Peanut Butter Stuffed Devil’s Food Cupcakes

Peanut Butter Stuffed Devil’s Food Cupcakes are just like a Reese’s candy bar but in delicious, adorable cupcake form.

Peanut Butter Stuffed Devil's Food Cupcakes

Peanut Butter Stuffed Devil’s Food Cupcakes

Yes. This is my second recipe for stuffed cupcakes in less than a month. The last one for chocolate-stuffed red velvet cupcakes was so fun and scrumptious I had to do it again. These cupcakes might even be better. The peanut butter filling is to die for. Try not to lick it all out of the bowl before filling your cupcakes. Same with the chocolate ganache topping. It’s pretty hard to resist licking that spoon. Alright. Enough talk about licking, let’s get to the recipe.

Recipe Rundown

Taste: Like a Reese’s but WAY better.
Texture: Again this cupcake reminds me of a candy bar – the smooth peanut butter filling, fudge-y ganache, and crunchy peanuts.
Ease: Really nothing difficult, just a little messy. The result is so worth it, though.
Appearance: I think these cupcakes are adorable topped chocolate and peanuts. And a luscious surprise is waiting inside!
Pros: Combines two of my favorite things – chocolate and peanut butter!
Cons: None, except the dishes. But that’s nearly impossible to avoid.
Would I make this again? Yes.


Peanut Butter Stuffed Devil's Food Cupcakes

Yield: about 18 cupcakes

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours


For the cupcakes:

1 1/4 cups cake flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 1/2 cups granulated sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot strong coffee

For the filling:

8 tablespoons (1/2 cup, 1 stick) unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup confections' sugar

For the ganache topping:

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1 cup roasted peanuts, chopped


For the cupcakes:

Preheat oven to 325 degrees F. Line muffin tins with 18 paper liners.

Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl.

In the bowl of an electric mixer beat the butter and sugar on high speed until combined. Add the eggs, one at a time, until incorporated. Continue beating at medium-high speed until mixture is light and fluffy, about 6 more minutes. On low speed, add a 1/3 of the flour mixture. Beat in buttermilk and vanilla, then another 1/3 of flour mixture. Beat in coffee then remaining flour until combined. Divide batter evenly between muffin tins, filling each cup a little more than halfway. Bake for 25 minutes, or until the centers spring back slightly when pressed. Allow to cool completely on wire racks.

For the filling:

In the bowl of an electric mixer beat the butter and peanut butter until combined. On low speed add the sugar. Increase speed to high and beat for 3-5 minutes, until smooth and light. Spoon the filling into a pastry bag fitted with a medium plain tip. Insert tip into the center of each cooled cupcake and fill with about 1 tablespoon of peanut butter filling.

For the ganache:

Place the chocolate in a medium, heat-proof bowl. Heat the cream in a small saucepan until scalding then pour over chocolate. Let sit 1 minute then stir until chocolate is melted and mixture is smooth. Let ganache stand at room temperature for 10 minutes, or until thick but still pourable. Dip each cupcake into ganache then sprinkle with chopped peanuts. Transfer to the refrigerator for 20 minutes to set. Store cupcakes in an airtight container in the refrigerator for up to 3 days.

From Food Network Magazine March 2012

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21 Responses to “Peanut Butter Stuffed Devil’s Food Cupcakes”

  1. #
    Caroline — February 10, 2012 at 12:02 pm

    You've got the key to my heart…or stomach! šŸ˜‰ These look fabulous. What a great surprise inside!

  2. #
    Blog New Black — February 10, 2012 at 12:36 pm

    OMG! need, need, need this! And I love that the recipe doesn't use cream cheese for the filling, like most pb fillings call for!

  3. #
    aimeeberrett — February 10, 2012 at 4:32 pm

    Mmmm peanut butter and chocolate together are seriously one of my favorite combinations. These look amazing!!!!!!!!!!!

  4. #
    Heidi — February 10, 2012 at 7:33 pm

    Oh man this looks evil good! My favorite flavor combo. EVEH!

  5. #
    Erin — February 10, 2012 at 8:13 pm

    I would have a serious problem not eating all of the filling first!

  6. #
    vballer — February 10, 2012 at 8:26 pm

    omg. i think i'm drooling.

  7. #
    Jenn | Mother Thyme — February 11, 2012 at 4:21 am

    These look divine! I have a weakness when it comes to Reese's; chocolate and peanut butter is my favorite!

  8. #
    Renee — February 11, 2012 at 6:37 am

    These really speak to me. Can't wait to try them.

  9. #
    Tracey — February 12, 2012 at 9:15 pm

    I literally JUST flagged this recipe in my issue of FN magazine!! Yours look awesome, and I'm so glad to see a positive review of the cupcakes.

  10. #
    Sanjeeta kk — February 14, 2012 at 3:54 pm

    PB and chocolate..a combo to die the decadent goodies!

  11. #
    seentvcanada — February 17, 2012 at 1:59 am

    Once i'm off my diet i want to make a plate of these and eat them all at once. That pic is so mouthwatering!

    Justice Coin

  12. #
    Cynthia — February 21, 2012 at 10:11 pm

    These were delicious! Super easy and everyone loved them! Thank you for sharing the recipe. I'm ready to try the red velvet next.

  13. #
    Jane — March 6, 2012 at 9:27 pm

    I was pushed for time so used a cake mix. Love the filling and the frosting had enough of both to make a second batch! A real winner!!

  14. #
    shuswapcakes — March 24, 2012 at 4:09 pm

    My husband LOVES peanut butter, I can't wait to try these!! thank you so much for the wonderful post :)

  15. #
    Cupcake and Talk — May 13, 2012 at 2:44 am

    Thank you for the recipe. The cupcakes look delicious.

  16. #
    Angela — August 23, 2013 at 8:17 am

    I don’t drink coffee do you think I could just double the buttermilk?

    • Tessa replied: — August 26th, 2013 @ 6:55 pm

      You’d be better off substituting the coffee with boiling water.

  17. #
    Lyndsey — July 18, 2014 at 8:03 pm

    I made these last weekend for a party I was having and couldn’t have been happier with the way they turned out! There was way more filling than I needed for one batch of cupcakes, but I’m not one to complain about having an excuse to make more šŸ˜€

    • Tessa replied: — July 20th, 2014 @ 1:07 pm


  18. #
    Brenna — January 14, 2015 at 7:30 pm

    This recipe looks awesome! Could you use All Purpose Flour instead of Cake Flour?

  19. #
    Laurel — June 18, 2015 at 10:24 am

    These cupcakes look SO delicious. Can’t wait to try the recipe!
    For Angela, I know your comment was from almost two years ago, but I wanted to offer a small tip, which you may have already considered.
    I made a rich sour cream chocolate cake for Mother’s Day that called for hot strong coffee. I don’t drink it very often, and my husband loathes it, so we don’t have a coffeemaker either. I didn’t wanna just use instant, so I stopped by the Starbucks at the grocery store after I’d finished shopping and picked up a tall Americano, black.
    I didn’t use it right while it was originally hot, so I warmed it back up on the stove.
    It worked great! I didn’t have to settle for an instant coffee that I’d be stuck with leftover packets of that probably would never be drunk, and the cake was fantastic!. šŸ˜€

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