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Chocolate Peanut Butter Cupcakes with Peanut Butter Buttercream

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

24

Description

Is there a better combination than chocolate and peanut butter?? That’s what I thought.

Ingredients

  • FOR THE CUPCAKES:
  • 1-¼ cup All-purpose Flour
  • ⅔ cups Cocoa Powder
  • 1-¼ teaspoon Baking Soda
  • ¼ teaspoons Salt
  • ½ cups Unsalted Butter, At Room Temperature
  • 1 cup White Granulated Sugar
  • ½ cups Dark Brown Sugar
  • ¼ cups Creamy Peanut Butter
  • 2 whole Large Eggs, At Room Temperature
  • 1 cup Whole Milk, Plus 1 Tablespoon
  • 2 teaspoons Pure Vanilla Extract
  • ½ cups Semisweet Chocolate Chips
  • FOR THE BUTTERCREAM:
  • ½ cups Unsalted Butter, At Room Temperature
  • ½ cups Creamy Peanut Butter
  • 2-½ cups Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 3 Tablespoons Whole Milk

Preparation

For the cupcakes:

1. Combine flour, cocoa powder, baking soda, and salt in a medium-sized mixing bowl and whisk to combine. Set aside.
2. Cream butter, sugars, and peanut butter until smooth.
3. Into the creamed mixture, add one egg at a time, waiting to add the second until the first is fully incorporated.
4. Add 1 cup of milk and the vanilla and mix on low speed until incorporated. Batter will be liquidy at this point.
5. Add dry mixture to the wet ingredients in thirds, mixing on low speed as you add the dry ingredients. When the mixer starts to resist, bump up to medium speed and continue to combine, scraping the sides of the bowl as you go. (I also added that extra 1 tablespoon of milk here to moisten up the mixture a bit as it combined.) Batter will be thick, but light and creamy.
6. Fold in chocolate chips.
7. Line (24) cupcake tins with wrappers and fill 2/3 of the way full with batter.
8. Bake at 350 degrees F for 18-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.
9. Cool the tray on a wire rack for 5 minutes, then remove cupcakes from tin and cool completely on wire racks.

For the buttercream:

1. Cream butter and peanut butter together until smooth.
2. Stir in 1 cup of powdered sugar.
3. Add vanilla extract, then 2 Tablespoons of milk. Mix on low speed until incorporated.
4. Add an additional 1 cup of powdered sugar and 1 Tablespoon of milk. Continue to mix.
5. Continue adding powdered sugar and milk until you attain desired consistency–if frosting is too thin, add more powdered sugar. If frosting is too thick, add more milk. (I found that the peanut butter made this frosting pretty thick to begin with, so I didn’t need as much powdered sugar as I initially anticipated.)
6. Frost the cooled cupcakes and garnish with brown sugar if desired!

2 Comments

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Avatar of The Dashing Chic

The Dashing Chic on 4.26.2012

Hey! I made these and I’m letting you know I’m going to be reviewing them on my blog if you want to check it out! (There will be a link posted to get back to your blog too!)

8 Reviews

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Avatar of Jamie

Jamie on 8.28.2013

I made these for my niece’s 1st birthday, and they were DELICIOUS!! One of my new favorite cupcakes recipes.

Avatar of Marie

Marie on 10.16.2012

Absolutely fantastic….the perfect blend of chocolate, peanut butter, sweet and salty. I made a cake instead of cupcakes and it goes a long way because it is so rich.

Avatar of Jenn Hall

Jenn Hall on 7.31.2012

I just made these for my Dad’s work meeting tomorrow! We didn’t have chocolate chips to put in the batter, but I topped each with a swirly chocolate kiss to “make up for it”. Absolutely delicious! The icing’s too sweet for me, but it’s exactly how the rest of my family likes it. Quick and easy in a pinch. Would make again!

Avatar of Lara

Lara on 5.20.2012

These were a huge hit at my husband’s birthday party.I think everyone ate 2! Moist, delicious and the peanut butter buttercream was AMAZING!

Avatar of Nicole K

Nicole K on 2.22.2012

Amazingly delicious!!!

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