Peanut Butter Filled Cupcake

Ingredients

Dry Ingredients:

• All-purpose flour – 120g
• Cocoa powder – 30g
• Baking powder – 1 tsp
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp

Wet Ingredients:

• Condensed milk – 150g
• Vegetable oil – 60ml
• Milk – 80ml (warm)
• Vinegar – 1 tsp
• Vanilla extract – 1 tsp

Filling:

• Creamy peanut butter – 6 tsp
• Icing sugar – 2 tsp (optional, to sweeten filling)

Frosting:

• Unsalted butter – 100g (soft)
• Icing sugar – 180g
• Cocoa powder – 2 tbsp
• Milk – 2 tbsp
• Vanilla extract – 1/2 tsp

Garnish:

• Crushed roasted peanuts or peanut butter chips 

Tools

Paper liners

• Cupcake tray
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Small spoon or melon baller (to create filling space)
• Piping bag with star nozzle

Recipe Overview

These eggless peanut butter filled cupcakes combine the deep richness of chocolate with a creamy peanut butter center. The moist chocolate sponge is soft and airy, thanks to the combination of vinegar and condensed milk. After baking, the center is scooped and filled with a smooth, slightly sweet peanut butter mixture. Topped with luscious chocolate buttercream and garnished with crushed peanuts, each bite delivers a perfect balance of sweet and salty, soft and creamy. Ideal for peanut butter fans, gifting boxes, or a fun twist for any celebration.

Recipe Detail

Preheat oven to 170°C (340°F) and line a cupcake tray. Mix vinegar with warm milk and let sit 5 minutes. Sift flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together condensed milk, oil, vanilla, and curdled milk. Gradually fold in dry mix until smooth.

Fill liners 3/4 full and bake for 18–20 mins. Let cupcakes cool completely.

Using a melon baller or spoon, scoop out a small center from each cupcake. Fill each with 1 tsp creamy peanut butter (mix with sugar if desired).

To make frosting, whip butter until pale. Add icing sugar, cocoa powder, vanilla, and milk. Whip until fluffy and pipe over filled cupcakes. Garnish with crushed peanuts.

• Preheat oven to 170°C, line tray
• Mix vinegar + milk, let curdle
• Sift dry ingredients
• Whisk condensed milk, oil, vanilla, and milk
• Fold in dry mix until smooth
• Spoon into liners and bake 18–20 mins
• Cool and scoop center
• Fill each with peanut butter
• Whip butter, add sugar, cocoa, vanilla, milk
• Pipe frosting, garnish with peanuts