Go Back
–+ servings
Chocolate Peanut Butter Cupcakes
Print

Chocolate Peanut Butter Cupcakes

These chocolate peanut butter cupcakes have a rich, fudgy chocolate cake and are topped with a creamy peanut butter frosting.
Course Cupcakes, Dessert
Cuisine American
Keyword chocolate peanut butter cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 cupcakes
Calories 430kcal
Author Rebecca Swanner

Ingredients

Chocolate Cupcakes

  • 1 cup sugar
  • 4.1 oz. all-purpose flour (approx. 1 cup)
  • ½ tsp. baking soda
  • ½ tsp. coarse kosher salt
  • ¼ cup Dutched cocoa powder
  • 1 large egg
  • ½ cup buttermilk (shake first)
  • 1 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 1/3 cup vegetable oil
  • 2 Tbsp. Private Selection chocolate chunks (1 oz.)
  • 3 fl. oz. boiling water

Peanut Butter Frosting

  • ½ cup unsalted butter room temperature
  • 1 cup creamy peanut butter
  • 3 cups confectioner's sugar
  • 1 tsp. vanilla extract
  • ¼ cup + 2 Tbsp. heavy cream
  • 1/8 tsp. salt

Instructions

Chocolate Cupcakes

  • Preheat oven to 350° F. Line muffin tin with 12 cupcake liners.
  • Place sugar, flour, baking soda, salt, and cocoa powder in small bowl. Stir until combined. Set aside.
  • Whisk egg, buttermilk, vanilla, vinegar, and oil together in medium bowl. Set aside.
  • Place chocolate chips in small bowl. Bring one cup of water to boil and pour 3 fl. oz. over chocolate chips. Stir to combine. Pour into egg mixture and whisk until combined.
  • Pour wet mixture into dry mixture and stir until combined.
  • Fill muffin cups using ¼ cup measuring cup.
  • Bake for 20-24 minutes or until tops bounce back slightly.

Peanut Butter Frosting

  • Place butter and peanut butter in bowl of stand mixer and combine on medium high speed for 1 minute.
  • Add confectioner’s sugar. Cover and combine on medium high speed until mixture is even consistency.
  • Add vanilla extract, heavy cream, and salt. Combine on medium high until mixture is even consistency.

Notes

  • For the drizzle, combine ½ cup chocolate chips or chunks and 1 Tbsp. coconut oil. Heat in microwave for up to 2 minutes at 50% power stirring every 30 seconds until melted. Place cupcakes on baking tray and drizzle melted chocolate by waving spoon above cupcake.
  • To achieve the amount of peanut butter frosting seen in the photos, double the frosting recipe.

Nutrition

Serving: 1cupcake | Calories: 430kcal