Double Dark Chocolate Cupcakes with Peanut Butter Filling Recipe: A Rich, Balanced Treat for Chocolate Lovers.

Some flavor combinations stick around for a reason. Chocolate and peanut butter is one of them—not because it’s loud or flashy, but because it works every single time. These double dark chocolate cupcakes with peanut butter filling lean into that familiarity while keeping the balance just right. The chocolate is deep and structured rather than sugary, and the peanut butter center adds richness without turning the cupcake into something overly heavy.

This is the kind of recipe I reach for when I want a dessert that feels intentional. Not a novelty cupcake piled high with frosting, but something that tastes complete even before you decorate it. The filling is tucked inside rather than spread on top, which makes every bite consistent and satisfying. It also makes these cupcakes easy to transport and serve, whether you’re baking for a gathering or just planning ahead for the week.

If you enjoy desserts that are clearly chocolate-forward but still controlled, this double dark chocolate cupcake recipe earns its place in your collection.

Ingredients

This recipe yields about 12 standard-size cupcakes. The ingredients are divided into three parts: the cupcake batter, the peanut butter filling, and an optional frosting if you’d like to finish them simply.

For the Double Dark Chocolate Cupcakes

1 cup all-purpose flour
½ cup unsweetened dark cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
½ cup granulated sugar
½ cup brown sugar, packed
½ cup neutral oil (such as canola or vegetable oil)
1 large egg, room temperature
1 teaspoon vanilla extract
½ cup buttermilk, room temperature
½ cup hot coffee or hot water

For the Peanut Butter Filling

¾ cup creamy peanut butter
2 tablespoons unsalted butter, softened
½ cup powdered sugar
2–3 tablespoons heavy cream or milk
Pinch of salt

Optional Simple Chocolate Frosting

½ cup unsalted butter, softened
1 ½ cups powdered sugar
¼ cup unsweetened cocoa powder
2–3 tablespoons milk or cream
½ teaspoon vanilla extract
Pinch of salt

Instructions

Prepare the Peanut Butter Filling

Start with the filling so it has time to firm up. In a medium bowl, mix together the peanut butter and softened butter until smooth and fully combined. Add the powdered sugar and salt, then mix again until thick.

Slowly add the cream or milk, one tablespoon at a time, until the filling becomes smooth and scoopable but not runny. You want it thick enough to hold its shape inside the cupcake.

Using a teaspoon or small cookie scoop, portion the filling into 12 small mounds on a parchment-lined plate or tray. Freeze for at least 30 minutes. This step makes filling the cupcakes much easier and helps keep the center distinct during baking.

Make the Cupcake Batter

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.

In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure the cocoa is evenly distributed to avoid dry pockets.

In a separate bowl, whisk together the granulated sugar, brown sugar, oil, egg, and vanilla until smooth and well combined. Add the buttermilk and mix until fully incorporated.

Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. The batter will be thick at this stage.

Pour in the hot coffee or hot water and stir until smooth. The batter will loosen significantly—this is expected and helps create a moist, tender crumb.

Assemble the Cupcakes

Fill each cupcake liner about halfway with batter. Remove the frozen peanut butter filling from the freezer and place one mound into the center of each cup.

Top with additional batter until the liners are about ¾ full, making sure the filling is fully covered. Don’t overfill, as the cupcakes need room to rise.

Bake

Bake for 18–22 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the cupcake (not the filling) comes out with just a few moist crumbs.

Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Optional: Make the Frosting

If you’d like to frost the cupcakes, beat the softened butter until smooth. Add the powdered sugar, cocoa powder, vanilla, salt, and milk, and mix until smooth and spreadable.

Keep the frosting simple—a light swirl is more than enough, since the cupcake already has a rich center.

Flavor & Texture Notes

These double dark chocolate cupcakes are structured but soft, with a crumb that stays moist without feeling dense. The use of dark cocoa powder and hot coffee deepens the chocolate flavor without adding sweetness.

The peanut butter filling sits clearly at the center, creamy and slightly salty, providing contrast to the dark chocolate cake. Because the filling is baked inside rather than layered on top, it stays smooth and cohesive.

If you choose to frost them, the extra layer adds softness and visual appeal, but the cupcakes are just as good unfrosted. The filling does most of the work.

Tips & Variations

For a stronger chocolate profile, use Dutch-processed cocoa powder if available. It gives the cupcakes a darker color and slightly smoother flavor.

If you prefer a less sweet filling, reduce the powdered sugar by a few tablespoons and add a bit more salt to balance it out.

Crunchy peanut butter can be used for texture, but keep in mind it will make the filling slightly firmer once baked.

To make these cupcakes dairy-free, use a dairy-free milk with a teaspoon of vinegar in place of buttermilk, and choose a dairy-free butter substitute for the filling.

You can also turn this recipe into mini cupcakes. Use about half a teaspoon of filling per cupcake and reduce the baking time to 10–12 minutes.

Storage & Make-Ahead

These cupcakes store well due to the oil-based batter and filling. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

If refrigerated, bring them back to room temperature before serving so the filling softens slightly.

Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving. Frost after thawing for the best texture.

Serving Suggestions

Serve these cupcakes as they are or with a light dusting of cocoa powder if you skip the frosting. They pair well with coffee, milk, or unsweetened tea.

For a more composed dessert plate, cut a cupcake in half to reveal the peanut butter center and serve with fresh berries or sliced bananas.

If you’re serving them at a gathering, consider keeping the frosting minimal and letting the filling be the surprise—it makes the cupcakes easier to handle and less messy.

FAQ

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not overly oily. Natural peanut butter can produce a softer filling, so you may need less cream.

Why did my filling sink?

If the filling wasn’t frozen or the batter was too thin, it may sink slightly. Even if it does, the flavor will still be there—it just won’t sit perfectly in the center.

Can I make this without coffee?

Yes. Hot water works fine, but coffee enhances the chocolate flavor without making the cupcakes taste like coffee.

Are these cupcakes very sweet?

They’re balanced rather than overly sweet. The dark chocolate and salt in the filling help keep the sweetness in check.

Can I pipe the filling instead of baking it inside?

You can, but baking the filling inside gives a more consistent texture and saves an extra step.

Conclusion

These double dark chocolate cupcakes with peanut butter filling are a good example of how restraint can make a dessert better. The flavors are familiar, but the structure keeps them grounded and enjoyable rather than overwhelming.

Once you make them, you’ll likely come back to this recipe when you want something dependable—rich without excess, simple without being plain. They travel well, store well, and deliver exactly what they promise, one steady bite at a time.