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Chocolate Cupcakes with Peanut Butter Filling and Chocolate Ganache

Chocolate Cupcakes with Peanut Butter Filling and Chocolate Ganache

One thing that I totally love about winter season is that baking not only becomes easier ( we don’t have temperature controlled kitchens in Pakistan) it also gives you more natural flavor options with a variety of seasonal fruits and vegetables. In an old but newly discovered cupcakes recipe book, an awesome recipe of apple cinnamon cupcakes was found and I was all set to bake them to photograph for a blog post when my youngest son threw an awkward tantrum, saying that he was not getting enough of his favorite combo… Chocolate and Peanut Butter. He wasn’t all wrong… it has been quite a while… although there are Peanut Butter and Chocolate Mousse Cakea panini with this comboan all in one muffin recipe and even a drink recipe on the blog.

Anyhow I decided to try a recipe by The Stay at home chef and it was perfect. Chocolate cupcakes were extremely moist with spot on chocolate intensity yet they incorporated the peanut butter flavor perfectly. Make sure not to be tempted to over fill the cupcakes with peanut butter filling as it can crack the cupcake in to two. About 1 1/4 tbsp is just fine. Ganache is only cream and baking chocolate whipped together to form light and creamy frosting which adds another layer of texture.

Hello gorgeous!

Things will keep on getting better the moment you take a single bite 🙂

Chocolate Cupcakes with Peanut Butter Filling and Chocolate Ganache

Cupcake with three layers. Sounds fancy and looks fancy, right! Very simple from start to finish with regular basic pantry ingredients. 

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes


  • 3/4 cup all purpose flour
  • 3/4 cup powdered sugar
  • 6 tbsp cocoa powder
  • 3/4 tsp baking soda
  • 3/8 tsp baking powder ( it is half of 3/4 tsp)
  • 2 pinch salt
  • 1 large egg
  • 6 tbsp buttermilk (5 1/2 tbsp milk+1/2 tbsp vinegar)
  • 6 tbsp warm water
  • 1/8 cup vegetable oil
  • 1 tsp vanilla extract/essence
  • For Peanut Butter Filling
  • 1/4 cup peanut butter
  • 1/8 cup melted butter
  • 1/8 cup icing sugar
  • For Ganache
  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy cream (I used Milk Pak cream)


  1. Preheat oven to 160 C/ 325 F. Line muffin tray with cupcake liners.

  2. In a large mixing bowl combine flour, sugar, cocoa powder, baking soda, baking powder and salt together and whisk to mix well. 

  3. Add egg, buttermilk, water, oil and vanilla and beat with electric beater on medium speed for about 2-3 minutes. Make sure to scrape the sides and bottom of the bowl for even mixing.

  4. Fill each cupcake liner 2/3 full. Bake for about 22-25 minutes, rotating the pan halfway through the baking time. A toothpick inserted in the center of the cupcake will come out clean.

  5. Transfer to a wire rack and cool completely before filling.

  6. To make peanut butter filling, beat peanut butter, butter and icing sugar with electric beaters till well combined and smooth. Transfer filling to a piping bag, fitted with a large open nozzle. Insert the nozzle into the top of the cooled cupcakes and fill with about 1 1/4 tbsp.

  7. To make ganache,put cream and chocolate chips in a small sauce pan and heat over very low flame, stirring in between till chocolate is melted, about a minute. Remove from the heat. Let it cool to room temperature and then beat with electric beaters till light and fluffy and firm enough to retain its shape. Pipe onto cooled and filled cupcakes as desired.

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