Enjoy a decadent chocolate dessert with this recipe for Triple Chocolate Peanut Butter Mini Cupcakes. They’re sweet, moist, and delicious, making them perfect for parties!
If you enjoy chocolate and peanut butter, these Triple Chocolate Peanut Butter Cupcakes are perfect for you. They’re decadent, delicious, and easier to prepare than you might think.
These cupcakes have a fresh taste with a moist and fluffy texture that will blow you away. You can make these cupcakes for all kinds of special occasions, including birthday parties and baby showers.
Why Make These Triple Chocolate Peanut Butter Cupcakes?
It’s not hard to make these incredible Triple Chocolate Peanut Butter Cupcakes that you can prepare using a box of dark chocolate cake mix with additional ingredients, such as semi-sweet chocolate chips, peanut butter fluff filling, and a chocolate frosting made with cocoa powder.
You can make the frosting for these cupcakes by combining cocoa powder with peanut butter, vanilla, butter, powdered sugar, and half-and-half. It’s not too sweet and has an equal amount of flavor from both the chocolate and the peanut butter.
If you’d like to make an impressive treat, this recipe for Triple Chocolate Peanut Butter Cupcakes is a must-try. It’s perfect for those who love Reese’s candies because of the chocolate and peanut butter combo.
How do I make the peanut butter fluff filling?
The peanut butter fluff filling is the perfect addition to these delicious chocolate cupcakes. You can make it by combining your favorite brand and style of peanut butter with cream cheese, powdered sugar, half-and-half, and an egg.
Once you’ve combined these ingredients, you’ll have the perfect filling to add to the cupcakes using an injector to make it mess-free. The peanut butter filling has a soft, light, and sweet taste and texture that pairs well with the chocolate and goes with every bite that you will take when eating these cupcakes.
- Cupcake Ingredients:
- 1 dark chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1-3.5-ounce box of chocolate pudding
- 1 cup semi-sweet chocolate chips
- Cupcake liners (Get them at Walmart or on Amazon)
- Cupcake Injector (Get them at Walmart or on Amazon)
- Frosting Ingredients
- 3 sticks salted butter, softened
- 2 teaspoons clear vanilla, divided
- 3 tablespoons cocoa powder
- 1 ½ cups peanut butter
- 8 cups powdered sugar, divided
- 3-4 tablespoons half and half, divided
- 1 large and 2 smaller piping bags, 1 large round frosting tip
- Peanut Butter Fluff Filling Ingredients:
- ¾ cup creamy peanut butter
- 4 ounces cream cheese, room temperature
- ¼ cup powdered sugar
- 1 egg
- ¼ cup half and half
- Ingredients for the Drizzle (optional):
- ½ cup semi-sweet chocolate chips
- 3 tablespoons half and half
Preheat oven to 350 degrees. Spray or line a standard muffin tin.
Steps 1-2: Add cake mix to a large mixing bowl. Using a hand or stand mixer, mix in your water, oil, and eggs on medium until well incorporated. Mix in the chocolate pudding.
Steps 3-4: Add in the chocolate chips. Fold until all ingredients are mix thoroughly.
Step 5: Add batter into the muffin tin until each is about 2/3 full. Bake for 16-20 minutes, or until a toothpick comes out clean. Allow to cool completely before adding the peanut butter filling.
Directions for Filling:
Steps 6-7: Gather ingredients for your peanut butter filling. In a medium size bowl, add cream cheese, half and half and egg. Using a stand or hand mixer, beat until light and fluffy.
Step 8: On a low speed, mix in your peanut butter and powdered sugar until well incorporated.
Steps 9-10: Using the end of a spoon or the open end of your piping tip, make an opening in the middle of each cupcake. Add the peanut butter filling to the cupcake injector. Carefully inject the filling into the middle of each cupcake.
Directions for Frosting:
Steps 1-2: In a large mixing bowl or stand mixer, cream the 1 ½ sticks of the butter, and beat until light and fluffy. Mix in the peanut butter and 1 teaspoon of the vanilla.
Steps 3-4: Slowly mix in the 4 cups of the powdered sugar, 1 cup at a time, while adding in up to 2 tablespoons of the half and half or milk in between each cup. Continue to mix for 1 minute or until creamy.
Steps 5-6: In a separate mixing bowl, add in the remaining 1 ½ sticks of the butter, and beat until light and fluffy. Mix in the cocoa powder and the remaining teaspoon of the vanilla.
Steps 7-8: Slowly mix in the 4 cups of the powdered sugar, 1 cup at a time, while adding in up to 2 tablespoons of the half and half or milk in between each cup. Continue to mix for 1 minute or until creamy.
Step 9: Fill one of the small piping bags with the peanut butter frosting and the other smaller piping bag with the chocolate frosting.
Step 10: Slip the two smaller piping bags into the larger piping bag that has the piping tip. Squeeze out a bit of the frosting until it begins to swirl.
Step 11: Frost your cupcakes.
Directions for the Chocolate Drizzle: This step is optional, but it sure does add some flair and flavor 😊)
Steps 12-13: Add ½ cup chocolate chips and 3 tablespoons of half and half to a microwave safe bowl. Heat in 30 second bursts, stirring after each, until the chocolate is melted and smooth. Drizzle over the cupcakes.
Makes 24 cupcakes.
Amount Per Serving Calories 590Total Fat 37gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 19gCholesterol 72mgSodium 307mgCarbohydrates 62gFiber 3gSugar 53gProtein 9g
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