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Super chocolate-y and filled with peanut butter and cheesecake, these peanut butter black bottom cupcakes are sure to be a hit with any dessert lover!

Peanut Butter Black Bottom Cupcakes

Peanut butter black bottom cupcakes are super chocolate-y and filled with peanut butter and cheesecake. 

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12
Author Kelsie



  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup strong brewed coffee very hot
  • 1 1/2 teaspoons cider vinegar
  • 1/4 cup + 1 tablespoon vegetable oil
  • 1 1/2 teaspoons vanilla


  • 2 tablespoons creamy peanut butter
  • 4 ounces cream cheese at room temperature
  • 1 egg lightly beaten
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 cup peanut butter chips chopped up a bit


  • 4 ounces dark chocolate finely chopped
  • 5 tablespoons unsalted butter cut into several pieces
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract



  1. Preheat oven to 350 degrees. Line 12 muffin cups with cupcake liners and set pan aside.
  2. Combine the flour, sugars, cocoa powder, baking soda, and salt in a large mixing bowl. Whisk to combine. Add the cooled coffee, vinegar, vegetable oil, and vanilla. Beat with an electric mixer set to low until well combined.


  1. Combine the cream cheese, egg, sugar, vanilla, and salt in a small mixing bowl. Beat until well combined. Fold in chopped peanut butter chips.
  2. Pour about 1/4 cup of batter into each muffin cup. Top with a half teaspoon of peanut butter, followed by 1 tablespoon of the cream cheese mixture. Bake for 25 to 28 minutes, until cupcakes spring back when lightly pressed with your fingertip.
  3. Cool cupcakes in muffin tins for 15 minutes, then remove to a wire rack to cool completely.


  1. Combine the chopped chocolate and butter in a small microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Add corn syrup and vanilla and stir until well combined. Spoon the glaze over each cooled cupcake, then replace cupcakes on wire rack until glaze sets. (Alternatively, you can dip the cupcakes into the glaze.) Serve and enjoy.