Get the Recipe:
Chocolate Peanut Butter Cupcakes
Rich chocolate cupcakes are filled with creamy peanut butter and topped with fluffy peanut butter frosting. These chocolate peanut butter cupcakes are an easy, irresistible treat for anyone who loves this classic flavor combination.
Ingredients
For the cupcakes:
- 1 cup (120 g) all-purpose flour
- ½ cup (42 g) unsweetened natural cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- ⅓ cup (80 ml) vegetable oil or other neutral oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
- ½ cup (120 ml) hot coffee, or hot water + 1-2 teaspoons espresso powder
For the peanut butter filling:
- ½ cup (127 g) creamy peanut butter
- ½ cup (55 g) confectioners’ sugar
- 2 tablespoons (28 g) unsalted butter, softened
- pinch salt
- 1 to 2 tablespoons (15 to 30 ml) heavy cream, if needed
For the peanut butter frosting:
- ¾ cup (191 g) creamy peanut butter
- ½ cup (113 g) unsalted butter, softened
- 2 cups (220 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 to 3 tablespoons (30 to 45 ml) heavy cream
For garnish:
- 4 to 6 mini peanut butter cups, chopped
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Instructions
To make the cupcakes:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, brown sugar, oil, egg, and vanilla until smooth.
- Mix in half of the flour mixture, followed by the buttermilk. Mix just until combined.
- Add the remaining flour mixture, and mix until almost completely combined.
- Gradually stir in the hot coffee until smooth.
- Divide the batter among the prepared cups, filling each about 2/3 full.
- Bake 18 to 22 minutes, or until a pick inserted into the center comes out with a few moist crumbs.
- Cool for 10 minutes in the pan, then remove to a wire rack to cool completely before filling and frosting.
To make the filling:
- Using an electric mixer on medium speed, beat the peanut butter, confectioners’ sugar, butter, and salt until smooth.
- Add a small amount of cream at a time until the mixture is smooth and pipeable but still fairly thick.
- Cut a small cone from the center of each cooled cupcake (or use a cupcake corer).
- Pipe or spoon about a tablespoon of filling into each cupcake.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter and peanut butter until smooth and fluffy.
- Add the confectioners’ sugar gradually, and mix well. Mix in the vanilla and salt.
- Add enough cream to create a smooth, pipeable consistency.
- Increase mixer speed to high and beat for 2 to 3 minutes until light and fluffy.
- Pipe the frosting onto the cupcakes using a large star tip (or your preferred piping tip).
- Garnish with chopped peanut butter cups or other toppings.
Notes
- Peanut butter: Use conventional creamy peanut butter rather than natural peanut butter for the best consistency in both the filling and frosting.
- Coffee: The coffee enhances the chocolate flavor without making the cupcakes taste like coffee. You can substitute 1/2 cup (120ml) hot water mixed with 1 to 2 teaspoons espresso powder, or simply use hot water.
- Filling: For a simpler version, you can omit the peanut butter filling and just frost the cupcakes.
- Garnish: Chopped roasted peanuts, mini chocolate chips, or chocolate shavings can be used instead of chopped peanut butter cups.
- Storage: Keep in an airtight container in the refrigerator up to 3 days. Bring to room temperature for serving.
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