Best 4 Peanut Filled Devils Food Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a tantalizing journey of flavors with our peanut-filled devil's food cupcakes, a symphony of contrasting tastes that will delight your senses. These cupcakes are not just any ordinary treat; they are a culinary masterpiece that combines the richness of devil's food cake with the irresistible allure of peanut butter filling. Each bite offers a perfect balance between the moist, decadent chocolate cake and the creamy, nutty filling, creating an explosion of flavors that will leave you craving for more.

Embark on this delightful culinary adventure and discover the secrets behind these extraordinary cupcakes. Our recipe guide includes step-by-step instructions, ensuring that even novice bakers can recreate this delectable masterpiece in their own kitchens. From the preparation of the devil's food cake batter to the crafting of the luscious peanut butter filling, every detail is meticulously explained, guaranteeing a successful baking experience.

As you delve into the world of peanut-filled devil's food cupcakes, you'll also uncover variations and adaptations that cater to different preferences and dietary restrictions. Whether you desire a gluten-free version, a vegan alternative, or a cupcake topped with a swirl of fluffy peanut butter frosting, we have you covered. Each recipe is carefully curated to deliver the same level of satisfaction, allowing everyone to enjoy this delightful treat.

So, gather your ingredients, preheat your oven, and prepare to embark on a culinary adventure like no other. With our comprehensive recipe guide, you'll soon be savoring the irresistible combination of chocolate and peanut butter in the form of heavenly peanut-filled devil's food cupcakes.

Let's cook with our recipes!

PEANUT BUTTER FILLED DEVIL'S FOOD CUPCAKES



Peanut Butter Filled Devil's Food Cupcakes image

Provided by Food Network

Number Of Ingredients 17

Nonstick vegetable stay for coating muffin tin
1 1/4 cups cake flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter at room temperature
1 1/2 cups sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup brewed strong, hot coffee
1/2 cup unsalted butter at room temperature
1 cup creamy peanut butter
1 1/4 cups sifted confectioners' sugar
5 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream

Steps:

  • Make the Devil's Food cake: Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa, baking soda, baking powder, and salt together, three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin 2/3 full and bake 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
  • For the Peanut Butter Buttercream Filling: Beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes until smooth and fluffy. Scrape the Peanut Butter filling into a pastry back fitted with 1/4-inch plain tip. With a small knife, carefully carve a 1-inch round by 1-inch deep plug out of the bottom of cupcakes, you're going to need the plug to refill the hole, so don't chuck it out. Fill with peanut butter cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream.
  • For the Ganache Frosting: Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.
  • Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for up to 20 minutes to set before serving.

DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

Provided by Amy M. Spindler

Categories     dessert, side dish

Time 1h

Yield 32 cupcakes

Number Of Ingredients 14

32 baking cups
3 ounces good-quality unsweetened chocolate
1 cup (2 sticks) unsalted butter, at room temperature
2 1/4 cups (packed) dark brown sugar
3 eggs
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
6 ounces (6 squares) semisweet chocolate
1/3 cup heavy cream
1 tablespoon sugar
1 1/2 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees. Place the baking cups in the muffin pans.
  • Place the chocolate in a small heavy saucepan, and melt over low heat, stirring constantly. Remove the pans from the heat and set aside.
  • Cream the butter and brown sugar together in the bowl of an electric mixer. With the mixer on low speed, add the eggs one at a time, beating well after each addition. Stir in the melted chocolate.
  • Combine the flour, baking soda and salt. Alternating between the two, add the flour mixture and buttermilk to the chocolate mixture in three stages, ending with the flour. Then slowly stir in 1 cup of boiling water and the vanilla.
  • Pour the batter 3/4 full into the baking cups. Place in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes.
  • Remove the pans from the oven, and let the cupcakes cool for 5 minutes, and then remove them from the muffin pans. Let the cupcakes cool completely.
  • Place all the ingredients into a small, heavy saucepan over moderate heat. Cook, stirring occasionally, until the chocolate is almost melted.
  • Remove from heat. Continue to stir until the chocolate is completely melted. Transfer to a shallow bowl. Let stand, stirring occasionally, until icing reaches room temperature.
  • Hold cupcakes upside down and dip the tops into the icing. Twirl slightly and then hold upside down for a few seconds for excess to drip off. After dipping them all, dip each one a second time.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 121 milligrams, Sugar 19 grams, TransFat 0 grams

