Chocolate Peanut Butter-Filled Cupcakes

I cheat recipes. I take ideas from other bloggers. I admit it. This idea I’ve seen all over the web recently, so there isn’t one specific blog to which credit is due. But, I love chocolate and peanut butter together. There’s NO way that this combination could ever taste bad– right?

I’ve yet to find a way, if there is one. This recipe certainly isn’t it!

Let’s get down to business:

First, I mixed up some peanut butter balls following a tried and true recipe that I’ve been using for years from Gale Gand and the Food Network. I’ve tweaked the recipe to my own liking- often adding more powdered sugar or more peanut butter. I’ve also added my own special secret ingredient.

After cutting the mixture in half, I found the mixture to be rather crumbly. I wanted them to be easily rolled into balls, so I added my special ingredient to the one batch.

I added some vanilla extract to the remaining mixture in order for that not to be as crumbly.

I formed 12 Jack Balls and 12 regular balls. I used the remaining mixture to make mini peanut butter balls which I decided to use as decoration instead of a miniature peanut butter cup. (I had the left over peanut butter mixture- so why not use it, right?)

I rolled them into balls and put them in the fridge.

I tried to drizzle melted chocolate over the mini peanut butter balls, but I’m clearly no chocolatier. If you wanted to- you could dip them into melted chocolate to top off your cupcakes, but it’s optional. I wanted to showcase the most peanut butter flavor that I could!

Then I mixed up some chocolate cake. It’s your choice to do a batter from scratch or from a box. I just needed enough cake for about 24 cupcakes.

After the batter was mixed I added a bit to the bottom of the lined cupcake tray.
I topped it with one of the larger peanut butter balls.

Then I added more cake batter to cover the peanut butter ball. I added chocolate chips to the tops of the ones that contained alcohol. (I had also added a bit of alcohol to the cake batter I used to coat the bourbon peanut butter balls.–Extra dose!) *Be sure to make up or dish out the batter you plan to use for the alcohol-free ones if you decide to go half and half like I did.*

I baked the cupcakes according to the necessary directions and the whole house had the aroma of chocolate cupcakes! (Baking is really cathartic! The aromatherapy is amazing!)

I already had a batch of peanut butter buttercream leftover from a previous cake. It was frozen and after thawing, I piped it onto the cooled cupcakes. I ran out of the peanut butter, so I just used some leftover vanilla buttercream for the remaining. I mixed it with some marshmallow fluff to create a ‘fluffernutter’ type cupcake.
I topped each cupcake with a mini peanut butter ball and drizzled with some chocolate glaze. I added mini chocolate chips (once again) to the cakes containing alcohol.


The inside got a little hard (but still tasted delicious!) so if I make them again I will definitely be using a creamier peanut butter ball recipe. If you want to save yourself the trouble of making your own peanut butter ball- you can always fill the cupcakes with a miniature Reese’s Peanut butter cup!


I’ve been busy in the kitchen trying to come up with some new ideas to share with everyone! But, in the meantime I’ve been scarfing up the free samples and freebies from the many great websites out there!

My latest find is an AWESOME deal on nameplates. Here they offer a variety of products that you can custom engrave to meet your needs! Perfect for businesses or personal use (a special gift for that special someone in your life perhaps?). Please be sure to check it out!