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Peanut Butter Stuffed Hot Fudge Cupcakes

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

 
I think it’s true what they say: you can never go wrong with peanut butter and chocolate. It’s the combination that I consoled myself with after my first high school heartbreak (think a spoon in the jar and a sprinkling of chocolate chips) and the way we celebrated our marriage (think the best cheesecake in the universe, sliced doubly thick) on our honeymoon.

It’s a comforting combination, a delicious one, and sometimes even a healthy one. Dark chocolate has loads of antioxidants, and peanut butter? Well, we have our healthy fats. Trust me. I can justify just about anything.

A few months ago I made this cupcake and it has since become my go-to cupcake. It’s the cupcake that my family asks for on birthdays, the one that my brother dubbed “the best he’d ever had,” and the one that I happily suggest when I’m quizzed about fabulous dessert recipes.

It’s slightly more time consuming that your run-of-the-mill cupcake with a glob of frosting, but I promise it is completely worth it.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Here’s what you need: milk, eggs, heavy cream, sour cream, vanilla extract, peanut butter, flour, baking soda, butter, cocoa powder (I use the dark stuff), powdered sugar, and brown sugar. Lots of cream going on here. That only means one thing: deliciousness.

First up, I make the hot fudge. I find that if I get this out of the way, it has time to sit and thicken while I make the cupcakes. You can use a double boiler, but this time around I simply combined everything in a small saucepan and let it work its magic. Super easy!

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Combine the sugar, cocoa, salt, and flour in the saucepan. Separately, bring your milk or water (I always use milk, but water is fine) to a boil, then add it to the flour and cocoa mixture and stir, stir, stir over low heat. Do not look up, pass go, or collect $200. Just keep stirring until the fudge thickens.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

One it gets thick, remove it from the heat and stir in your butter and vanilla. Then set it aside and let it cool down to thicken a bit more.

Now it’s time to start the cupcakes. My favorite part about these cupcakes is that you only have to use one bowl to bring them together. No mixer necessary. First, sift together your flour, cocoa, salt, and baking soda and set them aside.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Next, in a large bowl, mix your egg and brown sugar together until no lumps remain.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Stir in your heavy cream and milk, mixing continuously.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Now add in your butter and vanilla. Keep mixing away!

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Add in your dry ingredients slowly while you continue to mix. Make sure you get out all of the lumps. And make sure you take a taste. Deeeelish.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Your batter should be thick and chocolaty now. Even though you want to shovel it into your face, stir in a little sour cream. This takes it over the edge.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Next, line a cupcake tin with liners.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Using a 1/4 cup measure, pour the batter into each liner. I like to spray my measuring cup with non-stick spray beforehand so the batter slides right out.

Into the oven they go!

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

After baking, I let my cupcakes sit for about 5 minutes, then remove them from the tins and let cool on the counter. This well help them cool a little quicker and we want them to be completely cool before frosting.

While the cupcakes are cooling, you can make your frosting or do the dishes. I always choose the first option.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Combine softened butter and peanut butter in the bowl of your electric mixer and beat until fluffy, about 5 minutes. You gotta scrape down the sides every so often, too.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Add in your powdered sugar bit by bit and stir on low speed, gradually increasing to high speed. I’m warning you: this frosting is like a drug. Stay away. Far, far away. (At least until after you’ve frosted your cupcakes.)

Once your frosting is made and your cupcakes have cooled, it’s time to stuff the ‘cakes. I find that the easiest way to do this is to fill a pastry bag with frosting and simply plunge it down into the cake. If you don’t have a pastry bag (the disposable ones are the best!), you can also use a spoon. All you have to do is remove a tiny circle from the top of the cupcake until you reach the middle, and spoon some frosting in. Then replace the top that you cut off. Easy!

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

I fill a bag with frosting, stick it in the cupcake, squeeze …

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

And voila! Instant stuffing. Mmmm.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Next, I frost the top. Again, if you’re not using a pastry bag, just frost the cupcake the way you normally would.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Now comes the fun part. Line up your cupcakes on parchment paper or aluminum foil and throw that hot fudge sauce you made a few hours ago all over the top. You be the artist.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Oh, look! Another fun part. You get to eat one. No one can pass this up.