DEVIL'S FOOD CUPCAKES



Devil's Food Cupcakes image

Devilish dark cupcakes with a bittersweet chocolaty glaze, these little guys are the perfect sinister snack.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 12 cupcakes

Number Of Ingredients 17

Cooking spray
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Fine salt
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup milk
1 teaspoon pure vanilla extract
10 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs plus 2 large egg yolks, at room temperature
4 tablespoons unsalted butter, cut into small pieces
2 ounces bittersweet chocolate, chopped
1 teaspoon honey
Pinch fine salt
24 red fruit-punch-flavored chews, such as Tootsie Frooties
2 red licorice laces

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
  • Whisk together the flour, baking soda, baking powder and 1/2 teaspoon salt in a medium bowl; set aside.
  • Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch.
  • Beat the butter and sugar on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Remove the bowl from the stand, and finish stirring by hand to avoid overmixing.
  • Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
  • For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth, and let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
  • Decorate the cupcakes: Pinch each fruit chew into a curved horn shape with pointed ends. Cut the licorice laces into twelve 5-inch pieces, and snip 1 end of each to make a Y-shaped tail. Press two horns into the top of each cupcake, and press a tail into the back of each cupcake.

CREAM-FILLED DEVIL'S FOOD CUPCAKES



Cream-Filled Devil's Food Cupcakes image

These iconic moist, super chocolatey devil's food cakes filled with yummy cream are well worth the effort! You can even make them a day ahead.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 12 cupcakes

Number Of Ingredients 23

Cooking spray
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup milk
1 teaspoon pure vanilla extract
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 2 large egg yolks, at room temperature
Filling:
2 cups marshmallow creme
1/2 cup confectioners' sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Glaze:
4 tablespoons unsalted butter, cut into small pieces
2 ounces bittersweet chocolate, chopped
1 teaspoon honey
Pinch fine salt
Icing:
1 cup confectioners' sugar
2 tablespoons unsalted butter, melted

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
  • Whisk together the flour, baking soda, salt and baking powder in a medium bowl; set aside.
  • Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch.
  • Beat the butter and sugar on medium-high speed with an electric mixer until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finish stirring by hand to avoid overmixing.
  • Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let them cool in the pan for a few minutes, then transfer to a rack to cool completely. Unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake.
  • For the filling: Beat the marshmallow, confectioners' sugar and butter with an electric mixer in a medium bowl until smooth. Transfer the mixture to a large resealable plastic bag, and snip off one corner. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
  • For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth; let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
  • For the icing: Put the filled and glazed cupcakes on a rack set over a baking sheet or piece of parchment. Whisk the confectioners' sugar, butter and 2 tablespoons water together in a small bowl. Top each cupcake with a drizzle of icing; let harden, about 10 minutes. Put the finished cupcakes in fresh liners. The cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature.

Tips:

  • Use unsweetened peanut butter to avoid overly sweet cupcakes.
  • Chill the peanut butter filling for at least 30 minutes before using to make it easier to handle.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
  • Be careful not to overfill the cupcake liners, as the cupcakes will rise during baking.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.

Conclusion:

These peanut-filled devil's food cupcakes are a delicious and decadent treat that are perfect for any occasion. The rich chocolate cupcakes are filled with a creamy peanut butter filling and topped with a fluffy chocolate ganache. They are sure to be a hit with everyone who tries them.

Here are some additional tips for making these cupcakes:

  • For a more intense chocolate flavor, use dark chocolate ganache.
  • You can also top the cupcakes with chopped peanuts or chocolate chips.
  • These cupcakes can be stored in an airtight container at room temperature for up to 3 days.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics