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Rich Chocolate Peanut Butter Cupcakes

Close-up of a chocolate peanut butter cupcake cut in half showing the rich peanut butter filling.
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Bake moist, decadent chocolate cupcakes topped with creamy, homemade peanut butter frosting. This recipe is straightforward for home cooks seeking the best chocolate peanut butter treats.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt for the cake.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the frosting, beat the softened butter in a large bowl until creamy.
  8. Gradually add the powdered sugar, alternating with the milk, beating until smooth.
  9. Add the peanut butter and vanilla extract. Beat on high speed until the frosting is light and fluffy. Add a pinch of salt.
  10. Once the cupcakes are completely cool, pipe or spread the peanut butter frosting onto each cupcake.

Notes

  • For richer chocolate flavor, use hot brewed coffee instead of hot water.
  • If you prefer a swirl effect, reserve 1/4 cup of the chocolate batter and swirl a spoonful of peanut butter into it before filling the liners.
  • You can substitute almond butter for peanut butter if needed, though the flavor profile will change.
  • To achieve a creamy peanut butter topping, make sure your butter is truly softened but not melted.

Nutrition

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