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Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes That Melt in Your Mouth

Enjoy these Peanut Butter Chocolate Cupcakes, a delightful blend of rich chocolate and creamy peanut butter. Perfect for gatherings or a cozy night in.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup boiling water Can substitute with hot coffee.
  • 1 cup granulated sugar No direct substitutions recommended.
  • 1/2 cup unsweetened Dutch cocoa powder Natural cocoa powder or carob can be used.
  • 1 cup all-purpose flour Gluten-free flour can substitute but texture may vary.
  • 1 teaspoon instant espresso powder Omit if unavailable.
  • 1 teaspoon baking powder Ensure freshness for optimal results.
  • 1 teaspoon baking soda Ensure freshness for optimal results.
  • 1/2 teaspoon salt No substitutes required.
  • 1 cup sour cream Plain yogurt can serve as a substitute.
  • 1/2 cup vegetable oil Can be swapped with melted coconut oil or butter.
  • 2 large eggs Aquafaba can be used as a vegan substitute.
  • 1 teaspoon vanilla extract Use pure for the best results.
For the Peanut Butter Buttercream
  • 1/2 cup butter Vegan butter works for dairy-free.
  • 1 cup creamy peanut butter Almond or sunbutter can be used.
  • 3 cups powdered sugar Granulated sugar blended to powder can be used.
  • 2 tablespoons milk Non-dairy milk for lactose-free versions.
For Decoration
  • 1 cup Reese's Mini Peanut Butter Cups For topping cupcakes.
  • 1/2 cup peanuts Chopped for decoration.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Spatula
  • piping bag

Method
 

Preparation
  1. Preheat your oven to 160ºC (320ºF). Line a 12-cup muffin tin with cupcake liners.
  2. Sift dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. Mix wet ingredients: granulated sugar, eggs, vegetable oil, vanilla extract, and sour cream. Slowly add boiling water.
  4. Gradually combine wet and dry mixtures, mixing gently until just combined.
  5. Spoon batter into cupcake liners, filling each about two-thirds full.
  6. Bake for 20-23 minutes, removing once a toothpick comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Buttercream Preparation
  1. Beat softened butter and creamy peanut butter until smooth. Gradually add powdered sugar, then vanilla and splash of milk.
  2. Adjust consistency of buttercream by adding more sugar or milk as needed.
  3. Core each cooled cupcake and fill with peanut butter.
  4. Frost with peanut butter buttercream and decorate with mini Reese's and chopped peanuts.
  5. Allow cupcakes to set before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

These cupcakes can easily be adapted with additional flavors like chocolate chips or chocolate ganache.

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