Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache Frosting



  • 16 ounces heavy whipping cream
  • 16 ounces semi sweet chocolate chips
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar (packed)
  • 2 extra-large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk (shaken, at room temperature, If you don’t have buttermilk no worries! Add 1 Tbsp of white vinegar to a bowl and 1 cup of milk- let sit 5 minutes then use needed amount)
  • 1/2 cup sour cream (at room temperature)
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all purpose flour
  • 1 cup cocoa powder (good)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • salted peanuts (Chopped, to decorate, optional)
  • 1 cup creamy peanut butter (Favorite)
  • 1/2 cup powdered sugar
  • 4 tablespoons softened butter


  1. I suggest starting by making your ganache first because it takes some time to cool to room temp.
  2. In a medium-large sized microwave safe bowl heat heavy cream until it SIMMERS not boils. About 3-4 minutes
  3. Pour chocolate chips into a food processor.
  4. Add the hot cream.
  5. Process until creamy.
  6. Set aside until it cools to room temperature. About 2 hours
  7. Cupcakes:
  8. Preheat the oven to 350 degrees F.
  9. Line cupcake pans with paper liners.
  10. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
  11. Lower the speed to medium, add the eggs 1 at a time,
  12. Add the vanilla and mix well.
  13. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
  14. In another bowl, sift together the flour, cocoa, baking soda, and salt.
  15. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
  16. Mix only until blended.
  17. Fold the batter with a rubber spatula to be sure it’s completely blended.
  18. Pour batter into cupcake pan so each cup is filled about ¾ of the way. I used a gravy ladle and it was almost just enough.
  19. Bake for 20-25 minutes or until toothpick comes out clean.
  20. Cool on wire rack.
  21. Pb Filling:
  22. In a medium mixing bowl combine softened butter and peanut butter and beat on medium-low.
  23. Add sifted powdered sugar and continue to beat mixture until smooth and blended.
  24. Add to a frosting bag with tip.
  25. Set aside.
  26. Ganache Frosting Final Step:
  27. Once ganache has cooled to room temperature add to a standing mixer bowl and whisk on high until the frosting is light and fluffy.
  28. Transfer to a tipped frosting bag and set aside.
  29. Assembling the cupcakes:
  30. Once cupcakes have cooled fill each cupcake with pb filling by inserting tip of bag into center of cupcake and lightly squeezing the frosting bag.
  31. The top of the cupcake with expand slightly.
  32. Repeat until each cupcake is filled.
  33. Frost each cupcake by slowly squeezing the bag with the tip slightly touching the cupcake. You can either spin the cupcake or move your bag creating a spiral around the perimeter of the cupcake working your way to the center.
  34. Top with chopped salted peanuts (optional)
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NutritionView more



Calories500Calories from Fat280
Total Fat31g48%
Saturated Fat16g80%
Trans Fat
Calories from Fat280
Total Carbohydrate55g18%
Dietary Fiber5g20%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


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