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Peanut-Filled Devil’s Food Cupcakes

2 reviews
Total Time
Prep: 30 min. Bake: 15 min. + cooling

By Taste Of Home Editorial Team

Recipe by Mary Lou Timpson, Colorado City, Arizona

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 28, 2023

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

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Test Kitchen Approved

Peanut-Filled Devil's Food Cupcakes

2 reviews
Prep Time 30 min
Cook Time 15 min
Yield 2 dozen

Ingredients

  • 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, cold
  • FILLING:
  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • GANACHE:
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/2 cup dry roasted peanuts
Text Ingredients

Directions

  1. Preheat oven to 325°. Line 24 muffin cups with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. 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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