Chocolate Peanut Butter Cupcakes
Who doesn't love the classic chocolate & peanut butter combo? These cupcakes are the perfect way to offer your guests a simple dessert while taking it to the next level with a creamy peanut butter filling and fun toppings!
Ingredients
Method
For the Cake
- Preheat the oven to 350℉ and line a cupcake tin with cupcake liners
- In a large bowl, whisk all of the dry ingredients together
- In a separate bowl, mix all of the wet ingredients together (not the heavy cream or the chocolate chips! That's the next step.)
- Now, melt the heavy cream and chocolate chips in a microwave-safe bowl. Stir together until it's silk smooth and add this chocolate mixture to the wet ingredients.
- Combine the wet ingredients with the dry and whisk until everything is well combined.
- Fill your cupcake liners 3/4 of the way with your cupcake batter (yes, it will be very runny!)
- Bake at 350℉ for 16-20 minutes or until a wooden toothpick inserted into the center comes out clean. The baking time will vary depending on your oven.
For the Filling
- In a small bowl, combine the melted unsalted butter with the creamy peanut butter.
- Core the center of each cupcake and spoon the filling into the center. You can also use a piping bag to fill the center of each cupcake if you have one (this is my preferred way to do it)!
For the Buttercream
- In the bowl of your stand mixer fitted with a paddle attachment (you can also use an electric hand mixer), cream the room temperature butter on medium speed for 8-10 minutes until it's pale in color.
- Add the vanilla, pinch of salt, and creamy peanut butter. Mix until well combined. You may need to scrape down the bowl with a rubber spatula at this point to ensure that everything is incorporated before adding the sugar!
- Add the powdered sugar and heavy cream. Mix for one minute and then scrape down the bowl one more time. Lastly, continue mixing for 5-8 minutes until it's light and fluffy.
For the Chocolate Topping
- Melt the chocolate and heavy cream together in a microwave-safe bowl for the chocolate topping. Add this to a piping bag, cut off a small piece from the tip of the piping bag, and lightly pour the melted chocolate on top of each cupcake (Just a little! Since it is melted chocolate, it will run down the buttercream on its own. You don't want to over do it.)
For the Peanut Butter Topping
- Combine 1 tsp of melted unsalted butter with ¼ cup creamy peanut butter for the peanut butter topping. Pour a small amount of this topping over top of the chocolate topping. It is usually best to let the chocolate topping rest for a few minutes so that it has time to firm up.
- Lastly, cut mini Reese's cups in half and place them on top of each cupcake for the finishing touch.
Serve & Enjoy
- Serve right away or save for later by carefully packaging the cupcakes in air-tight containers at room temperature for up to 2 days. These are best served fresh!
Notes
- If you would like to simplify these cupcakes, you can skip the toppings and just stick to the cake, the filling, and the buttercream! Between the peanut butter filling and the peanut butter buttercream, you will get plenty of that amazing flavor without having to add the extra steps from the decorations.
- When baking your cupcakes, be sure to keep an eye on them at that 16-minute mark so that they aren’t over-baked. A dry chocolate cupcake with a rich peanut butter filling is not something anyone wants!
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