Peanut Butter Filled Chocolate Cupcakes

Serves 6 · 25 min prep · 20 min cook

Estimate for one serving

• 455 cal
• 8g protein
• 50g carbs
• 26g fat
• 3g fiber

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Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup hot water
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 2 tbsp unsalted butter, softened
• 1 cup chocolate frosting
• 2 tbsp chopped peanuts

Instructions

1. 1Preheat the oven to 350°F and line a muffin tin with six paper liners.
2. 2Whisk the flour, cocoa powder, baking soda, and salt in a bowl until evenly combined and free of lumps.
3. 3In another bowl beat the sugar, buttermilk, oil, egg, and vanilla until smooth and glossy.
4. 4Fold the dry ingredients into the wet mixture just until incorporated, then stir in the hot water; the thin batter is correct.
5. 5Fill each liner halfway with batter.
6. 6In a small bowl mix the peanut butter, powdered sugar, and softened butter until a thick, scoopable filling forms.
7. 7Drop a heaping teaspoon of the peanut butter filling into the center of each partially filled cup, then cover with the remaining batter so the filling is fully enclosed and liners are two-thirds full.
8. 8Bake for 18 to 22 minutes until the tops are set and a toothpick inserted near the edge (avoiding the center filling) comes out clean.
9. 9Cool completely on a wire rack so the peanut butter core firms slightly.
10. 10Pipe or spread chocolate frosting over each cupcake in a smooth dome or swirl.
11. 11Sprinkle chopped peanuts on top for crunch and a clear peanut-butter signal.
12. 12Serve at room temperature; the warm-from-the-oven version is delicious too if you want the filling gooey.
13. 13Store covered at room temperature up to two days or refrigerate if your kitchen is warm.