Chocolate Peanut Butter Cupcakes

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Chocolate Peanut Butter Cupcakes

Why You’ll Love This Recipe

These Chocolate Peanut Butter Cupcakes combine rich, moist chocolate cake with creamy peanut butter frosting, making them an irresistible treat for peanut butter lovers. The balance of deep chocolate and nutty sweetness creates a perfect harmony of flavors, while the soft cupcake texture melts in your mouth. They’re easy to make, perfect for any occasion, and can be customized with your favorite toppings.

Ingredients

For the Cupcakes:

  • 1 cup (120g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup (180ml) buttermilk
  • ½ cup (120ml) hot water

For the Peanut Butter Frosting:

  • 1 cup (240g) creamy peanut butter
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

For Decoration:

  • Mini peanut butter cups, chopped
  • Chocolate drizzle (optional)

Chocolate Peanut Butter Cupcakes

Directions

  1. Prepare the Oven & Pan: Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  3. Combine Wet Ingredients: In another bowl, mix sugars, oil, eggs, and vanilla extract until smooth.
  4. Add Buttermilk & Water: Slowly mix in buttermilk, then hot water, stirring until well combined.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until smooth.
  6. Bake: Divide batter evenly among cupcake liners, filling each about ⅔ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  7. Prepare Frosting: Beat peanut butter and butter together until creamy. Add powdered sugar, vanilla, and heavy cream, beating until smooth and fluffy.
  8. Frost & Decorate: Pipe frosting onto cooled cupcakes, then top with chopped peanut butter cups and a chocolate drizzle if desired.

Servings and Timing

  • Servings: 12 cupcakes
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Cooling Time: 30 minutes
  • Total Time: 1 hour 10 minutes

Variations

  • Crunchy Peanut Butter: Use crunchy peanut butter for extra texture.
  • Chocolate Ganache: Add a layer of ganache before frosting for extra richness.
  • Gluten-Free Option: Swap flour for a gluten-free blend.
  • Extra Peanut Butter: Fill cupcakes with peanut butter for an extra burst of flavor.

Storage and Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep in a sealed container for up to 5 days. Let them come to room temperature before serving.
  • Freezer: Freeze unfrosted cupcakes for up to 2 months. Thaw before frosting.

Chocolate Peanut Butter Cupcakes

FAQs

Can I use natural peanut butter?
Yes, but it may affect the frosting texture. Stir well before using.

Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day in advance and frost them before serving.

What if I don’t have buttermilk?
Use ¾ cup of milk mixed with 1 teaspoon of vinegar or lemon juice as a substitute.

Conclusion

These Chocolate Peanut Butter Cupcakes are a delightful mix of rich chocolate and creamy peanut butter. They’re simple to make, absolutely delicious, and perfect for any occasion. Whether for a party or a personal treat, these cupcakes are sure to impress. Try them today and share your experience!

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