Peanut Butter Stuffed Chocolate Cupcakes

Chocolate Peanut Butter stuffed cupcakesI finally did it.. I have been meaning to make these heavenly bites for a while now and today I was having one of my “must have peanut butter” days. I love peanut butter and I love chocolate and this is just really satisfies my nutty cravings. These cupcakes cakes are stuffed with a peanut butter batter and smothered with peanut butter cream frosting. Let me tell you.. These little cupcakes are very addictive! Do not attempt to make them if you are on a diet.

They taste similar to a reeses cups except they are much more richer and the moistness of the cupcakes makes them extra special. I made a dozen today and gave two cupcakes to my neighbor and she called everyone to come taste them LOL. Imagine 3 grown adults fighting over 2 cupcakes. To be honest, a little awkward because I was standing right there and I only gave her two.

Chocolate Peanut Butter Stuffed CupcakesChocolate Peanut Butter Stuffed CupcakesChocolate Peanut Butter Stuffed CupcakesChocolate Peanut Butter Stuffed Cupcake

Chocolate Peanut Butter Stuffed CupcakesChocolate Peanut Butter Stuffed Cupcakes

Peanut Butter Stuffed Chocolate Cupcakes

This recipe is only for 12 cupcakes. If you would like to make 24 cupcakes, double the batter.
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Servings: 12


  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup all-purpose flour
  • 1/4 cup milk
  • 2 oz semi- sweet chocolate chips
  • 3/4 stick unsalted butter
  • 1 tablespoon oil
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Peanut Butter filling

  • 1/2 cup peanut butter
  • 2 tablespoons cream-cheese

Peanut Butter Cream Frosting

  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1/2 cup butter


  • Preheat the oven to 350F degrees. Line a 12-cup cupcake pan with cupcake liners and Set aside

Peanut butter filling

  • Mix the cream cheese and peanut butter with a spoon and set aside.


  • Melt the butter and chocolate together in the microwave or on the stove top.
  • In a separate bowl, mix the salt, cocoa powder, flour, baking powder, and baking soda together until thoroughly combined and Set aside.
  • In a large bowl, whisk the eggs, sugar, 1 tablespoon of oil, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add the milk and flour mixture and whisk for 2 minutes until fluffy.
  • Add 1 teaspoon batter into each cupcake cup be sure to leave half the mixture for the top layer. Next add 1.5 teaspoon of the peanut butter mixture on top of the cupcake batter. Now add the rest of the batter on top of the peanut butter mixture. Give the pan a little shake. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Peanut Butter Cream Frosting

  • Whisk the butter and peanut butter until fluffy
  • Add the powdered sugar and continue whisk for another minute.
  • Frost cooled cupcakes. Cupcakes stay fresh at room temperature in an airtight container for up to 3 days or in the refrigerator is desired for up to 1 week
  • Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.


Serving: 0g


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    Christina Aleman

    Your recipe is good for snack and served with your favorite healthy smoothies.


    Thank you so much for the quick reply Layla. I’m heading to the store for the ingredients now. I know these are going to be a hit for my sons 12th birthday dinner get together tomorrow. Thank you for the amazing recipes…on here and on Pinterest (I’m now following you on there)!!


    I am excited to try these because like you said, you can’t go wrong with chocolate and peanut butter. I was planning to make them tonight for my sons birthday. But the cupcake recipe is confusing. You have “1/4 cup unsweetened cocoa powder” on there 2 times, and then “1 tablespoon oil” but the oil is not in the instructions about where to add it. Thank you.


      Thanks for letting me know Susan! I’ve corrected the error. There is only 1/4 cup of unsweetened cocoa powder in the recipe and the oil goes into the cake batter, I’ve corrected that as well. In addition, you can also use cake mix if preferred and follow the peanut butter directions!


    Anything with the words “chocolate and peanut butter” in a cupcake is bound to be good! These look soooo moist and fudgy!


      Yea your right Sarah, you really can’t go wrong with chocolate and peanut butter!