Baking is one of those magical activities that can turn an ordinary day into something special. There’s just something about the smell of fresh cupcakes wafting through the kitchen that brings back cherished memories. I remember the first time I made peanut butter filled cupcakes with my little sister; we giggled as we tried to sneak spoonfuls of creamy peanut butter before it even made it into the batter! The combination of rich chocolate and creamy peanut butter is simply irresistible. Every bite of these cupcakes is a delightful surprise, and I promise they’ll vanish before you know it. Trust me, once you try these, you’ll be hooked!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup chocolate frosting (for topping)
How to Prepare Peanut Butter Filled Cupcakes
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures your cupcakes bake evenly and rise beautifully. While that’s heating up, you can gather your ingredients and get ready for some delicious baking!
Mixing Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, packed brown sugar, cocoa powder, baking powder, baking soda, and salt. I like to whisk them together to make sure everything’s well blended. This helps create a consistent flavor throughout your cupcakes. Set this bowl aside, and let’s move on to the fun part!
Creaming Butter and Sugars
In another bowl, cream together the softened butter, granulated sugar, and brown sugar. You want to mix this until it’s light and fluffy—about 2-3 minutes. This texture is key for achieving those perfectly moist cupcakes! Trust me, this is where the magic starts.
Combining Wet and Dry Ingredients
Next, add the eggs and vanilla extract to your butter mixture. Beat it all together until well combined. Now, gradually add in the dry ingredients, alternating with the milk. I find it’s best to start and finish with the dry ingredients to keep the batter nice and smooth. Just mix until everything’s combined—don’t overdo it, or your cupcakes might turn out tough!
Filling the Cupcake Liners
Now comes the exciting part! Line your cupcake tin with liners and fill each one halfway with batter. Then, take a teaspoon of creamy peanut butter and drop it right in the center of each liner. Cover the peanut butter with more batter until they’re about 3/4 full. This way, you’ll get that wonderful surprise in every bite!
Baking and Cooling
Pop those cupcakes into your preheated oven and bake for 18-20 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Once baked, let them cool in the tin for about 5 minutes before transferring them to a wire rack. This cooling time is crucial because it helps them set perfectly. After they’re cool, you can slather on that luscious chocolate frosting and get ready to indulge!
Why You’ll Love This Recipe
- Quick Preparation: These peanut butter filled cupcakes come together in no time, making them perfect for a last-minute treat!
- Delicious Flavor: The combination of rich chocolate and creamy peanut butter is simply divine, creating a flavor explosion in every bite.
- Satisfying Dessert: Each cupcake is a delightful surprise, with a gooey peanut butter center that will leave you craving more.
- Perfect for Gatherings: Whether it’s a birthday party, a potluck, or just a cozy get-together, these cupcakes are sure to impress your friends and family!
Tips for Success
Getting these peanut butter filled cupcakes just right is all about the little details! Here are my top tips to ensure your cupcakes turn out perfectly every time:
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before you start mixing. This helps create a smoother batter and results in fluffier cupcakes.
- Don’t Overmix: When combining your wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to dense, tough cupcakes, and we want them light and airy!
- Use a Toothpick: To check for doneness, insert a toothpick into the center of a cupcake. If it comes out clean or with just a few crumbs, they’re ready! If it’s wet, give them a couple more minutes.
- Cool Properly: Let your cupcakes cool in the pan for a few minutes before transferring to a wire rack. This helps them set and prevents them from falling apart.
- Frost When Cool: Make sure your cupcakes are completely cool before frosting them. Warm cupcakes can melt the frosting and make a gooey mess!
With these tips in your back pocket, you’ll be a cupcake pro in no time! Happy baking!
Nutritional Information
These delicious peanut butter filled cupcakes are not just a treat for your taste buds; they also pack a bit of nutritional insight! Here’s a rough estimate of what you can expect in each cupcake:
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 15g
- Protein: 5g
Keep in mind that these values are estimates and can vary based on the specific brands and ingredients you use. Enjoy these cupcakes in moderation, and savor every delightful bite!
FAQ Section
Can I use natural peanut butter? Yes, you can absolutely use natural peanut butter! Just keep in mind that it might be a bit thinner than the creamy variety, so you may need to adjust the amount slightly to maintain that delicious filling consistency.
How do I store leftovers? To keep your cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can pop them in the fridge, but let them come to room temperature before serving for the best taste!
Can I freeze these cupcakes? Definitely! These peanut butter filled cupcakes freeze beautifully. Just wrap each one tightly in plastic wrap and place them in a freezer-safe container. They’ll last for about a month. When you’re ready to enjoy, thaw them in the fridge overnight, and they’ll be just as delicious as when they were fresh!
What can I substitute for eggs? If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. This works well and keeps the cupcakes moist! You could also use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
How do I make this recipe gluten-free? To make these cupcakes gluten-free, simply swap the all-purpose flour for a gluten-free all-purpose flour blend. Just ensure that your baking powder is also gluten-free. The texture might be slightly different, but they’ll still taste amazing!
Storage & Reheating Instructions
To keep your peanut butter filled cupcakes fresh and delicious, store them in an airtight container at room temperature. They’ll stay tasty for up to three days—just make sure they’re completely cool before sealing them up! If you want to keep them for longer, you can refrigerate them for about a week. Just remember to let them come to room temperature before enjoying, as this helps bring back that lovely texture.
If you decide to freeze your cupcakes (which I highly recommend for a sweet surprise later!), wrap each one tightly in plastic wrap, and then place them in a freezer-safe container. They’ll stay good for up to a month. When you’re ready to indulge, take them out of the freezer and let them thaw in the fridge overnight. No need to reheat—just frost them once they’re thawed, and you’re good to go! Enjoy every delicious bite!
Z nadrukami
Peanut Butter Filled Cupcakes That Will Delight You
- Całkowity Czas: 40 minutes
- Ustępować: 12 cupcakes 1x
- Dieta: Wegańskie
Opis
Delicious peanut butter filled cupcakes topped with chocolate frosting.
Składniki
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup chocolate frosting
Instrukcje
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, sugars, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugars.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients and milk, mixing until combined.
- Fill cupcake liners halfway with batter.
- Add a teaspoon of peanut butter to each liner.
- Cover with remaining batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool and frost with chocolate frosting.
Uwagi
- Store cupcakes in an airtight container.
- These cupcakes can be frozen for up to a month.
- Use natural peanut butter for a healthier option.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 20 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cupcake
- Kalorie: 250
- Cukier: 15g
- Sód: 150mg
- Kwasy: 10g
- Nasycony tłuszcz: 5g
- Tłuszcze Nienasycone: 3g
- Tłuszcze trans: 0g
- Węglowodany: 35g
- Włókno: 2g
- Białko: 5g
- Cholesterol: 30mg
Słowa kluczowe: peanut butter filled cupcakes
