You know, peanut butter has always held a special place in my heart. Growing up, I could never resist a spoonful straight from the jar—it was like pure comfort wrapped in a creamy texture! That’s why I’m beyond excited to share my peanut butter filled cupcakes with you. They’re seriously a match made in dessert heaven! Just imagine biting into a soft, chocolatey cupcake and discovering that gooey, rich peanut butter center. It’s an experience that every dessert lover deserves. The combination of chocolate and peanut butter is timeless, and these cupcakes are the perfect way to satisfy that sweet craving. Trust me, once you try them, you’ll be hooked! So, let’s dive into making these delightful treats together!

Ingredients List

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 2 large eggs
• 1/2 cup milk
• 1/2 cup peanut butter (creamy or crunchy, your choice!)
• 1 cup powdered sugar (for frosting)
• 1/4 cup chocolate chips (optional, but oh-so-delicious!)

How to Prepare Peanut Butter Filled Cupcakes

Preheat the Oven

First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important! Preheating ensures that your cupcakes bake evenly and rise beautifully. A hot oven is key to those fluffy, soft centers we all love.

Mixing Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. I like to whisk these together until they’re well blended—this helps to avoid any clumps and gives your cupcakes a nice, even flavor throughout. Just a minute or two of whisking should do the trick!

Creaming the Butter

In another bowl, it’s time to cream the softened butter. Use an electric mixer (or a good old whisk if you’re up for it) to beat the butter until it’s light and fluffy—that’s usually about 2-3 minutes. Then, add in the eggs and milk, mixing until everything is well incorporated. The mixture should be smooth and slightly airy, which is just what you want before combining it with the dry ingredients.

Combining Wet and Dry Ingredients

Now, gently add the dry ingredients to the wet mixture. I like to do this in batches, folding it in carefully until everything is just combined. Be cautious not to overmix—this can lead to dense cupcakes! You want a smooth batter, so make sure there are no lumps hiding in there.

Filling Cupcake Liners

Next, line your cupcake tin with liners and fill each one about halfway with batter. Then, here comes the fun part! Take a spoonful of peanut butter and place it right in the center of each cupcake liner. Don’t be shy—this is where the magic happens! Top them off with a little more batter to cover the peanut butter completely.

Baking Instructions

Pop those cupcakes into your preheated oven and bake for about 20 minutes. To check for doneness, insert a toothpick into the center of one of the cupcakes; if it comes out clean, they’re ready! Once baked, let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Trust me, the wait will be worth it when you frost these beauties!

Nutritional Information

Here’s a breakdown of the typical nutritional values for one of these delicious peanut butter filled cupcakes. Just keep in mind, these are estimates and can vary based on your specific ingredients:

• Calories: 250
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 150mg
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 18g
• Protein: 5g

These cupcakes are a delightful treat that balances indulgence with a bit of nutritional goodness from the peanut butter. Enjoy every bite guilt-free!

FAQ Section

Can I use crunchy peanut butter?
Absolutely! If you love that extra texture, go for crunchy peanut butter. It adds a delightful surprise in every bite, and trust me, you won’t regret it!

How do I store leftover cupcakes?
To keep your peanut butter filled cupcakes fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, they can be refrigerated for about a week. Just make sure they’re fully cooled before sealing them up!

What can I substitute for eggs?
If you need an egg substitute, you can use unsweetened applesauce or mashed banana—about 1/4 cup for each egg. This will keep the moisture in the cupcakes while making them a bit healthier. Another option is using a flax egg, which is made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken up!

Can I freeze these cupcakes?
Totally! These peanut butter filled cupcakes freeze wonderfully. Just make sure to wrap each one tightly in plastic wrap or aluminum foil and pop them in a freezer-safe container. They’ll be good for up to three months. When you’re ready to enjoy, thaw them in the fridge overnight.

What frosting works best with these cupcakes?
I recommend chocolate frosting for that classic combination with peanut butter, but feel free to get creative! Cream cheese frosting or even a simple vanilla frosting can also complement the flavors beautifully. The sky’s the limit!

Why You’ll Love This Recipe

• Quick to make—perfect for those last-minute dessert cravings!
• Delicious chocolate and peanut butter flavor that satisfies every sweet tooth.
• Perfect for celebrations, birthdays, or just because you want a treat!
• Vegetarian-friendly, making them a delightful option for everyone.

Tips for Success

To ensure your peanut butter filled cupcakes turn out absolutely perfect every time, here are a few of my favorite pro tips:

• Use room temperature ingredients: This is key! When your butter, eggs, and milk are at room temperature, they mix together more smoothly, creating a better batter. It really makes a difference in the final texture of your cupcakes.
• Allow cupcakes to cool completely before frosting: I know it’s hard to resist the temptation to frost them right away, but letting them cool completely will prevent the frosting from melting and sliding off. Trust me, you want that gorgeous frosting to stay put!
• Experiment with different types of frosting: While chocolate frosting is a classic pairing, don’t be afraid to try other flavors! Cream cheese frosting, peanut butter frosting, or even a simple vanilla buttercream can elevate these cupcakes to a whole new level. Get creative and find your favorite combo!
• Don’t overmix the batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense cupcakes, and we definitely want them light and fluffy!
• Check for doneness: Remember to use that toothpick test! Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, they’re good to go. If it’s still wet, give them a few more minutes in the oven.

With these tips in your back pocket, you’ll be well on your way to baking the best peanut butter filled cupcakes ever! Enjoy the process and happy baking!

Storage & Reheating Instructions

To keep your peanut butter filled cupcakes fresh and delicious, store them in an airtight container at room temperature for up to three days. This way, they’ll stay moist and tasty, perfect for grabbing as a quick snack or dessert. If you find you can’t finish them all in that time, don’t worry! You can refrigerate them for about a week. Just make sure they’re completely cooled before sealing them up, or you might end up with a soggy mess!

If you want to savor your cupcakes even longer, you can freeze them! Wrap each cupcake tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. They’ll keep well for up to three months. When you’re ready to enjoy one (or two—no judgment here!), just thaw them in the fridge overnight. No need to reheat if you don’t want to; they’re delightful right out of the fridge! But if you prefer them warm, pop them in the microwave for about 10-15 seconds. Just be careful not to overdo it or they might get too warm!

Peanut Butter Filled Cupcakes: 5 Irresistible Reasons to Bake

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• Author: Julia marin
• Total Time: 40 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

Print Recipe

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Description

Delicious peanut butter filled cupcakes topped with chocolate frosting.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1/2 cup peanut butter
• 1 cup powdered sugar
• 1/4 cup chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream butter, then add eggs and milk.
4. Combine wet and dry ingredients until smooth.
5. Fill cupcake liners halfway with batter.
6. Add a spoonful of peanut butter in the center of each cupcake.
7. Top with remaining batter.
8. Bake for 20 minutes or until a toothpick comes out clean.
9. Let cool before frosting with chocolate frosting.

Notes

• Store cupcakes in an airtight container.
• Use creamy or crunchy peanut butter based on preference.
• Frosting can be adjusted to taste.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg

Keywords: peanut butter filled cupcakes, dessert, baking