These Peanut Butter Chocolate Cupcakes are undeniably a delightful treat, offering a perfect harmony of rich chocolate and creamy peanut butter in every bite. This recipe is your gateway to creating incredibly moist, decadent cupcakes that are surprisingly simple to whip up, making them perfect for any occasion or just because!
Key Ingredients for Peanut Butter Chocolate Cupcakes:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot brewed coffee
- ½ cup creamy peanut butter (for cupcakes)
- 1 cup (2 sticks) unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup creamy peanut butter (for frosting)
- ¼ cup milk
- 1 teaspoon vanilla extract
- Miniature peanut butter cups, chopped (for garnish)
- Chocolate shavings (for garnish)
How to Make Peanut Butter Chocolate Cupcakes:
Get ready for a truly satisfying baking experience with these Peanut Butter Chocolate Cupcakes. This recipe is designed for ease and maximum flavor, delivering intensely moist chocolate cake and a dreamy peanut butter frosting that will have everyone begging for more. The preparation time is approximately 30 minutes, with about 20-25 minutes of baking.
Step-by-Step Instructions
- Prepare Your Mini Peanut Butter Chocolate Cupcakes Base: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. This dry ingredient blend forms the foundation of your rich chocolate cake.
- Incorporate the Wet Ingredients: Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until just combined and smooth. Don’t overmix at this stage; we want tender cupcakes.
- Add the Peanut Butter and Hot Liquid: Gently stir in the ½ cup of creamy peanut butter until it’s mostly incorporated into the batter. Then, carefully pour in the hot water or hot brewed coffee. The batter will become quite thin at this point; this is exactly what we want for an incredibly moist cupcake.
- Fill the Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This ensures they have room to rise without overflowing.
- Bake to Perfection: Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. It’s essential they are completely cool before frosting.
- Craft the Creamy Peanut Butter Frosting: While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the softened unsalted butter until creamy.
- Add the Remaining Frosting Ingredients: Gradually add the powdered sugar, ½ cup of creamy peanut butter, milk, and vanilla extract. Beat on low speed until combined, then increase to medium-high speed and beat until light and fluffy. If the frosting is too thick, add a teaspoon of milk at a time until you reach your desired consistency. If it’s too thin, add a tablespoon of powdered sugar.
- Frost and Garnish Your Cupcakes: Once the cupcakes are completely cool, generously frost each one with the peanut butter frosting. Use a piping bag for a professional look or a spatula for a more rustic approach.
- The Grand Finale: Sprinkle the tops of the frosted cupcakes with chopped miniature peanut butter cups and chocolate shavings for an irresistible finish that’s as visually appealing as it is delicious.
Why You’ll Love This Peanut Butter Chocolate Cupcakes
Get ready to fall head over heels for these Peanut Butter Chocolate Cupcakes. The star of the show is undoubtedly the incredible fusion of deeply chocolatey cake and a luxuriously creamy peanut butter frosting that melts in your mouth. Making these at home is also a fantastic way to save money compared to bakery treats, while still delivering a homemade taste that’s miles above store-bought. The decadent combination of textures and flavors, topped with actual peanut butter cups and chocolate, makes them an unforgettable indulgence that’s perfect for sharing (or not!).
If you’ve ever enjoyed classic chocolate cupcakes or a simple peanut butter cookie, prepare yourself for an elevated experience. These cupcakes take those beloved flavors and combine them into one perfect package, offering a richer, more satisfying dessert that’s perfect for birthdays, holidays, or simply a Tuesday treat. Don’t just dream about them – grab your apron and bake up a batch of these spectacular Peanut Butter Chocolate Cupcakes today!
Storing and Reheating Tips
- Refrigeration: Store leftover Peanut Butter Chocolate Cupcakes in an airtight container in the refrigerator for up to 3-4 days. The frosting may firm up slightly in the fridge, so let them sit at room temperature for about 15-20 minutes before serving for the best texture.
- Freezing: For longer storage, you can freeze unfrosted cupcakes for up to 2 months. Wrap each cupcake tightly in plastic wrap and then place them in a freezer-safe bag or container. To thaw, remove from the freezer and let them come to room temperature before frosting. Frosted cupcakes can also be frozen, but the frosting texture might change slightly upon thawing due to condensation.
- Reheating: These cupcakes are best enjoyed at room temperature or slightly chilled from the refrigerator. Reheating is generally not recommended as it can dry out the cake and melt the frosting.
Final Thoughts
These Peanut Butter Chocolate Cupcakes are a guaranteed crowd-pleaser, offering an irresistible sweet treat that’s surprisingly simple to create. So, gather your ingredients and whip up a batch – you won’t be disappointed!
Peanut Butter Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. This dry ingredient blend forms the foundation of your rich chocolate cake.1 ¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon salt
- Add the room temperature eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with an electric mixer until just combined and smooth. Don’t overmix at this stage; we want tender cupcakes.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 2 teaspoons vanilla extract
- Gently stir in the ½ cup of creamy peanut butter until it’s mostly incorporated into the batter. Then, carefully pour in the hot water or hot brewed coffee. The batter will become quite thin at this point; this is exactly what we want for an incredibly moist cupcake.½ cup creamy peanut butter, 1 cup hot water or hot brewed coffee
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This ensures they have room to rise without overflowing.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. It’s essential they are completely cool before frosting.
- While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the softened unsalted butter until creamy.1 cup unsalted butter
- Gradually add the powdered sugar, ½ cup of creamy peanut butter, milk, and vanilla extract. Beat on low speed until combined, then increase to medium-high speed and beat until light and fluffy. If the frosting is too thick, add a teaspoon of milk at a time until you reach your desired consistency. If it’s too thin, add a tablespoon of powdered sugar.3 ½ cups powdered sugar, ½ cup creamy peanut butter, ¼ cup milk, 1 teaspoon vanilla extract
- Once the cupcakes are completely cool, generously frost each one with the peanut butter frosting. Use a piping bag for a professional look or a spatula for a more rustic approach.
- Sprinkle the tops of the frosted cupcakes with chopped miniature peanut butter cups and chocolate shavings for an irresistible finish that’s as visually appealing as it is delicious.as needed miniature peanut butter cups, as needed chocolate shavings