Chocolate Peanut Butter Cupcakes
These Chocolate Peanut Butter Cupcakes are rich, moist, and topped with creamy peanut butter frosting, making them the perfect indulgent treat. Simple to make and irresistibly delicious!
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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!