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We made these Chocolate Peanut Butter Cupcakes as part of a sponsored post for MASTERCHEF JUNIOR and SheKnows.
It will probably come as no surprise to you to learn that our 8-year-old daughter Emma loves to cook and bake with us in the kitchen! After all…both of her parents ARE food bloggers and time in the the kitchen is a big part of our daily life!
Emma also loves to watch cooking shows on television – especially shows like MASTERCHEF JUNIOR on FOX. MASTERCHEF JUNIOR is the hit culinary competition series where incredibly talented kids between the ages of 8 and 13 showcase their culinary abilities and their passion for food through a series of delicious challenges on the show. (I love that our daughter enjoys watching this show – and she is inspired by what other kids create in the kitchen!)
Host and award-winning chef Gordon Ramsay is joined by acclaimed chef Graham Elliot and renowned pastry chef Christina Tosi on the MASTERCHEF JUNIOR judging panel. Together, the celebrated food experts coach and encourage the promising hopefuls to cook like pros and teach them the tricks of the trade along the way. MASTERCHEF JUNIOR’s fourth season is underway – and our friends at MASTERCHEF JUNIOR were nice enough to send Emma a MASTERCHEF JUNIOR Inspired Baking Kit to test out in our own kitchen.
This MASTERCHEF JUNIOR Inspired Baking Kit is one of five kits available exclusively at Walmart that inspires kids ages 6 and up to recreate all of the fun of the MASTERCHEF JUNIOR TV series at home. Each kit includes different kitchen tools and utensils, plus some recipe cards for cooks of all skill levels.
Today’s recipe for Chocolate Peanut Butter Cupcakes is one of the delicious recipes that comes in the MASTERCHEF JUNIOR Baking Kit.
We’re also sharing the recipe for these Chocolate Peanut Butter Cupcakes below.
For the Cupcakes:
- 2/3 cup butter
- 2 eggs
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1¾ cup granulated sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1 teaspoon vanilla
- 1¼ cup water
For the Peanut Butter Filling:
- ¾ cup powdered sugar
- 1 ½ cup creamy peanut butter
- 3–4 tablespoons water
For the Chocolate Butter Cream Frosting:
- 1/3 cup butter
- 4¼ cups powdered sugar, sifted
- 2 tablespoons unsweetened cocoa powder
- 1 ounce unsweetened chocolate, melted and cooled
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Up to ¼ cup additional milk
- Powdered sugar for decorating
- Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, line cupcake pan with paper cups (or grease and flour silicone baking cups). In small Mixing Bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
- Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar ½ cup at a time, beating on medium speed until light and fluffy. Add eggs one at a time, beating after each addition. Beat in melted chocolate and vanilla extract. Alternate adding flour mixture and water to butter mixture, beating on low speed after each addition until combined.
- Spoon batter into prepared baking cups, filling each cup half to two-thirds full. Use the back of a spoon to smooth out batter.
- Bake 18 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes on wire rack.
- Using a small spoon or an apple corer, scoop out about 1 inch from the center of each cupcake, leaving a ½-inch rim around the edge. Spoon or pipe 1 tablespoon of prepared Peanut Butter Filling (see instructions below) into the center of each cupcake. Cover and chill until serving time.
- Just before serving, pipe Chocolate Butter Cream Frosting (see instructions below) over the top of each cupcake. Dust cupcakes with powdered sugar.
Peanut Butter Filling
- In a mixing bowl, beat peanut butter and powdered sugar with an electric mixer on medium speed until smooth. Gradually add water (we added approximately 4 tablespoons) while mixing until it reaches a smooth consistency that sticks to the back of a spoon when turned upside down. Set aside or place inside a plastic pastry bag.
Chocolate Butter Cream Frosting
- Allow butter to stand at room temperature for 30 minutes. Sift together powdered sugar and cocoa powder. Set aside.
- In the mixing bowl, beat butter with electric mixer on medium speed until smooth. Gradually add 1 cup of powdered sugar/cocoa powder mixture and unsweetened chocolate beating well. Beat in milk and vanilla. Slowly beat in additional sugar/cocoa powder mixture. Beat in up to 1/4 cup additional milk until frosting reaches a piping or spreading consistency.
- Spoon into a large plastic pastry bag fitted with star tip.
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