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cheesecake filled cupcakes

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.