Recipes for Stuffed Cupcakes That Are Surprisingly Easy

Cupcakes first surfaced sometime in the 18th century, reports the Food Timeline, but cupcake eaters of that era would hardly recognize the treats we have today. The advent of the stuffed cupcake, in particular, has ushered the dessert to new heights of indulgence.

Because stuffing cupcakes adds an extra step to the baking process, shortcuts like cake mixes can be helpful tools in achieving simple and delicious results. Try these seven decadent semi-homemade stuffed cupcake recipes at home!

1. Chocolate Peanut Butter Cup Stuffed Cupcakes

Chocolate peanut butter stuffed cupcakes

Chocolate peanut butter stuffed cupcakes |

Chocolate and peanut butter are a dynamic duo in baking, making up one of the world’s most tempting flavor combinations. In this recipe, Sarah’s Bake Studio doctors up a standard chocolate cupcake mix to create unbelievably moist cakes stuffed with Reese’s Peanut Butter Cup Minis. Each cake is topped off with a rich and smooth peanut butter buttercream frosting. This chocolate peanut butter cup stuffed cupcake recipe yields 24 cupcakes.


  • 24 Reese’s Peanut Butter Cups Minis

Chocolate Cupcakes

  • 1 chocolate boxed cake mix
  • 1¼ cups water
  • ½ cup vegetable oil
  • 3 large eggs

Peanut Butter Buttercream

  • ½ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 4 cups pure cane powdered sugar
  • 5 tablespoons milk

DirectionsFor chocolate cupcakes: Freeze Reese’s Peanut Butter Cup Miniatures for 1 hour. Preheat the oven to 350 degrees Fahrenheit. Line cupcake pan with cupcake liners. Set aside.

Make chocolate cake batter per boxed cake mix instructions. Scoop batter into cupcake liners, no more than a scant ⅔ full. Press a Reese’s Peanut Butter Cup Miniature down slightly into the batter; no need to cover up candy.

Bake cupcakes as directed on the back of the boxed cake mix. Remove cupcakes from oven and allow cupcakes to cool in cupcake pan for 3 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.

For peanut butter buttercream: In a large bowl using an electric mixer, cream butter and peanut butter until creamy and smooth. Add vanilla extract and salt; mix until combined.

Slowly add powdered sugar 1 cup at a time; beating well after each addition. Scrape down bowl as necessary. Once all powdered sugar has been mixed in, add 1 tablespoon of milk at a time and mix. Continue to add and mix until desired consistency is achieved.

Frost using a decorating tip or spatula onto cooled cupcakes. Top with a Reese’s Peanut Butter Cup Minis. Eat and enjoy!

2. Chocolate Dulce de Leche Cheesecake Stuffed Cupcakes

Chocolate Dulce de Leche Cheesecake Stuffed Cupcakes

Chocolate dulce de leche cheesecake stuffed cupcakes |

Lovers of cheesecake won’t be able to hold back from these easy chocolate cakes stuffed with dulce de leche cheesecake. If that’s not exquisite enough for your liking, the Tip Toe Fairy takes the sweets one step further by finishing them off with a caramel-flavored cream cheese topping. The recipe takes about 40 minutes to make and yields 24 chocolate dulce de leche cheesecake stuffed cupcakes. Who knew a simple Devil’s food cake mix could lead to such deliciousness?


Chocolate cake

  • 1 box Devil’s food cake mix
  • 3 eggs
  • 1 cup plain Greek yogurt
  • 1 box of chocolate pudding
  • ⅔ cup water

Dulce de Leche Cheesecake

  • ½ can of Nestle Le Lechera Dulce de Leche
  • 8 ounces cream cheese
  • 1 egg white


  • 1 can of cream cheese frosting
  • ½ can of Dulce de Leche


  • Grated semisweet chocolate

Directions: For the cupcakes: Preheat oven to 350 degrees Fahrenheit.

Combine cake mix, eggs, yogurt, pudding, and water. Beat on medium low until combined. Then, beat for 1 minute on medium. Set aside.

For the Dulce de Leche cheesecake: Combine cream cheese and dulce de leche in a microwave safe bowl. Heat for 30 seconds. Add the egg white and beat until smooth. Set aside.

Assemble the cupcakes: Place 24 cupcake liners in 24 muffin tins. Put a medium scoop of chocolate cake batter in each cupcake liner. Smooth out with a spoon if necessary.

Add small scoop of dulce de leche cheesecake to the center of each. Then, finish off with a medium scoop of chocolate cake batter. Shake the muffin tins just a little to get the batter to smooth out, if necessary. Bake for 15 to 18 minutes until done. Allow to cool before frosting.

For the frosting: Combine 1 store-bought cream cheese frosting can with ½ can of dulce de leche. Beat until smooth. Heat for 30 seconds in the microwave and beat again until smooth. Allow to sit for 10 to 20 minutes.

