Introduction
Peanut butter lovers rejoice! These Peanut Butter Filled Cupcakes combine rich chocolate cake with a creamy peanut butter surprise in the center. Perfect for birthdays, bake sales, or just a sweet treat at home, these cupcakes are sure to satisfy your cravings.
The balance of flavors and textures in these delightful cupcakes creates a memorable dessert experience. Moist chocolate cake envelops a luscious peanut butter filling, and a light frosting adds the finishing touch. Whether you’re baking for a special occasion or simply indulging yourself, these cupcakes promise to impress.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract (for frosting)
- 2 tablespoons powdered sugar (for frosting)
Directions & Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- While the cupcakes cool, prepare the peanut butter filling. In a small bowl, mix the creamy peanut butter with powdered sugar until smooth and well combined.
- Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a portion of the center of each cupcake.
- Fill each cupcake center with the peanut butter mixture, pressing gently to pack it in.
- For the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the tops of the filled cupcakes with the whipped cream frosting, creating a beautiful and luscious topping.
- Serve the cupcakes immediately or store them in an airtight container in the refrigerator until ready to enjoy.
FAQs
What if my cupcakes sink in the middle?
This can happen if the batter is overmixed or if the cupcakes are underbaked. Ensure you mix just until combined and check for doneness with a toothpick.
Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter can be used for added texture, but it may change the smoothness of the filling.
What should I do if my frosting is too runny?
If your frosting is too runny, try whipping it longer until stiff peaks form or chill it in the refrigerator for a short time.
How can I make the peanut butter filling less sweet?
Reduce the amount of powdered sugar added to the peanut butter until you achieve your desired sweetness.
Can I add chocolate chips to the cupcake batter?
Absolutely! Feel free to fold in chocolate chips after mixing the batter for a delicious twist.
What if my cupcakes are too dry?
If your cupcakes turn out dry, ensure that you are measuring your flour correctly and not overbaking them.
Conclusion
These Peanut Butter Filled Cupcakes are a delightful treat that combines classic flavors in a fun and interesting way. They are perfect for sharing or keeping all to yourself!
Once you try these cupcakes, you'll find it hard to resist making them again and again. Enjoy the process of baking and the joy of sharing these delicious creations with friends and family.
Recipe Card
Delicious Peanut Butter Filled Cupcakes Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 cup heavy cream
- 1/2 teaspoon vanilla extract for frosting
- 2 tablespoons powdered sugar for frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- While the cupcakes cool, prepare the peanut butter filling. In a small bowl, mix the creamy peanut butter with powdered sugar until smooth and well combined.
- Once the cupcakes are completely cool, use a small knife or a cupcake corer to remove a portion of the center of each cupcake.
- Fill each cupcake center with the peanut butter mixture, pressing gently to pack it in.
- For the frosting, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Frost the tops of the filled cupcakes with the whipped cream frosting, creating a beautiful and luscious topping.
- Serve the cupcakes immediately or store them in an airtight container in the refrigerator until ready to enjoy.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.