Description
These Chocolate Peanut Butter Cupcakes are a delightful treat combining rich chocolate cake with creamy peanut butter frosting. Perfectly moist and fluffy, topped with a luscious peanut butter frosting and optionally garnished with chopped mini Reese’s peanut butter cups for an extra indulgent touch.
Ingredients
Scale
Cake
- 1 and 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
Peanut Butter Frosting
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
- Mini Reese’s peanut butter cups, chopped (for garnish, optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to ensure the cupcakes bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside to combine flavors and activate the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, cream softened unsalted butter and granulated sugar together until light and fluffy, which incorporates air and ensures a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for flavor depth.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool: Remove cupcakes from oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely, which prevents the frosting from melting when applied.
- Prepare Frosting: In a large bowl, beat softened butter and creamy peanut butter until smooth and creamy. Gradually add powdered sugar, alternating with heavy cream or milk, until the frosting reaches desired consistency. Mix in vanilla extract until light and fluffy.
- Frost and Garnish: Once cupcakes are completely cooled, pipe or spread the peanut butter frosting evenly onto each cupcake. Optionally, garnish with chopped mini Reese’s peanut butter cups for an extra burst of flavor and texture.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for the best mixing results.
- Do not overmix the batter once the dry ingredients are added to maintain a tender texture.
- The peanut butter frosting can be adjusted in thickness by varying the amount of powdered sugar and cream.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For a vegan version, substitute butter with plant-based margarine, use flax eggs instead of chicken eggs, and choose vegan powdered sugar and milk alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
