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Chocolate Peanut Butter Cupcakes Recipe

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4.6 from 82 reviews

Delight in these rich and moist Chocolate Peanut Butter Cupcakes featuring a luscious peanut butter frosting and topped with mini peanut butter cups. Perfectly balanced with a deep chocolate flavor and creamy, sweet frosting, these cupcakes are an irresistible treat for any peanut butter and chocolate lover.

Ingredients

Scale

For the Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 large egg
  • ½ cup buttermilk
  • ½ cup warm water
  • ¼ cup vegetable oil
  • 1 tsp pure vanilla extract

For the Peanut Butter Frosting

  • 1 cup creamy peanut butter (not natural)
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2–3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt

Optional Topping

  • 12 mini peanut butter cups, unwrapped

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
  2. Combine Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. This ensures the dry ingredients are evenly distributed and light.
  3. Whisk Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, warm water, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
  4. Mix Batter: Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thin, which is expected for moist cupcakes; avoid overmixing to keep them tender.
  5. Fill Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
  6. Bake: Bake the cupcakes in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Make Frosting: In a large bowl, beat the creamy peanut butter and softened unsalted butter on medium speed for about 2 minutes until light and fluffy.
  8. Add Sugar and Liquid: Gradually add powdered sugar about ½ cup at a time, mixing well after each addition. Then add the vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk. Continue to beat until the frosting is smooth and fluffy. Add an extra tablespoon of cream or milk if needed to achieve a piping consistency.
  9. Frost Cupcakes: Once cupcakes have completely cooled, pipe the peanut butter frosting onto each cupcake using a piping bag fitted with a large star tip for a decorative look.
  10. Top with Candy: Press one mini peanut butter cup into the center of each frosted cupcake to add an extra peanut buttery treat and visual appeal.

Notes

  • To ensure even baking, rotate the muffin tin halfway through the baking time if your oven has hot spots.
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk; let it sit for 5 minutes before using.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For easier frosting application, ensure cupcakes are completely cool before frosting to prevent melting.

Keywords: chocolate peanut butter cupcakes, chocolate cupcakes, peanut butter frosting, dessert cupcakes, easy cupcake recipe, chocolate peanut butter dessert

Find it online: https://ricoloranz.com/chocolate-peanut-butter-cupcakes-recipe/