Chocolate Peanut Butter Cupcakes
To have fun in the decadent combination of chocolate and peanut butter with these rich and moist cupcakes. This delightful dessert marries the intense flavor of chocolate with the creamy, nutty essence of peanut butter, creating an irresistible treat that’s perfect for any occasion. These chocolate peanut butter cupcakes are not only delicious but also easy to make, making them a great choice whether you’re baking for a party or simply treating yourself.
This Chocolate Peanut Butter Cupcakes recipe stands out because it brings together two of the most beloved flavors in baking. The chocolate cupcakes are deeply flavored and incredibly moist, thanks to the unique addition of coffee, which enhances the cocoa’s richness. Topped with a luscious peanut butter buttercream and a touch of Reese’s Cups, these cupcakes are a symphony of textures and flavors that make every bite unforgettable. You’ll love this chocolate peanut butter cupcakes recipe for its simplicity and the delight it brings to those who taste it. Whether you’re a chocolate enthusiast or a peanut butter lover, these cupcakes are sure to satisfy your cravings.
Ingredients You’ll Need
To create these perfect chocolate peanut butter cupcakes, you’ll need a combination of basic baking ingredients and a few special touches. The key ingredients are unsalted butter, cocoa powder, and creamy peanut butter, each playing an essential role in the recipe.
Butter adds richness to both the cupcakes and frosting, while cocoa powder gives the chocolate peanut butter cupcakes a deep chocolate flavor. The use of coffee in the batter intensifies the cocoa notes, making the cupcakes even more chocolatey without adding a coffee taste. Peanut butter in the frosting ensures a creamy and nutty contrast to the chocolate base, creating a perfect balance.
Each ingredient serves a specific purpose: baking soda and baking powder help the cupcakes rise, while the vegetable oil adds extra moisture. The milk softens the crumb, and the eggs provide structure and stability. Avoid substituting natural or reduced-fat peanut butter in the frosting, as these varieties can alter the consistency, making the frosting less creamy. If you need to make ingredient swaps, stick to options like substituting plant-based milk for regular milk or using margarine in place of butter, but keep in mind these changes may slightly affect the final texture and flavor.
Step-by-Step Instructions for Making Chocolate Peanut Butter Cupcakes
Start by prepping your oven to ensure consistent baking. Setting the right temperature is crucial 350°F (175°C) is ideal for even cooking and a tender crumb. Line your cupcake pan with liners to prevent sticking and ease removal after baking.
For the batter, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. This combination will create the base of your cupcakes. In a stand mixer, beat softened butter until it’s creamy, then add vegetable oil and vanilla extract. Slowly incorporate the sugar, beating until fluffy. Add the eggs one at a time, ensuring each is fully mixed before adding the next.
Scrape the sides of the bowl as you go to maintain an even batter. Alternate adding the dry ingredients and milk, beginning and ending with the dry mix, for a smooth and lump-free batter. Lastly, add the hot coffee. The batter will appear thin, but this is exactly how it should be to yield moist cupcakes.
Once your batter is ready, fill each liner about two-thirds full and bake for 18-20 minutes. Check doneness with a toothpick it should come out mostly clean with a few crumbs attached. Let the cupcakes cool on a wire rack before frosting.
To make the buttercream, beat the softened butter until smooth, then add the peanut butter. Gradually incorporate the confectioners’ sugar, alternating with milk, and mix until you reach your desired consistency. The final buttercream should be light, fluffy, and spreadable.
Fill a piping bag with buttercream to decorate the chocolate peanut butter cupcakes. You can also fill the centers for an extra indulgent touch. Use a large star tip to pipe elegant swirls on top, and garnish with a slice of Reese’s Peanut Butter Cup for a professional finish.
Recipe Tips & Frequently Asked Questions
- How to Prevent Cupcakes from Sinking in the Middle: Don’t overmix the batter, and ensure the oven is preheated properly. Avoid opening the oven door frequently during baking.
- Secrets to Keeping Your Buttercream Silky and Smooth: Beat the frosting for a full 4-5 minutes, and adjust with milk if it’s too thick.
- Adjusting the Recipe for Different Cupcake Sizes or Cake Variations: This batter can also be used for mini cupcakes or a layered cake; adjust the baking time accordingly.
- Make-Ahead Tips: Cupcakes can be frozen unfrosted for up to 3 months. Thaw before decorating.
- Can I Use Natural Peanut Butter in the Frosting? It’s not recommended, as natural peanut butter has a different consistency that can result in a separated or oily buttercream.
- How Do I Fix Buttercream That’s Too Thick or Too Thin? Add milk a tablespoon at a time if too thick, or sifted sugar if too thin, until the right texture is achieved.
- What’s the Best Way to Fill Cupcakes Without Making a Mess? Use a piping bag with a wide tip, insert halfway into the cupcake, and gently squeeze.