Dip each cupcake liberally into the frosting. Hold upside down for just a bit to allow excess to drip off, then set down and allow to dry. Grate chocolate over each cupcake.

3. Chocolate Chip Cookie Dough Stuffed Cupcakes

Cookie dough cupcake

Chocolate chip cookie dough stuffed cupcakes |

Just about everyone in the world is crazy about chocolate chip cookie dough, but My Baking Addiction takes this simple sweet to new heights of deliciousness. Chocolate cake and chocolate pudding mixes come together for an easy cupcake base, which you’ll then stuff with pre-made cookie dough (if using homemade cookie dough, you can use any leftover dough to bake a quick batch of cookies). Top each cupcake with a creamy homemade frosting. The recipe yields 24 chocolate chip cookie dough stuffed cupcakes.


  • About ½ cup cookie dough

For the cupcakes

  • 1 (18.25-ounce) package devil’s food cake mix
  • 1 (5.9-ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso granules
  • ½ cup warm water

For the frosting

  • 3 sticks unsalted butter, softened
  • Pinch of fine grain sea salt
  • 1 tablespoon clear vanilla extract
  • 2 pounds confectioners’ sugar, sifted
  • 4 to 6 tablespoons heavy cream or milk

Directions: For the cupcakes: Preheat oven to 350 degrees Fahrenheit. Line muffin tin with paper liners or spray with non-stick cooking spray.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

Measure teaspoon-sized balls of cookie dough and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.

Bake in preheated oven for 18 to 22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the frosting: In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.

Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the garnish: Garnish cupcakes with mini semi-sweet chocolate chips and a mini chocolate chip cookie.

4. Cranberry-Stuffed Vanilla Cupcakes with Cream Cheese Frosting


Cupcakes |

These dense, moist cupcakes are filled with an eggless cranberry cookie dough filling. Thick cream cheese frosting plays beautifully off the cake’s sweet base, while a white chocolate drizzle adds a sophisticated finishing touch. These cranberry-stuffed vanilla cupcakes with cream cheese frosting from Hidden Ponies require an hour and 10 minutes to make, yielding 24 cupcakes per batch.



  • 1 box French vanilla cake mix, plus ingredients called for on box
  • ½ cup sour cream
  • 1 to 2 teaspoons grated orange zest
  • ¾ cup miniature white chocolate chips


  • ⅛ cup (2 tablespoons) butter, softened
  • 3 tablespoons lightly packed brown sugar
  • 1 teaspoon orange zest
  • ½ cup all purpose flour
  • ⅓ cup plus 1 tablespoon sweetened condensed milk
  • ½ teaspoon vanilla extract
  • ¼ cup dried cranberries
  • ¼ cup miniature white chocolate chips


  • ½ cup butter, softened to room temperature
  • 1 (8-ounce) package cream cheese, softened to room temperature
  • 6 cups powdered sugar/icing sugar
  • 1 teaspoon orange juice
  • 1 teaspoon milk or cream
  • ½ teaspoon vanilla
  • Tiny pinch of salt


  • ¼ cup dried cranberries, roughly chopped
  • ⅓ cup white chocolate chips melted with ½ tablespoon butter

Directions: For the cake: Prepare cake mix as directed on package, adding sour cream and orange zest once blended. Stir in white chocolate chips. Bake as directed, adding a couple minutes to cooking time if needed. The cupcakes should bake up nice and flat, or with a slight dip in the middle.

For the filling: Blend butter, brown sugar, and orange zest with an electric mixer. Add flour, sweetened condensed milk, and vanilla and blend until smooth. Stir in cranberries and chocolate chips.

To fill cupcakes, poke your thumb down the center of each to compact it into a hole. Fill each hole with about a teaspoon of filling, or as much as you can fit.

For the frosting: Beat cream cheese and butter until smooth. Add half the powdered sugar and beat to combine. Add remaining icing icing sugar, orange juice, milk, vanilla, and salt; mix until smooth and creamy. Add more milk if necessary to achieve desired consistency.

Frost cupcakes as desired and top immediately with chopped cranberries. Melt white chocolate and butter gently in the microwave and drizzle over cupcakes.

5. Chocolate-Stuffed Red Velvet Cupcakes with Nutella Frosting

red velvet cupcakes vanilla frosting

Chocolate-stuffed red velvet cupcakes with Nutella frosting |

These chocolate-stuffed red velvet cupcakes with Nutella frosting are incredibly easy to make, requiring fewer than 10 ingredients from your kitchen. Red velvet cake batter is stuffed with Hershey’s Kisses, then topped with a spectacularly rich hazelnut-cocoa frosting. Blogger Dana Devolk of This Silly Girl’s Life recommends garnishing each sweet with chocolate chips.


