Peanut Butter Chocolate Cupcakes Recipe

Reviewed on Mar. 24, 2013 by pam712

this is THE best chocolate and peanut butter recipe I have ever made. It reminds me of funny bones. It is a recipe that is requested many times!

Reviewed on Jan. 23, 2013 by angelgirlsoprano

I'm glad I read the recepie carefully to see it called for large muffin tins. I used standard sized tins and made 24 standard cupcakes in liners. I doubled the peanutbutter filling so each cupcake had about a tablespoon. I frosted just like the photo and still used a a single batch. Cupcakes turned out nice and moist and frosting had a fabulous rich flavor. Little time consuming, but worth it.

Reviewed on Dec. 21, 2012 by girlasaurusrexx

DON"T waste your time. I would give zero if I could. I wish I could attach a picture to show you how poorly these turned out. Ruined, and now I will be going to the Christmas party with nothing. I used all the batter, and there was an excess - but it was supposed to be "12 large cupcakes"- turned into overflowed pan (glad I didn't use the excess). Made a huge mess. Wouldn't separate. The peanut butter gooed out the bottom. Worst recipe I think I've ever followed. Would never try this again.

Reviewed on Aug. 26, 2012 by hklj

the frosting tastes like pure cocoa powder

Reviewed on Aug. 22, 2012 by BakinGymnast

I'll break down my review: the chocolate cake part itself is okay. It's very moist, but seems to be almost too soft (if that makes sense?) There wasn't much chocolate flavor in the cake itself. The peanut butter filling is pretty good, but I'd probably double the amount in the future. And finally, the frosting is absolutely DELICIOUS! One of the best chocolate frostings I have ever made!

Reviewed on Apr. 10, 2012 by Maiseheartsfashion

First Off- I am only reviewing the filling!And It is good, Only giving it 4 * b/c I found a way to make EVEN BETTER! I made this 3 x, Once as someone else said & once as recipe is, & then I only had 2oz cream cheese...THE BEST! 1/2 C. Peanut butter + 2oz Cream cheese & a pinch of salt. the rest is the same as recipe called for! DELISH & bakes great inside, this is perfect to get that reese pb cup-cake feel :) Oh, & I froze the leftover filling...but then ate it up like frozen cookie dough. yeah..

Reviewed on Jan. 17, 2012 by RachelJane101

These cupcakes are delicious! I did make several modifications: I omitted the water entirely; I added a pinch of sea salt to the filling and the frosting; I doubled the pb in the filling; I used brown sugar instead of white sugar in the filling; I cut the confectioners' sugar by 1/2 cup; I added 2 extra tbsps of cocoa and 2 extra tbsps of milk to the frosting; I whipped the frosting with electirc beaters for a full 15 minutes on med-high; and I mistakenly omitted all of the baking powder in the batter! Even with this oversight, the cupcakes rose a bit, were not dense but were soft and moist. The added sea salt in the filling and frosting resulted in a very Reese's-like flavour. Also, I chilled the filling and rolled it into little balls which made it easier to plop inside the batte and then covered with another spoonful of batter. My husband ate three in a row. I will be making this over and over.

Reviewed on Nov. 22, 2011 by C.Earney

This recipie was excellent!! My family loved the different chocolate taste and was delighted to find the suprise hidden inside them :)

Reviewed on Aug. 14, 2011 by tracykras

Delicious and easy!! (and I'm no baker!)

Reviewed on May. 28, 2011 by qknapper

So very good, and thus far a huge hit, even my husband and kids who don't care for sweets liked them! (Very odd as they are quite sweet and rich!)

Reviewed on May. 28, 2011 by qknapper

So very good, and thus far a huge hit, even my husband and kids who don't care for sweets liked them! (Very odd as they are quite sweet and rich!)

Reviewed on Apr. 10, 2011 by anrundberg

This cupcake a excellent was easy to make . I only made one change with the frosting it was very very sweet and sugary so i added 5 ozs of cream cheese to the frosting and now it is perfect.

Reviewed on Mar. 21, 2011 by jen.hollingsworth

They were awesome! I took them to a party and all were gone almost immediately. Very rich!!

