Introduction
Peanut butter lovers, rejoice! These peanut butter filled cupcakes are the perfect indulgence for anyone who enjoys the creamy, nutty flavor of peanut butter. Imagine sinking your teeth into a moist cupcake only to discover a delightful surprise waiting inside.
Whether you’re baking for a special occasion or simply craving a sweet treat, these cupcakes combine the richness of peanut butter with a fluffy cupcake base. The combination is sure to satisfy your sweet tooth and impress family and friends alike.
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)
Directions & Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix well. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the peanut butter filling. In a small bowl, mix the creamy peanut butter with the powdered sugar until smooth and well combined.
- Once the cupcakes are done, remove them from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- When the cupcakes are cool, use a knife or a cupcake corer to create a small hole in the center of each cupcake. Fill each hole generously with the peanut butter mixture.
- For the frosting, whip the heavy cream with the remaining 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- Frost the filled cupcakes with the whipped cream topping, and if desired, drizzle extra peanut butter over the top for an added touch.
FAQs
What can I do if my cupcakes are too dense?
Ensure you are measuring your flour correctly and not overmixing the batter.
Can I use crunchy peanut butter for the filling?
Yes, crunchy peanut butter can be used for added texture and flavor.
What type of cocoa powder works best for this recipe?
Unsweetened natural cocoa powder is recommended for a rich chocolate flavor.
How can I make my cupcakes more chocolatey?
You can increase the amount of cocoa powder by an additional 2 tablespoons.
What if my peanut butter filling is too thick?
You can add a small amount of milk to the filling to achieve your desired consistency.
Can I double the recipe for a larger batch?
Absolutely, just double all the ingredients and use two cupcake pans.
Conclusion
These peanut butter filled cupcakes are more than just a dessert; they are a celebration of flavor and texture. The creamy filling combined with the soft, chocolatey cake creates a perfect treat for any occasion.
Whether you enjoy them at home or share them with others, these cupcakes are sure to bring joy and smiles. Enjoy your baking adventure, and don’t forget to savor every bite!
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
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the vanilla extract and mix well. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking, prepare the peanut butter filling. In a small bowl, mix the creamy peanut butter with the powdered sugar until smooth and well combined.
- Once the cupcakes are done, remove them from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- When the cupcakes are cool, use a knife or a cupcake corer to create a small hole in the center of each cupcake. Fill each hole generously with the peanut butter mixture.
- For the frosting, whip the heavy cream with the remaining 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- Frost the filled cupcakes with the whipped cream topping, and if desired, drizzle extra peanut butter over the top for an added touch.
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.
