Chocolate Cupcake With Peanut Butter Filling

There’s something about cracking open a warm chocolate cupcake and discovering a hidden pocket of creamy peanut butter that feels downright magical.

Picture dark, velvety cake with a tender crumb, the rich cocoa aroma wrapping around you as a ribbon of salty-sweet peanut butter slowly oozes from the center.

This is a cozy, small-batch dessert that feels bakery-fancy yet comes together surprisingly fast—perfect for sweet-tooth fans, families, and beginners who want maximum reward with minimal fuss.

I first leaned on this recipe during a stressful week when a friend dropped by unexpectedly.

I whipped up a batch while we caught up at the kitchen counter, and by the time our tea was steeped, the cupcakes were cooling.

That warm, melty center turned an ordinary evening into a small celebration.

These cupcakes shine for last-minute cravings, casual gatherings, and easy, impressive entertaining. Ready to bring this dessert to life?

Why You’ll Love It

• Delivers bold flavor from rich cocoa and creamy peanut butter center
• Feels indulgent yet simple enough for beginner home bakers
• Uses basic pantry ingredients with easy, step-by-step instructions
• Stays moist and tender thanks to oil and hot coffee
• Impresses guests with surprise filling and optional chocolate frosting

Ingredients

• 1 cup all-purpose flour — spoon and level for accuracy
• 0.5 cup unsweetened cocoa powder — use a good-quality dark cocoa
• 1 teaspoon baking powder — check that it’s fresh and active
• 0.5 teaspoon baking soda — helps the cupcakes rise and stay tender
• 0.25 teaspoon fine salt — balances sweetness and enhances chocolate
• 0.75 cup granulated sugar — provides structure and sweetness
• 0.25 cup light brown sugar, packed — adds moisture and mild caramel flavor
• 0.5 cup vegetable oil — neutral oil keeps cupcakes extra moist
• 2 large eggs, room temperature — room temp helps batter emulsify
• 0.75 cup whole milk, room temperature — richer milk makes softer crumb
• 1 teaspoon vanilla extract — real vanilla gives better flavor
• 0.5 cup hot coffee or hot water — hot liquid blooms the cocoa
• 0.75 cup creamy peanut butter — use a no-stir, shelf-stable style
• 0.25 cup powdered sugar, sifted — sifting keeps filling smooth
• 2 tablespoons unsalted butter, softened — soft butter blends seamlessly
• 2 tablespoons heavy cream or milk — adjust for desired filling thickness
• 0.25 teaspoon fine salt — just a pinch to sharpen the peanut flavor
• 0.125 teaspoon vanilla extract — a touch of warmth and sweetness
• 0.5 cup unsalted butter, softened — base for fluffy frosting
• 1.75 cups powdered sugar, sifted — prevents lumpy frosting
• 0.25 cup unsweetened cocoa powder — use quality cocoa for deep flavor
• 2–3 tablespoons milk — add gradually to reach spreadable texture
• 0.5 teaspoon vanilla extract — rounds out the chocolate notes
• 0.125 teaspoon fine salt — a pinch to balance the sweetness

Step-by-Step Method

Preheat & Prepare Pan

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners so the cupcakes release cleanly. Set the pan aside.

Bring eggs and milk to room temperature for better mixing.

Prepare all ingredients and equipment before starting so the batter can be mixed and baked without delays.

Combine Dry Ingredients

Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

Break up any cocoa lumps with the whisk. Make certain everything is evenly combined to avoid pockets of leavening.

Set this dry mixture aside; you’ll add it in two stages to the wet ingredients.

Mix Sugars & Oil

In a large bowl, whisk together the granulated sugar, packed light brown sugar, and vegetable oil.

Whisk until the mixture looks thick and glossy. The sugars should start dissolving into the oil.

This step helps create a moist, tender cupcake crumb, so mix until fully combined and smooth.

Add Eggs & Vanilla

Crack in the eggs one at a time, whisking well after each addition. Make sure each egg is fully incorporated before adding the next.

Whisk in the vanilla extract until the mixture is smooth and uniform. Scrape the sides of the bowl if needed to keep everything evenly mixed.

Fold in First Half of Dry Mix

Add about half of the dry ingredients to the wet mixture. Whisk or stir gently just until you no longer see dry streaks.

Don’t overmix at this stage. Overmixing can create tough cupcakes. Stop as soon as the flour disappears and the batter looks mostly smooth.

Add Milk & Remaining Dry Ingredients

Pour in the room-temperature milk and whisk until the batter becomes smooth and cohesive.

Add the remaining dry ingredients and mix again just until combined.

Use a spatula to scrape the bowl’s sides and bottom. Keep the mixing gentle to maintain a light, tender cupcake texture.

Stir In Hot Coffee

Carefully pour in the hot coffee or hot water. Whisk slowly at first to avoid splashing. Continue whisking until the batter is smooth and thin.

The hot liquid helps bloom the cocoa, deepening the chocolate flavor. Make sure there are no lumps, but avoid vigorous overmixing.

Portion & Bake Cupcakes

Divide the batter evenly among the 12 liners, filling each about two-thirds full. Use a measuring cup or scoop for even portions.

Place the pan in the preheated oven. Bake for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Cool Cupcakes Completely

Transfer the muffin tin to a wire rack. Let the cupcakes cool in the pan for 10 minutes so they set. Carefully remove them from the pan and place directly on the rack.

Allow them to cool completely, about 20 more minutes. Cool cupcakes prevent the filling and frosting from melting.

Beat Peanut Butter & Butter

In a medium bowl, beat the creamy peanut butter and softened unsalted butter together until smooth and fluffy. Use an electric mixer for best texture.

