Chocolate Peanut Butter Cupcakes
These chocolate peanut butter cupcakes are rich, moist, and topped with a peanut butter cream cheese frosting! This is a treat for any chocolate peanut butter lover.
Equipment
- Mixing Bowls
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsweetened Dutch processed cocoa powder
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 egg
- ½ cup water, hot
- ½ cup sunflower or canola oil (or other neutral oil)
- ¼ cup milk (regular or dairy free)
- 1 teaspoon vanilla extract
Peanut Butter Cream Cheese Frosting
- ¾ cup butter, softened (regular or vegan)
- ½ cup smooth peanut butter (like Jif, Skippy, or Kraft)
- ½ cup plain cream cheese, room temperature (regular or dairy free)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar (icing sugar/confectioners sugar)
Instructions
- Preheat your oven to 350°Fahrenheit and line a cupcake tin with 12 liners.
- In a large bowl, whisk the flour, cocoa powder, sugar, salt, baking powder and baking soda together.
- Add in the egg, vanilla extract, oil, milk, and hot water, then mix until the cupcake batter is smooth.
- Pour the cupcake batter into the liners, filling up to 2/3 full and bake for 11-15 minutes. A toothpick inserted in the middle should come out clean.
- Let cupcakes cool in the pan for 10 minutes, then remove and let cool on a wire cooling rack.
Peanut Butter Cream Cheese Buttercream
- In a medium bowl, use a handheld mixer or standing mixer to mix the butter and cream cheese until smooth. Mix in the peanut butter, vanilla extract, and salt.
- Slowly add in the powdered sugar, ½ cup at a time until the buttercream reaches your desired consistency.
- Refrigerate the buttercream until the cupcakes have cooled completely. Once the cupcakes have cooled completely, frost as desired.
- If you'd like to decorate with a peanut butter drizzle, add a couple tablespoons of peanut butter to a small bowl and microwave until liquified, around 20-30 seconds. Drizzle it over the cupcakes. Enjoy!
Video
Notes
Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Cocoa Powder: I recommend using dutch processed cocoa powder, but you can use natural if that's what you have.
Measuring Flour and Cocoa Powder: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.
Storage and Freezing: Once the cupcakes are frosted, store them in an airtight container in the fridge for up to 5 days. You can put any leftover buttercream in the fridge or freezer.
Freezing: Let cool completely, then wrap each one individually in plastic wrap and place in a large freezer bag or container. Store in the freezer in a spot where they won't get squished. Use within 2-3 months. Let thaw at room temperature completely before frosting.
Nutrition
Calories: 483kcal | Carbohydrates: 56g | Protein: 5g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 349mg | Potassium: 157mg | Fiber: 2g | Sugar: 44g | Vitamin A: 694IU | Calcium: 34mg | Iron: 1mg