- How Long Will These Cupcakes Stay Fresh, and How Should I Store Them? Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
What to Serve with This Recipe
Chocolate Peanut Butter Cupcakes pair beautifully with a glass of cold milk, a hot cup of coffee, or a creamy latte. For an extra special presentation, consider serving alongside a scoop of vanilla ice cream or drizzled with chocolate ganache. These cupcakes also make a stunning centerpiece for dessert platters at parties or gatherings.
Top your cupcakes with additional toppings like chopped nuts, sprinkles, or a dusting of cocoa powder for added flair. For holidays, you can theme the decorations think mini chocolate eggs for Easter or red and green sprinkles for Christmas. The cupcakes’ rich and versatile flavor profile makes them adaptable for any occasion, from casual snacks to formal celebrations.
Variations and Customizations
Add an extra layer of indulgence with a chocolate drizzle or ganache topping. You can also turn this cupcake recipe into a stunning layer cake by doubling the batter and dividing it between cake pans. Experimenting with different brands of peanut butter can also subtly change the frosting’s flavor, allowing you to customize the taste to your liking. For those who love texture, mix in some mini chocolate chips or peanut butter chips into the batter.
If you’re feeling adventurous, try swirling some Nutella into the batter before baking for a marbled effect or top the buttercream with crushed pretzels for a salty-sweet finish. These simple tweaks can transform your cupcakes and make them feel new and exciting each time you bake.
Troubleshooting Common Issues
If your cupcakes are dry, check that you haven’t overbaked them set a timer and keep an eye on them during the last few minutes. Runny buttercream can be firmed up with more powdered sugar or by chilling it briefly in the fridge. If you’ve ended up with burnt tops, consider lowering the oven rack or reducing the baking temperature slightly next time.
For consistent cupcake sizes, use an ice cream scoop to measure the batter evenly into each liner. If your cupcakes are coming out lopsided, check that your oven is heating evenly or try rotating the pan halfway through baking. Little adjustments can make all the difference in perfecting your cupcakes every time.
Enjoy crafting these delectable Chocolate Peanut Butter Cupcakes and revel in every rich, creamy bite!
Chocolate Peanut Butter Cupcakes
Ingredients
Chocolate Peanut Butter Cupcakes
- 1 cup 220g hot coffee (instant or brewed)
- 1 cup 226g unsalted butter, softened
- 4 large eggs
- 1 cup 220g milk
- ¼ cup 54g vegetable oil
- 2 cups 400g sugar
- 1 teaspoon 4g vanilla extract
- 2 ¾ cups 322g all-purpose flour
- 1 cup 82g unsweetened cocoa powder, sifted
- 2 teaspoons 10g baking soda
- ½ teaspoon 2g baking powder
- ½ teaspoon 2g salt
- cupcake liners
Peanut Butter Buttercream
- 1 cup 226g unsalted butter, slightly softened
- 1 cup creamy peanut butter avoid natural or reduced-fat for a creamier texture
- 4 cups 460g confectioners’ sugar, sifted after measuring
- ¼ cup 60g milk (adjust slightly for desired consistency)
- 2 teaspoons 8g vanilla extract
- pinch of salt
Decoration
- Mini Reese’s Peanut Butter Cups Reese’s Thins, or similar for garnish
Instructions
Chocolate Peanut Butter Cupcakes
- Preheat your oven to 350°F (175°C). Line your cupcake pan with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, sifted cocoa powder, baking soda, baking powder, and salt. Mix well and keep aside.
- In a stand mixer, beat the softened butter on medium speed until it becomes light and fluffy. Add the vegetable oil and vanilla extract, then gradually add the sugar, continuing to beat until the mixture is fluffy and pale, about 4-5 minutes.
- Incorporate the eggs one by one, ensuring each egg is fully mixed before adding the next. Scrape down the sides of the bowl occasionally to ensure even mixing.
- Reduce the mixer speed to low and alternately add the flour mixture and milk, beginning and ending with the dry ingredients. You’ll add the flour mixture in three parts and the milk in two parts.
- Once incorporated, pour in the hot coffee and gently mix until combined. The batter will be thin—this is normal.
- Fill each cupcake liner with about ¼ cup of batter, leaving space for the cupcakes to rise. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Remove the cupcakes from the pan a few minutes after taking them out of the oven, allowing them to cool completely on a wire rack.
Peanut Butter Buttercream
- In a mixing bowl, beat the softened butter on medium speed until it’s creamy and smooth. Add the peanut butter and continue mixing until well combined.
- Gradually add the sifted confectioners’ sugar, alternating with milk, until the buttercream reaches a smooth and spreadable consistency. Blend in the vanilla extract and a pinch of salt. Beat on medium speed for 4-5 minutes for a fluffy texture.
Decorating the Cupcakes
- For an extra touch, you can fill the inside of the cupcakes with buttercream. Insert a piping bag filled with frosting halfway into each cupcake and squeeze for 2-3 seconds.
- Frost the cupcakes using your preferred method. For a classic look, use a 1M large star piping tip to create swirls on the tops by starting in the center and spiraling outward.
- Finish by decorating each cupcake with a slice of Reese’s Peanut Butter Cups or Reese’s Thins for a delicious garnish. Enjoy!