Scrape down the sides of the bowl as needed. Continue beating until there are no streaks and the mixture looks fully blended and creamy.

Add Sugar, Flavor & Cream

Add the powdered sugar, salt, and vanilla extract to the peanut butter mixture. Beat until thick and smooth.

Gradually add the heavy cream or milk, one tablespoon at a time, beating after each addition.

Stop when the filling is soft, pipeable, and holds its shape without being runny.

Prepare Chocolate Frosting

In a clean bowl, beat the softened butter until creamy and pale. Add the powdered sugar, cocoa powder, salt, vanilla, and 2 tablespoons milk.

Beat on medium until fluffy and smooth. Add an extra tablespoon of milk if needed for a spreadable consistency. Scrape the bowl to mix evenly.

Core the Cupcakes

Once cupcakes are fully cool, use a small spoon or melon baller to remove a cone-shaped piece from the center of each cupcake. Don’t dig all the way to the bottom.

Reserve the cake pieces. Work gently so the cupcakes keep their shape and don’t crack around the edges.

Fill Each Cupcake Center

Spoon the peanut butter filling into a piping bag or small zip-top bag and snip off the tip. Pipe filling into each cavity until it reaches the top.

Alternatively, use a small spoon. Make sure the cavity is fully filled so you get a generous peanut butter center in every bite.

Replace Tops & Frost

Trim the bottom of each removed cake cone if needed, then gently press it back over the filling so it sits flush.

Spread or pipe the chocolate frosting over each cupcake, completely covering the plug and sealing the filling inside.

Swirl or smooth the frosting as desired before serving.

Ingredient Swaps

• Make it gluten-free: swap the all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-free: use plant milk (almond, oat, soy) instead of milk/cream and vegan butter or neutral oil for all butter.
• No coffee: replace the hot coffee with hot water or hot milk.
• Nut-free: replace peanut butter with sunflower seed butter or soy nut butter; adjust sweetness with a bit more powdered sugar if needed.
• Budget/ pantry swaps: use all granulated sugar instead of adding brown sugar, and any neutral oil (canola, sunflower) instead of vegetable oil.

You Must Know

– Scale – For a smaller batch (6 cupcakes), halve every ingredient and use a liquid measuring cup to guarantee the batter quantity lands just under 1.5 cups total; each liner should get a bit over 2 tablespoons of batter, reaching roughly two-thirds full for even rise.

Serving Tips

• Serve on a white plate, drizzle with warm chocolate sauce, and scatter chopped peanuts.
• Pair with cold milk or a latte; add a small peanut butter cookie alongside.
• Top each cupcake with a mini peanut butter cup or chocolate-covered peanut.
• Plate three mini cupcakes together on a sharing platter with fresh berries.
• Add a small quenelle of vanilla ice cream and a dusting of cocoa powder.

Storage & Make-Ahead

Store filled, frosted cupcakes in an airtight container in the fridge for 3–4 days; bring to room temperature before serving for best texture.

Cupcakes (unfilled and unfrosted) freeze very well for up to 2 months—wrap individually.

Make fillings and frosting 1–2 days ahead and refrigerate separately.

Reheating

Reheat gently to avoid melting frosting.

Briefly microwave at 50% power in 5–10 second bursts, or warm in a 275°F (135°C) oven, loosely tented with foil, until just slightly warm.

Cupcake Wars TV Fame

Every time I bite into one of these chocolate cupcakes with their hidden peanut butter center, I can’t help but picture them lined up under the bright studio lights of a Cupcake Wars challenge.

I imagine the cameras zooming in as the knife cuts through that dark, velvety crumb and reveals the creamy, golden core, judges leaning closer as the aroma of warm cocoa and roasted peanuts curls into the air.

If you and I were teammates on that set, I’d sell these cupcakes to the judges with:

1. A dramatic “reveal” cut to showcase the molten-looking peanut butter center.
2. A story about late-night cravings inspiring this flavor pairing.
3. Confident, clean bites that prove every texture’s intentional.

Final Thoughts

Give these chocolate cupcakes with peanut butter filling a try and enjoy that rich, gooey surprise in every bite.

Feel free to tweak the filling, swap the frosting, or add your favorite toppings to make them completely your own.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Sacrificing Texture?

Yes, you can. I’d swap the flour for a good 1:1 gluten‑free blend, add an extra egg yolk, and let the batter rest; you’ll still bite into tender, moist crumbs that feel luxuriously soft.

How Can I Adjust the Recipe for High-Altitude Baking?

You’ll tweak a few dials: I’d reduce sugar slightly, add 2–3 extra tablespoons flour, cut leaveners by about ⅛–¼ teaspoon each, and keep batter a touch thicker so your cupcakes rise evenly like gentle mountain peaks.

Are There Nut-Free Alternatives That Mimic the Peanut Butter Filling?

You can swap in sunflower seed butter or tahini; I’d beat it with powdered sugar, butter, vanilla, and cream until lush and billowy, tasting as I go, chasing that same salty-sweet, silky middle.

Can I Convert This Cupcake Recipe Into a Layer Cake?

Yes, you can; I’d bake the batter in two 8‑inch pans, same temp, about 22–26 minutes. Then I’d spread the peanut butter filling between layers and sweep chocolate frosting over everything like glossy satin.

What Drink Pairings Work Best With These Rich Cupcakes?

I’d pour cold milk, rich coffee, or a nutty latte beside these; for adults, try tawny port or bourbon. Each sip cuts the sweetness, lets the chocolate deepen, and makes the peanut butter taste almost toasted.