Description
Delight in these rich and moist Chocolate Peanut Butter Cupcakes topped with a creamy peanut butter frosting and optional mini Reese’s peanut butter cup garnish. Perfect for peanut butter and chocolate lovers, these cupcakes combine a tender cocoa-infused crumb with a luscious, smooth frosting for an irresistible treat.
Ingredients
Scale
Cupcake Batter
- 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
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
Garnish (optional)
- Mini Reese’s peanut butter cups, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined without overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack 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 the heavy cream or milk, until the frosting reaches your desired consistency. Mix in the vanilla extract until the frosting is smooth and fluffy.
- Frost and Garnish: Once the cupcakes have 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 flavor and texture.
Notes
- Ensure all cold ingredients like eggs and buttermilk are at room temperature to achieve a smooth batter and even baking.
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- Use a light hand when folding in ingredients to keep cupcakes tender and fluffy.
- The frosting consistency can be adjusted by adding more powdered sugar to thicken or more cream to thin it out as needed.
- If mini Reese’s peanut butter cups are unavailable, crushed peanuts or chocolate chips make great substitutes for garnish.
