Peanut Butter Mousse Filling

I was able to go see my Mom for Mother’s day and when I asked her what she’d like me to make her as a special dessert she said, “anything as long as it has THICK chocolate ganache!” So I decided these cupcakes were the perfect thing for her. However, I didn’t want them to be so plain and chocolaty, so knowing she loved Reese’s Peanut Butter cups I decided to do a take on those.

This peanut butter mousse filling is incredible. It is light, fluffy and very peanut buttery. It goes perfectly as a filling for cupcakes or as a filling for pretty much any type of sandwich cookie. I only had crunchy peanut butter at my disposal but I think it gives the finished product a great texture that creamy certainly won’t. However, if you’re really opposed to crunchy (like my sister) you will probably want to stick with creamy peanut butter. It won’t change the taste, only the texture. Be careful also, to not use any natural peanut butters. Those will separate as you’re beating them. Just use Jiffy or another “regular” type of peanut butter.

Peanut Butter Mousse Filling


  • ¼ Cup Butter
  • ¾ Cup Crunchy Peanut Butter
  • ¼ Cup Powdered Sugar

In the bowl of a stand mixer combine the butter and peanut butter until creamy.

Add in the powdered sugar, beat on high until light and creamy.

Use as a filling in cupcakes or between cookies.

Source: Adapted from Martha Stewart