Best 5 Peanut Butter Filled Chocolate Cupcake Recipes

CHOCOLATE GANACHE PEANUT BUTTER CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine first 6 ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full. , Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, cream peanut butter, butter, confectioners' sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set., In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes. , Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth. , Place frosting in a pastry bag with large star tip; pipe onto each cupcake. If desired, top with chocolate curls. Store in an airtight container in the refrigerator. Let stand at room temperature before serving.

PEANUT BUTTER FILLED CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325 and line a standard cupcake tin with papers.
• Whisk together flour, baking powder, and salt.
• Put butter and chocolate in a bowl over boiling water and stir until melted. Remove and let cool slightly.
• Whisk into chocolate mixture the granulated sugar.
• Add eggs, and stir until smooth. Add vanilla.
• Lastly, stir in flour mixture.
• In a separate bowl make the peanut butter mixture by combining all ingredients and stirring until smooth.
• Assemble cupcakes by spooning in 2 T of the chocolate batter into each cup.
• Follow this with 1 T of peanut butter.
• Repeat with 1 T of chocolate batter and then 1 teaspoon of peanut butter.
• Swirl the batter with a toothpick before baking for 30 minutes or until the point where a toothpick comes out with only a few moist crumbs.
• No frosting necessary here. (Or so I'm told!).

PEANUT BUTTER CHOCOLATE CUPCAKES

Steps:

• In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. , In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin)., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. , Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

TASTES LIKE REESE'S® CHOCOLATE-FILLED PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper liners.
• Combine cake mix, cold water, peanut butter, pudding mix, and eggs in a large bowl; beat with an electric mixer until smooth. Spoon into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 18 to 21 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool completely, about 25 more minutes.
• When the cupcakes are almost fully cooled, stir confectioners' sugar and milk together in a bowl. Add cocoa and cornstarch and stir until desired consistency; eyeballing it works well for icing.
• Cut out a square in the top of each cooled cupcake. Fill with icing.

PEANUT BUTTER-FILLED CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325°F. Line a standard muffin tin with paper liners. Whisk together flour, baking powder, and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted. Remove from heat, and let cool slightly.
• Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
• Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter, and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.
• Bake, rotating tin halfway through, until a cake tester inserted in centers comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
• Stir together all ingredients until smooth. Use immediately.