Peanut Butter Chocolate Cupcakes
Rich chocolate cupcakes filled with creamy peanut butter and topped with fluffy peanut butter frosting. A classic chocolate and peanut butter dessert that tastes bakery-level indulgent.
Equipment
- muffin tins
- cupcake liners
- mixing bowls
- electric mixer
- cupcake corer or knife
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1.5 cups granulated sugar
- 2 large eggs
- 0.75 cup buttermilk
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 0.75 cup hot coffee
- 0.75 cup creamy peanut butter (filling)
- 0.25 cup unsalted butter, softened (filling)
- 1 cup powdered sugar (filling)
- 1 tsp vanilla extract (filling)
- 2 tbsp heavy cream (filling)
- 1 cup creamy peanut butter (frosting)
- 0.5 cup unsalted butter, softened (frosting)
- 2.5 cups powdered sugar (frosting)
- 1 tsp vanilla extract (frosting)
- 3 tbsp heavy cream (frosting)
- 0.25 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Beat sugar, eggs, buttermilk, oil, and vanilla until smooth. Add dry ingredients and mix until combined. Stir in hot coffee.
- Fill liners two-thirds full and bake 18–20 minutes until a toothpick comes out clean. Cool completely.
- Beat peanut butter, butter, powdered sugar, vanilla, and cream until smooth to make filling.
- Core cooled cupcakes and fill centers with peanut butter mixture.
- Beat peanut butter and butter until creamy. Add powdered sugar, vanilla, cream, and salt until fluffy.
- Pipe or spread frosting onto cupcakes and garnish as desired.
Notes
Use creamy commercial peanut butter (not natural) for the smoothest filling and frosting.