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Peanut-Filled Devil’s Food Cupcakes

This recipe features a luscious peanut butter filling surrounded by devil's food and then iced with a rich layer of ganache. They're to die for! —Mary Lou Timpson, Colorado City, Arizona
  • Total Time
    Prep: 30 min. Bake: 15 min. + cooling
  • Makes
    2 dozen


  • 1/2 cup plus 2 tablespoons butter, softened
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • 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, cooled
  • 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


  • Preheat oven to 325°. Line 24 muffin cups with paper liners.
  • In a large bowl, beat butter and sugar until crumbly. Add vanilla; beat in eggs, 1 at a time, mixing well after each addition. In another bowl, whisk together flour, cocoa, baking soda, salt and baking powder; add to creamed mixture alternately with buttermilk and coffee just until blended.
  • Filled prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely.
  • Using a melon baller, scoop out the center of each cupcake, about 1 inch deep. For filling, beat peanut butter and butter until fluffy. Gradually beat in confectioners' sugar. Pipe or spoon about 1 tablespoon filling into the center of 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 until slightly thickened, about 10 minutes. Spoon scant 1 tablespoon ganache over each cupcake, spreading as needed. Sprinkle with peanuts. Refrigerate until set, about 20 minutes. Refrigerate leftovers.
Nutrition Facts
1 cupcake: 294 calories, 19g fat (8g saturated fat), 57mg cholesterol, 282mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 6g protein.

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  • Anna Agatha
    Feb 3, 2010

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

  • nicoli06
    Feb 2, 2010

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

  • sjbehanna
    Jul 20, 2009

    No comment left

  • papabob1
    Jul 20, 2009

    No comment left

  • nanagale42557
    Jul 20, 2009

    No comment left

  • Breckreg
    Jul 20, 2009

    No comment left

  • dtrouth2
    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
    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?Yum! 

  • foxylady4033
    Jul 14, 2009

    make a different recipe

  • dtrouth2
    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.Debbie