Reviewed on Jan. 22, 2011 by dnaheish

Amazing. Made these for my toddler's second birthday, topped with peanut M&M's. Didn't change a thing. The only reason I don't make these more often, is that I can't stop eating them!

Reviewed on Dec. 30, 2010 by pgs529

These cupcakes were delicious! I followed the instructions for the batter and made chocolcate cupcakes, not PB ones. Very moist and perfect! I also reduced the amount of confectioner sugar to 1.5 cups. Big hit at home and the office. Let my 11 month old taste test...lets just say, these will be one of the cupcakes for her 1st bday party in January!!

Reviewed on Oct. 04, 2010 by Baker911

I made these along with 3 other kinds of cupcakes. These were very popular out of the varieties but the only thing I would like to say is that they weren't quite as moist as I would have liked. But overall they have very good flavor. I would definitely make them again.

Reviewed on Sep. 09, 2010 by missy2shoes

YOU COULD ALSO MAKE ANY BROWNIE MIX--PUT BATTER INTO FOIL BAKING CUPS AND PRESS A MINATURE REESE'S PEANUT BUTTER CUP GENTLY INTO THE CENTER,BAKE FOR 20 MIN.

Reviewed on Aug. 05, 2010 by melissarecipes

I made these and kept them in the freezer for a week before taking camping. They were wonderful! My husband doesn't like peanut butter so I mixed some cream cheese, a bit of milk and some toffee bits for the filling of his and sprinkled toffee bits on top of his icing so we could tell which were which. I will definately make these again.

Reviewed on Jun. 12, 2010 by celinelds

This was awesome! I made it for my sister b-day party, it was a big hit. If you are making smaller cupcakes in the normal size this makes about 24. When you make the frosting use a little extra powdered sugar.

Reviewed on Mar. 15, 2010 by danielleylee

Made these for work for a coworkers birthday! Everyone loved them! Even made them with fat free cream cheese (the only kind I had in the frig). I did make a peanut butter frosting instead of chocolate! Good recipe!

Reviewed on Feb. 09, 2010 by dt573@hoytmail.com

I doubled the recipe to bring to work They were a winner

Reviewed on Jan. 26, 2010 by Sascha18

I didn't have much luck with this recipe. My first problem was not having any cupcake liners and from there it went downhill. The batter was pretty liquidy and the peanut butter wouldn't stay formed into the cupcake, it would just fall out from the bottom. Even with cupcake liners I'm not sure I would make this again :-/

Reviewed on Sep. 19, 2009 by jThndr2

Excellent! Yes batter a little thin, next time I will make 14 instead of 12 as I had some batter left and a couple ran over cups.

Reviewed on Aug. 01, 2009 by redneckgal

I omitted the water in the batter and just used milk for a thicker consistency....great.

Reviewed on Jul. 13, 2009 by Gay Luce

Filling was delightful; would use another batter that was not so thin next time.

Reviewed on Jul. 02, 2009 by frishman

How do you keep the peanut butter mixture from falling to t6he bottom ??

Reviewed on Jun. 30, 2009 by madalso

I had trouble ,1 st batch too dry,2nd too moist--the center could be more moist I love the idea and I'll keep trying love the idea Rolling the middle was messy

Reviewed on Jun. 29, 2009 by debjackson

I was really happy with this recipe. It was very easy the only thing I changed was I put peanut butter icing on it. I made 2 doz and they went fast. I will make these again this summer.

debjackson54@live.com

Reviewed on Jun. 29, 2009 by tammyjeanb

I loved the peanut butter filling before cooking. I wasn't crazy about it after baking in the cupcake. Next time I will make the filling and use it as an icing on cupcakes made from a box of choc cake mix.

Reviewed on Jun. 23, 2009 by Irene J.

Reviewed on Jun. 23, 2009 by tastydog1

I would be very interested in getting your recipe for Peanut Butter Chocolate Cupcakes.  I have no recipes for this type recipe and having 2 would be great!

Thank you,

tastydog1

Reviewed on Jun. 23, 2009 by gapeach55

Sounds perfect!

Reviewed on Jun. 23, 2009 by patsyo5672

pattiekakes06 lets have your recipe.