 
 
 
Tasty Kitchen Blog: Peanut Butter Stuffed Hot Fudge Cupcakes. Guest post and recipe from Jessica Merchant of How Sweet It Is.

Dig right in and savor it. Chocolate and peanut butter work miracles, I tell you.

I hope you try these cupcakes and love them as much as we do! The hot fudge can be stored in your fridge for later use—like spoon dipping. It comes in handy at midnight. Just sayin.’

 
 

Printable Recipe

Peanut Butter Stuffed Hot Fudge Cupcakes

See post on HowSweetEats’s site!
4.78 Mitt(s) 23 Rating(s)23 votes, average: 4.78 out of 523 votes, average: 4.78 out of 523 votes, average: 4.78 out of 523 votes, average: 4.78 out of 523 votes, average: 4.78 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

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Description

Easy (one bowl!), fluffy dark chocolate cupcakes with peanut butter buttercream and hot fudge.

Ingredients

  • FOR THE CUPCAKES:
  • 1 whole Egg
  • ¾ cups Brown Sugar
  • ½ cups Milk
  • ½ cups Plus 1 Tablespoon Heavy Cream
  • ½ cups Butter, Melted
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Sour Cream
  • 1-⅛ cup All-purpose Flour
  • ¼ cups Dark Cocoa Powder
  • 1-¼ teaspoon Baking Soda
  • ½ teaspoons Salt
  • ¼ cups Homemade Hot Fudge (recipe Below)
  • _____
  • FOR THE BUTTERCREAM:
  • ½ cups Butter, Softened
  • ⅔ cups Peanut Butter
  • 3 cups Powdered Sugar (you May Need 1 More Cup)
  • 1 Tablespoon Milk, Have 1-2 More On Hand If Needed
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
  • _____
  • FOR THE HOT FUDGE SAUCE:
  • 1 cup Sugar
  • 1 cup Dark Cocoa Powder
  • 1 pinch Salt
  • 2 Tablespoons Flour
  • 1 cup Boiling Water Or Scalding Milk
  • 1 Tablespoon Butter
  • 1 teaspoon Vanilla Extract

Preparation Instructions

For the cupcakes:
Preheat oven to 350 degrees F.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream.

Sift dry ingredients together and then add to the wet mixture. Mix until batter is smooth, then swirl in fudge sauce. Line a muffin tin (12 count) with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.

For the frosting:
Cream butter and peanut butter together in the bowl of an electric mixer. Add powdered sugar with mixer on low speed and gradually add milk and vanilla extract. Add a pinch of salt and mix until frosting is smooth. If too thick, add more milk; if too thin, add more sugar.

Put the frosting in a pastry bag fitted with a tip. Poke a hole in the cupcake with the pastry tip and fill the cupcake. Then frost the cooled cupcakes as desired.

For the homemade fudge:
Combine sugar, cocoa, salt, and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in another saucepan or in the microwave. Gradually add hot liquid to sugar mixture. Stir constantly until mixture thickens.

Once it has reached the desired thickness, remove from heat and stir in butter and vanilla. Drizzle over cupcakes and store the rest of the sauce in the fridge for 1-2 weeks.

 
 
_______________________________________

Jessica Merchant is a personal trainer turned food writer and blogger. Her blog, How Sweet Eats, is where she proclaims her love for all things sweet, all things bacon, and everything else in between. She works her magic in her Pittsburgh kitchen, which she shares with her husband of 2 years.

 

65 Comments

Comments are closed for this recipe.

Kate G on 9.16.2011

I made these last night for my boyfriend’s birthday. I should have done a trial run because everything went well until I made the icing. The peanut butter filling was entirely too thick. In hindsight, I would have added a lot more milk. The tablespoon (with 1 or 2 extra) was not nearly enough and while I added more, I needed to add A LOT more. The cupcakes are still delicious but the icing was incredibly too rich. I think the measurement needs to be adjusted to say add milk until a fluffier consistency is reached.

