For these cupcakes, I ramped up humble, yet always delicious, chocolate peanut butter cupcakes with an elevated dulce de leche filling recipe. These Peanut Butter Dulce de Leche Cupcakes are OUTSTANDING and I guarantee they’ll disappear quickly from your dessert table!

A Peanut Butter Dulce de Leche Cupcake on a galvanized platter. There are two different cupcakes in the background.

After years of making chocolate peanut butter cakes and cupcakes, I honestly didn’t think this kind of dessert could get any better. Then along came peanut butter dulce de leche.

I’ve got Peabody to thank for this new obsession but I wish I could say that I came up with the idea of peanut butter dulce de leche on my own because it really is a brilliant one!

What is Peanut Butter Dulce de Leche?

Peanut butter dulce de leche is a combination of  dulce de lechepeanut butter, and heavy cream. That’s it! Three ingredients make up one of the most extraordinary fillings you could ever imagine. 

We all know how dreamy dulce de leche is on it’s own but adding peanut butter? Oh mylanta!

I’ve use this cupcake filling twice already and I’ve gotten the same knee-wobbling reaction from everyone who’s tried it each time. It’s just that good. 

Three cupcakes on a galvanized platter. The one in front is a Peanut Butter Dulce de Leche Cupcake.

More Peanut Butter Cake and Cupcake Recipes: Fudgy Chocolate Peanut Butter Cake | Peanut Butter and Jelly Cupcakes | Peanut Butter Oreo Ice Cream Cake | Reese’s Peanut Butter Chocolate Cake

Cupcake Components

This time around, I stuffed my favorite chocolate cupcakes full with this amazing dulce de leche filling. I used the cone method to cut out the center of the cupcakes so I could fill them up.

And then I topped the cupcakes with the best peanut butter frosting ever. 

Then of course, I threw a few obligatory bits of chopped up Reese’s peanut butter cups on top. I mean, how bad could that be??

Photo of a scoop of Dulce de Leche in the can it was simmered in.

These cupcakes had people coming back to my cupcakes at Cupcake Camp New Haven two and three times. And when you’re faced with a room of 2000 cupcakes and you have repeat visitors, you know they’re that good.

More Recipes with Dulce de Leche

A Peanut Butter Dulce de Leche Cupcake on a galvanized platter. There are two different cupcakes in the background.

Peanut Butter Dulce de Leche Cupcakes

Yield: 24 full size or 48 mini cupcakes
Cupcake Prep Time: 1 hour
Filling and Frosting Prep Time: 40 minutes
Assembly Time: 30 minutes
Total Time: 2 hours 10 minutes

Peanut butter dulce de leche cupcakes are a fantastic spin on classic chocolate peanut butter cupcakes. Stuffed full of peanut butter dulce de leche filling and topped with creamy peanut butter frosting with some chopped peanut butter cups, you'll be dreaming of these cupcakes long after they're gone.


For the chocolate cupcakes:

For the dulce de leche filling:

  • 1 cup dulce de leche, store-bought or homemade
  • ⅔ cup creamy peanut butter
  • ¼ to ⅓ cup heavy cream (depending on how thick you want your sauce/filling)

For the peanut butter frosting:

  • 2 cups creamy peanut butter
  • 1 cup plus 2 tbsp unsalted butter, at room temperature
  • 4 cups confectioners' sugar
  • 1 tbsp plus 1 ½ tsp pure vanilla extract
  • ¾ tsp Kosher salt
  • ½ cup heavy cream or heavy whipping cream

For topping:

  • Chopped peanut butter cups (about 10 oz)


  1. Bake cupcakes according the recipe instructions. Allow to cool completely before filling. While the cupcakes bake and cool, make the filling and frosting.
  2. To make the dulce de leche filling: In a small saucepan, over medium-low heat, heat the peanut butter, dulce de leche, and ¼ cup heavy cream together. Whisk them until all the ingredients are fully combined and sauce is smooth. If sauce is too thick, add some more cream a little at a time. You want to make sure you can pipe it into the cupcakes, so add the extra cream in small amounts until you reach the right thickness. Keep in mind that the sauce will thicken as it cools. Cool to room temperature before filling the cupcakes.
  3. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, place the peanut butter and butter. Sift the sugar into the bowl. Add the vanilla extract and salt.
  4. Starting on low and gradually increasing (to prevent the sugar from covering your kitchen) the speed to medium-high, beat the ingredients until light and fluffy, scraping the sides and bottom of the bowl as needed, about 2 to 3 minutes. Beat in the heavy whipping cream until it is fully incorporated, about 30 seconds.
  5. To assemble: Fill a piping bag fitted with a ¼-inch round tip with the the dulce de leche filling. Fill a second piping bag fitted with a large star tip with frosting.
  6. Using a sharp pairing knife, cut a small cone shape out of the top of each cupake. The cones should be about half the height of the cupcakes. Pipe the filling into the cupcakes just until it reaches the top of the cupcake.
  7. Pipe swirls of frosting onto the top of the cupcake. Top with chopped peanut butter cups.

