Description
Delight in these rich and moist Peanut Butter Cup Cupcakes, featuring a decadent chocolate cake filled with a melty peanut butter cup surprise and topped with creamy peanut butter frosting. Perfect for chocolate and peanut butter lovers seeking a homemade indulgence with a delightful blend of flavors and textures.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 12 peanut butter cups
Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ease cleanup.
- Mix dry ingredients: In a large bowl, sift together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution and a light cupcake texture.
- Add wet ingredients: To the dry mixture, add vegetable oil, buttermilk, the egg, and vanilla extract. Mix thoroughly until the batter is smooth and uniform in consistency.
- Incorporate hot water: Gradually pour in the hot water while stirring the batter to create a thin, smooth mixture that will bake into moist cupcakes.
- Fill cupcake liners and add filling: Spoon the batter into each cupcake liner halfway. Place one peanut butter cup into the center of each filled liner, then cover with more batter until the liner is about three-quarters full to fully encase the candy.
- Bake cupcakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Test doneness by inserting a toothpick away from the peanut butter cup; it should come out clean. Allow cupcakes to cool completely on a wire rack to prevent melting the frosting.
- Prepare frosting: Using a mixer, beat softened unsalted butter and creamy peanut butter together until light and creamy. Gradually add powdered sugar while continuing to beat until smooth. Adjust the consistency by adding 1 to 2 tablespoons of heavy cream as needed until spreadable.
- Frost cupcakes: Once the cupcakes are fully cooled, pipe or spread the peanut butter frosting on top. Optionally, garnish with additional peanut butter cups for an extra treat.
Notes
- Ensure all wet ingredients are at room temperature to help batter mix evenly.
- Do not overfill cupcake liners to prevent batter from overflowing during baking.
- Let cupcakes cool completely before frosting to avoid melting the frosting.
- Use high-quality peanut butter cups for the best flavor and texture.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a thicker frosting, add more powdered sugar; for a thinner consistency, add more heavy cream gradually.
