Indulge in these delightful Chocolate Peanut Butter Stuffed Cupcakes, made with a pantry staple chocolate cake mix.
Once the cupcakes are baked, they're stuffed with a homemade creamy peanut butter filling reminiscent of the beloved Reese's peanut butter cup.
Let me show you another one of my cake mix hacks that's perfect for dessert tonight!
I love the taste of chocolate and peanut butter. Actually my whole family does too. The filling for this easy dessert tastes very similar to my no bake peanut butter bars.
Table of Contents
- Cake Mix Hacks
- How many cupcakes can you get from a cake mix?
- What is the best way to store cupcakes to keep them fresh?
- Helpful Kitchen Tools
- Main Ingredients Needed
- Step-by-Step Directions
- Quick Tip
- How to Make a Hole in the Cupcakes
- Top Tip
- Prepare the Peanut Butter Filling
- Prepare the Chocolate Frosting
- Make the Peanut Butter Frosting
- Frost the Cupcakes
- LOVE this recipe? SAVE it for Later!
- Storage Tips
- Freezing Tips
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Cake Mix Hacks
Let's talk about cake mix hacks before we get into the recipe.
I love to skip the canned frosting typically used with boxed cake mixes and opt for homemade frosting instead!
It truly transforms the cupcakes. The chocolate peanut butter frosting recipe used here is definitely one of my favorites!
If you prefer chocolate, you'll love this Homemade Chocolate Ganache recipe!
Check out my 5 Cake Mix Baking Secrets with free printable and then check out a few of my other favorite homemade frosting recipes like my Easy Homemade Cream Cheese Frosting and Coconut Pecan Frosting.
How many cupcakes can you get from a cake mix?
Depending on the size of your muffin/cupcake pan, you should be able to get 24 cupcakes from a cake mix recipe.
What is the best way to store cupcakes to keep them fresh?
Store the frosted cupcakes in an airtight container on the counter at room temperature. If it's summer or very warm in your house, you should store them in the refrigerator.
Helpful Kitchen Tools
Non-Stick Muffin and Cupcake Pan,More InformationPrep & Serve Mixing BowlMore Information7 Pc Kitchen Gadget SetMore InformationThe Silicone Kitchen Reusable SiliconeMore InformationMontoPack 300-Pack Holiday Party PaperMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- Box Chocolate Cake Mix prepared according to the directions for 24 cupcakes.
- Peanut Butter
- Powdered Sugar
- Butter
- Milk
- Pure Vanilla Extract
- Unsweetened Cocoa Powder
Betty Crocker Super Moist ChocolateMore Information
Step-by-Step Directions
Step 1: Prepare the batter for the cupcakes according to the package directions.
Quick Tip
Don't forget to spray the cupcake liners with non-stick baking spray so the cupcakes peel away easily!
Step 2: Utilize a cookie scoop to portion the batter into the cupcake liners, ensuring they are sprayed with non-stick baking spray beforehand. Follow the baking instructions provided on the back of the cake mix box.
How to Make a Hole in the Cupcakes
Step 3: Allow the cupcakes to cool in the pan for five minutes, then transfer to a wire cooling rack to cool completely. Scoop out a small hole in the center of each cupcake. Set aside while you prepare the homemade filling and frostings.
Top Tip
Use an Apple Corer Stick or the tip of a potato peeler to help you scoop out the center of each cupcake.
- Easy & Practical To Use: Prepare your apples in half the time with the Simple Craft Apple Corer. Simply place the corer at the center, push down until the blades pierce through, give a slight twist, and pull out. You’re now left with a perfectly whole apple without the hard center core and seeds.
Prepare the Peanut Butter Filling
Step 4: Combine the ingredients for the peanut butter filling in a bowl, then transfer them to a piping bag. Carefully fill the cupcakes with the filling using the piping bag.
Prepare the Chocolate Frosting
Step 5: Prepare the chocolate icing by whipping together the butter, cocoa powder, powdered sugar, two tablespoons of milk, and vanilla until smooth and fully incorporated. Adjust the consistency by adding more milk if necessary to achieve desired thickness.
Make the Peanut Butter Frosting
Step 6: Make the peanut butter icing by beating together the butter, peanut butter, powdered sugar, milk, and vanilla until smooth and well combined.
Frost the Cupcakes
Step 7: Use small piping bags for each icing flavor, cutting the tips off. Insert the tips of these bags into a large one with a large piping tip at the bottom. Swirl the icing onto the Chocolate Peanut Butter Stuffed Cupcakes.
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Storage Tips
Allow the frosted cupcakes to cool completely at room temperature before storing to prevent condensation. Then place the cupcakes in an airtight container to protect them from drying out and absorbing odors from the surroundings.
Store the container of cupcakes in a cool, dry place, away from direct sunlight and heat sources.
If you need to stack the cupcakes, place a layer of parchment paper between each layer to prevent them from sticking together or smudging the frosting.
Depending on the type of frosting used, cupcakes can typically be stored at room temperature for 1 to 3 days. If the frosting contains perishable ingredients like cream cheese or whipped cream, store the cupcakes in the refrigerator and consume them within 2 to 3 days.
Before serving, allow refrigerated cupcakes to sit at room temperature for about 15 to 30 minutes to soften slightly.
- ✅ULTRA STURDY CUPCAKE CONTAINERS: Made of sturdy plastic that will last through many uses. This cupcake container Measures 15 inches x 11 inches Holds 24 Standard-Sized cupcakes.
