Peanut Butter Filled Fudge Cupcakes
Indulge in pure decadence with these irresistible Peanut Butter Filled Fudge Cupcakes. Perfectly moist and richly chocolatey, these cupcakes boast a luscious surprise peanut butter filling hidden at the center of each bite. Topped with a glossy, velvety chocolate ganache, they combine the timeless pairing of chocolate and peanut butter into a handheld dessert that’s as stunning as it is delicious. Easy to make with simple ingredients like unsweetened cocoa powder, creamy peanut butter, and semi-sweet chocolate chips, this recipe is perfect for any occasion. Whether as a special treat or an impressive dessert, these cupcakes are guaranteed to satisfy every sweet tooth.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 1 large egg
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cups buttermilk
- 0.5 cups boiling water
- 0.75 cups creamy peanut butter
- 0.5 cups powdered sugar
- 2 tablespoons heavy cream
- 0.75 cups semi-sweet chocolate chips
- 0.5 cups heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the granulated sugar, egg, vegetable oil, and vanilla extract until well combined.
Add the buttermilk to the wet ingredients and mix until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Stir in the boiling water until the batter is smooth. It will be thin, but that’s normal.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake for 16-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely on a wire rack.
In a mixing bowl, combine the peanut butter, powdered sugar, and 2 tablespoons of heavy cream. Beat until smooth and creamy, adding more heavy cream if needed to achieve a pipeable consistency.
Once the cupcakes are cool, use a small knife or a cupcake corer to remove the center of each cupcake, creating a small cavity.
Pipe or spoon the peanut butter filling into each cavity, leveling it off with the top of the cupcake.
To make the chocolate ganache, heat 0.5 cups of heavy cream in a small saucepan or microwave-safe bowl until steaming but not boiling.
Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes, then whisk until smooth and glossy.
Spoon or pour the ganache over the tops of the filled cupcakes, spreading it gently to cover the tops completely.
Allow the ganache to set for 30 minutes at room temperature or 10 minutes in the refrigerator before serving.
Nutrition Facts
Calories |
390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 29.7 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
