Chocolate Peanut Butter Cupcakes
Indulge your sweet tooth with these decadent Chocolate Peanut Butter Cupcakes—a rich, moist chocolate base topped with irresistibly creamy peanut butter frosting. This dessert dream combines the classic duo of chocolate and peanut butter into handheld perfection, making it an ideal treat for any occasion. The cupcakes come together quickly with a simple batter made from pantry staples like cocoa powder, flour, and sugar, while the frosting is whipped to fluffy perfection using a blend of peanut butter, butter, and powdered sugar. Whether you're baking for a celebration or just for fun, these homemade cupcakes are sure to impress. Ready in under 40 minutes and serving a dozen, they’re perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 unit large egg
- 0.5 cup milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup boiling water
- 1 cup creamy peanut butter
- 0.5 cup butter, softened
- 2 cups powdered sugar
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Carefully stir in the boiling water until the batter is smooth. It will be thin.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To prepare the frosting, in a medium bowl, beat together the peanut butter and softened butter until creamy.
Gradually add in the powdered sugar, beating until smooth.
Mix in the heavy cream and vanilla extract, then increase the speed to high and beat until the frosting is light and fluffy.
Once the cupcakes are completely cool, use a piping bag or a spatula to frost the cupcakes with the peanut butter frosting.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.6 g | 401% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 4201 mg | 183% | |
| Total Carbohydrate | 712.1 g | 259% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 467.2 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 525 mg | 40% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3791 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
