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Peanut Butter Chocolate Cupcakes Recipe

Peanut Butter Chocolate Cupcakes Recipe

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 YIELD: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 large 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

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.

Nutritional Facts

1 each: 509 calories, 22g fat (7g saturated fat), 60mg cholesterol, 394mg sodium, 75g carbohydrate (55g sugars, 2g fiber), 7g protein .

Reviews for Peanut Butter Chocolate Cupcakes

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MY REVIEW
bonito15
Reviewed Aug. 10, 2016

"This was spectacular - never thought of putting peanut butter in a cupcake and it was so soft and tasty and what a surprise to bite into the cupcake and voila peanutbutter"

MY REVIEW
nsharper
Reviewed Feb. 25, 2016

"Best Recipe Ever. Always requested when we have food day at work. Easy and so yummy!"

MY REVIEW
rllewis7
Reviewed Apr. 21, 2015

"I've made these multiple times and they always turn out beautifully. It's the perfect amount of peanut butter for a salty-sweet combo!"

MY REVIEW
Julie1962
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
MommaLittle
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
pam712
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
angelgirlsoprano
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
girlasaurusrexx
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."

MY REVIEW
hklj
Reviewed Aug. 26, 2012

"the frosting tastes like pure cocoa powder"

MY REVIEW
BakinGymnast
Reviewed Aug. 22, 2012

"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!"

MY REVIEW
Maiseheartsfashion
Reviewed Apr. 10, 2012

"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.."

MY REVIEW
RachelJane101
Reviewed Jan. 17, 2012

"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."

MY REVIEW
C.Earney
Reviewed Nov. 22, 2011

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

MY REVIEW
tracykras
Reviewed Aug. 14, 2011

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

MY REVIEW
qknapper
Reviewed May. 28, 2011

"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!)"

MY REVIEW
qknapper
Reviewed May. 28, 2011

"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!)"

MY REVIEW
anrundberg
Reviewed Apr. 10, 2011

"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."

MY REVIEW
jen.hollingsworth
Reviewed Mar. 21, 2011

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

MY REVIEW
dnaheish
Reviewed Jan. 22, 2011

"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!"

MY REVIEW
pgs529
Reviewed Dec. 30, 2010

"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!!"

MY REVIEW
Baker911
Reviewed Oct. 4, 2010

"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."

MY REVIEW
missy2shoes
Reviewed Sep. 9, 2010

"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."

MY REVIEW
melissarecipes
Reviewed Aug. 5, 2010

"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."

MY REVIEW
celinelds
Reviewed Jun. 12, 2010

"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."

MY REVIEW
danielleylee
Reviewed Mar. 15, 2010

"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!"

MY REVIEW
dt573@hoytmail.com
Reviewed Feb. 9, 2010

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

MY REVIEW
Sascha18
Reviewed Jan. 26, 2010

"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 :-/"

MY REVIEW
jThndr2
Reviewed Sep. 19, 2009

"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."

MY REVIEW
redneckgal
Reviewed Aug. 1, 2009

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

MY REVIEW
Gay Luce
Reviewed Jul. 13, 2009

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

MY REVIEW
frishman
Reviewed Jul. 2, 2009

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

MY REVIEW
madalso
Reviewed Jun. 30, 2009

"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"

MY REVIEW
debjackson
Reviewed Jun. 29, 2009

"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"

MY REVIEW
tammyjeanb
Reviewed Jun. 29, 2009

"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."

MY REVIEW
tastydog1
Reviewed Jun. 23, 2009

"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
"

MY REVIEW
gapeach55
Reviewed Jun. 23, 2009

"Sounds perfect!"

MY REVIEW
patsyo5672
Reviewed Jun. 23, 2009

"pattiekakes06 lets have your recipe."

MY REVIEW
EAW9414
Reviewed Jun. 22, 2009

"yes i will try these one day

i like to bake on cold days
early. thanks eas"

MY REVIEW
pattiekakes06
Reviewed Jun. 22, 2009

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

MY REVIEW
patjepsen
Reviewed Jun. 22, 2009

"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"

MY REVIEW
bjrich02
Reviewed Jun. 22, 2009

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

bjrich"

MY REVIEW
jkpingrey
Reviewed Jun. 16, 2009

"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."

MY REVIEW
patjepsen
Reviewed May. 30, 2009

"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"

MY REVIEW
jillhatch
Reviewed Mar. 3, 2009

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

MY REVIEW
country21
Reviewed Jan. 24, 2009

"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."

MY REVIEW
Becky Kendall
Reviewed Sep. 16, 2008

"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.Yes

Lynchmob"

MY REVIEW
Becky Kendall
Reviewed Sep. 16, 2008

" "

MY REVIEW
3Maxine
Reviewed Sep. 16, 2008

"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"

MY REVIEW
ardierost
Reviewed Sep. 15, 2008

"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."

MY REVIEW
anabel1
Reviewed Sep. 9, 2008

"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."

MY REVIEW
nvgirl48
Reviewed Sep. 9, 2008

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

MY REVIEW
Newfiecook
Reviewed Sep. 9, 2008

"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."

MY REVIEW
stevie77001
Reviewed Sep. 9, 2008

"wow 500 calories in one cupcake!"

MY REVIEW
lfaulk
Reviewed Sep. 8, 2008

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

Tks."

MY REVIEW
vtskorup@verizon.net
Reviewed Sep. 8, 2008

"Could this filling be used with a boxed cake mix?"

MY REVIEW
asoredasil
Reviewed Sep. 8, 2008

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

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