Chocolate Cupcake with Peanut Butter Filling and Peanut Butter Frosting

Honestly, I am not a baker. I love baking but it is not an expert. When it comes to baking, I think that everything needs to be precise when it comes to measuring ingredients or else you can mess up the whole recipe.

I like playing with ingredients and I am not scared of adding more basil, or lettuce, or tomatoes because I know I can easily fix it.. With baking, I think it's much harder to adjust and "fix" a ruined recipe.

I LOVE peanut butter. So for my very first cupcake recipe on my blog, I made Chocolate Cupcake with PEANUT BUTTER FILLING, PEANUT BUTTER FROSTING and PEANUT BUTTER CRUMBLES for topping.

You may use regular size peanut butter cups. Use 1 instead of two. Everything on this recipe is homemade except for the actual peanut butter cups, so for my next recipe, I will show you how to make peanut butter cups!!!

Honestly, you can put two more mini reese's peanut butter cups. It's just my preference.

It looked so good even before baking it!

Make sure to beat it well. Enough that everything is mix it together and the frosting taste and looks smooth, creamy and fluffy.

The filling itself is so good that I start eating the leftover filling by itself. I also tried putting it on a piece of bread. It's soo good!

I made 12 cupcakes. Mitchell loves them so much he ate 2 one after another! We gave some away to our neighbors and she loved it! She said she ate it right after I gave it to her. She couldn't wait until after dinner!

Putting the crumbles on top can be messy so if you want, you can put a piece of mini reese's peanut butter instead.

Look at that picture below, it's peanut butter on top of peanut butter!

Chocolate Cupcake:


2 cups gluten free all-purpose flour

2 cups white sugar

1 tsp baking soda

1/4 tsp salt

2 sticks of melted butter (1 cup)

1/2 cup dutch cocoa powder

1 cup water

1/2 cup buttermilk

2 eggs

1 tsp vanilla extract.

1 package (8 oz) of reese's peanut butter cups minis

Peanut Butter Frosting:


2 cups creamy organic peanut butter

1/2 cup butter (room temperature)

2 tbs vanilla extract

2 cups powdered sugar

1/4 tsp salt

3/4 cup heavy cream


1. Pre heat oven at 350F

2. Combine melted butter, cocoa, water in a big bowl. Whisk until the cocoa is mixed it evenly.

3. Add flour, sugar, baking soda, and salt. Beat until everything is combined.

4. Add the buttermilk, eggs and vanilla and beat for 2 minutes in medium speed.

5. Line a muffin pan with cupcake liners. Put two reese's cups at the bottom, pour some chocolate batter until it hits the middle. Add another (1) reese's cup in the middle. Fill the cupcake and top with another reese's peanut butter.

6. Repeat 11 more times.

7. Bake for 17 minutes or until toothpick inserted in the middle comes out clean. Take it out when done and let is cool.

While waiting for the cupcake to bake, make your frosting


1. In a medium bowl, beat peanut butter, butter, vanilla extract, powdered sugar, salt and heavy cream in low-medium until smooth and fluffy.

2. Use a piping bag and decorating tip and decorate your cupcakes however you'd like!

3. Lastly, top your cupcakes with chopped reese's peanut butter cups.

Cucpake Derorating Tools:(



Take away the stress by prepping the night before. Cooking will be much more relaxing. 


Don't be afraid to adjust the seasonings the recipe requires you to have. 



Never rush cooking! 


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