Freezing Tips
After baking and cooling the cupcakes completely, place them on a baking sheet lined with parchment paper, making sure they are not touching each other.
Then, place the baking sheet in the freezer for about 1-2 hours, or until the cupcakes are firm.
Place the wrapped cupcakes in a freezer-safe container
More Recipes to Love
Try my German Chocolate Cake with a decadent homemade coconut-pecan frosting. Savor the playful twist of Red Velvet Sandwich Cookies, filled with a dreamy cream cheese center.
I love baking this Marble Bundt Cake, with the fun swirls of chocolate and vanilla batter. Finally, my Peach Crunch Cake, is always fun to serve during the summer. It's made with canned peaches and uses a vanilla cake mix to create a sweet, buttery crumble topping.
📖 Recipe Card
Chocolate Peanut Butter Stuffed Cupcakes
Ingredients
For the Cupcakes:
- 1 Chocolate Cake Mix
For the Peanut Butter Filling:
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 2 tablespoons melted butter
For the Peanut Butter Frosting:
- ¼ cup butter softened
- ¼ cup creamy peanut butter
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
For the Chocolate Frosting:
- ½ cup butter softened
- ¼ cup unsweetened cocoa powder
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
How to Make the Cupcakes:
- Prepare and bake the cupcakes according to the directions on the back of the box.
- Allow the cupcakes to cool in the pan for five minutes, then transfer to a wire cooling rack.
- Scoop out a small hole in the center of each cupcake.
- Set aside while you prepare the homemade filling and frostings.
How to Make the Peanut Butter Filling:
- Beat together the peanut butter, powdered sugar, and melted butter until smooth and well combined.
- Add the mixture to a piping bag.
- Pipe the peanut butter mixture into the hole of each cupcake.
How to Make the Peanut Butter Frosting:
- Make the peanut butter frosting by beating together the butter, peanut butter, powdered sugar, milk, and vanilla until smooth and well combined.
How to Make the Chocolate Frosting:
- Make the chocolate icing by beating together the butter, cocoa powder, powdered sugar, two tablespoons of milk and vanilla until smooth and well combined.
- Add more milk, if needed, to thin the frosting.
How to Decorate the Cupcakes:
- Place each frosting flavor in a small piping bag and cut the tip off each bag.
- Place a large piping tip in the bottom of a large piping bag and put the tips of the two smaller piping bags inside. Swirl the icing on top of each cupcake.
Video
Notes
- Use a cookie scoop to help you get the batter into the cupcake liners.
- Make sure you spray them first with non-stick baking spray.
- Use an apple corer stick or the tip of a potato peeler to help you get the hole in the cupcakes.
- When this recipe was created, I used a 15.25 ounce size box of Chocolate Cake Mix.
Alicia@ eco friendly homemaking says
Oh these look amazing! Sure hope all goes well with your mom.
Tiffanee says
Life does seem to get crazy! Hope things settle down for you a bit soon! These look so delicious! Love how simple they are because they sure don't look like it!!
My Journey With Candida says
You make the best desserts. How does Hubby keep his weight down?
Mom of 12 says
Mmmm...that looks so good!
Sandy
Chatty Crone says
You have had a lot on your plate!
Who doesn't love peanut butter and chocolate.
Hope everyone is doing okay now.
sandie
Savories of Life says
Great reminder, thank you.
Never So Simple says
Oh my my these look delicious! I gave up chocolate for lent. I'm missing my chocolate badly. I can hold out but I may have to try this recipe after lent. Thanks for sharing.
Donna
Carol @ Always Thyme to Cook says
What a great surprise, I love peanut butter with chocolate! Hope things settle down for you, best wishes for your mom!
Nezzy says
Oh darlin' you sure have had a full two weeks. I hated to hear you've been sick.
It's all I can to to keep from lickin' the computer screen here. Those cupcakes look wonderful.
How easy...how impressive!!!
Thanks!
God bless and have a fantastic weekend sweetie!!! :o)
Maureen says
Lois,
You are amazing - such a simple idea that is wonderful! I know what I'm making for my mother-in-law and grandmother-in-law this week.
My MIL had an accident on wednesday and was in the hospital overnight. She is home now and very sore but OK. She was at therapy on the treadmill and hit a wrong button and her feet went out from under her. She was hanging to the handlebars when this happened and pulled both arms out of their sockets - OUCH! They were able to restore the joints without surgery - Thank God. She has limited movement in her arms currently but this is susposed to fade and she will have normal arm usage fairly soon.
She loves cupcakes and these will be a big hit.
Thanks for posting!
Maureen
Pat's Pink Apron says
Those look very yummy. I have to try one. Pat
Elena says
Those look so yummy! I like yummy and easy.
Jill says
Oh I do hope things are looking up for you soon!
Your cupcakes look so good! Mmmm!
Christine says
Yep life is crazy sometimes, but his grace is sufficient.
I am on a sugar free diet presently - what are you trying to do to me Lois?!!!! My resolve is weakening at the sight of those choc/peanut butter cakes!
Have a great day!
Christine
Emily says
Oh, that does sound yummy!
I hope things settle down for you soon!
Linda says
Sorry you have been so ill. Not Fun!
Hope you will soon be good as new!
I can't eat chocolate or peanut butter...but the cupcakes made me inspired to make coffee cupcakes with a caramel surprise in the middle. i will try that soon! Thanks for the inspiration!
Linda @ Truthful Tidbits