These moist, rich chocolate cupcakes hide a delicious surprise in the center—creamy peanut butter. Topped with a quick, tangy cream cheese frosting, these easy Peanut Butter Filled Chocolate Cupcakes are always a crowd-pleaser.
The Best Peanut Butter Filled Cupcakes
I can hardly believe my little one just turned four this week. He is such a sweetheart, and for his birthday we took him and his brother to Disneyland. They had a blast despite the crowds, and because we have annual passes, he got a $60 Disney gift card to pick out anything he wanted. Watching him choose his own birthday treasures was a highlight—pure joy for both of them.
For the party I baked these chocolate cupcakes with a hidden peanut butter center, and they were a huge hit. The combination of moist, chocolatey cake and a sweet peanut butter core is hard to resist. I finished them with a simple, three-ingredient cream cheese frosting and decorated the tops with white non-pareil sprinkles for a playful touch.
These cupcakes are versatile: swap the cream cheese frosting for peanut butter frosting, chocolate frosting, or a classic buttercream if you prefer. No matter the topping, the peanut butter center gives each bite a delightful surprise.
Peanut Butter Filled Chocolate Cupcakes
Equipment
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Oven
Ingredients
For the Chocolate Cupcakes
- 1 devil’s food cake mix
- 4 eggs
- 1/2 cup water
- 1/2 cup canola oil
- 8 oz sour cream
- 1 small package chocolate pudding mix 4 serving size
For the Peanut Butter Filling
- 2 cups creamy peanut butter
- 1 1/2 cups powdered sugar
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 stick softened butter
- 3 cups powdered sugar
- white non-pareils optional
Instructions
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Preheat the oven to 350°F. In a stand mixer, combine the cake mix, eggs, water, oil, sour cream, and chocolate pudding mix. Mix on medium for about 2 minutes until smooth and well combined.
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Line a cupcake pan with paper liners and fill each cup about three-quarters full with batter. In a bowl, mix the creamy peanut butter with the powdered sugar until it forms a dough-like consistency. Roll into 1/2-inch balls, then gently press one peanut butter ball into the center of each filled cupcake cup.
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Bake for 20–30 minutes, or until a toothpick inserted near the edge of the cupcake (not the peanut butter center) comes out clean. Allow cupcakes to cool completely before frosting so the filling stays intact.
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For the frosting, beat the softened cream cheese and softened butter together until creamy. Gradually add the powdered sugar and beat until smooth and spreadable. Pipe or spread the frosting onto the cooled cupcakes, then finish with white non-pareils or your preferred decoration.
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Birthday Pictures:
Have a wonderful rest of the week. See you soon with more good eatin’!