, bakers and confectioners experimented with new formats of this blend, from cookies to cakes and cupcakes. The idea of inserting a creamy peanut butter center inside a chocolate cupcake likely evolved as a response to the popularity of filled desserts and the trend of hiding surprises within baked goods, delighting dessert lovers with an unexpected burst of flavor and texture.
Ingredients Breakdown
For the cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup buttermilk or milk with 1/2 tsp vinegar
- 1/2 cup hot coffee or boiling water
For the creamy peanut butter center:
- 3/4 cup creamy peanut butter
- 2 tbsp powdered sugar
- 2 tbsp butter, softened
- Pinch of salt (optional)
For the frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream (as needed for consistency)
- 1 tsp vanilla extract
- Pinch of salt
Step-by-Step Recipe:
Start by preheating your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat together the eggs, granulated sugar, and brown sugar until light and fluffy. Gradually mix in the oil (or melted butter) and vanilla extract. Stir in the buttermilk, followed by the dry ingredients, mixing until just combined. Slowly add the hot coffee or water to the batter, mixing until smooth and glossy—this helps intensify the chocolate flavor and results in a moister cupcake. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
In a separate bowl, combine the peanut butter, powdered sugar, and softened butter. Mix until smooth and creamy. Roll small teaspoon-sized balls of the mixture and press one into the center of each unbaked cupcake, making sure it sinks slightly but doesn’t touch the bottom. Bake for 18–22 minutes, or until a toothpick inserted into the cake part comes out clean. Let the cupcakes cool completely in the pan for 5 minutes before transferring them to a wire rack.
To make the frosting, beat the softened butter until creamy, then slowly add powdered sugar and cocoa powder. Mix in the heavy cream a tablespoon at a time until the frosting is fluffy and spreadable. Add vanilla extract and a pinch of salt for enhanced flavor. Frost the cooled cupcakes using a piping bag or offset spatula, swirling the frosting high. Optionally, garnish with mini peanut butter cups, chocolate shavings, or a drizzle of melted peanut butter for an extra wow factor.
Tips for the Perfect Cupcake
Use room temperature ingredients for a smoother batter and more even baking. Sift your dry ingredients to avoid lumps and ensure uniform texture. When adding the hot liquid, pour slowly and mix gradually to prevent cooking the eggs or curdling the batter. Chill the peanut butter filling slightly before rolling to make it easier to handle. Avoid overbaking, as this can dry out the cupcakes—start checking doneness at 18 minutes. Allow cupcakes to cool completely before frosting to prevent melting. Use high-quality cocoa powder and chocolate for deeper flavor, and don’t skimp on the vanilla extract, which enhances all the other flavors.
Variations and Customizations
You can easily adjust this recipe to cater to different tastes and dietary needs. For a nut-free version, use sunflower seed butter or a cookie butter alternative. Want to switch things up? Try adding chopped peanuts, crushed pretzels, or chocolate chips to the batter for added texture. Spice up the flavor by incorporating a pinch of cinnamon or espresso powder into the batter. To make a healthier version, substitute whole wheat flour for half of the all-purpose flour, and use Greek yogurt in place of some of the oil. For a fun twist, create a peanut butter and jelly version by swirling in a small amount of fruit preserves into the center filling. Vegan adaptations are possible too—use plant-based milk and butter, replace eggs with flax eggs or applesauce, and opt for dairy-free frosting ingredients.
Health Considerations and Nutritional Value
These cupcakes, while indulgent, can be enjoyed in moderation as part of a balanced diet. A standard cupcake contains approximately 350–450 calories, depending on portion size and frosting amount. They are high in protein and healthy fats due to the peanut butter, but also contain sugar and saturated fat from the butter and chocolate. For a healthier twist, you can reduce the sugar in both the batter and frosting, use natural peanut butter without added sugar or oils, and opt for a lighter frosting using whipped cream or a yogurt-based topping. Gluten-free versions are possible using a 1:1 gluten-free flour blend. Individuals with peanut allergies should avoid this recipe or use safe alternatives. For those monitoring their sugar intake, using a sugar substitute like erythritol in the batter and frosting can lower the overall glycemic impact.
FAQ
Can I make these cupcakes ahead of time?
Yes! The cupcakes can be made a day in advance and stored in an airtight container. The frosting can also be prepared ahead and stored in the fridge—just let it come to room temperature and re-whip before using.
Can I freeze these cupcakes?
Absolutely. Freeze the unfrosted cupcakes wrapped in plastic wrap and placed in an airtight container. Thaw and frost before serving. Frosted cupcakes can also be frozen, but it’s best to flash freeze them first and then wrap to preserve the frosting shape.
How do I store leftovers?
Store frosted cupcakes at room temperature for up to two days, or in the refrigerator for up to five days. Bring to room temperature before serving for best taste and texture.
Can I use natural peanut butter?
Yes, but natural peanut butter may be oilier or more runny, so you might need to add extra powdered sugar to stabilize the filling.
