How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Peanut Butter Filled Chocolate Cupcake?

You need 17 ingredients. The key ingredients include: 10 ounces cream cheese, at room temperature, 6 ounces peanut butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, and more.

Is Peanut Butter Filled Chocolate Cupcake suitable as baking & desserts?

Yes, Peanut Butter Filled Chocolate Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Peanut Butter Filled Chocolate Cupcake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Filled Chocolate Cupcake Recipe

Name: Peanut Butter Filled Chocolate Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces cream cheese, at room temperature; 6 ounces peanut butter; 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 eggs; 2 1/4 cups cake flour; 1/2 cup cocoa powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 1/4 cups granulated sugar; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 3 eggs, separated; 1 1/3 cups whole milk; 4 cups (1 quart) heavy cream; 1/2 cup confectioners' sugar; 1 teaspoon vanilla extract

Peanut Butter Filled Chocolate Cupcake

Eats Now Editorial Team · 2620 kcal · Baking & Desserts

1
Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes).
2
For the peanut butter filling: In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and peanut butter until smooth and fluffy.
3
Beat in the granulated sugar.
4
Beat in the vanilla and eggs, scrape down the sides of the bowl and continue to mix until smooth.
5
Set aside.
6
For the chocolate cupcake batter: In a medium-sized mixing bowl, sift together the cake flour, cocoa powder, baking soda and salt.
7
In the bowl of a stand mixer with a paddle attachment, cream 1 cup of the granulated sugar with the oil.
8
Slowly add the vanilla extract and egg yolks to the creamed sugar while mixing, and beat until incorporated.
9
In a large mixing bowl using an electric mixer with a whisk attachment, whip the egg whites and remaining 1/4 cup granulated sugar until firm peaks form.
10
Do not over-whip.
11
Turn the stand mixer on the lowest speed.
12
Add the dry ingredients and milk, alternating between the two and scraping down the sides after each addition.
13
Mix on medium for 1 minute.
14
Using a rubber spatula, gently fold the whipped egg whites into the chocolate batter in three parts.
15
Scoop one scoop of the chocolate cupcake batter into each cupcake liner.
16
Top with one scoop of the peanut butter filling.
17
The liners will be about two-thirds full.
18
Bake until the cupcakes are nicely domed and the chocolate bounces back from gentle pressure, about 22 minutes; the peanut butter filling will not be firm.
19
Remove from the pans and cool.
20
For the frosting: In the bowl of a stand mixer with a whisk attachment, whip the cream, confectioners' sugar and vanilla on medium speed until stiff peaks form.
21
Be careful not to over-whip the cream.
22
Ice the cooled cupcakes with the frosting using a pastry bag fitted with the desired tip
23
This recipe was created by a contestant during a cooking competition.
24
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Peanut Butter Filled Chocolate Cupcake

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