Double Chocolate Peanut Butter Filled Cupcakes – moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with a chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.
Ingredients
Double Chocolate Cupcakes
- 1/4 cup strong hot coffee
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup unsalted butter room temperature
- 3/4 cup sugar
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 cup milk chocolate chips
Peanut Butter Cream Filling
- 4 ounces cream cheese softened
- 1/2 cup peanut butter
- 1 cup confectioners’ sugar
- 1/4 cup heavy cream added a tablespoon at a time.
Chocolate Buttercream Frosting
- 6 tablespoons solid vegetable shortening
- 6 tablespoons unsalted butter room temperature
- 9 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons pure vanilla extract
- 3 cups confectioners’ sugar
- 4 – 6 tablespoons milk
Instructions
Double Chocolate Cupcakes
- Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
- In a measuring cup, mix together the coffee and unsweetened cocoa.
- Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
- In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
- Add the eggs, one at a time until well incorporated.
- Mix in the vanilla and coffee.
- Add half of the flour mixture and combine.
- Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
- Add remainder of flour and remaining buttermilk and thoroughly incorporate.
- With a rubber spatula, fold in the milk chocolate chips.
- Spoon into cupcake liners and fill 1/2 to 2/3 full.
- Bake for 15 – 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
- Allow to cool completely on a wire rack before filling and frosting.
Peanut Butter Cream Filling
- In mixing bowl, cream together the cream cheese and peanut butter.
- Mix in the confectioners’ sugar.
- Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.
Chocolate Buttercream Frosting
- Cream the shortening and butter together in the mixing bowl until well combined.
- Add the cocoa powder.
- Mix in the vanilla extract.
- Add half of the confectioners’ sugar and combine well.
- Thoroughly mix in remaining confectioner’s sugar.
- Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
- If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners’ sugar by one tablespoon at a time.
Assembly
- Insert an apple corer or cupcake corer into the middle of each cupcake and remove.
- Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
- Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.
Recipe Notes
If you find that the frosting is too soft, refrigerate for 15 – 20 minutes before using.