Reviewed on Jun. 22, 2009 by EAW9414

yes i will try these one day

i like to bake on cold days

early. thanks eas

Reviewed on Jun. 22, 2009 by pattiekakes06

I have a chocolate peanuter butter cupcake the usually make, but I can't wait to try yours

Reviewed on Jun. 22, 2009 by patjepsen

I made these Cupcakes in the jumbo cups they were wonderful. I cut them in half because the 509 calories killed me, but the rest of my family eat them right down.

JDH

Reviewed on Jun. 22, 2009 by bjrich02

They look and sound good but at 509 calories per cupcake I think I'll pass

bjrich

Reviewed on Jun. 16, 2009 by jkpingrey

I didn't use the jumbo muffin cups, used my regular muffin cups which made 20 cupcakes. You do however need to double the peanut butter filling. (Would also consider less cream cheese in the filling and more peanut butter as I like more of a peanut butter taste.) Regardless, was on office hit.

Reviewed on May. 30, 2009 by patjepsen

I used the Jumbo cupcakes pans I didn't have to much batter. In fact I only made 11 cupcakes. I didn't not ice them becauase at 500 calories we didn't need the extra. We all loved them. My 2 year old grandaughter keep asking for more cake.

jdhagadorn

Reviewed on Mar. 03, 2009 by jillhatch

If you read the instructions it calls for jumbo muffin cups. Perhaps that is why everyone has extra batter.

Reviewed on Jan. 24, 2009 by country21

I seemed to have the same problem: way too much dough for 12 cupcakes as the recipe indicates. Mine rose, but the peanut butter wasn't so much in the cupcake as on it. Great taste, though.

Reviewed on Sep. 16, 2008 by Becky Kendall

I am sure you can make these with a regular size pan. I made these yesterday 9-16-08, with a texas sized pan and we could hardly finish them, they were so big and dry. Of course I was trying to cut down on the calories so I made them with out the frosting! I think next time I will make them smaller! I hope this helps you.

Lynchmob

Reviewed on Sep. 16, 2008 by Becky Kendall

Reviewed on Sep. 16, 2008 by 3Maxine

My husband enjoys peanut butter so I thought the cupcake would be ideal. Instead of one cupcake tin full I had two plus extra dough. I believe there was too much liquid in this recipe and the dough did not rise at all. Flavor was very good but the mess..........never again. Did I do something wrong? Moomie11

Reviewed on Sep. 15, 2008 by ardierost

My husband doesn't care for cupcakes so I usually convert your recipes to a 9 x 13 pan. That's what I did this time too, just placing the filling by tablespoons full evenly over the top of the cake after the batter was in the pan. It turned out perfectly. He and everyone else who tasted it were crazy about it. In fact he even grumbled saying, "you gave too much of it away". I think that I baked it for 30 minutes or untill it tested done.

Reviewed on Sep. 10, 2008 by manis7

Reviewed on Sep. 09, 2008 by anabel1

Just made these. I used 2 regular muffin tins (24 cupcakes) and had a 1/2 cup batter left over. They baked in 25 minutes, I was a little worried they would run over but they didn't. The batter was VERY thin. They did not rise very much above the tin, despite my filling them 3/4 full. I used heavy cream instead of milk in the frosting. I had my doubts as I was making them but they turned out great. These are the best home made cupcakes I've ever made.

Reviewed on Sep. 09, 2008 by nvgirl48

1 cup!! cocoa total for both cake and frosting. Wow! don't eat this before going to bed - you won't sleep!

Reviewed on Sep. 09, 2008 by Newfiecook

Going on a trip.so I willmake them to travel with. Thank you. With an allergy to peanut butter I'll make up a butterscoth creamy mixture to fill them.

Reviewed on Sep. 09, 2008 by stevie77001

wow 500 calories in one cupcake!

Reviewed on Sep. 08, 2008 by lfaulk

This sure sounds good I'm going to try it this week-end.

Tks.

Reviewed on Sep. 08, 2008 by vtskorup@verizon.net

Could this filling be used with a boxed cake mix?

Reviewed on Sep. 08, 2008 by asoredasil

 Does anyone know if you can make these in a regular cupcake pan?

Reviewed on Mar. 24, 2008 by numnuts