This recipe was inspired by Reese’s Peanut Butter Cups.

This would be more of an indulgent peanut-buttery-chocolaty treat for me, rather than an everyday cupcake. 😬

Makes 12


Ingredients for Peanut Butter Filling and Chocolate Icing

  • 250g cream cheese (used for the filling and icing)
  • 125g (1/2 cup) crunchy peanut butter
  •  Our Low Carb Icing Mix
  • 40g cocoa powder (icing)
  • 50g Lindt 90% (icing)

Chocolate Icing

I followed Anna’s recipe for Easy Chocolate icing recipe and grated dark chocolate on top – optional but so worth it (if you follow Brooke’s microwave tip)

Method for Peanut Butter Filling – This needs to be done ahead of time.

  • In a bowl soften 125g (1/2 the block of cream cheese) in the microwave (approx 30-50secs)
  • Pour in 125ml (1/2 cup) of Peanut Butter of choice
  • Add ALCK icing mix to taste – I added 3 TB
  • add 1 TB water and use an electric beater to combine the mix.
  • It should form a consistency that you can roll.
  • Roll into 12 balls, and pop in the freezer for 2 hrs or more.


Method for Cupcakes

  • Bake as per packet. Spoon the cupcake mix evenly into the sprayed patty cake cases and push the frozen peanut butter balls into the mix.
  • Bake as per packet, and remove from oven and allow to cool completely before icing.


  • Simply spread the chocolate icing on top, and sprinkle the grated chocolate on top.

Brooke’s Serving suggestion

Pop in the microwave for 20-30 seconds and this will melt the shaved chocolate on the top and you will have a warm peanut buttery centre.


  • Will keep in the fridge for up for 5 days. Can be frozen for up to a month (as they are iced) – thaw out in the fridge overnight when needed.
  • Heat in the microwave once thawed for 30 secs to serve.

For more great Low Carb Recipes click here