Peanut Butter Chocolate Cupcakes
Indulge your taste buds with these irresistibly rich and moist Peanut Butter Chocolate Cupcakes—a match made in dessert heaven! Featuring a tender chocolate base made with a blend of cocoa powder and buttermilk, these cupcakes are perfectly balanced with the creamy, fluffy peanut butter frosting that comes together in minutes. A dash of vanilla and just a touch of hot water ensure the batter is light and full of flavor, while optional mini chocolate chip toppings add a delightful crunch. Ready in just 40 minutes from start to finish, this recipe is perfect for dessert lovers and peanut butter enthusiasts alike. Whether you're baking them for a party, a special occasion, or simply to satisfy a sweet craving, these cupcakes are guaranteed to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Vegetable oil
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 0.5 cup Buttermilk
- 0.5 cup Hot water
- 0.5 cup Unsalted butter (softened for frosting)
- 0.75 cup Creamy peanut butter
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 0.25 cup Mini chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the vegetable oil, egg, vanilla extract, and buttermilk.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Slowly pour in the hot water while stirring, and mix until the batter is smooth. The batter will be thin; this is normal.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake the cupcakes in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter and peanut butter together in a mixing bowl using a hand mixer or stand mixer until creamy and smooth.
Gradually add the powdered sugar, beating on low speed to prevent a mess, until fully incorporated.
Add the heavy cream and continue beating on high speed until the frosting is light and fluffy.
Once the cupcakes are completely cooled, frost them using a spoon, spatula, or piping bag.
If desired, sprinkle mini chocolate chips on top for decoration.
Serve and enjoy your Peanut Butter Chocolate Cupcakes!
Nutrition Facts
Calories |
5917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.2 g | 445% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 69.4 g | ||
| Cholesterol | 526 mg | 176% | |
| Sodium | 2736 mg | 119% | |
| Total Carbohydrate | 707.8 g | 257% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 484.2 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 522 mg | 40% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3509 mg | 75% | |
*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.
