Chocolate Chip Peanut Butter Stuffed Cupcakes

Maggie May Schill


Since the discovery of fire, few things have been a more monumental contribution to the confectionery world than the realization that chocolate paired with peanut butter will MELT YOUR FACE!

Reese's had it right, and as a tribute to this combination I set out to create my own take on this dynamic duo! I started wanting neither chocolate nor peanut butter to be the hero of the desert. Balanced; delightfully chocolatey, while still packing the right amount of peanut butter flavor.
The outcome is the recipe for Chocolate Chip-- Peanut Butter Cream Stuffed Cupcakes below.


★★★★★ 3 votes

2 dozen
30 Min
45 Min


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  • 3 c
    all purpose flour
  • 1 1/2 c
    unsalted butter
  • 1 1/4 c
    unsweetened cocoa powder
  • 1 1/4 c
    hot water
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 1/4 c
  • 4
    eggs (room temp please!!)
  • 1 1/4 Tbsp
    vanilla extract
  • 1 c
    sour cream
  • 1 c
    60% cocao chocolate chips

  • 1/2 c
    unsalted butter, softened
  • 1/2 c
    creamy peanut butter, organic
  • 1 c
    graham cracker crumbs
  • 1 c
    confectioners' sugar

  • 1/2 c
    unsalted butter, softened
  • 16 oz
    confectioners' sugar
  • 3 Tbsp
    heavy cream
  • 1 1/2 tsp
    vanilla extract
  • 3 Tbsp
    creamy peanut butter, organic
  • 2 Tbsp
    dark chocolate sauce

How to Make Chocolate Chip Peanut Butter Stuffed Cupcakes


  1. For Cake Batter:

    1-Preheat oven to 350'F

    2-whisk together cocoa powder and hot water

    3-sift together flour, salt, baking soda, baking powder together in a medium mixing bowl. set this dry mixture aside.

    4-heat sauce pan over medium heat

    5-once pan is hot add butter and sugar, mix until butter is melted and sugar is fully incorporated

    6-Put butter/sugar mix in a large mixing bowl, and beat on low for about 5-6 minutes. Make sure butter/sugar is cooled before continuing.

    7-Add eggs, one at a time, making sure each is fully mixed in before adding the next.

    8-With mixer on low, add flour mixture in 2 batches, adding the sour cream in between the two batches.

    9-Beat until completely combined, but do not over work the batter! Fold in the chocolate chips.

    10-Add batter to cupcake cups and bake for about 20 minutes.
  2. For Peanut Butter Filling:

  3. For Butter Cream Peanut butter Frosting:

    1- Beat butter, confectioners' sugar, cream, peanutbutter and vanilla together.

    2- Fold in chocolate syrup. (I lightly folded it in to create a chocolate ribbon in the frosting.
  4. Assembly:

    1-After cupcakes are cooled, cut out the centers of cupcakes out. Not too deep, just about 3 quarters of an inch down and 1/2 inch in diameter. (cupcake centers make great snack while you frost.)

    2-Spoon in a teaspoon or so of the peanut butter filling into the holes.

    3-Pipe on the peanut butter butter cream frosting, making sure to fully conceal the openings you cut into the cakes.

    4-Garnish with chocolate sauce. (optional)

Printable Recipe Card

About Chocolate Chip Peanut Butter Stuffed Cupcakes

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids

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