Can I double the recipe?
Definitely—this recipe doubles well. Just be sure to mix thoroughly and evenly distribute the filling.
Chocolate Peanut Butter Cupcakes with Creamy Center
Ingredients
Chocolate Cupcakes
- 3/4 cup 180g warm water
- 1 1/2 teaspoons 3g instant espresso or coffee
- 1/3 cup 60g milk or dark chocolate chips, melted
- 1/3 cup 30g unsweetened cocoa powder, sifted
- 2 large eggs at room temperature (112g)
- 1/3 cup 75g vegetable oil or canola oil
- 1 teaspoon 4g vanilla extract or vanilla bean paste
- 1 teaspoon 4g white vinegar
- 3/4 cup 100g all-purpose flour
- 3/4 cup 150g granulated sugar
- 1/2 teaspoon 3g baking soda
- 1/2 teaspoon 2g fine salt
Peanut Butter Buttercream Frosting
- 1 cup 226g / 2 sticks unsalted butter, at room temperature
- 1/2 cup 125g creamy peanut butter
- 1 teaspoon 4g vanilla extract or vanilla bean paste
- 1/4 teaspoon 1g fine salt
- 4 cups 500g powdered sugar
- 1/4 cup 60g heavy whipping cream, at room temperature
Cupcake Filling and Garnish
- 1 cup 250g peanut butter
- 1/2 cup chocolate ganache
Instructions
Chocolate Cupcake Recipe
- Start by preheating your oven to 350°F (175°C). Line a muffin pan with 12 cupcake liners and set it aside for later.
- In a large mixing bowl, pour in 3/4 cup of warm water and stir in 1 1/2 teaspoons of instant espresso or coffee powder until fully dissolved. Add 1/3 cup of melted chocolate chips and 1/3 cup of sifted unsweetened cocoa powder. Whisk everything together until smooth and well combined.
- Next, whisk in 2 large eggs, 1/3 cup of vegetable or canola oil, 1 teaspoon of vanilla extract (or vanilla bean paste), and 1 teaspoon of white vinegar. Once the wet ingredients are fully incorporated, add 3/4 cup of all-purpose flour, 3/4 cup of granulated sugar, 1/2 teaspoon of baking soda, and 1/2 teaspoon of fine salt. Gently whisk the batter just until everything comes together—it should be thin, which is exactly what you want.
- Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Once baked, remove the pan from the oven and let the cupcakes cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. If you’re short on time, you can place the entire muffin pan in the freezer for about 30 minutes to speed up the cooling process.
Peanut Butter Buttercream
- While the cupcakes are baking and cooling, prepare the peanut butter buttercream. In a large bowl or the bowl of a stand mixer, beat 1 cup (2 sticks) of unsalted butter at room temperature with 1/2 cup of creamy peanut butter. Mix on medium speed for about 30 seconds using a hand mixer or stand mixer with the paddle attachment, until the mixture is smooth.
- Add 1 teaspoon of vanilla extract (or vanilla bean paste) and 1/4 teaspoon of fine salt, and mix on low speed. Gradually add 4 cups of powdered sugar along with 1/4 cup of heavy cream, continuing to mix on low until fully incorporated. If the frosting is too thick, add another tablespoon of cream; if too thin, mix in an extra 1/4 cup of powdered sugar. Finish by stirring the frosting by hand with a rubber spatula for a few minutes to make it ultra-smooth. Transfer the buttercream to a large piping bag fitted with a round tip and secure the top with a clip or rubber band. Set aside.
Chocolate Ganache Drip
- To make the ganache, place 1/2 cup of semi-sweet chocolate chips into a heatproof bowl. In a separate microwave-safe bowl, heat 1/3 cup of heavy cream for 45 seconds to 1 minute, just until it begins to bubble and steam. Alternatively, heat it on the stovetop until it reaches a simmer.
- Pour the hot cream over the chocolate chips, ensuring they’re completely submerged. Let it sit undisturbed for 1–2 minutes. Then stir gently until the mixture becomes silky and smooth. Set it aside to cool for about 10 minutes, or until it’s slightly warm to the touch.
Decorating the Peanut Butter Filled Cupcakes
- Once your cupcakes are fully cooled, use the wide end of a large piping tip or a small knife to cut out the centers of each cupcake. Spoon in just under 1 tablespoon of your favorite peanut butter into each cavity.
- Pipe a generous swirl of the prepared peanut butter frosting on top of each cupcake. Place the frosted cupcakes in the refrigerator for 15 minutes (or the freezer for 5 minutes) to help the frosting set.
- While the cupcakes chill, microwave the remaining peanut butter for about 10 seconds, or until it’s runny enough to drizzle. Remove the cupcakes from the fridge or freezer and finish them off by drizzling the top with both the chocolate ganache and warm peanut butter. For an added touch of flavor and texture, sprinkle chopped peanuts or a pinch of flaky sea salt on top.