Peanut Butter Chocolate Cupcakes Recipe

Introduction

These Peanut Butter Chocolate Cupcakes combine rich, moist chocolate cake with a creamy, luscious peanut butter frosting. Perfect for any celebration or just a sweet treat, they bring together classic flavors that everyone will love.

Ingredients

• 120 g boiling water
• 200 g granulated sugar
• 50 g unsweetened Dutch 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 (14-18%, room temperature)
• 75 g vegetable oil
• 2 large eggs (room temperature)
• 1 ½ teaspoon vanilla extract
• 150 g butter (room temperature)
• 160 g creamy peanut butter
• 230 g powdered sugar
• 1–1 ½ tablespoon 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)

Instructions

1. Step 1: Preheat the oven to 160ºC (320ºF) conventional and line a 12-cup cupcake tray with liners. Boil the water and set aside to cool slightly.
2. Step 2: In a large bowl, combine all dry ingredients: sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt. Stir well to mix evenly.
3. Step 3: In another bowl, whisk together sour cream, vegetable oil, eggs, vanilla extract, and the slightly cooled boiling water. Be gentle to avoid overmixing the eggs.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until smooth with no lumps.
5. Step 5: Divide the batter evenly among the cupcake liners. Bake for 20 to 23 minutes. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Step 6: For the frosting, sift the powdered sugar. Beat butter and peanut butter together on medium/high speed for 2 minutes until creamy.
7. Step 7: Scrape down the bowl, then add powdered sugar, vanilla extract, and milk in two parts, mixing on low speed until combined. Increase speed and mix for an additional minute.
8. Step 8: Use a piping tip end or similar tool to core out the center of each cooled cupcake. Fill the indents with a teaspoon of creamy peanut butter.
9. Step 9: Pipe peanut butter frosting onto each cupcake using a round tip like Wilton 1A. Decorate with mini peanut butter cups and chopped peanuts.

Tips & Variations

• Use instant espresso powder to enhance the chocolate flavor without making the cupcakes taste like coffee.
• Substitute natural peanut butter for a less sweet frosting, adjusting powdered sugar to taste.
• Chill cupcakes after frosting for a firmer texture and easier transport.
• Try adding a pinch of cinnamon to the frosting for a warm twist.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor. You can also freeze frosted cupcakes for up to 1 month; thaw overnight in the fridge and allow to sit at room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results.

Can I use natural peanut butter instead of creamy peanut butter?

Yes, but natural peanut butter is thinner and less sweet, so you may want to adjust the powdered sugar in the frosting and add a little more for thickness.

Peanut Butter Chocolate Cupcakes Recipe

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4.7 from 89 reviews

Deliciously moist chocolate cupcakes filled with creamy peanut butter and topped with a luscious peanut butter frosting, decorated with mini peanut butter cups and chopped peanuts. Perfectly balanced between rich chocolate and nutty sweetness, these cupcakes are a delightful treat for any occasion.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cupcake

• 120 g boiling water
• 200 g granulated sugar
• 50 g unsweetened Dutch 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 (14-18%), room temperature
• 75 g vegetable oil
• 2 large eggs, room temperature
• 1 ½ teaspoon vanilla extract

Peanut Butter Frosting

• 150 g butter, room temperature
• 160 g creamy peanut butter
• 230 g powdered sugar
• 1–1 ½ tablespoon 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)

Instructions

1. Preheat the oven: Set your conventional oven to 160ºC (320ºF) and line a 12-cup cupcake tray with cupcake liners to prepare for baking.
2. Prepare boiling water: Boil water and weigh out 120 grams, allowing it to cool slightly while you prepare other ingredients.
3. Mix dry ingredients: In a large bowl, combine sugar, cocoa powder, flour, instant espresso powder, baking powder, baking soda, and salt. Stir well to combine evenly.
4. Mix wet ingredients: In another bowl, whisk sour cream, vegetable oil, eggs, vanilla extract, and the slightly cooled boiling water together gently to avoid over-mixing the eggs.
5. Combine wet and dry: Slowly pour the wet mixture into the dry ingredients and fold together gently until smooth with no lumps.
6. Fill the cupcake liners and bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20-23 minutes. Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
7. Make peanut butter frosting: Sift powdered sugar. Using a mixer, beat butter and peanut butter on medium-high speed until smooth, about 2 minutes.
8. Add remaining frosting ingredients: Scrape down the bowl, then add powdered sugar in two additions along with vanilla extract and milk. Mix on low speed until fully incorporated, then mix for an additional minute.
9. Core cupcakes: Using the end of a piping tip or a similar tool, hollow out the center of each cupcake to create a small well for the peanut butter filling.
10. Fill cupcakes: Spoon half a teaspoon of creamy peanut butter into the hollowed centers of each cupcake.
11. Pipe frosting and decorate: Transfer frosting to a piping bag with a round tip (e.g., Wilton 1A) and pipe the buttercream onto the cupcakes. Decorate with Reese’s mini peanut butter cups and a small handful of chopped peanuts.

Notes

• Use room temperature eggs and sour cream for better blending and texture.
• Allow boiling water to cool slightly before mixing to avoid cooking the eggs.
• Gently fold batter to maintain fluffiness, avoiding over-mixing.
• Adjust milk quantity in frosting to achieve desired consistency.
• For a dairy-free version, substitute butter with vegan butter and ensure peanut butter contains no added dairy.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: peanut butter cupcakes, chocolate cupcakes, peanut butter frosting, dessert, baked cupcakes, peanut butter chocolate cupcakes, party cupcakes