Peanut Butter Stuffed Hot Fudge Cupcakes.
Well… it is Fat Tuesday.
Did you expect anything less from me?
I made these cupcakes Friday afternoon to have for dinner on Friday night. And they are simple – only one bowl necessary! I think I told four different people that I needed to handcuff myself so I wouldn’t eat them before our company arrived. It wouldn’t have mattered… I could have chewed through the metal to get to these.
I was craving a chocolate + peanut butter treat for dessert but as usual, wanted something different from what I already have made before. All I could think about was thick, creamy peanut butter buttercream frosting…
So I stuffed the cupcakes, which was really easy! I just poked a hole in the cupcake with the pastry tip and filled them. You can never have too much peanut butter. Especially if it’s enveloped by chocolate.
I’m the kind of person that just likes a big blob of frosting on the top of a cupcake.
No spreading needed.
But didn’t that cupcake look sort of naked?
That’s what I thought too.
Much better.
Some of this may be necessary.
Preferably of the anything-but-skim variety.
Result? They were an absolute hit; my brother dubbed them the best dessert I have ever made. They probably are the best cupcake I’ve ever tasted, considering I don’t love cake. These cupcakes are so soft and fluffy and chocolaty, but not super sweet. They make a perfect base for the peanut butter buttercream, which is light and airy with just a hint of peanut butter – not overwhelming whatsoever. And the hot [dark] chocolate fudge adds that layer of decadence that takes them over the top.
There may have been a fight over the last one.
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Dark Chocolate Cupcakes
[adapted from allrecipes]
makes 12 cupcakes
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
1/4 cup homemade fudge sauce (recipe below)
Preheat oven to 350 degrees.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
Peanut Butter Buttercream
1/2 cup butter, softened
2/3 cup peanut butter
3-4 cups of powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons of milk
pinch of salt
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar. Frost cupcakes as desired.
Dark Chocolate Fudge Sauce
1 cup sugar
1 cup dark cocoa powder
2 tablespoons flour
pinch of salt
1 cup boiling water or scalding milk
1 tablespoon of butter
1 teaspoon of vanilla
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.
Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.
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In the wise words of Mr. How Sweet: these have protein, good fat, and a lot of antioxidants.
Therefore, they are a healthy snack. Win!
261 Comments on “Peanut Butter Stuffed Hot Fudge Cupcakes.”
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I can’t do peanut butter but is there a way to stuff that cupcake with the hot fudge and then just top with buttercream frosting. so it could be a hot fudgie cupcake?
I think that would work – you probably don’t need to pipe the hot fudge in, you could just poke a hole with a spoon and drop some in?
Okay, FIRST, I love your blog and follow it all the time.. you’re hilarious and remind me so much of my friends!
Secondly, I am making these cupcakes right now (literally, I’m in shorts in my kitchen waiting for them to cool)… I was wondering how the frosting will hold up if I make it now and frost them tomorrow. If I stuff them .. should I store them in the fridge?
I *know* they are going to taste awesome (umm, the batter was delicious), thank you soo much for the recipe!
I would probably just frost the entire thing today, refrigerate, then serve tomorrow! Let them sit out for about 1-2 hours before serving. If you are planning on making the frosting anyway tonight I would just frost!
I competed this past Saturday and my boyfriend made these at my house on Friday…I waited 12 LONG weeks and they were everything I’d hoped they would be–absolutely AMAZING!!!!!!!!!
These cupcakes are AMAZING! I came across this recipe about 2 or more months ago while I was doing some intense training and couldn’t make them for fear of eating the whole batch to myself. Yesterday was my birthday and my wonderful husband remembered how desperately I wanted to make these (I only reminded him like all the time), and I finally got to enjoy one (okay, three)! They did not disappoint. Thank you so much for sharing this delicious recipe!
Do you think these would ship easily? My friends birthday is coming up, and she loves cupcakes, so I’m looking for something I can send her. What do you think?
Eeeek I honestly have no idea how to ship cupcakes Katy! I’ve wanted to, but am not sure how to do it without them looking like a hot mess of frosting. If you figure a way to keep them in tact, I would make them in the morning then ship them priority overnight. If you did that I think they’d be ok!
Well, they made it there, not quite in tact. She said they tasted great, but they were a bit…disheveled. If a cupcake can be disheveled. I’m hoping to find a better way to send them without the disaster.. I also made these for my summer camp staff friends and my restaurant coworkers and all are in agreement: these cupcakes are spectacular.
Thanks for the update!
These were amazing – thank you!
Dear Cupcake Lady,
I’m getting married in August and these cupcakes single-handedly kicked my diet’s behind. But they were so, so worth it. I don’t really like cake all that much either, but these… These are keepers.
You are my favorite person on the internet.
Sincerely,
Me + 3 Cupcakes later
Made these today for my family! It was my first time making cream-filled cupcakes, so the insides were lacking some peanut buttercream, but they were still so delicious! The cupcakes were amazing, they would taste great even without the filling.. thank you for a great recipe :)
I’m making these tomorrow for a friend’s birthday and I can’t wait! I’ve been drooling over the recipe for a week. Love your cute blog – now that I found it, I am an avid reader!
