Imagine biting into a decadent chocolate cupcake and discovering a creamy, dreamy peanut butter surprise hidden inside! These Peanut Butter Filled Fudge Cupcakes are not just a dessert; they're a culinary adventure that will transform your ordinary baking routine into an extraordinary taste experience. Perfect for chocolate lovers, peanut butter fanatics, and anyone who craves a dessert that's both visually stunning and incredibly delicious, these cupcakes are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup milk
- 1/2 cup peanut butter
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined. Be careful not to overmix.
- Fill each cupcake liner about 2/3 full with the chocolate batter.
- For the peanut butter filling, mix the peanut butter until smooth and creamy.
- Create a small well in the center of each cupcake batter by making a slight indentation with the back of a spoon.
- Carefully spoon a teaspoon of peanut butter into the center of each cupcake, slightly pushing it down into the batter.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted near the edge comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, you can frost the cupcakes with chocolate ganache or peanut butter frosting for extra indulgence.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and milk are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep cupcakes tender and light.
- Peanut Butter Filling Technique: Use a clean spoon or small cookie scoop to create an even, neat well for the peanut butter filling.
- Check for Doneness: Use the toothpick test near the cupcake's edge, not the center where the peanut butter is, to ensure proper baking.
- Cooling is Crucial: Allow cupcakes to cool completely before adding any frosting to prevent melting.
- Storage Hack: If not serving immediately, store in an airtight container and separate layers with parchment paper to maintain freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
