These incredible Peanut Butter Chocolate Cupcakes are so delicious and easy to make. These super soft chocolate cupcakes are filled with creamy peanut butter and topped with the best peanut butter buttercream you’ll ever try. It’s so smooth and soft and full of delicious flavor. This recipe is perfect for any peanut butter chocolate lover.
These delicious Peanut Butter Chocolate Cupcakes are super easy to put together and are full of peanut butter and chocolate flavor. They have an incredibly soft chocolate cupcake, filled with creamy peanut butter and topped with a smooth and creamy peanut butter frosting.
These chocolate peanut butter cupcakes taste so good and are incredibly soft and moist. This peanut butter chocolate cupcake recipe is beyond amazing and they are perfect for any occasion like the holidays, birthdays or any other celebration.
Ingredients
Chocolate cupcake
- 120 g boiling water
- 200 g granulated sugar
- 50 g cocoa powder
- 160 g all-purpose flour
- 1 teaspoon instant espresso powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 120 g sour cream room temperature
- 75 g vegetable oil
- 2 large eggs room temperature
- 1 ½ teaspoon vanilla extract
Peanut butter frosting
- 150 g butter room temperature
- 160 g creamy peanut butter
- 230 g powdered sugar
- 1-1 ½ tablespoon milk room temperature
- 1 teaspoon vanilla extract
- 12 teaspoon creamy peanut butter for filling
- 12-24 mini peanut butter cups for decoration
- Small handful of peanuts for decoration
Instructions
Chocolate cupcake
- Preheat the oven at 160ºC/320ºF conventional oven and line a 12-cup cupcake tray with 12 cupcake liners.
- Start by boiling the water and weigh out the water so it can cool down a bit while preparing the other ingredients.
- In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.
- In another mixing bowl add all of the wet ingredients, including the boiled water, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Divide the cake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let the cupcakes cool in the hot pan. After 5 minutes, gently remove the cupcakes from the cupcake pan and let them cool down completely on a wire rack.
Peanut butter frosting
- Sift the powdered sugar. Mix the butter and peanut butter in a stand mixer with the paddle attachment or with a hand mixer for 2 minutes on medium/high speed.
- Scrape down the sides of the bowl and add the powdered sugar, vanilla extract and milk in 2 parts. Mix on low speed until each addition is fully incorporated. Then continue mixing for 1 minute.
- Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the peanut butter. Spoon in peanut butter in the middle of the cupcakes.
12 teaspoon creamy peanut butter - Add the peanut butter buttercream to a piping bag with a round piping tip e.g. a Wilton 1A. Then pipe the buttercream on the cupcakes, and decorate with peanut butter cups and chopped peanuts.
