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–+ servings

Peanut Butter Chocolate Cupcakes

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.
5 fra 10 stemmer
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 539 kcal

Equipment

Ingredients
 
 

CHOCOLATE CUPCAKE

  • 120 g boiling water
  • 200 g granulated sugar
  • 50 g unsweetened Dutch 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 14-18% 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 Reese's 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.
    120 g boiling water
  • In a large bowl, add all of the dry ingredients. Give it a stir to make sure everything has been combined.
    200 g granulated sugar, 50 g unsweetened Dutch cocoa powder, 160 g all-purpose flour, 1 teaspoon instant espresso powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • 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.
    120 g sour cream 14-18%, 75 g vegetable oil, 2 large eggs, 1 ½ teaspoon vanilla extract
  • 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.
    150 g butter, 160 g creamy peanut butter
  • 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.
    230 g powdered sugar, 1-1 ½ tablespoon milk, 1 teaspoon vanilla extract
  • 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.
    12-24 Reese's mini peanut butter cups, Small handful of peanuts

Nutrition

Calories: 539kcalCarbohydrates: 58gProtein: 9gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 61mgSodium: 373mgPotassium: 255mgFiber: 3gSugar: 42gVitamin A: 421IUVitamin C: 0.1mgCalcium: 53mgIron: 2mg
Keyword chocolate cupcake, peanut butter, peanut butter cups
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