Here’s another cupcake recipe that I’ve adapted. I liked the original but felt the need to bump it up a notch, added some Brown Sugar Bourbon to it. They were a big hit! Enjoy.


Stuffed Devil’s Food Cupcakes


  • 1 stick unsalted butter
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tbsp. Brown Sugar Bourbon


  • 1 1/4 cups cake flour*
  • 1/2 cup Dutch-processed cocoa
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp kosher salt
  • 10 tbsp. unsalted butter, at room temp
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 tsp real vanilla extract
  • 1/2 cup espresso
  • 2 tbsp. Brown Sugar Bourbon


  • 8 oz. semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 cup chopped peanuts (optional)


In a medium bowl beat together the peanut butter and unsalted butter until smooth. Turn down to low and slowly add in the powdered sugar and BSB. Beat on high until light and fluffy, about 3-5 minutes. Spoon the filling into a piping bag with a medium size tip.

Preheat your oven to 325° and line your muffin tins with cupcake liners. I spray mine with non-stick cooking spray, it helps pealing them off the finished cupcakes.

Sift together the flour, cocoa, baking soda and powder, and salt. *Cake flour is different from all-purpose flour. It contains less protein and makes for lighter, well cakes. Combine the buttermilk, espresso, and vanilla; I use a liquid measuring cup for easy pouring.

In your stand mixer, beat together the butter and sugar until light and fluffy. You’ll need to scrap down the sides at least once. Turn down to low and add in the eggs one at a time, beat until combined. Turn up the speed to medium-high and beat until light and fluffy again. Turn back down to low, add in 1/3 of the flour beat until combined. Add in 1/3 of the buttermilk mixture, beat until combined. Repeat until it’s all in there. Divide the batter between the muffin tins, filling them up about 1/2 way. Bake for 25 minutes or until a toothpick inserted into the middle of one comes out clean.

Allow to cool completely.

Take the piping back of filling, shove it in the middle of each cupcake, and squeeze until you just start to see the filling ooze out from around the piping back tip.

Take the heavy cream and nuke it for about 90 seconds or until piping hot. Pour it over the chopped chocolate and let stand for about a minute. Stir until smooth. If it’s still lumpy nuke it for 15 seconds at a time, stirring in-between, until it’s smooth. Let stand for about 10 minutes. It should be thicker but not solid. You can either spoon it over the cupcakes or dip each on into the chocolate. I found spooning to be easier, dipping tended to leave some cake in the mix. Refrigerate for about 15 minutes or until the ganache is set.


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