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I have had this recipe for Peanut Butter Filled Chocolate Cupcakes all drafted and planned out in my head and in scribbles for AGES! It was an idea that I knew would be fantastic if I could pull it off, but whenever I’m doing baking involving frozen items that will ruin the whole recipe if they melt straight away, I always have a bit of panic in me that I’ll open the oven to a disaster! The plus side is that I am always extra cautious and careful when doing these recipes, so I haven’t had a single failure yet! Therefore these Peanut Butter Filled Chocolate Cupcakes were an absolute success on my very first test of the recipe!
These Peanut Butter Filled Chocolate Cupcakes were even better than I could have possibly imagined, both in taste and presentation! The recipe worked exactly how I wanted it to and when I cut a cupcake in half and held my breath, I opened it to see exactly what I hoped for, a very satisfying peanut butter centre right in the middle! My concerns were that it might ooze out the sides of the cupcake or mix with the cake batter, but the centres held perfectly. Finished with a basic buttercream with peanut butter mixed through, these Peanut Butter Cupcakes are my favourite cake recipe we’ve made so far!
While these Peanut Butter Filled Cupcakes look impressive, they are actually deceptively easy to make. You can serve them at room temp so the peanut butter is gooey and oozes when you cut or bite into them, or serve them chilled with a firm peanut butter centre. While I prefer the taste of the peanut butter frosting much better at room temp, the cupcakes themselves and the peanut butter centre have more flavour when served chilled.
Using almond meal for this recipe means the batter is thick which is essential to holding that peanut butter centre in place while the cupcake is baking, as well as giving an incredibly moist cake. If I have one complaint about keto cakes, it’s that sometimes they can be a bit dry, but I’ve noticed this much more with coconut flour based cakes or ones that overdo it slightly on protein powders.
These Peanut Butter Filled Chocolate Cupcakes are both salty and sweet, they taste so good I was worried I might eat way too many, but luckily they are incredibly filling which means that just one or two cupcakes leaves me feeling super full and satisfied. There are healthy fats both in the buttercream and in the natural oils present in the peanuts, so these fill you up quickly and easily. You can also use any nut butter you like in this recipe in place of peanut butter, so choose your favourite and vary things up!
Peanut Butter Filled Chocolate Cupcakes
Ingredients
- 12 tsp peanut butter
- 2 cups almond meal
- ½ cup unsweetened cocoa powder
- ½ cup sweetener
- 4 tsp baking powder
- 30 g unsalted butter
- ⅔ cup unsweetened almond milk
- 2 eggs
- 1 tsp vanilla
Peanut Butter Frosting
Instructions
- Mix peanut butter in the jar if the oils have separated and rested on top, to combine it. Place into the fridge until chilled and firm.
- Spoon 12 teaspoons of peanut butter onto a baking paper lined tray or plate to make 12 peanut butter balls. Place in the freezer and freeze overnight.
- Preheat oven to 160°C/320°F. Line a 12 cup muffin tray with patty pans/cupcake papers.
- Combine all dry ingredients for the cupcakes in a bowl and mix well. Melt butter in microwave and allow to cool. Whisk together with almond milk in a second bowl. Add and whisk in an egg at a time. Add and whisk in vanilla.
- Pour wet ingredients into dry ingredients at the centre while stirring constantly with a spoon. Mix well to create your cake batter. Divide cake batter between patty pans.
- Get your frozen peanut butter from the freezer. Scoop out a teaspoonful of batter from the centre of a cupcake, add and gently push in a peanut butter ball, then top with the scooped out batter to cover. Repeat with remaining cupcakes.
- Place immediately into the oven and bake for 20 minutes.
- Remove and allow to cool almost completely in the pan, then remove to a wire rack to finish cooling.
- Place softened butter into a bowl. Beat with beaters until the colour has gone pale and butter is creamy. Scrape down the sides if you need to. Add peanut butter and mix through with beaters. Add powdered sweetener and mix through first with a spoon, then beat with beaters to finish combining.
- Spread or pipe peanut butter frosting onto cooled cupcakes. Serve immediately or keep chilled in the fridge.
Notes
Nutrition
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