Peanut Butter Truffle Cupcakes
Indulge in the ultimate combination of chocolate and peanut butter with these decadent Peanut Butter Truffle Cupcakes! Featuring a moist, rich chocolate cupcake base, each treat is filled with a creamy homemade peanut butter truffle center, creating a surprise in every bite. Topped with a velvety peanut butter frosting and optional chocolate chip garnish, these cupcakes offer layers of flavor and texture that are irresistibly satisfying. Perfect for special occasions or as a sweet treat for peanut butter lovers, this recipe is straightforward with only 30 minutes of prep time and yields 12 cupcakes. Whether you’re hosting a party or treating yourself, these cupcakes are guaranteed to delight your taste buds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 Large eggs
- 0.5 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Pure vanilla extract
- 0.5 cup Boiling water
- 0.75 cup Creamy peanut butter
- 0.5 cup Powdered sugar
- 2 tablespoons Heavy cream
- 0.5 cup Unsalted butter (softened)
- 2 cups Additional powdered sugar (for frosting)
- 1 cup Peanut butter (for frosting)
- 2 tablespoons Whipping cream (for frosting)
- 0.25 cup Chocolate chips (optional garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until fully combined and smooth.
Slowly stir in the boiling water. The batter will be thin, but this helps achieve moist cupcakes.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes cool, make the peanut butter truffle filling. In a mixing bowl, stir together the peanut butter, powdered sugar, and heavy cream until smooth.
Scoop small spoonfuls of the peanut butter mixture and roll them into 12 small balls (truffles). Set aside.
Once the cupcakes are cool, use a small knife or cupcake corer to scoop out the center of each cupcake. Place a peanut butter truffle in each hole, pressing it gently to fit.
To make the frosting, beat the butter and peanut butter in a large mixing bowl until light and fluffy. Gradually add the powdered sugar, then mix in the whipping cream until the frosting is smooth and spreadable.
Pipe or spread the frosting over the filled cupcakes.
Garnish with chocolate chips, if desired, and serve. Enjoy your Peanut Butter Truffle Cupcakes!
Nutrition Facts
Calories |
8364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.7 g | 623% | |
| Saturated Fat | 157.4 g | 787% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 4574 mg | 199% | |
| Total Carbohydrate | 993.5 g | 361% | |
| Dietary Fiber | 99.1 g | 354% | |
| Total Sugars | 681.8 g | ||
| Protein | 179.6 g | 359% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 855 mg | 66% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 6151 mg | 131% | |
*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.
