Chocolate Cupcake With Peanut Butter Filling
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 electric mixer or hand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 small spoon or melon baller
- 1 piping bag or small zip-top bag optional, for filling
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine salt
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar packed
- 0.5 cup vegetable oil
- 2 large eggs room temperature
- 0.75 cup whole milk room temperature
- 1 teaspoon vanilla extract
- 0.5 cup hot coffee or hot water
- 0.75 cup creamy peanut butter
- 0.25 cup powdered sugar sifted
- 2 tablespoon unsalted butter softened
- 2 tablespoon heavy cream or milk
- 0.25 teaspoon vanilla extract
- 0.125 teaspoon fine salt pinch
- 0.5 cup unsalted butter softened
- 1.75 cup powdered sugar sifted
- 0.25 cup unsweetened cocoa powder
- 1 2–3 tablespoons milk
- 0.5 teaspoon vanilla extract
- 0.125 teaspoon fine salt pinch
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl whisk together granulated sugar, brown sugar, and vegetable oil until combined.
- Add eggs one at a time to the sugar mixture, whisking well after each addition, then whisk in vanilla.
- Add half of the dry ingredients to the wet ingredients and mix just until combined.
- Add the milk and whisk until smooth, then add the remaining dry ingredients and mix until just incorporated.
- Carefully pour in the hot coffee (or water) and whisk until the batter is smooth and thin.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Transfer the pan to a wire rack and let the cupcakes cool in the pan for 10 minutes.
- Remove the cupcakes from the pan and let them cool completely on the wire rack, about 20 minutes.
- While cupcakes cool, beat peanut butter and softened butter together in a medium bowl until creamy.
- Add powdered sugar, salt, and vanilla to the peanut butter mixture and beat until smooth and thick.
- Add heavy cream (or milk) 1 tablespoon at a time and beat until the filling is smooth and pipeable.
- For the optional frosting, beat softened butter until creamy in a clean bowl.
- Add powdered sugar, cocoa powder, salt, vanilla, and 2 tablespoons milk, then beat until fluffy, adding more milk as needed for spreadable consistency.
- Once cupcakes are fully cool, use a small spoon or melon baller to scoop a small cone-shaped piece from the center of each cupcake.
- Fill a piping bag or zip-top bag with the peanut butter filling (or use a spoon) and fill each cupcake cavity to the top.
- Gently press the removed cake piece back on top, trimming off the bottom if needed so it sits flush.
- Spread or pipe chocolate frosting on top of each cupcake, covering the filled center completely.
Notes
For best results, ensure all refrigerated ingredients are at room temperature so the batter and fillings mix smoothly, and avoid overmixing the cupcake batter after adding the dry ingredients to keep the crumb tender. If the peanut butter filling seems too stiff, loosen it with a few extra drops of cream; if it is too runny, add a spoonful of powdered sugar. The hot coffee deepens the chocolate flavor without making the cupcakes taste like coffee, but hot water works if you prefer. Store frosted, filled cupcakes in an airtight container at cool room temperature for up to a day or refrigerate for 3–4 days, allowing them to come to room temperature before serving for the best texture and flavor.
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