Why Make This Recipe
Chocolate Cupcakes with Peanut Butter Frosting are a perfect treat for any chocolate lover. The combination of rich chocolate and creamy peanut butter creates a delightful flavor that’s hard to resist. These cupcakes are great for birthdays, gatherings, or just a special snack at home. Plus, they are easy to make and sure to impress everyone!
How to Make Chocolate Cupcakes with Peanut Butter Frosting
Ingredients:
- 1¼ cup all purpose flour (156 grams)
- ⅓ cup cocoa powder (28 grams)
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil (120 ml)
- 1 cup granulated sugar (200 grams)
- ¼ cup brown sugar (50 grams)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla
- ½ cup sour cream (120 ml)
- ½ cup buttermilk (120 ml) (room temperature)
- 1 cup unsalted butter (226 grams) (softened to room temperature)
- ¾ cup peanut butter (do not use natural, homemade or whipped)
- 2-3 cups powdered sugar (220-330 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2-4 tablespoons whipping cream (30-60 ml)
- Peanut butter cups, Reese’s Pieces (for decorating)
Directions:
- Preheat the oven to 350°F (175°C) and line muffin tins with cupcake liners. You will get 12-14 cupcakes.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. If the cocoa is lumpy, sift it first.
- In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla.
- Scrape down the sides of the bowl and stir in the sour cream.
- Whisk in about half of the flour mixture, then add the buttermilk. Follow with the second half of the dry ingredients. Keep whisking until the mixture is smooth with no lumps.
- Spoon the batter into the prepared muffin pan, filling each about half to two-thirds full. You should get 12-15 cupcakes total.
- Bake one pan at a time in the middle rack of the preheated oven for about 18-23 minutes or until an inserted toothpick comes out clean and the tops are slightly springy to the touch.
- Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.
How to Serve Chocolate Cupcakes with Peanut Butter Frosting
To serve these cupcakes, place them on a decorative plate. You can add extra peanut butter cups or Reese’s Pieces on top of the frosting for a fun and delicious touch. These cupcakes are best enjoyed fresh, but they can also be enjoyed a day or two later.
How to Store Chocolate Cupcakes with Peanut Butter Frosting
Store leftover cupcakes in an airtight container at room temperature for up to two days. If you need to keep them longer, place them in the refrigerator for up to a week. Make sure to bring them back to room temperature before serving for the best taste.
Tips to Make Chocolate Cupcakes with Peanut Butter Frosting
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter to keep the cupcakes light and fluffy.
- If your frosting is too thick, add a little more whipping cream until you reach your desired consistency.
- Experiment with different toppings, like chocolate chips or crushed nuts.
Variation
If you want to switch things up, try adding a swirl of fudge to the cupcakes or use a different frosting flavor, such as chocolate frosting. You can also add nuts to the cupcake batter for extra texture.
FAQs
Can I use natural peanut butter in the frosting?
No, it’s best to use creamy peanut butter that is not natural, as it can change the texture of the frosting.How can I make these cupcakes gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that can be used cup-for-cup.Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without frosting. Wrap them tightly and store them for up to three months. Thaw at room temperature before frosting and serving.
Chocolate Cupcakes with Peanut Butter Frosting
Ingredients
For the Cupcakes
- 1.25 cups 1¼ cup all purpose flour 156 grams
- 1/3 cup ⅓ cup cocoa powder 28 grams
- 1.5 teaspoons 1½ teaspoon baking powder
- 0.75 teaspoons ¾ teaspoon baking soda
- 0.25 teaspoons ¼ teaspoon salt
- 0.5 cups ½ cup vegetable oil 120 ml
- 1 cup 1 cup granulated sugar 200 grams
- 0.25 cups ¼ cup brown sugar 50 grams
- 2 large 2 large eggs room temperature
- 2 teaspoons 2 teaspoons vanilla
- 0.5 cups ½ cup sour cream 120 ml
- 0.5 cups ½ cup buttermilk 120 ml (room temperature)
For the Frosting
- 1 cup 1 cup unsalted butter 226 grams (softened to room temperature)
- 0.75 cups ¾ cup peanut butter do not use natural, homemade or whipped
- 2-3 cups 2-3 cups powdered sugar 220-330 grams
- 0.25 teaspoons ¼ teaspoon salt
- 1 teaspoon 1 teaspoon vanilla extract
- 2-4 tablespoons 2-4 tablespoons whipping cream 30-60 ml
- to taste Peanut butter cups, Reese’s Pieces for decorating
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line muffin tins with cupcake liners. You will get 12-14 cupcakes.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. If the cocoa is lumpy, sift it first.
- In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla.
- Scrape down the sides of the bowl and stir in the sour cream.
- Whisk in about half of the flour mixture, then add the buttermilk. Follow with the second half of the dry ingredients. Keep whisking until the mixture is smooth with no lumps.
- Spoon the batter into the prepared muffin pan, filling each about half to two-thirds full. You should get 12-15 cupcakes total.
Baking
- Bake one pan at a time in the middle rack of the preheated oven for about 18-23 minutes or until an inserted toothpick comes out clean and the tops are slightly springy to the touch.
- Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.
Serving
- To serve these cupcakes, place them on a decorative plate. You can add extra peanut butter cups or Reese’s Pieces on top of the frosting for a fun and delicious touch.
- These cupcakes are best enjoyed fresh, but they can also be enjoyed a day or two later.