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Decadent Chocolate Peanut Butter Cupcakes

A single, decadent chocolate peanut butter cupcakes featuring dark chocolate cake and a tall swirl of peanut butter frosting.
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Make moist, bakery-style chocolate cupcakes topped with a creamy, rich peanut butter frosting. This recipe balances sweet and salty flavors for a crowd-pleasing dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup creamy peanut butter (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/2 teaspoon salt (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt for the cake.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. To make the peanut butter frosting, beat the softened butter and peanut butter together in a large bowl until smooth.
  9. Gradually add the powdered sugar and salt, mixing on low speed until combined.
  10. Add the milk or cream one tablespoon at a time until the frosting reaches a creamy, spreadable consistency. Beat on medium-high speed for 1 minute until light and fluffy.
  11. Once the cupcakes are completely cool, pipe or spread the creamy peanut butter topping onto each cupcake.

Notes

  • For a richer chocolate flavor, use hot brewed coffee instead of hot water in the batter.
  • For a Reese’s inspired treat, press a miniature peanut butter cup into the top of each frosted cupcake.
  • To achieve a moist chocolate cupcake, do not overmix the batter once the wet and dry ingredients are combined.
  • If you want a peanut butter swirl effect, reserve 1/4 cup of the chocolate batter and swirl it into the filled cupcake liners before baking.

Nutrition

Find it online: https://pureplatepath.com/chocolate-peanut-butter-cupcakes/