Description
Have you ever wondered why it is so hard to find a store-bought cupcake that actually tastes as good as it looks? These Chocolate Peanut Butter Cupcakes are a game-changer for anyone who loves the classic combination of salty and sweet. The cake is incredibly moist and light, while the frosting is thick, creamy, and packed with real peanut butter flavor.
Ingredients
Scale
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- Chocolate Cake Base:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup warm water (or brewed coffee)
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
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- Peanut Butter Frosting:
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 to 3 tablespoons heavy cream or whole milk
- 1 teaspoon vanilla extract
- Chocolate Drizzle:
- 1/4 cup semi-sweet chocolate chips
- 1 tablespoon heavy cream
Instructions
- Prep: Preheat oven to 350°F and line a 12-cup muffin tin.
- Mix Dry: Sift and whisk flour, sugar, cocoa, baking soda, and salt.
- Mix Wet: Add water, oil, vanilla, and vinegar; whisk until smooth.
- Bake: Divide batter into liners and bake for 18-22 minutes. Cool completely.
- Make Frosting: Beat butter and peanut butter until fluffy. Gradually add powdered sugar, vanilla, and cream; whip until cloud-like.
- Assemble: Pipe or spread frosting onto cold cupcakes. Melt chocolate chips with cream and drizzle over the top.
Notes
For a gluten-free version, use a 1:1 gluten-free baking flour. Ensure cupcakes are completely cold before frosting to prevent melting. Resist over-mixing the batter to keep the cake fluffy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Fat: 22g
- Carbohydrates: 42g
- Protein: 6g