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Decadent Chocolate Peanut Butter Cupcakes

A close-up of a decadent chocolate peanut butter cupcakes topped with a swirl of creamy peanut butter frosting.
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Make these rich, moist chocolate cupcakes topped with creamy peanut butter frosting. This is a straightforward, bakery style recipe perfect for sharing.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1/2 cup creamy peanut butter (for frosting)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cupcakes.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Pour the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the peanut butter frosting, beat the softened butter in a large bowl until creamy.
  8. Add the peanut butter and beat until combined.
  9. Gradually add the powdered sugar, alternating with the milk or cream, beating until the frosting is light and fluffy. Add more powdered sugar if you prefer a stiffer frosting.
  10. Once the cupcakes are completely cool, pipe or spread the peanut butter frosting on top.

Notes

  • For extra moist chocolate cupcakes, use hot brewed coffee instead of hot water; it deepens the chocolate flavor without making the cupcakes taste like coffee.
  • If you want a peanut butter swirl effect, reserve about 1/4 cup of the chocolate batter and swirl 1 teaspoon of creamy peanut butter into it before filling the liners.
  • Make sure your butter for the frosting is truly at room temperature to prevent a lumpy texture.

Nutrition

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