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Amazing Chocolate Peanut Butter Cupcakes

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These amazing chocolate peanut butter cupcakes combine an ultra moist chocolate cupcake with a creamy peanut butter frosting that tastes just like the center of a Reese's cup. They are so rich and decadent but also easy to make!

Ingredients

Scale

For the Chocolate Cupcake:

  • 200 grams granulated sugar
  • 120 grams all-purpose flour
  • 40 grams dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 scant teaspoon salt
  • 120 grams buttermilk, at room temperature*
  • 55 grams vegetable or canola oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 120 grams hot coffee (or hot water)*

For the Peanut Butter Frosting:

  • 75 grams unsalted butter, softened
  • 250 grams creamy commercial peanut butter (not natural)*
  • 135 grams powdered sugar, sifted, plus more as needed
  • 60 grams heavy cream, at room temperature, plus more as needed
  • 1 teaspoon vanilla extract

Instructions

Make the Cupcakes:

  1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with 12 paper liners. Set aside.
  2. In a medium bowl, whisk the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk the buttermilk, oil, egg, and vanilla.
  4. Add the dry ingredients to the wet ingredients and pour in the hot coffee. Whisk until just combined. The batter will be thin.
  5. Divide batter between the muffin liners, filling 2/3 of the way to the top.
  6. Bake for 16-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist (but not wet) crumbs. The center of the cupcake will also spring back if lightly pressed. 
  7. Remove pan from the oven and set over a wire rack. Cool completely before frosting.

Make the Frosting & Decorate:

  1. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 3 minutes or until lightened in color. Scrape down the bottom and sides of the bowl as needed.
  2. Add the peanut butter, powdered sugar, heavy cream, and vanilla, and beat for another 3-5 minutes or until fluffy. Add more powdered sugar as needed to thicken the frosting, or more cream to thin it out. 
  3. Pipe the frosting or spread with a knife onto the cooled cupcakes. Decorate with Reese's cups, sprinkles, chopped peanuts, or chocolate chips as desired.

Notes

  • Quickly bring ingredients to room temp: Microwave the buttermilk and heavy cream for 5-10 seconds. Place egg in a bowl with warm water for 10 minutes.
  • If you don't have buttermilk, the next best substitute would be full-fat sour cream or full-fat plain Greek yogurt. You could also try using a DIY buttermilk, but I haven't tested this myself.
  • The finished cupcakes won't taste like coffee; the espresso flavor bakes out, but deepens the richness of the chocolate. You can use hot water instead if needed.
  • Do not use natural-style peanut butter for the frosting- it is far too oily. Use a commercial-style peanut butter like Jif or Skippy for the best smooth, creamy consistency.

Nutrition

Keywords: chocolate peanut butter cupcakes, Reese's peanut butter cupcakes, easy peanut butter cupcakes

Find it online: https://treatsbytalija.com/amazing-chocolate-peanut-butter-cupcakes/