Chocolate Cupcakes with Peanut Butter Frosting
Super soft, perfectly moist Chocolate Cupcakes with Peanut Butter Frosting. If you love peanut butter cups - then these chocolate peanut butter cupcakes are for you!
Servings: 14 cupcakes
Equipment
- 12-cavity muffin pan
Ingredients
For the Cupcakes
- 1¼ cup all purpose flour (156 grams)
- ⅓ cup cocoa powder (28 grams)
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup vegetable oil (120 ml)
- 1 cup granulated sugar (200 grams)
- ¼ cup brown sugar (50 grams)
- 2 large eggs room temperature
- 2 teaspoons vanilla
- ½ cup sour cream* (120 ml)
- ½ cup buttermilk* (120 ml) room temperature*
For the Peanut Butter Buttercream
- 1 cup unsalted butter (226 grams) softened to room temperature
- ¾ cup peanut butter do not use natural, homemade or whipped
- 2-3 cups powdered sugar (220-330 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2-4 tablespoons whipping cream* (30-60 ml)
- peanut butter cups, Reese's Piece for decorating
Instructions
- Preheat the oven to 350F degrees and line a muffin tins with cupcake liners. You will get 12-14 cupcakes
- In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt. Sift the cocoa first if its lumpy.
- In a separate bowl - whisk together the oil, sugars, eggs and vanilla.
- Scrape down the sides of the bowl and stir in the sour cream.
- Whisk in about 1/2 of the flour mixture, followed by the buttermilk. Whisk in the second half of the dry ingredients. Keep whisking until the mixture is smooth and there are no lumps.
- Spoon the batter into the prepared muffin pan, filling each about 1/2 to 2/3 full. You should get 12-15 cupcakes in total.
- Bake 1 pan at a time in the middle rack of the preheated oven for about 18-23 minutes, or until an inserted toothpick comes out clean ant the tops are slightly springy to the touch. Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.
Peanut Butter Frosting
- In a large bowl, beat the butter until soft.
- Then add in the peanut butter and continue beating until until evenly combined.
- Add in the 2 cups powdered sugar, the vanilla extract and salt and carefully beat together with the mixer on low speed.
- Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with the whipping cream/milk until the desired sweetness and thickness is reached.
- Frost the cupcakes using a piping bag or with the flat-edge of a knife. I frosted mine using a 1M Wilton tip.
Notes
- Room Temperature Ingredients: Buttermilk, eggs and sour cream should be room temperature before making the cupcake batter.
- Buttermilk: If you don't have buttermilk, add 1 teaspoon distilled vinegar to a liquid measuring cup. Add in 1/2 cup milk (1% or 2%) and stir the mixture. Let it stand for 5 minutes before using.
- Filling your Cupcakes: Do not fill the cupcake liners more than 1/2 - 2/3 full. If you end up with 10 or 11 cupcakes, then they are likely too full. Otherwise, they can sink in the middle.
- Make-ahead Tips: Cupcakes can be made 1 day ahead, cooled fully, and then stored in an airtight container overnight at room temperature. Frost the cupcakes the day you plan to serve. Unfrosted cupcakes can be frozen for up to 2 months in an airtight container, then thaw in the fridge and bring to room temperature before frosting and serving. Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
- Nutrition: Information is based on 1 cupcake, with the recipe yielding 14 cupcakes
Nutrition
Calories: 491kcal | Carbohydrates: 49g | Protein: 6g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 228mg | Potassium: 209mg | Fiber: 2g | Sugar: 37g | Vitamin A: 541IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg