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Peanut-Filled Devil's Food Cupcakes

 Peanut-Filled Devil's Food Cupcakes
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.
24 ServingsPrep: 30 min. Bake: 15 min. + cooling


  • 1/2 cup plus 2 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 teaspoon McCormick® Pure 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


  • In a large bowl, beat butter and sugar until crumbly, about 2
  • minutes. Add eggs, one at a time, beating well after each addition.

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Peanut-Filled Devil's Food Cupcakes (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 294 calories, 19 g fat (8 g saturated fat), 57 mg cholesterol, 282 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.