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Leave a Comment

  • September 30, 2010 at 10:55 AM

    wow, that sounds absolutely amazing!

  • September 30, 2010 at 12:05 PM

    Wow! Amazing! 🙂

  • September 30, 2010 at 6:23 PM

    Gorgeous. Can I have one?

  • September 30, 2010 at 7:22 PM

    Peanut Butter dulce de leche? Yes, please!!!

  • Blog is the New Black
    September 30, 2010 at 7:25 PM


  • October 2, 2010 at 8:38 AM

    holy cow i can’t believe i never heard of this before! this looks and sounds delicious!

  • October 3, 2010 at 12:24 PM

    Fabulous! Delicious! As if PB cupcakes couldn’t get any better!

  • October 3, 2010 at 8:59 PM

    SEriously, just when I thought it couldn’t get better….

  • October 3, 2010 at 9:52 PM

    hurray for dulce de leche recipe! i happened to make about 5 cans of dulce de leche last week and i’ve been searching for ways to deal with it and thankfully, your post came in time 🙂

  • October 3, 2010 at 10:24 PM

    beautiful presentation

  • Diane
    October 4, 2010 at 1:13 AM

    Can you tell us which of your chocolate frosted cupcakes in the background is? I’m in the mood for pure chocolate! Thanks 🙂

  • October 4, 2010 at 3:09 AM

    Ok… sold. Im baking them for fund raising!

  • October 4, 2010 at 10:56 AM

    Whoa, this is a great way to wake up. These look ahhhmazing!!

  • October 4, 2010 at 12:23 PM

    wow absolutely amazing. I am going to try these out asap. Thanks for sharing.

  • October 4, 2010 at 4:32 PM

    I can’t even explain how good these cupcakes sound, I don’t think I should make them because I will be very afraid of how good they will be but I still think I should make ’em!

  • October 4, 2010 at 5:52 PM

    I think I just drooled a little.. seriously all my fave flavors wrapped up into one delicious cupcake.

  • October 5, 2010 at 1:00 AM

    I love chocolate and peanut butter combination! Reese’s peanut bars are my favorite so thank you for posting a recipe that is perfect for my addiction! I am going to make it for special anniversary next month, maybe sooner as I do not think I can wait that long! Drool.

  • Denise
    October 5, 2010 at 8:21 PM

    A friend is having a cupcake war party and I’ve been looking for something different to take. Well, I made these today (although I used Ina’s chocolate cupcake recipe) and they are to die for! My husband and co-workers gobbled them up so now I know this is the cupcake I will be making for the party. I did use the cone method to remove cupcake for the filling and had left over filling. So I should have enough to use for the next batch.
    Hoping I can just re-heat?
    I also used the Trader Joe’s tiny peanut butter cups for garnish!
    Thanks again for this recipe!

    • smellslikehome
      October 6, 2010 at 5:33 AM

      Hi Denise, Yes, you can reheat the filling – just warm it up in the microwave for a few seconds until you can stir it. Great idea to use the mini pb cups – I’ll have to make a trip to TJs the next time I make these. So glad everyone enjoyed them so much!

  • October 6, 2010 at 4:13 PM

    Those look so amazingly decadent and delicious! I love peanut buttery desserts 🙂 My co-blogger recently made peanut butter bars with chocolate ganache and they were amazing!

  • Chris
    October 8, 2010 at 11:33 AM

    These look fantastic, my fiancée and I are doing a variety of cupcakes at our wedding in lieu of a traditional cake and I think these will make an appearance.
    But could you elaborate on the method you used to cut out the cupcakes to prep for the frosting? You say “the cone method” so matter-of-factly but I’m just not much on baking so is it just what it sounds like, or is there a trick? I love the idea of having frosting inside the cupcake instead of just on top, but have never thought to try it.

    Anyways, looks great and thanks for the idea!

  • January 12, 2012 at 9:59 AM

    I made these this week and holy moly are they good!! Trying to get them out of the house as quickly as possible now 🙂