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Peanut Butter Chocolate Cupcakes

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
    1 dozen


  • 3 ounces cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 2 tablespoons sugar
  • 1 tablespoon 2% milk
  • 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, room temperature
  • 1 cup water
  • 1 cup 2% milk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1/3 cup butter, softened
  • 2 cups confectioners' sugar
  • 6 tablespoons baking cocoa
  • 3 to 4 tablespoons 2% milk


  • In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
  • 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).
  • Fill 12 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.
  • 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.
  • In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.
Nutrition Facts
1 each: 509 calories, 22g fat (7g saturated fat), 60mg cholesterol, 394mg sodium, 75g carbohydrate (55g sugars, 2g fiber), 7g protein.

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Average Rating:
  • Amy
    Jan 7, 2021

    I made these for our office Christmas party to place as favors at each place setting for a take-home goodie treat. I used JUMBO sized cupcake tins and liners, as directed. The cake was tasty and moist with a nice firm outside edge, making them easy to frost. The filling tasted good, however mine fell to the bottom during the baking.... not sure what I can do to keep the filling in the center? Open for tips from anyone? We loved the taste, and will make again. Very filling and rich.... will try making these in 24 regular sized cupcake tins next time for less calories.

  • 2124arizona
    May 8, 2017

    Served these for dessert one night and they were an instant hit!

  • sam51180
    Apr 28, 2017

    I made these for a coworker's birthday and everyone fought over them. I substituted apple sauce for oil in the cupcake and sprinkled chopped up peanut butter cups on top for extra show. I'll definitely be making these again.

  • bonito15
    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

  • nsharper
    Feb 25, 2016

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

  • rllewis7
    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!

  • Julie1962
    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?

  • MommaLittle
    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!

  • mammaw61
    May 7, 2013

    No comment left

  • pam712
    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!