chocolate chip peanut butter stuffed cupcakes

★★★★★ 3 Reviews
NakedMaggie avatar
By Maggie May Schill
from Jacksonville, FL

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 Reviews
serves 2 dozen
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For chocolate chip peanut butter stuffed cupcakes

  • FOR DEVIL'S FOOD CAKE BATTER
  • 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
    sugar
  • 4
    eggs (room temp please!!)
  • 1 1/4 Tbsp
    vanilla extract
  • 1 c
    sour cream
  • 1 c
    60% cocao chocolate chips
  • FOR PEANUT BUTTER FILLING
  • 1/2 c
    unsalted butter, softened
  • 1/2 c
    creamy peanut butter, organic
  • 1 c
    graham cracker crumbs
  • 1 c
    confectioners' sugar
  • FOR FROSTING
  • 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: MASH IT ALL TOGETHER!!!!!!!!!
  • 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)
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