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.
Prevent your screen from going dark
Ingredients
Double Chocolate Cupcakes
¼cupstronghot coffee
3tablespoonsunsweetened cocoa powder
½cupunsalted butterroom temperature
¾cupsugar
1 ¼cupsunbleached all-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
2eggs
1teaspoonpure vanilla extract
½cupbuttermilk
1cupmilk chocolate chips
Peanut Butter Cream Filling
4ouncescream cheesesoftened
½cuppeanut butter
1cupconfectioners' sugar
¼cupheavy creamadded a tablespoon at a time.
Chocolate Buttercream Frosting
6tablespoonssolid vegetable shortening
6tablespoonsunsalted butterroom temperature
9tablespoonsunsweetened cocoa powder
1 ½teaspoonspure vanilla extract
3cupsconfectioners' sugar
4 - 6tablespoonsmilk
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.
Notes
If you find that the frosting is too soft, refrigerate for 15 - 20 minutes before using.
Did you make this recipe?
Share it with me on Instagram and make sure to follow me on Pinterest for more recipes.