Chocolate Peanut Butter Cupcakes

For a lot of peoeple, chocolate + peanut butter = LOVE! I went through a phase in University where every day I’d take a handful of chocolate chips and a spoonful of peanut butter and just sit there so content…much to Reese’s Pieces dismay. I must of been single at the time 😉

We want to thank our fellow foodie and baker friend Jess for this Chocolate Peanut Butter Cupcake recipe! She made them for our friend’s surprise birthday party and they were a huge hit. So decadent and moist…they were finger licking good! So thanks again Jess 🙂


This recipe is supposed to make 24 cupcakes but Jess only got 20 when she made them. She also pieced together the recipe from two spots – one had a better filling and one had a better cake!Image

Chocolate Peanut Butter Cupcakes

Peanut Butter Filling:
6 oz cream cheese
1/2 c creamy peanut butter
1/4 c sugar
2 tsp milk

1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

Preheat Oven to 350 and Line two cupcake pans with paper liners

For the filling: Cream all ingredients until well combined and set aside

For the cake:

Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Assembly: Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled. 

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completelyImageNOM NOM NOM!Image


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