  • 1 box red velvet cake mix, plus ingredients on back of the box
  • 12 Hershey’s Kisses
  • 1 stick butter, unsalted room temp
  • 1 cup powdered sugar
  • ⅔ cup Nutella
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt
  • 3 tablespoons cool whip (or 2 tablespoons heavy whipping cream)

DirectionsPreheat oven to directions on back of cake mix box. Make cake mix. Fill cupcake liners ⅓ of the way full. Place one Hershey’s Kiss in the center. Cover with more batter until about ⅔ full.

Bake according to directions on back of the box. Let cool on wire rack for 5 minutes, then take out and place cupcakes on wire rack and let cool completely.

Make the frosting while the cakes cool. Cream together the butter and sugar with a hand mixer on low speed. Add in the Nutella and whip on medium speed for 2 minutes. Add in the vanilla and salt, mix 30 more seconds. Add in the cool whip or cream and beat again for an additional minute until light and fluffy.

Pipe on top of the cupcakes and add a couple chocolate chips for garnish, optional. Serve and enjoy!

6. Oreo Stuffed Cupcakes


Cupcakes |

Blogger Joanne Gallagher of Inspired Taste capitalizes on the sandwich cookie’s popularity by stuffing an Oreo into each of her chewy vanilla cupcakes. To complete the picture-perfect dessert, top each off with a dollop of homemade Nutella buttercream. This Oreo-stuffed cupcake recipe yields 24 cupcakes and requires 35 minutes in the kitchen.


  • 1 box yellow cake mix (usually requires, eggs, water, and oil)
  • 24 whole Oreo cookies
  • 7 egg whites
  • 1¾ cups sugar
  • Water, as needed, to cover sugar in pan
  • 5½ sticks lightly softened butter
  • 1 cup Nutella

DirectionsMake cupcakes according to the box instructions. Fill each cupcake liner a quarter up the liner then place one Oreo cookie, continue to fill with cake batter until ¾ full.

Bake per box directions then allow to cool. For the buttercream, all ingredients should be at room temperature before beginning.

Place the egg whites in a mixer bowl. Begin to whisk, with whisk attachment, at a low speed. Place the sugar into a clean saucepan. Slowly pour enough water into the pan to just cover the sugar. Bring to a boil over medium heat.

Stay close to the saucepan as the sugar syrup temperature approaches the soft ball stage (240 degrees Fahrenheit).
When the sugar reaches softball stage, immediately pour it into the egg whites while the mixer is running. When you do this, keep the stream of sugar as slow and as close to the edge of the bowl as possible.

Continue to beat the egg whites until completely cool. The egg whites will be glossy. Once cooled, gradually add the softened butter to the egg white and sugar mixture. When all the butter is incorporated add the Nutella. Mix until combined.

7. Mousse-Stuffed Chocolate Snickers Cupcakes

cupcake batter

Cupcake batter |

This recipe from Sally’s Baking Addiction blends luscious devil’s food cake mix with fudge pudding mix to create an irresistible fudgy cupcake base. Each cupcake is then stuffed with a rich, creamy chocolate mousse filling to create a tender, melt-in-your-mouth dish. Finally, sprinkle each snack with chopped Snickers chunks to give each bite a fantastic texture. The recipe makes 24 mousse-stuffed chocolate Snickers cupcakes.



  • 1 box devil’s food cake mix
  • 1 small box Jello chocolate fudge instant pudding mix
  • 4 large eggs
  • ½ cup vegetable oil
  • 1 cup milk
  • 1 cup sour cream

Chocolate mousse filling

  • 2 cups heavy whipping cream
  • 2 cups milk chocolate chips
  • 1 bag mini Snickers bars, unwrapped and chopped

DirectionsPreheat oven to 350 degrees Fahrenheit. Line two 12-count cupcake pans with liners. Using a stand or hand held electric mixer, beat together the cake mix, pudding mix, eggs, oil, milk, and sour cream. Beat until well combined, about 2 minutes. Scoop the batter evenly in all 24 cupcake liners. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let cool.

While the cupcakes are baking, prepare the mousse by melting the milk chocolate chips in the microwave. Melt for 30 seconds, remove and stir. Place back in the microwave for 30 more seconds and stir. The chocolate chips should be completely melted. If not, continue to melt in 30-second increments. Set aside to cool. Whip the heavy cream with a stand alone or electric handheld mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until it is all evenly combined.

To fill the cupcakes, transfer batches into a piping bag. Once the cupcakes have cooled, press the tip of the piping bag into the center of the cupcake (about 1-inch deep) and squeeze while pulling the tip out.

Using a knife, frost the cupcakes with the remaining mousse and sprinkle with chopped Snickers pieces.

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