Chocolate and peanut butter—few flavor combinations are as universally adored and timeless. These two ingredients, when brought together in a moist, decadent cupcake, create a dessert that transcends trends and appeals to all ages. The luscious depth of chocolate pairs perfectly with the nutty richness of peanut butter, resulting in a sweet treat that is comforting yet indulgent. Whether you’re baking for a special occasion, a holiday gathering, or simply to satisfy your sweet tooth, chocolate peanut butter filled cupcakes are guaranteed to be a crowd-pleaser. This guide will explore not only how to make the perfect batch of these cupcakes, but also their origins, variations, and health considerations.
The history of the chocolate and peanut butter combination dates back to the early 20th century in the United States. Peanut butter itself was invented in the late 1800s as a protein-rich food, and chocolate had already become popular in confections. The iconic Reese’s Peanut Butter Cup, introduced by H.B. Reese in 1928, revolutionized this flavor pairing and made it mainstream. Since then, the combination has appeared in everything from candy bars to ice cream, cookies, and now, cupcakes. These filled cupcakes can be seen as a gourmet homage to that iconic candy, transforming a classic snack into a bakery-worthy dessert.
Ingredients Breakdown
For the cupcakes: 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup unsalted butter (softened), 1 cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract, 1/2 cup buttermilk, 1/2 cup hot water or freshly brewed coffee (to deepen the chocolate flavor)
For the peanut butter filling: 1/2 cup creamy peanut butter, 1/4 cup powdered sugar, 2 tablespoons unsalted butter (softened), 1/4 teaspoon vanilla extract
For the chocolate ganache or frosting (optional): 1/2 cup heavy cream, 4 ounces semi-sweet or dark chocolate (chopped), 1 tablespoon butter for shine and richness
Step-by-Step Recipe
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. In a separate large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract. Alternately add the dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix just until combined—avoid overmixing. Slowly incorporate the hot water or coffee, mixing on low speed until the batter is smooth and glossy. Fill each cupcake liner about two-thirds full with the batter and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
While the cupcakes are baking, prepare the peanut butter filling. In a medium bowl, combine the peanut butter, powdered sugar, butter, and vanilla extract. Beat until smooth and creamy. Once the cupcakes have cooled, use a small knife or cupcake corer to remove a portion from the center of each cupcake. Fill each cavity with a spoonful of the peanut butter filling. You can also pipe the filling using a piping bag for cleaner results.
To make the ganache topping, heat the heavy cream in a small saucepan until it just begins to simmer. Pour it over the chopped chocolate in a heatproof bowl and let it sit for a minute before stirring until smooth. Stir in the butter for a glossy finish. Spoon or drizzle the ganache over each filled cupcake, allowing it to gently flow over the edges. Let the ganache set for 10–15 minutes at room temperature or chill briefly for a firmer topping.
Tips for the Perfect Cupcake
Ensure all your ingredients are at room temperature for a smoother batter. Don’t skip the buttermilk—it adds tang and helps keep the cupcakes moist. Using coffee instead of hot water enhances the chocolate flavor without making it taste like coffee. When filling the cupcakes, don’t hollow out too much or the structure may weaken. For a firmer peanut butter filling, refrigerate it briefly before piping. If you’re short on time, use a store-bought chocolate frosting, but homemade ganache truly elevates the flavor. Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate if using perishable fillings or frostings.
Variations and Customizations
There are endless ways to customize chocolate peanut butter filled cupcakes. Try using crunchy peanut butter for added texture. For a more sophisticated flavor, add a pinch of sea salt to the ganache. Swirl peanut butter into the cupcake batter before baking for a marbled effect. Replace ganache with a peanut butter frosting for double the peanut flavor. You can even infuse the cupcakes with a caramel core instead of peanut butter for a twist. To make them gluten-free, substitute a 1:1 gluten-free flour blend. For vegan versions, use plant-based butter, dairy-free milk with vinegar as a buttermilk substitute, and flax eggs. Add mini chocolate chips to the batter or top the cupcakes with chopped peanuts or a mini peanut butter cup for added flair.
Health Considerations and Nutritional Value
While these cupcakes are an indulgent treat, being mindful of ingredients can make them slightly more health-conscious. Using natural peanut butter reduces added sugars and trans fats. Whole wheat pastry flour can replace half the all-purpose flour for extra fiber. Opting for dark chocolate increases antioxidants, and using a smaller cupcake size or mini muffins can help with portion control. Each standard cupcake, depending on ingredients and portion, can range from 250–400 calories, with moderate amounts of protein from peanut butter. For those with allergies, substitute sunflower seed butter for peanut butter, and use allergy-friendly chocolate. These cupcakes are not low-fat or low-carb by default, but modifications can help them fit into a balanced diet as an occasional treat.
FAQ
Can I freeze these cupcakes? Yes, freeze unfrosted and unfilled cupcakes for up to 2 months. Thaw before adding the filling and topping.
Can I use a boxed mix for the chocolate cupcakes? Absolutely. A high-quality chocolate cake mix can be used to save time—just make sure it pairs well with the peanut butter filling.
What’s the best way to core the cupcakes? Use a cupcake corer, an apple corer, or a small knife to remove about 1 inch of cake from the center.
Can I make these ahead of time? Yes, you can bake and fill them a day in advance. Add ganache the day of serving for best presentation.
Are there nut-free alternatives? Use sunflower seed butter or cookie butter as a nut-free filling.
