Peanut-Filled Devil's Food Cupcakes Recipe
Peanut-Filled Devil's Food Cupcakes Recipe photo by Taste of Home
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Peanut-Filled Devil's Food Cupcakes Recipe

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This recipe from Mary Lou Timpson of Colorado City, Arizona features a luscious peanut butter filling surrounded with devil's food and then iced with a rich layer of ganache. “They're to die for!” says Mary Lou Timpson.
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 24 servings


  • 1/2 cup plus 2 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1-1/4 cups cake flour
  • 1/2 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup buttermilk
  • 1/2 cup strong brewed coffee
  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/2 cup dry roasted peanuts

Nutritional Facts

1 each: 294 calories, 19g fat (8g saturated fat), 57mg cholesterol, 282mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 6g protein .


  1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until combined.
  2. Filled paper-lined muffin cups half full. Bake at 325° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For filling, in a small bowl, beat peanut butter and butter until fluffy. Gradually add confectioners' sugar; beat until smooth. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Add filling. Push the tip through the bottom of paper liner to fill each cupcake.
  4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 10 minutes or until mixture is slightly thickened.
  5. Place a heaping tablespoonful of ganache on top of each cupcake; spread toward the edges. Sprinkle with peanuts. Chill for 20 minutes or until set. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Peanut-Filled Devil's Food Cupcakes in Taste of Home

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Anna Agatha 96911
Reviewed Feb. 3, 2010

"The cupcakes have a nice combination of chocolate and peanutbutter which is always a favorite at our house."

nicoli06 166817
Reviewed Feb. 2, 2010

"It was very satisfying but not overwhelming with chocolate, as always chocolate and peanut butter mix harmoniously together!"

dtrouth2 150577
Reviewed Jul. 14, 2009

"The water-based hot chocolate sounds like a great idea! I understand that the coffee is used to enhance the flavor of the chocolate. Unfortunately, even chocolate cannot hide the tase or smell of coffee for me. Nor can I abide having coffee in the house.

Thanks so much for your help. I really appreciate it."

smfeldner 166816
Reviewed Jul. 14, 2009

" Hi Debbie.

In this recipe, the brewed coffe is used to enhance the chocolate flavor.
You could use water, instead.
Or, what about using a water-based hot chocolate?

foxylady4033 165247
Reviewed Jul. 14, 2009

"make a different recipe"

dtrouth2 96909
Reviewed Jul. 13, 2009

"This recipe looks heavenly. My only problem is that I absolutely hate coffee - the smell, the taste, . . . . Is there anything that I can substitue for the coffee?

Thanks for your help.

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