Peanut Butter Chocolate Cupcakes

These Peanut Butter Chocolate Cupcakes are incredibly delicious and super easy to make! They feature soft, moist chocolate cupcakes filled with creamy peanut butter and topped with a luscious peanut butter buttercream frosting. If you’re a fan of chocolate and peanut butter, this is the ultimate treat for you!

These cupcakes are perfect for any occasion whether it’s a birthday, holiday, or just a fun weekend bake. They’re sure to impress your family and friends with their rich flavor and bakery-style look!

Why You’ll Love This Recipe

• Easy to make: Simple ingredients and straightforward steps.
• Rich chocolate flavor: The Dutch-processed cocoa and espresso powder enhance the depth of chocolate.
• Super moist: Thanks to sour cream and vegetable oil, these cupcakes stay soft for days.
• Creamy peanut butter filling: A delicious surprise inside every cupcake.
• Showstopper look: Topped with peanut butter buttercream and Reese’s peanut butter cups!

Ingredients You’ll Need

For the Chocolate Cupcakes:

• 120g boiling water
• 200g granulated sugar
• 50g unsweetened Dutch cocoa powder
• 160g all-purpose flour
• 1 teaspoon instant espresso powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 120g sour cream (room temperature)
• 75g vegetable oil
• 2 large eggs (room temperature)
• 1½ teaspoon vanilla extract

For the Peanut Butter Frosting:

• 150g butter (room temperature)
• 160g creamy peanut butter
• 230g powdered sugar
• 1–1½ tablespoon milk (room temperature)
• 1 teaspoon vanilla extract
• 12 teaspoons creamy peanut butter (for filling)
• Reese’s mini peanut butter cups & chopped peanuts (for garnish)

How to Make This Recipe

1: Prepare for Baking

1. Preheat your oven to 160°C/320°F. Line a 12-cup muffin tin with cupcake liners.
2. Measure out all your ingredients. Allow the eggs and sour cream to come to room temperature for better mixing and texture.
3. Boil the water and let it cool slightly while preparing the other ingredients.

2: Make the Chocolate Cupcake Batter

1. In a large mixing bowl, whisk together the dry ingredients: granulated sugar, cocoa powder, all-purpose flour, espresso powder, baking powder, baking soda, and salt.
2. In a separate medium bowl, whisk together the wet ingredients: sour cream, vegetable oil, eggs, and vanilla extract.
3. Slowly add the wet ingredients to the dry mixture, stirring gently to combine.
4. Pour in the boiling water last, mixing until you achieve a smooth, lump-free batter.

3: Bake the Cupcakes

1. Divide the batter evenly into the 12 cupcake liners, filling each about two-thirds full.
2. Bake in the preheated oven for 20-23 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

4: Make the Peanut Butter Frosting

1. In a stand mixer with a paddle attachment or using a hand mixer, beat butter and peanut butter together for 2 minutes until smooth and creamy.
2. Gradually add powdered sugar, vanilla extract, and milk in two additions, mixing on low speed until fully incorporated.
3. Increase the speed and beat for 1 more minute until the frosting is light and fluffy.

5: Fill the Cupcakes with Peanut Butter

1. Use the back of a piping tip, an apple corer, or a small knife to remove the center of each cupcake, creating a small hole.
2. Spoon or pipe 1 teaspoon of creamy peanut butter into the center of each cupcake.

Step 6: Frost and Decorate

1. Transfer the peanut butter buttercream into a piping bag fitted with a round tip (Wilton 1A).
2. Pipe a generous swirl of frosting on top of each cupcake.
3. Garnish with mini Reese’s peanut butter cups and chopped peanuts for extra flavor and crunch.

Expert Baking Tips

• Use a kitchen scale for accurate measurements: especially for the flour and cocoa powder.
• Don’t overmix the batter: mix just until combined for a tender texture.
• Use an aluminum baking pan for even baking. Dark pans absorb too much heat and can lead to dry cupcakes.
• Make ahead: Unfrosted cupcakes can be stored at room temperature for 1-2 days in an airtight container.

Serving Suggestions

• With a glass of milk or coffee: The perfect pairing for the rich flavors.
• As a dessert for parties and gatherings: These cupcakes are a guaranteed hit at any event.
• Topped with extra peanut butter drizzle: For even more peanut butter goodness.
• Served warm: Microwave for a few seconds to make the frosting extra creamy.
• Paired with vanilla ice cream: A delightful contrast of textures and flavors.

Storage Tips

• At room temperature: Store unfrosted cupcakes in an airtight container for 1-2 days.
• In the fridge: Store frosted cupcakes for up to 3 days in an airtight container.
• Freezing: Freeze unfrosted cupcakes for up to 3 months. Let them thaw before filling and frosting.

FAQs

More Cupcake Recipes You’ll Love

• Tiramisu Cupcakes
• Vanilla Birthday Cupcakes
• Peach Cupcakes

These easy chocolate peanut butter cupcakes are the perfect balance of rich chocolate and creamy peanut butter. Whether you love peanut butter cupcakes or peanut butter filled cupcakes, this recipe is a must-try. Moist, flavorful, and topped with the best peanut butter buttercream, they’re perfect for any celebration. Try this chocolate peanut butter cake-inspired treat today and enjoy bakery-quality cupcakes at home!

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