Peanut Butter Cupcakes with Chocolate Icing
Indulge in the irresistible combination of sweet and savory with these Peanut Butter Cupcakes with Chocolate Icing. Perfectly moist and infused with the rich, nutty flavor of creamy peanut butter, these cupcakes are a decadent treat for any occasion. Topped with a luscious, homemade chocolate icing made from cocoa powder and powdered sugar, each bite offers a harmonious balance of sweetness and depth. With a prep time of just 20 minutes and a short baking time, these cupcakes are as easy to make as they are delightful to eat. Customize your creation with optional garnishes like chopped peanuts, mini chocolate chips, or a drizzle of melted peanut butter for a show-stopping finish. Ideal for peanut butter and chocolate lovers, these cupcakes are a crowd-pleasing favorite that will shine at birthdays, parties, or family gatherings.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 0.5 cups Creamy peanut butter
- 2 Large eggs
- 1.5 teaspoons Pure vanilla extract
- 0.75 cups Whole milk
- 2 cups Powdered sugar
- 0.5 cups Unsweetened cocoa powder
- 0.5 cups Unsalted butter, softened (for icing)
- 3 tablespoons Heavy cream
- 1 teaspoons Pure vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the peanut butter to the butter-sugar mixture and continue beating until fully combined.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually mix in the dry ingredients in three additions, alternating with the milk (start and end with the dry ingredients). Mix until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the chocolate icing, sift together powdered sugar and cocoa powder in a medium bowl.
In another bowl, beat the softened butter using a mixer until creamy, about 2 minutes.
Gradually add the powdered sugar-cocoa mixture to the butter, alternating with the heavy cream, until the icing reaches your desired consistency. Mix in the vanilla extract.
Once the cupcakes are completely cool, frost them using a piping bag or a knife.
Optional: Garnish the cupcakes with chopped peanuts, mini chocolate chips, or a drizzle of melted peanut butter.
Nutrition Facts
Calories |
5477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.6 g | 385% | |
| Saturated Fat | 157.8 g | 789% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 2054 mg | 89% | |
| Total Carbohydrate | 690.6 g | 251% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 456.5 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 616 mg | 47% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 3280 mg | 70% | |
*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.