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clarency on 8.21.2011

Reaaaally delicious that more or less melted in the mouth. Yummy! :D

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Lisa on 8.11.2011

Hey there,

Say I made these the only thing I changed was that I made the chocolate sauce last. Then using a round handled wooden spoon, poking a nice hole in the cupcake and pouring in warm chocolate sauce. They so ended up looking like Ice Cream Sunday Cupcakes! Huge hit with my daugthers BF who took some to work the guys were thrilled.

Thanks so much for sharing. This is a “Keeper” Recipe!!!

Kristen on 8.9.2011

oh my that looks great!!! Going to break my diet for these!!!

SaraH on 8.5.2011

These were a HUGE hit at my office’s August birthday luncheon. Can’t wait for more opportunities to “share the love”.

Heather on 8.3.2011

Holy Mother of yumminess!! I made these for a friend’s birthday and she was amazed! I had a little trouble getting the frosting the right consistancy but I just added a little whipping cream and all is well! Thanks so much for such fun new things to try! I think you, however my tight pants do not…

Sarah S. on 8.3.2011

I made these, and I ate them ( a LOT of them.) I’ve died, and gone to cupcake heaven!

Michele on 8.2.2011

Oh wow – those look incredible! I think I need a glass of milk!

Superstevies on 8.2.2011

This Sounds Awesome…BUT! When I read the step by step in this blog then I go to print the recipe and read it…They are DIFFERENT & wonder why this was left out.

In the printable recipe it says to ADD the hot fudge sauce into the cupcake batter? IN the step by step this was not done. It was just added to the top of the cupcakes?

So I wonder if you really do put the hot fudge sauce into the cupcake batter and If so, IT doesn’t say HOW MUCh…becuase I think it used for the top of the cupcakes as well?

Myabe I am just a doofus & don’t understand but I want to make them tomorrow & just trying to figure out? Anybody run into this problem? Any suggestions?
Thanks, Steve

Pam, in NC on 8.2.2011

Oh. My. Gosh!!!!!!!!!!!!!!!!!! I made these and they are the bomb-diggity!!!!!!!!!!!!!!!!!!!!!!!!

Eq4bits on 8.1.2011

Imagining this with Nutella instead of PB……………….(since I *might* only eat PB *maybe* once a year…….. just sayin’……)

Emily on 8.1.2011

OMG … these look incredible! Beautiful photos, my mouth is watering. Can’t wait to try this recipe. I think celebrating the 1st day of August is a good excuse to make cupcakes. :)

Betty on 8.1.2011

I am eating grapes and reading this at work…. lol this recipe is a keeper thanks for sharing!

Susan on 8.1.2011

I made these last night and they are out of this world!! One bowl mixing makes them even better.

Kim Aguilar on 8.1.2011

Oh brother. I resisted clicking on this link all weekend. Until about 5 minutes ago. Should have gone to bed, but noooooooo! Just Great. I’ll be gaining another 15 lbs this week!

Kristine @ SugarBeams on 8.1.2011

Wow! These are awesome!! I love that most of the cake is made in one pan! And congrats on the feature in ‘Cupcakes Takes The Cake’ :-)

Katrina on 8.1.2011

These look dangerous. So, so, dangerous.

CathyBee on 8.1.2011

Look delish……Must make these…can you give exact measurements???

Lizzy on 7.31.2011

Your are so right. There is nothing like Choclate and Peanut Butter together

Mellie on 7.31.2011

YUM! I LOVE chocolate and pb!

AJP on 7.31.2011

These sound fabulous – I am going to make them for a friend’s birthday! I love how the frosting looks – – like it came out with an ice cream scooper! How did you frost the tops??

Ann on 7.31.2011

Hubby out of the country for work over his birthday–hubby’s favorite food:Peanut M&Ms & Reese’s PB Cups–THESE cupcakes are what he’ll come home to–MANY THANKS!!

Amy on 7.31.2011

Yum! Was going to try these one weekend, but I didn’t have many of the ingredients :(

Kristen @ notsodomesticated on 7.31.2011

Jessica, you are a baking genius! I love it!!

Robin on 7.31.2011

I made these today for our four July birthdays, they were a huge hit! That peanut butter buttercream is to die for!

