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All Reviews for Peanut-Butter-Filled Cupcakes
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
desserts-peanut-butter-filled-cupcakes-med108749-001b.jpg
Ingredients
Ingredient Checklist
Cooking spray
3/4 cup unsweetened cocoa powder, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
6 tablespoons unsalted butter, room temperature
1/2 cup creamy peanut butter
1 1/2 cups marshmallow creme
Confectioners’ sugar, for dusting
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
desserts-peanut-butter-filled-cupcakes-med108749-001b.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Yield: Makes 12
Makes 12
desserts-peanut-butter-filled-cupcakes-med108749-001b.jpg
desserts-peanut-butter-filled-cupcakes-med108749-001b.jpg
Ingredients
Ingredients
- Cooking spray
- 3/4 cup unsweetened cocoa powder, plus more for pan
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine salt
- 2 large eggs
- 3/4 cup buttermilk
- 3 tablespoons vegetable oil
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1 1/2 cups marshmallow creme
- Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, about 3 minutes.
Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. (Refrigerate in an airtight container, up to 1 week.) To serve, dust with confectioners’ sugar.
Reviews (9)
Add Rating & Review
155 Ratings
5 star values:
31
4 star values:
48
3 star values:
52
2 star values:
15
1 star values:
9
Reviews (9)
Add Rating & Review
155 Ratings
5 star values:
31
4 star values:
48
3 star values:
52
2 star values:
15
1 star values:
9
Add Rating & Review
155 Ratings
5 star values:
31
4 star values:
48
3 star values:
52
2 star values:
15
1 star values:
9
155 Ratings
5 star values:
31
4 star values:
48
3 star values:
52
2 star values:
15
1 star values:
9
155 Ratings
5 star values:
31
4 star values:
48
3 star values:
52
2 star values:
15
1 star values:
9
- 5 star values:
- 31
- 4 star values:
- 48
- 3 star values:
- 52
- 2 star values:
- 15
- 1 star values:
- 9
Martha Stewart Member
Rating: 2 stars
08/22/2017
Well, phone won't let me go below 2 stars, but - gross. Cake is oily and needs vanilla, and the marshmallow fluff is just nasty. Better to have just put a dollop of peanut butter inside. Also cupcakes collapsed unlike picture.
Martha Stewart Member
Rating: Unrated
04/10/2017
Loved these! The cake is fluffy and delicious. I changed the filling to a simple cream cheese and peanut butter mixture with a bit of honey. Will definitely make again!
Martha Stewart Member
Rating: Unrated
03/01/2017
Can someone PLEASE tell me why the ingredients do not save to the desktop? Whenever I see a recipe I like I click "save" so that I can keep it in a file and go to it later when I want to make it. EVERY time I do this, when I open it the ingredients are gone..just the recipe is there...it's maddening! I've written to the company but no answer ever. Anyone else have this problem?
Martha Stewart Member
Rating: Unrated
04/23/2015
These look delicious - I think I'll use the leftover filling for a decorative topping, instead of the confectioner's sugar.
Martha Stewart Member
Rating: Unrated
02/11/2015
This is a good cupcake recipe. It is moist, rich, and keeps well for several days when stored in an air tight container. I will use it with the cream filling as well as the peanut butter filling which my husband loved.
Martha Stewart Member
Rating: Unrated
01/18/2015
I have done this cake before but what's not listed is the hot water. This is the most amazing recipe and dead easy!!! I used it for cupcakes, used it for a whole cake, filled cakes, did cakw pops...super recipe and highly recommend it!!!
Martha Stewart Member
Rating: Unrated
01/28/2013
These taste absolutely fabulous very close to my Chocolate-Coffee Cake, but the were flat and did not rise and looked like flat globs, any idea as to what went wrong?
Martha Stewart Member
Rating: Unrated
01/26/2013
Why did you not list the 3/4 cup water in your recipe?
Martha Stewart Member
Rating: 2 stars
08/22/2017
Well, phone won't let me go below 2 stars, but - gross. Cake is oily and needs vanilla, and the marshmallow fluff is just nasty. Better to have just put a dollop of peanut butter inside. Also cupcakes collapsed unlike picture.
Rating: 2 stars
Rating: Unrated
04/10/2017
Loved these! The cake is fluffy and delicious. I changed the filling to a simple cream cheese and peanut butter mixture with a bit of honey. Will definitely make again!
Rating: Unrated
Rating: Unrated
03/01/2017
Can someone PLEASE tell me why the ingredients do not save to the desktop? Whenever I see a recipe I like I click "save" so that I can keep it in a file and go to it later when I want to make it. EVERY time I do this, when I open it the ingredients are gone..just the recipe is there...it's maddening! I've written to the company but no answer ever. Anyone else have this problem?
Rating: Unrated
04/23/2015
These look delicious - I think I'll use the leftover filling for a decorative topping, instead of the confectioner's sugar.
Rating: Unrated
02/11/2015
This is a good cupcake recipe. It is moist, rich, and keeps well for several days when stored in an air tight container. I will use it with the cream filling as well as the peanut butter filling which my husband loved.
Rating: Unrated
01/18/2015
I have done this cake before but what's not listed is the hot water. This is the most amazing recipe and dead easy!!! I used it for cupcakes, used it for a whole cake, filled cakes, did cakw pops...super recipe and highly recommend it!!!
Rating: Unrated
01/28/2013
These taste absolutely fabulous very close to my Chocolate-Coffee Cake, but the were flat and did not rise and looked like flat globs, any idea as to what went wrong?
Rating: Unrated
01/26/2013
Why did you not list the 3/4 cup water in your recipe?
All Reviews for Peanut-Butter-Filled Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peanut-Butter-Filled Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
