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Peanut Butter Chocolate Cupcakes Recipe
Peanut Butter Chocolate Cupcakes Recipe photo by Taste of Home

Peanut Butter Chocolate Cupcakes Recipe

Publisher Photo
I didn't have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. —Julie Small, Claremont, New Hampshire
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 2 tablespoons sugar
  • 1 tablespoon 2% milk
  • BATTER:
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 eggs
  • 1 cup water
  • 1 cup 2% milk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 1/3 cup butter, softened
  • 2 cups confectioners' sugar
  • 6 tablespoons baking cocoa
  • 3 to 4 tablespoons 2% milk

Nutritional Facts

1 serving (1 each) equals 509 calories, 22 g fat (7 g saturated fat), 60 mg cholesterol, 394 mg sodium, 75 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
  2. 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).
  3. Fill 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.
  4. 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.
  5. In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.
Originally published as Peanut Butter Chocolate Cupcakes in Taste of Home April/May 2007, p29

Nutritional Facts

1 serving (1 each) equals 509 calories, 22 g fat (7 g saturated fat), 60 mg cholesterol, 394 mg sodium, 75 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Peanut Butter Chocolate Cupcakes

AVERAGE RATING
   (56)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (15)
3 Star
 (4)
2 Star
 (3)
1 Star
 (3)
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MY REVIEW
Reviewed Jul. 24, 2014

I made the recipe exactly as it was printed and when the time was up to pull the cupcakes out of the oven, I saw that the middles were sunk ?? what caused that?

MY REVIEW
Reviewed Oct. 29, 2013

I made these exactly how the recipe directed, and they were out of this world, delicious!! My cupcake pans are "standard" size, so it made an entire two dozen! I wish I'd thought to double the frosting, though! This is a definite keeper! Thanks!

MY REVIEW
Reviewed Mar. 24, 2013

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!

MY REVIEW
Reviewed Jan. 23, 2013

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.

MY REVIEW
Reviewed Dec. 21, 2012

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.

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