These moist chocolate cupcakes are filled with creamy chocolate ganache and topped with a smooth peanut butter cream cheese frosting.

I have made these cupcakes many times now, so I thought that it was time to share it on the blog! I got the chocolate cake recipe from a baker friend (@halasweets_mn – check out her beautiful cakes now!) and fell in love with it. I then add a thick chocolate ganache to the center of the cupcake after baking and top it with a generous swirl of peanut butter cream cheese frosting.

Tips for making this recipe:

If you don’t have any coffee available to brew for this recipe, you can substitute it for water. The coffee simply helps to deepen the chocolate flavor.
Use a cookie dough scoop or a ⅓ cup measuring cup to fill the cupcake tins. It’s cleaner and helps with even proportions!
Let the ganache cool to room temperature before adding it to the center of the cupcakes, this will make it less runny and easier to work with.
Weigh your peanut butter using a kitchen scale. I always prefer to weigh peanut butter for recipes. It’s cleaner since you can forego a measuring cup and add it directly to your mixing bowl, and is more accurate.
When making the frosting, be sure to add the heavy cream 1 tablespoon at a time. Continue adding until you have reached your desired frosting consistency. It doesn’t take a lot of liquid to completely change the texture of a frosting!
Reserve some of the chocolate ganache and drizzle it over the finished cupcakes to add some extra decoration!

Double Chocolate Cupcakes with Peanut Butter Frosting

These moist chocolate cupcakes are filled with creamy chocolate ganache and topped with a smooth peanut butter cream cheese frosting.

Print Recipe

Prep Time 40

Cook Time 20

Total Time 1

Servings 30 cupcakes

Ingredients

For the chocolate cupcakes

3 cups all-purpose flour
2 cups granulated sugar
⅓ cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
¾ cup canola or vegetable oil
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 cup water
1 cup brewed coffee

For the ganache filling

1 cups heavy cream
2 cups semi-sweet chocolate chips

For the peanut butter cream cheese frosting

½ cup unsalted butter softened
8 ounces cream cheese softened
1 cup peanut butter 8 ounces
4½ cups powdered sugar
2-3 tablespoons heavy cream
1 teaspoon vanilla extract

Instructions

To make the cupcakes

Preheat oven to 350 degrees.
In a large bowl with a whisk/hand mixer or stand mixer fitted with the whisk attachment, whisk together all dry ingredients on lowest setting (flour, sugar, cocoa, salt, baking soda).
Add oil, water, brewed coffee, vinegar and vanilla extract. Mix on low until combined, then beat on medium until well-combined.
Add paper liner to cupcake tins and fill with batter, filling each cup about ¾ full.
Bake for 15-20 minutes or until a toothpick comes out clean.
Remove from oven and let cool for 10 minutes before turning them out on to a cooling rack. Let cool to room temperature before filling and frosting.

To make the chocolate ganache filling

Heat heavy cream in a small saucepan on low. Heat until almost boiling.
Add chocolate chips to the hot cream and remove from heat. Stir constantly until all of the chocolate has melted and the mixture is smooth (return to heat if needed if it is not smooth).
Set aside, let cool to room temperature (20-30 minutes).

To make the peanut butter frosting

In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and cream cheese until smooth.
Add the peanut butter and vanilla extract. Cream until smooth.
Add the powdered sugar, 1 cup at a time, mixing well between each addition.
Add the heavy cream, 1 tablespoon at a time, until you have reached your desired frosting consistency (usually 2-4 tablespoons).
Fit a piping bag with the star attachment and fill with frosting. Set aside.

To fill and decorate the cupcakes

Once the cupcakes have cooled, use the end of a spoon or your finger to make a hole in the center of each cupcake. Spoon 1-2 teaspoons of ganache into each cupcake. Reserve a small amount of ganache for drizzling.
Pipe a swirl of frosting on each cupcake and drizzle with the remaining chocolate ganache.
Place in the refrigerator for 1-2 hours or overnight before serving, allowing the ganache to set. Store in the refrigerator.