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Just made these… They do not come out looking that way at all. Delicious.. But not appealing to the eye. And everyone knows you eat with your eyes
Can you tell me how they came out looking? I make these all the time and they look the same. Here is the step by step photos if you’d like to try again! http://tastykitchen.com/blog/2011/07/peanut-butter-stuffed-hot-fudge-cupcakes/
I have to say I am very disappointed with these. I made them tonight and they turned out awful. First they fell apart when I took them out of the Pan and I thought I could save them with the icing but it was pulling up the cupcake and it Was a mess. So sad
Did you make any changes to the original recipe? And did you use the cupcake liners like the recipe calls for? Not sure why they wouldn’t come out of the pan. Here are the step by step photos if you’d like to see: http://tastykitchen.com/blog/2011/07/peanut-butter-stuffed-hot-fudge-cupcakes/
I had the same problem with my cupcakes falling apart, but I am assuming it must have been because I substituted store-bought hot fudge sauce for the homemade version.
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I could not resist these when I saw the post this morning. PB BUTTERCREAM?! I didn’t have all of the ingredients for cupcakes, so I just made the frosting. And I ate it out of the bowl. I blame hormones.
Best frosting ever!
Jessica,
I going to make these…Sounds great but the Step-by-step recipe is different from the printed recipe.
In the printed recipe it says to swirl in the fudge sauce…How Much of it? Becuase some needed for the toppin too? The step by step doesn’t show or say to swirl in the fudge sauce at all? SO I wonder which on is right? I want them to turn out. Any info would be great thanks.
Hi! So sorry about that. I did not mix in the hot fudge for my TK photos (I forgot the step and after taking 200+ photos… ) but I have made them both ways before – probably half with and half without! If you want to mix some in, I usually do about 1/3 of a cup. You will still have some fudge (it makes about a cup) to drizzle. If you don’t want to mix it in, it’s okay though! Let me know how they turn out. :)
Just made these today for my coworkers and they turned out amazing, everyone loved them and even fought over the last one!!! Thanks so much for the awesome recipe :)
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Just made these the other day…AMAZING. you’re a genius, I have no other words to describe your insane awesomeness.
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I made these today! They are amazing. Mine made 16 cupcakes instead of 12…not sure why but they still tasted great!
I made these cupcakes and loved them. They are really moist. What surprised me is that I don’t like peanut butter all that much. I made these for my husband. Well, I’ll be… I loved these! The hot fudge sauce is wonderful over ice cream, too. I blogged it, and gave you credit for the recipe. Thanks for sharing this one….it’s a keeper.
I made these for my husband as an I love you gift and he LOVED them! The cupcake was so moist and the icing turned out fantastic! They were such a hit that I will be making them for his birthday and any special event in the future. Thank you for this amazing recipe and making a baker out of me!
These look amazing! I’ve been obsessed with your blog ever since I found it a few weeks ago. I’m planning to make these for tomorrow for a friend’s birthday~ I was wondering if i could use unsweetened cocoa powder instead of dark cocoa powder?
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I made these a few weeks ago and although the cupcakes themselves turned out perfect, I had no luck with the buttercream filling/frosting. Even though I followed the instructions, it was thick and heavy and dry. When I added more milk, it smoothed out the texture, but didn’t turn out fluffy as it appears in the picture. And squeezing it through a pastry bag took all of my strength. What did I do wrong?
I have a question for you, I’m about to make these cupcakes and I’m putting a list of ingredients that I need to go pick up at the grocery store. Now, I don’t have all-purpose, would it be all right if I used pastry flour? I’m fairly new to baking, but cook a lot. Anyway, any advice you could give me would be grand.
Unfortunately I am not really familiar with pastry flour at all – I use whole wheat pastry flour in muffins, etc, but I haven’t tried it with these and don’t know enough to say that it would work. Sorry!
So they turned out fantastic! Thanks so much!
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I’ve made these a couple of times since you first posted and they are delish. My son is turning 2 on Saturday and he asked for chocolate pb cake so I’m attempting this in cake form. A little nervous. If it turns out I’ll post pics.
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I’m going to try to make these in cake form for my mom’s surprise birthday party this weekend! Hope they turn out! :)
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Just finished making these. My roommates are sitting at the table devouring them. They are absolutely delicious!! Warning: Have lots of milk on hand. These things are rich!
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Hi,
I was wondering if you use powdered sugar or regular sugar when making the hot fudge? Could you use either or? Thanks in advance :-)
Noor
Has anyone made these in mini cupcakes? I want to try it this weekend but wondering if I could stuff a mini cupcake?
If you have a really tiny frosting tip I think you can!
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I made these and blogged about them. They are amazing. Ah-mazing. Two people proposed to me after eating these. So…thanks for that. :)
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I made these last week and they were AMAZING. Also, I couldn’t find dark chocolate cocoa powder so I used bittersweet and it worked fine.
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