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
Notes
Store leftover cupcakes in an airtight container in the refrigerator for up to 3-4 days. Let them sit at room temperature for about 15-20 minutes before serving for the best texture. Unfrosted cupcakes can be frozen for up to 2 months.
