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Chocolate Peanut Butter Cupcakes: There’s Something in My Cupcake and it Tastes Like Awesome!

September 12, 2012

So I’ve already introduced you to the best damn chocolate cupcakes ever. Now here are some with a filling.  These are to die for. Your whole house will smell like a peanut butter cup! Do NOT make these if you are on a diet. You WILL eat more than one. Seriously.

I get requests for these again and again, enjoy!





“Buckeye” Peanut Butter filling:

  • 1 cup powdered sugar
  • ¾ cup natural creamy peanut butter
  • 4 Tbsp. room temperature butter
  • ½ tsp. vanilla extract

For the cupcake batter:

  • 1 2/3 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. fine sea salt
  • 1 cup full fat sour cream
  • 2 Tbsp. whole milk
  • 1 tsp. real vanilla extract
  • 1 stick room temperature butter (same as 1/2 cup – 8Tbs)

    Chocolate Cupcake Batter Awaiting Filling

    Chocolate Cupcake Batter Awaiting Filling

  • 1½ cups sugar
  • 2 room temperature eggs


Set the oven to 350 degrees.  Put liners in 24 cupcake tins, yep that’ll be two full pans.


To make your buckeye filling, dump all the ingredients in a bowl in the order listed – the wet stuff on top of the powdered sugar will minimize the foofing (sugar flying out everywhere).

Peanut Butter Filling Assembly

Peanut Butter Filling Assembly

Either mix with a hand mixer or your stand mixer. I use the stand mixer and scrape the bowl out good before I make the cupcake batter, but I don’t bother to wash it out. Place the thick mixture in the fridge while you

make the batter.


For the batter, cream your butter and sugar together and add eggs one at a time.  In a separate bowl mix the dry ingredients together and whisk to combine. Do the same for the wet ingredients. Now alternate between wet and dry ingredients, beginning and ending with dry.


Assembly time! Get out your mini cookie scoop. If you don’t have a mini scoop that holds about a tablespoon, get one! But for now just use a small spoon.  Spoon a tablespoon of batter into the bottom

Ready for Baking Peanut Butter Cupcakes

Ready for Baking Peanut Butter Cupcakes

of each cupcake liner. Spread if necessary. Place half  a tablespoon of “buckeye” filling into each liner on top of the chocolate batter, it easiest to use two spoons for this. Then place another tablespoon of cupcake batter on top, spread if necessary.


Baked Peanut Butter Cupcakes

Baked Peanut Butter Cupcakes

Now bake for 18-22 minutes. 20 is usually perfect in my oven. Insert a toothpick, if it comes out free of chocolate they are done!


I personally don’t ice these… they are so perfect just the way they come out. Be sure to eat one while they are still warm.  These are the perfect classroom treat to send with your kids to school. I take these to the office all the time, they love them!

Peanut Butter Filled Cupcake

Peanut Butter Filled Cupcake

4 Comments leave one →
  1. October 14, 2012 2:50 PM

    I must try these. Chocolate and peanut butter is one of my all-time favourite combinations.

  2. December 5, 2012 12:36 PM

    These look so good! Can’t wait to try them.

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