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Peanut Butter Chocolate Cupcakes Recipe

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★★★★★

4.4 from 435 reviews

Delight in these rich and moist Peanut Butter Chocolate Cupcakes, featuring a velvety Dutch cocoa chocolate base paired with a smooth, creamy peanut butter frosting. Each cupcake is filled with a gooey peanut butter center and topped with mini Reese’s peanut butter cups and crunchy peanuts, making them an irresistible treat for peanut butter and chocolate lovers alike.

Ingredients

Scale

Chocolate Cupcake

  • 120 g boiling water
  • 200 g granulated sugar
  • 50 g unsweetened Dutch cocoa powder
  • 160 g all-purpose flour
  • 1 tsp instant espresso powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 120 g sour cream (14-18%, room temperature)
  • 75 g vegetable oil
  • 2 large eggs (room temperature)
  • 1 ½ tsp vanilla extract

Peanut Butter Frosting & Filling

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

Instructions

  1. Preheat and Prepare: Preheat your conventional oven to 160ºC (320ºF). Line a 12-cup cupcake tray with cupcake liners to prepare for baking.
  2. Prepare Boiling Water: Boil water and weigh 120 g, then set aside to cool slightly while you gather other ingredients.
  3. Combine Dry Ingredients: In a large bowl, mix granulated sugar, Dutch cocoa powder, all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir thoroughly to ensure ingredients are evenly combined.
  4. Mix Wet Ingredients: In a separate bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and the slightly cooled boiling water. Whisk gently to avoid over-mixing the eggs.
  5. Make Batter: Slowly pour the wet ingredients into the dry mix, stirring gently until the batter is smooth and lump-free.
  6. Fill Cupcake Liners: Evenly divide the batter into the 12 cupcake liners, filling each about 2/3 full.
  7. Bake Cupcakes: Bake for 20 to 23 minutes until a toothpick inserted comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. Prepare Peanut Butter Frosting: Sift powdered sugar. Using a stand mixer with the paddle attachment or hand mixer, beat butter and peanut butter on medium-high speed for 2 minutes until creamy.
  9. Incorporate Sugar and Flavors: Scrape down the bowl sides. Add powdered sugar, vanilla extract, and milk in two parts, mixing on low speed until each addition is fully combined. Then beat for an additional minute.
  10. Core Cupcakes: Use the end of a piping tip or similarly shaped tool to remove a small core from each cooled cupcake, creating a space for the peanut butter filling.
  11. Fill Cupcakes: Spoon about 1 teaspoon of creamy peanut butter into each cupcake core.
  12. Pipe Frosting: Fill a piping bag fitted with a round tip (such as Wilton 1A) with the peanut butter buttercream and pipe generous swirls atop each cupcake.
  13. Decorate: Garnish each cupcake with mini Reese’s peanut butter cups and sprinkle chopped peanuts on top for added texture and flavor.

Notes

  • Cooling cupcakes completely before frosting ensures the buttercream doesn’t melt.
  • Room temperature ingredients help create a smoother batter and frosting.
  • If you don’t have espresso powder, you can omit it; it enhances the chocolate flavor but is not essential.
  • Adjust milk quantity in frosting for desired consistency.
  • Use fresh peanuts for garnish; roast them lightly for an extra crunch and flavor if desired.

Keywords: peanut butter chocolate cupcakes, chocolate cupcakes, peanut butter frosting, chocolate and peanut butter dessert, homemade cupcakes, rich chocolate cupcakes, peanut butter cream

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