Description
Delight in these rich and moist Chocolate Peanut Butter Cupcakes, featuring a perfectly balanced chocolate base topped with a creamy peanut butter frosting. Garnished optionally with chopped mini Reese’s peanut butter cups, these cupcakes are a decadent treat perfect for any occasion.
Ingredients
Scale
For the Cupcakes
- 1 and 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
For the Peanut Butter Frosting
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
- Mini Reese’s peanut butter cups, chopped (for garnish, optional)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth cupcake base.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract for added flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mix to the butter and egg mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined to maintain a tender crumb.
- Fill Cupcake Liners: Evenly divide the batter among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake the cupcakes for 18-20 minutes or until a toothpick inserted into the center comes out clean, ensuring they are fully cooked without being dry.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack and allow to cool completely before frosting.
- Prepare Peanut Butter Frosting: In a large mixing bowl, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add the sifted powdered sugar, alternating with heavy cream or milk, until the frosting reaches your desired consistency. Add vanilla extract and beat until the frosting is smooth and fluffy.
- Frost and Garnish: Once cupcakes are completely cooled, pipe or spread the peanut butter frosting onto each cupcake. Optionally, garnish with chopped mini Reese’s peanut butter cups for an extra touch of peanut butter goodness.
Notes
- Ensure all ingredients like eggs and buttermilk are at room temperature for best results.
- Do not overmix the batter to keep cupcakes moist and tender.
- Optional garnish adds texture and enhances the peanut butter flavor.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