Can I make mini cupcakes? Yes, reduce baking time to 10–12 minutes and use a piping tip to fill the smaller centers.

Chocolate Peanut Butter Filled Cupcakes
Ingredients
Chocolate Cupcakes
- 3/4 cup 180g warm water
- 1 1/2 teaspoons 3g instant espresso or coffee
- 1/3 cup 60g milk or dark chocolate chips, melted
- 1/3 cup 30g unsweetened cocoa powder
- 2 large eggs room temperature (112g)
- 1/3 cup 75g vegetable oil
- 1 teaspoon 4g vanilla extract
- 1 teaspoon 4g white vinegar
- 3/4 cup 100g all-purpose flour
- 3/4 cup 150g granulated sugar
- 1/2 teaspoon 3g baking soda
- 1/2 teaspoon 2g fine salt
Peanut Butter Buttercream Frosting
- 1 cup 226g / 2 sticks unsalted butter, room temperature
- 1/2 cup 125g creamy peanut butter
- 1 teaspoon 4g vanilla extract
- 1/4 teaspoon 1g fine salt
- 4 cups 500g powdered sugar
- 1/4 cup 60g heavy cream or whipping cream
Cupcake Filling and Garnish
- 1 cup 250g peanut butter
- 1/2 batch chocolate ganache
Instructions
Chocolate Cupcake Recipe
- Start by preheating your oven to 350°F (175°C). Line a standard 12-cup muffin pan with cupcake liners and set it aside. In a large mixing bowl, pour in 3/4 cup of warm water. Add 1 1/2 teaspoons of instant espresso or coffee powder and stir until it’s completely dissolved. Stir in 1/3 cup of melted chocolate chips and 1/3 cup of unsweetened cocoa powder, whisking until smooth and fully blended.
- Next, add 2 large room-temperature eggs, 1/3 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar. Whisk these into the chocolate mixture until well combined. Then, add 3/4 cup of all-purpose flour, 3/4 cup of granulated sugar, 1/2 teaspoon of baking soda, and 1/2 teaspoon of fine salt. Gently whisk everything together until the batter is just combined—it will be thin, which is exactly how it should be.
- Divide the batter evenly among the cupcake liners, filling each about 3/4 of the way full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Once baked, remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. If you’re short on time, you can place the entire pan in the freezer for 30 minutes to speed up the cooling process.
Peanut Butter Buttercream
- While the cupcakes are baking and cooling, make the peanut butter buttercream. In the bowl of a stand mixer or a large mixing bowl, beat 1 cup of room-temperature unsalted butter with 1/2 cup of creamy peanut butter for about 30 seconds on medium speed, using either a paddle attachment or a hand mixer, until smooth and creamy. Add in 1 teaspoon of vanilla extract and 1/4 teaspoon of fine salt, mixing on low speed.
- Gradually add 4 cups of powdered sugar along with 1/4 cup of heavy cream, continuing to mix on low speed. Beat until all ingredients are fully combined and the frosting reaches a smooth, pipeable consistency. If the buttercream feels too thick, add an extra tablespoon of cream. If it seems too thin, mix in another 1/4 cup of powdered sugar. Once the desired texture is achieved, stir the frosting by hand with a rubber spatula for a few minutes to make it ultra-smooth. Transfer the frosting to a large piping bag fitted with a wide round piping tip. Twist and seal the top of the bag with a clip or rubber band, then set it aside.
Chocolate Ganache Drip
- Place 1/2 cup of semi-sweet chocolate chips in a heat-safe bowl and set it aside. In a separate microwave-safe bowl, heat 1/3 cup of heavy cream for about 45 seconds to 1 minute, or until it starts to steam and just begins to bubble. Alternatively, you can heat the cream on the stove over medium heat until it reaches a gentle simmer, then remove it from the heat.
- Pour the hot cream over the chocolate chips, making sure they’re completely submerged. Let the mixture sit undisturbed for 1–2 minutes. Then stir slowly until the ganache is smooth and glossy. Allow it to cool for about 10 minutes, until it reaches a lukewarm temperature—ideal for drizzling.
Decorating the Peanut Butter Filled Cupcakes
- Once the cupcakes are fully cooled, use a cupcake corer, large frosting tip, or small knife to remove the center from each one. Spoon just under a tablespoon of creamy peanut butter into the hollowed center of each cupcake.
- Pipe a generous swirl of peanut butter buttercream onto each cupcake. Place the frosted cupcakes in the fridge for 15 minutes, or in the freezer for about 5 minutes, to let the frosting firm up slightly. Meanwhile, microwave the remaining peanut butter for around 10 seconds until it becomes smooth and pourable.
- Remove the cupcakes from the fridge or freezer, and drizzle each one with the slightly cooled chocolate ganache and warm peanut butter. Finish with a sprinkle of chopped peanuts or a pinch of flaky sea salt for an extra touch of texture and flavor. Enjoy!
Notes
When measuring flour, avoid packing it into the cup. Instead, spoon it into the measuring cup and level it off, or better yet, use a kitchen scale for the most accurate results.
After adding the flour, mix the batter just until everything is incorporated. Overmixing can lead to dense cupcakes, so gentle mixing ensures a light, tender crumb.
For consistent cupcake sizes and easier filling, use a large cookie scoop to portion the batter into the liners—this also helps them bake evenly and rise to the same height.
To make frosting easier and less messy, seal the top of your piping bag with a rubber band. This prevents frosting from leaking out the top and gives you more control while decorating.