Peanut Butter Chocolate Cupcakes

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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.

For more cupcake recipes, try Lemon Poppy Seed Cupcakes, Red Velvet Cupcakes and Chocolate Fudge Cupcakes.

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• WHY THIS RECIPE WORKS
• INGREDIENT NOTES
• STEP BY STEP INSTRUCTIONS
• EXPERT BAKING TIPS
• FAQ
• STORAGE
• Peanut Butter Chocolate Cupcakes

WHY THIS RECIPE WORKS

• Peanut butter buttercream: This is the best and most delicious peanut butter buttercream.
• Chocolate cupcake: The chocolate cupcakes are incredibly soft and so quick and easy to make
• Showstopper: These cupcakes are so easy to make, and topped with mini Reese's peanut butter cups and chopped peanuts making them showstoppers.

INGREDIENT NOTES

These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.

• Eggs: Take the eggs out of the fridge 30 minutes to 1 hours before baking (depending how warm your kitchen is).
• Sour Cream: Sour cream makes for a softer and more tender cupcake. Measure out the sour cream and let it come to room temperature 30 minutes to 1 hours before baking (depending how warm your kitchen is).
• Boiled water: Heat up a kettle of water before you start. Add the boiled water to a measuring cup and while you prepare the rest of the ingredients, let it cool down a bit, so it's not piping hot.
• Cocoa powder: I use high quality dutch-processed cocoa powder for the best flavor, my favorite is from Valrhona.
• Instant espresso powder: I use Nescafe Gold espresso powder as it dissolves quickly and as a great flavor as it's 100% arabica coffee
• Vegetable oil: Use a flavor neutral oil, such as canola.
• Peanut Butter: I recommend using creamy peanut butter, e.g. skippy or Jif, for the buttercream for the best result.

STEP BY STEP INSTRUCTIONS

Here is how to make and bake these Peanut Butter Chocolate Cupcakes. This recipe needs an electric mixer, two large bowls, a whisk and a spatula.

The full recipe is down below in the recipe card.

Before starting preheat the oven to 160ºC/ 320ºF conventional oven. Line a 12-cup cupcake tin lined with cupcake paper liners.

STEP 1: Start by making the chocolate cupcake batter. In a large mixing bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined. In another medium bowl add all of the wet ingredients, and with a hand whisk, whisk them together until combined.

STEP 2: Slowly pour the wet ingredients into the flour mixture while gently stirring it all together. Make sure there are no lumps left in the batter. Divide the cupcake batter into the 12 cupcake liners and bake them for 20-23 minutes. Let them cool down completely on a wire rack.

STEP 3: For the buttercream, 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. 

STEP 4: 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, mixing for 1 minute. 

STEP 5: 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 the peanut butter in the middle of the cupcakes. 

STEP 6: 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 mini Reese's peanut butter cups and chopped peanuts.

EXPERT BAKING TIPS

• Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
• Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
• Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.

FAQ

STORAGE

Store the frosted Peanut Butter Chocolate Cupcakes in an airtight container in the fridge. They are best enjoyed within 1-2 days.

Other Cupcake Recipes To Try

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