Chocolate Cupcakes with Peanut Butter Centers

The classic American marriage of chocolate and peanut butter shines in these filled cupcakes. A creamy peanut butter center nestled in tender cocoa cake delivers a sweet-salty surprise in every bite.

Serves 6 · 25 min prep · 20 min cook

Estimate for one serving

• 420 cal
• 8g protein
• 52g carbs
• 22g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/2 cup whole milk
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 cup chocolate frosting
• 2 tbsp mini chocolate chips

Instructions

1. 1Preheat the oven to 350°F and line a standard 6-cup muffin tin with paper liners so the cupcakes release easily.
2. 2In a medium bowl whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until no cocoa lumps remain.
3. 3In a separate bowl beat the egg, then stir in the milk, oil, and vanilla until the wet mixture looks uniform and glossy.
4. 4Pour the wet ingredients into the dry bowl and fold gently with a spatula just until a thick, smooth batter forms with no dry streaks.
5. 5Divide half the batter evenly among the six liners, filling each one-third full.
6. 6In a small bowl mix the peanut butter with the powdered sugar until it becomes a thick, scoopable paste that holds its shape.
7. 7Roll the peanut butter mixture into six equal balls and place one gently in the center of the batter in each liner.
8. 8Spoon the remaining batter over each peanut butter ball, covering them completely so the filling stays hidden while baking.
9. 9Bake for 18 to 22 minutes until a toothpick inserted near the edge (not the center) comes out with a few moist crumbs and the tops spring back lightly.
10. 10Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely so the centers set.
11. 11Once cool, swirl a generous mound of chocolate frosting on top of each cupcake using a small offset spatula or piping bag.
12. 12Sprinkle mini chocolate chips over the frosting for crunch and visual pop.
13. 13Serve at room temperature so the peanut butter center stays creamy and the chocolate cupcake flavor stays front and center.