Peanut Butter Filled Fudge Cupcakes
Decadent peanut butter filled fudge cupcakes combine rich chocolate cake with creamy peanut butter filling, perfect for chocolate and peanut lovers seeking a luscious dessert treat.
Ingredients
Instructions
- In a medium mixing bowl, stir together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat shortening for about 30 seconds.
- Add brown sugar and vanilla; beat well.
- Add eggs one at a time, beating well after each addition.
- Add dry ingredients alternately with the 1/2 cup milk, beating after each addition.
Tips & Substitutions
For extra moisture, consider substituting half of the shortening with applesauce. You can also use natural peanut butter for a healthier option, but it may alter the texture slightly. If you prefer a richer chocolate flavor, increase the cocoa powder to 1/2 cup. Ensure your cream cheese is at room temperature for easier mixing.
Serving Suggestions
Serve these cupcakes with a dollop of Low-Fat Whipped Topping for an extra creamy finish. They pair beautifully with a scoop of vanilla ice cream or a side of fresh fruit. Consider serving them alongside a cup of coffee or hot cocoa for a delightful dessert experience.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate for up to a week. To reheat, microwave for about 10 seconds to enjoy a soft, fudgy texture again, or let them sit at room temperature for about an hour.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Filled Fudge Cupcakes contains roughly 350 calories, with 5g protein, 46g carbohydrates, and 11g fat. It is a good source of iron (16% of the Daily Value) and dietary fiber (13% of the Daily Value). Note that it is relatively high in sodium, at 629mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cupcakes ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just bring it to room temperature before baking. The baked cupcakes can also be made ahead of time and frozen for up to 3 months. Just thaw and enjoy!
What can I use instead of eggs?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This will maintain moisture and binding in your cupcakes, making it suitable for vegan diets.
How do I know when the cupcakes are done baking?
To check if the cupcakes are done, insert a toothpick into the center of one. If it comes out clean or with just a few crumbs attached, they are ready. If there is wet batter on the toothpick, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).