BEST Chocolate Cupcakes With Peanut Butter Filling
These chocolate cupcakes with peanut butter filling topped with chocolate cream will blow your mind. And it’s a perfect recipe for chocolate and peanut butter lovers.
This combination of chocolate cupcakes and peanut butter filling is amazingly delicious, soft, and fluffy. and the filling is creamy and soft. so at the end of making this recipe, you will eat a piece of cupcake that will melt in your mouth.
If you always failed with making cupcakes then this recipe is for you because you will make it right from the first time. I can’t describe how easy this recipe is and how delicious it is. You can prepare them in less than 10 minutes.
If you always crave chocolate cupcakes and you don’t have time to make them, then make them once a month and freeze them They will still be as soft and delicious as they were before freezing.
EQUIPMENTS YOU WILL NEED FOR THE chocolate cupcakes with peanut butter filling:
WHAT ARE THE INGREDIENTS FOR THE CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING?
- Flour
- Sugar
- Cocoa
- Baking powder & baking soda
- Egg
- Coffee
- Oil
- Vanilla
- Vinegar
- Salt
Peanut butter filling
- Peanut butter
- Melted butter
- Powdered sugar
- Vanilla
Topping
- Heavy cream
- Cocoa
- Powdered sugar
HOW TO MAKE CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING
- First, sift all dry ingredients flour, cocoa, baking powder, baking soda, and salt and put them aside.
- Second, mix all liquid ingredients coffee, egg, oil, vanilla, and vinegar with a hand whisk very well.
- Third, pour liquids on dry ingredients and mix until there are no lumps, but don’t over-mix.
- Fourth, Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes are done (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
- Fifth, Make the filling by combining the peanut butter, melted butter, and powdered sugar well with a hand mixer.
- Finally, Fill the cooled cupcakes with the filling, and Make the chocolate cream by whipping the heavy cream, cocoa, and powdered sugar for about 3-4 minutes. Pipe it onto the stuffed cupcakes.
FREQUENTLY ASKED QUESTIONS
WHAT KIND OF COCOA POWDER SHOULD YOU USE?
Use good quality and a good taste of unsweetened cocoa because cocoa is the main ingredient that gives the cupcakes a delicious taste.
How do store these chocolate cupcakes with peanut butter filling?
These chocolate cupcakes will last up to 4 days in the refrigerator. You can also freeze them for up to 3 months. However, make sure to freeze them without the filling and topping.
How to freeze chocolate cupcakes?
Wrap them individually with plastic wrap and put them in a plastic bag and freeze them.
How long will the peanut butter filling last?
This filling will last for 3 weeks in the fridge. However, make sure to keep it in an airtight container box.
You should try these recipes
BEST CHOCOLATE AND COFFEE CAKE
BEST HOMEMADE CINNAMON BUNDT CAKE RECIPE
CHOCOLATE CHIP CUPCAKES
BEST HOMEMADE CINNAMON BUNDT CAKE RECIPE
BEST CHOCOLATE CARAMEL CUPCAKES
Chocolate Cupcakes With Peanut Butter Filling
Ingredients
Chocolate Cupcake
- 1½ cup flour 220g
- 1 cup sugar 235g
- ⅓ cup unsweetened cocoa powder 40G
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup+2 tablespoon light coffee 280 ml
- 1 large egg
- ⅓ cup vegetable oil 85 ml
- 1 tablespoon vinegar
- 2 teaspoon vanilla
Peanut Butter Filling
- ½ cup peanut butter
- ¼ cup melted butter
- ¼ cup powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoon milk optional
Chocolate cream
- 1 cup heavy cream
- 2 tablespoon unsweetened cocoa
- 2-3 tablespoon powdered sugar
Instructions
Cake
- Preheat your oven to 170 Celsius.
- Line a muffin or cupcake tin with cupcake liners. This recipe makes 12-14 cupcakes.
- In a large bowl sift flour, cocoa, baking powder, baking soda, salt then add the sugar and mix them with a hand whisk.
- In another bowl add coffee, egg, oil, vanilla, vinegar and mix them well.
- Pour liquids on dry ingredients and mix well, but don't over mix the batter.
- Fill each cupcake 2/3 full.
- Bake for 20-22 minutes until the cupcakes are done (stick a toothpick in and it comes out clean). Every oven is different from others so keep a close eye on them after 18 minutes.
- Remove from tins and cool completely.
- In a bowl add peanut butter, melted butter, powdered sugar, and 1 tablespoon of milk. Mix them very well with a hand mixer for 2-3 minutes.
- Transfer the filling to a pastry bag with a large open tip. Insert the tip of the bag into the cooled cupcakes and squeeze gently, and fill them about 1 tablespoon.
- Make the chocolate cream by whipping the heavy cream, cocoa, and powdered sugar for about 3-4 minutes. Pipe it onto the stuffed cupcakes.
- Enjoy