Print

Peanut Butter Truffle Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rich chocolate cupcakes filled with creamy peanut butter and topped with fluffy whipped cream.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/2 cup heavy cream
  • Chocolate shavings or sprinkles (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk until just combined. Be careful not to overmix!
  6. Fill the cupcake liners about 2/3 full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean.
  7. In a separate bowl, mix together the creamy peanut butter and powdered sugar until smooth and well combined.
  8. Once the cupcakes are cool, cut out a bit of the center of each and fill it with the peanut butter mixture.
  9. Whip the heavy cream until soft peaks form to create a light and fluffy frosting.
  10. Frost the cupcakes with whipped cream and top with chocolate shavings or colorful sprinkles. Serve and enjoy!

Notes

Make sure your butter is at room temperature for easier creaming. Don’t overfill cupcake liners; 2/3 full is perfect. Allow cupcakes to cool completely before filling.

Nutrition

Find it online: https://lunarecipez.com/peanut-butter-truffle-cupcakes/

Scroll to Top