Peanut Butter Chocolate Cupcakes Recipe

If you’re a fan of the classic combination of chocolate and peanut butter, then this Peanut Butter Chocolate Cupcakes recipe is perfect for you! These cupcakes are rich, moist, and topped with a creamy peanut butter frosting that will leave you craving more. Perfect for birthdays, parties, or just a sweet treat at home, this recipe is easy to follow and guarantees a delicious outcome every time. Let’s dive into the details of how to make these decadent cupcakes!

Ingredients for Peanut Butter Chocolate Cupcakes

Before you begin, gather all your ingredients to ensure a smooth baking experience. Here’s what you’ll need:

For the Chocolate Cupcakes:

  • 120 g boiling water
  • 200 g granulated sugar
  • 50 g Dutch-processed cocoa powder
  • 160 g all-purpose flour
  • 1 teaspoon instant espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g sour cream (room temperature)
  • 75 g vegetable oil
  • 2 large eggs (room temperature)
  • 1 ½ teaspoon vanilla extract

For the Peanut Butter Frosting:

  • 150 g butter (room temperature)
  • 160 g creamy peanut butter
  • 230 g powdered sugar
  • 1-1 ½ tablespoons milk (room temperature)
  • 1 teaspoon vanilla extract
  • 12 teaspoons creamy peanut butter (for filling)
  • 12-24 Reese’s mini peanut butter cups (for decoration)
  • Small handful of peanuts (for decoration)

Kitchen Equipment Needed

To make these Peanut Butter Chocolate Cupcakes, you will need the following kitchen tools:

  • 12-cup cupcake tray and liners
  • Large mixing bowl
  • Medium mixing bowl
  • Hand mixer or stand mixer
  • Whisk
  • Sifter
  • Wire rack
  • Piping bag with a round piping tip (e.g., Wilton 1A)
  • Spoon or piping tip end (for coring cupcakes)
Peanut Butter Chocolate Cupcakes Recipe

Step-by-Step Preparation Guide

Preparing the Chocolate Cupcakes

  1. Preheat the Oven: Preheat your oven to 160ºC/320ºF (conventional). Line a 12-cup cupcake tray with cupcake liners.
  2. Boil the Water: Start by boiling 120 g of water. Weigh it accurately and set it aside to cool slightly.
  3. Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients – granulated sugar, Dutch-processed cocoa powder, all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir well to ensure even distribution.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the wet ingredients – sour cream, vegetable oil, eggs, vanilla extract, and the slightly cooled boiled water. Mix gently to combine; avoid over-mixing to prevent tough cupcakes.
  5. Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the dry ingredients, gently folding them together. Stir until there are no lumps, but be careful not to overmix.
  6. Fill the Cupcake Liners: Divide the batter evenly among the 12 cupcake liners in your prepared tray.
  7. Bake: Bake the cupcakes in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Making the Creamy Peanut Butter Frosting

  1. Mix Butter and Peanut Butter: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and peanut butter together on medium-high speed for about 2 minutes until light and fluffy.
  2. Add Powdered Sugar, Milk, and Vanilla: Sift the powdered sugar to avoid lumps, and then gradually add it to the butter mixture along with the milk and vanilla extract. Mix on low speed until fully incorporated, then increase to medium speed and beat for another minute until the frosting is smooth and creamy.
Peanut Butter Chocolate Cupcakes Recipe

How to Assemble and Decorate the Cupcakes

Filling the Cupcakes with Peanut Butter

  1. Core the Cupcakes: Once the cupcakes have cooled completely, use the end of a piping tip or a small spoon to core a small hole in the center of each cupcake.
  2. Add Peanut Butter Filling: Spoon a teaspoon of creamy peanut butter into the hole of each cupcake, filling it just to the top.

Piping and Decorating Techniques

  1. Pipe the Frosting: Fill a piping bag fitted with a round tip (such as Wilton 1A) with the prepared peanut butter frosting. Pipe a generous swirl on top of each cupcake, covering the peanut butter filling.
  2. Decorate: Garnish each cupcake with a mini Reese’s peanut butter cup and a sprinkle of chopped peanuts for extra crunch and flavor.

Tips for the Perfect Peanut Butter Chocolate Cupcakes

  • Use Room Temperature Ingredients: Ensure the eggs, butter, and sour cream are at room temperature to create a smooth, even batter.
  • Avoid Over-Mixing: Over-mixing the batter can cause the cupcakes to become dense. Mix until just combined for the best texture.
  • Sift the Powdered Sugar: Sifting the powdered sugar helps prevent lumps in the frosting, resulting in a smooth, creamy texture.

