Peanut Butter Filled Chocolate Cupcakes – a delicious recipe with Chocolate, Vanilla, Milk, Peanut Butter, Chocolate Frosting. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare the cake mix as directed by the instructions on the box, using the appropriate amounts of egg, oil, and water. Cook according to standard cupcake directions on the package.
2
While the cupcakes are baking, prepare the pudding. Cook the pudding according to the package directions. Once it comes to a full boil, take it off the heat and whisk in approximately 1 cup of peanut butter. Remove from the pan and place it in the fridge to cool.
3
Once the cupcakes are done, remove to a rack and cool. When the cupcakes are cool comes the fun part- take the skinny end of your wooden spoon, and make a hole in the top of the cupcake. Poke it in, and wiggle it around in all directions to make a space for the peanut-buttery goodness. Repeat for all the cupcakes.
4
When the pudding is cool, transfer to a pastry bag or zip top bag, snip the corner, and pipe into the holes you've made. There will be leftover pudding to snack on. (yay!) Frost with your favorite chocolate frosting. These do improve with sitting, if you can hold yourself back.
1182
kcal
Calories
72
g
Fat
96
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 box Dark Chocolate Cake Mix (plus Ingredients To Prepare From The Box), 1 box Vanilla Cook And Serve Pudding (4 Serving Size), 2 cups Milk (cold), 1 cup Peanut Butter, and more.
Yes, Peanut Butter Filled Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
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.
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