CareyPence on 7.31.2011

Oh!
I think i just found the cupcake for my daughter’s birthday next month. Golly I should make them just to be sure. Maybe two or three times just to work out any kinks in my process.
These look divine!! :)

Claire on 7.31.2011

Oh these look just divine! I need to make them tomorrow, off to the shops first thing!

Amie on 7.31.2011

This looks incredible!! can’t wait to make it!

Victoria on 7.31.2011

I swear I looked at this title and I just knew it was one of your recipes! It looks great – but where’s the bacon?

Kidding. Kinda. ;-)

Josie on 7.31.2011

great photography!

Jenn M on 7.30.2011

I made these tonight and they are FANTASTIC!!! The peanut butter icing is divine!

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ac007 on 7.30.2011

Peanut butter and hot fudge??? I think I’ve just died and gone to dessert heaven! That cupcake looks soooo good!

Tammy on 7.30.2011

YUM – I am going to make these but I will definitely stuff them with the fudge!!! Double yummy.

Angel F. on 7.30.2011

What tip did you use to frost the top?

Rebekah on 7.29.2011

Sooo. I hate peanut butter and chocolate. I know, I know something is wrong with me (I blame my mother, she hide my medication in peanut butter spoons when I was a child). But what if you made an amarretto or peppermint cream cheese icing and piped it in there. Umm, tomorrow’s project?

Ann on 7.29.2011

Wow – this is incredible! You’re right….it’s the perfect flavor combination. Your pictures are incredible!

Frostine on 7.29.2011

Now you’re speaking my husbands language! He eats peanut butter from the jar with chocolate chips…he calls it shmuck. It’s his solution when we have dessert drought at our house.

These cupcakes look heavenly!

Kari Dawn on 7.29.2011

Those look so naughty, I HAVE TO MAKE THEM!!!

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alaskajackie on 7.29.2011

I have a question. The tutorial part of this recipe and the print version do not quite match. In the print version it says to use 1/4 cup of the fudge sauce in the cupcake portion but that does not seem to be in the tutorial. I am sure these will be wonderful either way but I am just wondering which is correct.

Camille S. on 7.29.2011

What the heck!!! This looks SOOOOOOOOO good. Peanut butter/chocolate combo has been a killer craving for me this whole pregnancy. I think I’ll be making these this weekend for sure…and my husband will think I’m the best wife ever (which is good, with all my whining I’ve been doing lately—7 months pregnant+summer time heat—I could use some extra “good wifey points”).

Jluger on 7.29.2011

I am in the car and on my way over to your house.

Annie S. on 7.29.2011

These look like heaven on a plate!

sandradee on 7.29.2011

Just made these…OMG. My new fave! I used white whole wheat flour and buttermilk instead of cream….wow wow wow. Oh, I filled the cupcake w/ the hot fudge, there’s plenty of pb icing on top.
Thank you for this recipe!

Jack Parker on 7.29.2011

You have just brought joy to countless people. Or is that countless calories of joy? I get confused… Seriously, those are two of my favorite flavor combinations – hot fudge and peanut butter. And in a cupcake? I have to go. I don’t want anyone to see me cry.

K.Young on 7.29.2011

I have fallen and I can’t get up. No wait, that’s my jaw on the floor. These look too good.

sandradee on 7.29.2011

Are you k-k-k-idding me!?! I am making these today! My 21 month old daughter looked at the picture of the cupcake and said “YUMM YUMM YUMMMY!!”

Whitney W on 7.29.2011

These look delicious!! I am currently 36 weeks 2 days along with twin boys so I have not done much cooking/baking lately, but I may just have to drag myself into the kitchen to make these!

Heather of Kitchen Concoctions on 7.29.2011

Ohh peanut butter and chocolate is my favorite flavor combination! Beautiful photos of a beautiful cupcake!

Patti Rabbit on 7.29.2011

The groom’s cake at my neices wedding was a beautiful & delicious (I’m told) rendition of this. It was completely devoured in no time. The bride’s cake was White Chocolate Strawberry Shortcake. Not much of it left either.

Elle Dubya on 7.29.2011

I’ve made this frosting recipe recently & it was life changing.