Serving Suggestions and Presentation Ideas

Serve these delicious cupcakes on a decorative platter or cake stand. You can also add a drizzle of melted chocolate or a sprinkle of cocoa powder on top for a more gourmet look. These cupcakes pair wonderfully with a cold glass of milk or a cup of hot coffee.

Storage Instructions

To store any leftovers, place the cupcakes in an airtight container and keep them at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap each cupcake individually in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before serving.

Possible Variations and Swaps

  • Flavor Variations: Swap the peanut butter frosting with a chocolate ganache for a double-chocolate experience.
  • Ingredient Substitutions: Use almond butter or cashew butter instead of peanut butter for a different nutty flavor.
  • Decoration Alternatives: Top the cupcakes with chopped nuts, chocolate shavings, or sprinkles to match your personal preferences.

Frequently Asked Questions (FAQ)

Q: Can I make these cupcakes gluten-free?
A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for similar results.

Q: Can I use natural peanut butter for the frosting?
A: It’s best to use creamy, non-separated peanut butter for a smoother frosting texture.

Q: How can I tell if the cupcakes are done baking?
A: Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs, they’re ready.

Conclusion

These Peanut Butter Chocolate Cupcakes are a delightful treat for any occasion, combining the rich flavors of chocolate and peanut butter in every bite. Give this recipe a try, and be sure to share it with your friends and family! Don’t forget to subscribe to our blog for more delicious recipes like this one.

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Peanut Butter Chocolate Cupcakes Recipe

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Discover how to make these decadent peanut butter chocolate cupcakes, complete with a creamy peanut butter frosting.

  • Total Time: 43 minutes
  • Yield: 12 cupcakes 1x

Ingredients

Scale

For the Chocolate Cupcakes:

  • 120 g boiling water
  • 200 g granulated sugar
  • 50 g Dutch-processed cocoa powder
  • 160 g all-purpose flour
  • 1 teaspoon instant espresso powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 120 g sour cream (room temperature)
  • 75 g vegetable oil
  • 2 large eggs (room temperature)
  • 1 ½ teaspoon vanilla extract

For the Peanut Butter Frosting:

  • 150 g butter (room temperature)
  • 160 g creamy peanut butter
  • 230 g powdered sugar
  • 11 ½ tablespoons milk (room temperature)
  • 1 teaspoon vanilla extract
  • 12 teaspoons creamy peanut butter (for filling)
  • 1224 Reese’s mini peanut butter cups (for decoration)
  • Small handful of peanuts (for decoration)

Instructions

  1. Preheat the Oven: Preheat your oven to 160ºC/320ºF (conventional). Line a 12-cup cupcake tray with cupcake liners.
  2. Boil the Water: Start by boiling 120 g of water. Weigh it accurately and set it aside to cool slightly.
  3. Mix Dry Ingredients: In a large mixing bowl, combine all the dry ingredients – granulated sugar, Dutch-processed cocoa powder, all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir well to ensure even distribution.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the wet ingredients – sour cream, vegetable oil, eggs, vanilla extract, and the slightly cooled boiled water. Mix gently to combine; avoid over-mixing to prevent tough cupcakes.
  5. Combine Wet and Dry Ingredients: Slowly pour the wet mixture into the dry ingredients, gently folding them together. Stir until there are no lumps, but be careful not to overmix.
  6. Fill the Cupcake Liners: Divide the batter evenly among the 12 cupcake liners in your prepared tray.
  7. Bake: Bake the cupcakes in the preheated oven for 20-23 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Making the Creamy Peanut Butter Frosting

  1. Mix Butter and Peanut Butter: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and peanut butter together on medium-high speed for about 2 minutes until light and fluffy.
  2. Add Powdered Sugar, Milk, and Vanilla: Sift the powdered sugar to avoid lumps, and then gradually add it to the butter mixture along with the milk and vanilla extract. Mix on low speed until fully incorporated, then increase to medium speed and beat for another minute until the frosting is smooth and creamy.

Notes

Serving Suggestions and Presentation Ideas

Serve these delicious cupcakes on a decorative platter or cake stand. You can also add a drizzle of melted chocolate or a sprinkle of cocoa powder on top for a more gourmet look. These cupcakes pair wonderfully with a cold glass of milk or a cup of hot coffee.

  • Author: Hannah
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Dessert

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