Description
Delight in these moist and rich Chocolate Peanut Butter Cupcakes, combining deep cocoa flavor with creamy homemade peanut butter frosting. Perfectly balanced and topped with optional chopped mini Reese’s peanut butter cups, these cupcakes make a decadent treat for any occasion.
Ingredients
Scale
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
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: 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, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- 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, which helps create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate. Mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture in intervals, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Fill Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool the 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 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 powdered sugar, alternating with heavy cream or milk, until the frosting reaches the desired consistency. Mix in 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 evenly onto each cupcake. Optionally, garnish with chopped mini Reese’s peanut butter cups for an extra peanut buttery crunch.
Notes
- Ensure eggs and buttermilk are at room temperature to help the batter mix smoothly and rise well.
- Do not overmix the batter when combining wet and dry ingredients to keep cupcakes tender.
- Use softened butter for both the batter and frosting to achieve the best texture.
- If frosting is too thick, add more heavy cream or milk a teaspoon at a time until desired consistency is reached.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For a dairy-free option, substitute butter and heavy cream with plant-based alternatives.
