Chocolate & Peanut Butter, Cheesecake Filled Cupcakes

Chocolate & Peanut Butter, Cheesecake Filled Cupcakes
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DISCLAIMER: This recipe is for humans not dogs!

I made these last week, but admittedly I was way way more excited about my Halloween bloody brain cupcakes so I fell behind posting these cheesecake filled cupcakes. These were for two coworkers’ birthdays. I swear, all my coworkers have birthdays in October, I made this cake that mashed together 2 Mediterranean desserts for another coworker a couple weeks ago as well. Anyway, of the two coworkers that had birthdays last week, I knew one of them really likes Reese’s cups, peanut butter in general, and cheesecake. I was inspired by the design of Reese’s candies and wondered if I could put peanut butter cheesecake inside chocolate cupcakes. I was wary about actually baking the cheesecake into the cupcakes — cheesecake takes so long to bake that I was worried that if I double-baked cupcakes for that long they’d get gross. But, I thought that filling cupcakes with no-bake peanut butter cheesecake and then letting them set would lead to awesome cheesecake filled cupcakes. It worked wonderfully!

cheesecake filled cupcakes

I started with plain chocolate cupcakes, and cored the center using a small knife. Then I spooned in the cheesecake mixture, and topped with a swirl of peanut butter and chocolate Swiss meringue buttercream. Most no-bake cheesecake calls for Cool Whip. I really didn’t want to buy Cool Whip when I had too much heavy whipping cream at home, so I used stabilized whipped cream instead. Basically, stabilized whipped cream with unflavored gelatin mixed in so it doesn’t collapse as easily — especially when it’s folded into the cheesecake mixture.

open cheesecake stuffed cupcake

To make a swirled frosting that’s half and half peanut butter and chocolate, fill half the piping bag with one color, and the other half with the other color. When it gets piped out, both colors will come out of the tip at the same time. As a side note, I just realized I can probably make candy cane striped frosting by layering it in the bag. Maybe I’ll play around with it for the holidays! Anyway, these cupcakes are generally really quick and easy. The longest part of the process is letting it cool so that the cheesecake is set. Since I made them the night before I was bringing them into work, I just kept them in the refrigerator overnight.

cheesecake filled cupcakes

A couple notes:

  • I used an open star tip to pipe the frosting.
  • To pipe the 2-toned frosting, fill 1/2 of a piping bag with peanut butter frosting, and the other 1/2 with chocolate frosting. (Split vertically, not horizontally)
  • How to fill the cupcakes:

how to fill a cupcake

 

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cheesecake filled cupcakes
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Peanut Butter Cheesecake Filled Chocolate Cupcakes

Chocolate cupcakes filled with peanut butter cheesecakes topped with a swirl of peanut butter and chocolate Swiss meringue buttercream

Servings: 12 cupcakes
Ingredients
Chocolate Cupcakes
  • 6 tbsp unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup cocoa powder
  • 1/2 cup buttermilk
  • 3/4 cup all-purpose flour
No Bake Peanut Butter Cheesecake
  • 8 oz cream cheese (room temperature)
  • 3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup peanut butter
  • 3 tbsp heavy whipping cream
  • 1/2 tsp unflavored gelatin
  • 2 tsp cold water
Peanut Butter Swiss Meringue Buttercream
  • 2.5 egg whites
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 stick unsalted butter (room temperature)
  • 2.5 tbsp peanut butter
Chocolate Swiss Meringue Buttercream
  • 2.5 egg whites
  • 1/2 cup granulated sugar
  • 1.75 sticks unsalted butter
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder
Instructions
Bake the Chocolate Cupcakes
  1. Preheat oven to 350°F and line a muffin tin with cupcake liners.

  2. In a large mixing bowl, mix together melted butter and sugars.

  3. Beat in eggs, one at a time.

  4. Add baking soda, salt, vanilla, and baking powder.

  5. Mix in cocoa powder.

  6. Add in buttermilk.

  7. Mix in flour.

  8. Pour batter into cupcake liners. They should be filled about halfway.

  9. Bake for 30-40min or until a toothpick comes out clean.

Make the No Bake Peanut Butter Cheesecake
  1. Bloom the gelatin in 2tsp of cold water for 5 minutes.

  2. Melt the gelatin, and beat the heavy whipping cream to soft peaks.

  3. Pour the gelatin into the whipped cream while continuing to whip on high speed.

  4. Whip just until stiff peaks form. Set aside.

  5. In a separate bowl, beat together cream cheese and powdered sugar.

  6. Add in vanilla extract and peanut butter. Mix until smooth.

  7. Carefully fold in whipped cream until fully incoporated.

Fill the Cupcakes
  1. Using a small knife, core the cupcakes.

  2. Cut the tops of the cores, and set aside.

  3. Spoon cheesecake into the cupcakes.

  4. Press top back on.

Make the Swiss Meringue Buttercreams
  1. Using a double boiler, whip together all 5 egg whites and 1 cup of sugar until it reaches 140°F and forms stiff peaks.

  2. Allow to cool for 5 minutes.

  3. Mix in 2tsp of vanilla extract.

  4. Separate the meringue into 2 bowls, 1/2 of the mixture in each.

  5. In one, add in peanut butter and 1 stick of softened butter and beat until it takes on a frosting texture.

  6. In the other, add in cocoa powder and 1.75 sticks of softened butter and beat until it takes on a frosting texture.

  7. Pipe onto cupcakes.

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