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Chocolate Peanut Butter Cupcakes

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Chocolate Peanut Butter Cupcakes combine a rich chocolate base with creamy peanut butter frosting and a mini peanut butter cup for an irresistible treat.

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 large egg

½ cup buttermilk

½ cup warm water

¼ cup vegetable oil

1 tsp pure vanilla extract

1 cup creamy peanut butter (not natural)

½ cup unsalted butter, softened

2 cups powdered sugar

2–3 tbsp heavy cream or milk

1 tsp vanilla extract

Pinch of salt

12 mini peanut butter cups, unwrapped (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Combine Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Whisk Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, warm water, vegetable oil, and vanilla extract until smooth and well-blended.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thin, which is expected.
  5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  6. Bake: Bake for 18–22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  7. Make Frosting: In a large bowl, beat the peanut butter and softened butter together on medium speed for about 2 minutes until light and creamy.
  8. Add Sugar and Liquid: Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. Add the vanilla extract, salt, and 2 tablespoons of cream or milk, then beat until smooth and fluffy. Add an additional tablespoon of cream or milk if needed to reach piping consistency.
  9. Frost Cupcakes: Once the cupcakes are fully cooled, pipe the frosting onto each cupcake using a piping bag fitted with a large star tip.
  10. Top with Candy: Press one mini peanut butter cup into the center of each frosted cupcake.

Notes

For a gluten-free version, use a gluten-free all-purpose flour blend.

Swap the peanut butter frosting for chocolate frosting or whipped cream for a different twist.

For extra crunch, sprinkle chopped peanuts or drizzle melted chocolate over the frosting.

If the frosting is too thick, add more heavy cream or milk, one tablespoon at a time, until desired consistency is reached.

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Nutrition

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