Chocolate Peanut Butter Cupcakes are the ultimate treat for any dessert lover, offering a delightful fusion of rich chocolate and creamy peanut butter in a perfectly portioned cupcake. This recipe is incredibly useful for birthdays, holidays, or just a simple indulgence that’s guaranteed to impress.
Key Ingredients for Chocolate Peanut Butter Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon white vinegar, let sit for 5 minutes)
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup boiling water
- 1 cup creamy peanut butter, divided
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- ¼ cup milk (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- Optional: Chocolate chips, chopped peanut butter cups for garnish
How to Make Chocolate Peanut Butter Cupcakes:
Whip up these incredibly easy, yet utterly delicious and satisfying Chocolate Peanut Butter Cupcakes. The process is straightforward, requiring minimal fuss for maximum flavor payoff. With a preparation time of just 20 minutes and baking for 22-25 minutes, you’ll have a stunning batch of moist chocolate cupcakes topped with a luscious peanut butter frosting ready to be devoured.
Step-by-Step Instructions
- Prepare the Dry Ingredients: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until thoroughly combined and free of any lumps.
- Combine Wet Ingredients (excluding boiling water): In a separate medium bowl, whisk together the buttermilk, vegetable oil, large egg, and vanilla extract until smooth.
- Incorporate Wet into Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand) until just combined. Be careful not to overmix. The batter will be thick at this stage.
- Add the Boiling Water: Carefully pour the ½ cup of boiling water into the batter. Mix on low speed until the batter is smooth and pourable. The hot water helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a wonderfully moist cake.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake the Cupcakes: Bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
- Prepare the Peanut Butter Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add ½ cup of the creamy peanut butter and beat until well combined.
- Add Powdered Sugar and Milk: With the mixer on low speed, gradually add the powdered sugar, alternating with the ¼ cup of milk, until the frosting is smooth and spreadable. Add the ½ teaspoon of vanilla extract and beat until fluffy. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
- Frost the Cupcakes: Once the cupcakes are completely cool, spoon or pipe the peanut butter frosting onto each cupcake.
- Garnish (Optional): For an extra touch, sprinkle with chocolate chips or chopped peanut butter cups.
Why You’ll Love This Chocolate Peanut Butter Cupcakes:
You’ll absolutely adore these Chocolate Peanut Butter Cupcakes for their irresistible combination of deep, rich chocolate cake and a cloud-like, creamy peanut butter frosting. The moist texture of the chocolate cake perfectly complements the sweet and slightly salty peanut butter frosting, creating a flavor profile that’s utterly addictive. Unlike store-bought versions that can sometimes be dry or overly sweet, making these at home ensures a fresh, homemade taste that’s surprisingly cost-effective, saving you money while delivering exceptional quality.
The star of the show is undoubtedly the perfect balance of chocolate and peanut butter – a classic pairing that never disappoints. These cupcakes are a delightful step up from a simple chocolate cupcake, offering that extra layer of nutty goodness that peanut butter lovers crave. If you’ve enjoyed making classic chocolate chip cookies or fudgy brownies, you’re going to find these cupcakes a joy to create and even more of a joy to eat. Don’t wait for a special occasion; preheat your oven and experience the magic of homemade Chocolate Peanut Butter Cupcakes today!
Storing and Reheating Tips:
Store leftover Chocolate Peanut Butter Cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days. The frosting might firm up slightly in the refrigerator. To bring them back to room temperature and enjoy optimal taste, let them sit on the counter for about 30 minutes before serving. If you wish to freeze unfrosted cupcakes, wrap them tightly in plastic wrap and then place them in a freezer-safe bag for up to 2 months. Thaw them overnight in the refrigerator before frosting and serving. Frosted cupcakes can also be frozen, but it’s best to freeze them uncovered on a baking sheet until firm, then wrap them well to prevent freezer burn.
Final Thoughts:
These Chocolate Peanut Butter Cupcakes are a testament to the power of simple, classic flavors. They are a truly delightful treat that’s both easy to make and incredibly rewarding. We encourage you to gather your ingredients and bring this delicious recipe to life in your own kitchen.
Chocolate Peanut Butter Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until thoroughly combined and free of any lumps.1 ½ cups all-purpose flour, 1 cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, large egg, and vanilla extract until smooth.1 cup buttermilk, ½ cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand) until just combined. Be careful not to overmix. The batter will be thick at this stage.
- Carefully pour the ½ cup of boiling water into the batter. Mix on low speed until the batter is smooth and pourable. The hot water helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a wonderfully moist cake.½ cup boiling water
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the muffin tin for about 5-10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
- While the cupcakes are cooling, make the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add ½ cup of the creamy peanut butter and beat until well combined.½ cup (1 stick) unsalted butter, softened, 1 cup creamy peanut butter, divided
- With the mixer on low speed, gradually add the powdered sugar, alternating with the ¼ cup of milk, until the frosting is smooth and spreadable. Add the ½ teaspoon of vanilla extract and beat until fluffy. If the frosting is too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add a bit more powdered sugar.2 cups powdered sugar, ¼ cup milk, ½ teaspoon vanilla extract
- Once the cupcakes are completely cool, spoon or pipe the peanut butter frosting onto each cupcake.
- For an extra touch, sprinkle with chocolate chips or chopped peanut butter cups.Chocolate chips, chopped peanut butter cups