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Peanut-Filled Devil's Food Cupcakes Recipe

Peanut-Filled Devil's Food Cupcakes Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Peanut-Filled Devil's Food Cupcakes

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Anna Agatha User ID: 3495502 96911
Reviewed Feb. 3, 2010

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

nicoli06 User ID: 3262201 166817
Reviewed Feb. 2, 2010

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

dtrouth2 User ID: 1760222 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 User ID: 3400556 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 User ID: 4267612 165247
Reviewed Jul. 14, 2009

"make a different recipe"

dtrouth2 User ID: 1760222 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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