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Peanut Butter Filled Hot-Fudge Drizzled Chocolate Cupcakes


Yes, that’s a mouthful! I found this recipe on “How Sweet It Is” and decided to make it—would you believe, my reason was that I’m not that fond of peanut butter? I figured I’d be able to resist these treats that I baked for my family. After tasting the moist chocolate cupcake, filled with a peanut butter buttercream frosting, and drizzled with a homemade hot fudge sauce…well, I’m a convert! The frosting has just the right amount of peanut flavor, without being overwhelming. These are so good, and I love the tip on how to easily fill the inside of the cupcake, and to frost them.

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Rate this recipe 4.5/5 (26 Votes)


  • 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
  • 1 whole egg
  • 3/4 cups brown sugar
  • 1/2 cups milk
  • 1/2 cup plus 1 tablespoon heavy cream
  • 1/2 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 1/8 cup all-purpose flour
  • 1/4 cups dark cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoons salt
  • 1/4 cups homemade hot fudge
  • 1/2 cups Butter, Softened
  • 2/3 cups peanut butter
  • 3 cups powdered sugar (you may need 1 more cup)
  • 1 tablespoon milk (have 1-2 more on hand)
  • 1 teaspoon vanilla extract
  • 1 pinch salt


Servings 12
Preparation time 30mins
Cooking time 48mins
Adapted from


Step 1

Begin by making the hot fudge sauce. You will need 1/4 cup of it for the cupcake batter.

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.

NOTE: I ended up pouring this into a squeeze bottle, which made drizzling it over the cupcakes easier, and then could be poured over ice cream. Loved it!

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.

NOTE: This batter can be easily hand mixed, but I used a stand mixer.

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.

Drizzle the cooled fudge sauce over the cupcakes. Be prepared for some very happy cupcake eaters!

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