Peanut Butter Chocolate Cupcakes With Peanut Butter Frosting Recipe

As I whisked together cocoa, peanut butter, and chocolate chips, I realized I was about to create the most epic cupcake mashup of my dreams—get ready for a decadent adventure that’s as comforting as a warm hug wrapped in cupcake form!

I adore the deep harmony of tastes in my Peanut Butter Chocolate Cupcakes with Peanut Butter Frosting. They are just the right blend of flavors: creamy peanut butter (a generous amount of which is in the frosting), unsweetened cocoa powder, and semi-sweet chocolate (in chip form) that makes these cupcakes incredibly delicious.

They are sweet but not too sweet; and with the addition of buttermilk, they have a tender crumb. The light brown sugar also adds an incredibly nice mild depth that complements the frosting and makes it taste less like a candy bar (which is good).

Ingredients

• All-purpose flour: Provides structure with carbohydrates; versatile base.
• Unsweetened cocoa powder: Adds rich chocolate flavor; contains antioxidants.
• Granulated sugar: Sweetens cupcakes; essential for caramelization.
• Creamy peanut butter: Adds creamy texture; rich in protein and healthy fats.
• Eggs: Bind ingredients; provide moisture and structure.
• Semi-sweet chocolate chips: Enhance sweetness; provide melty texture.
• Powdered sugar: Sweetens frosting; ensures smoothness.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 1/2 cups powdered sugar (for frosting)
• 2-3 tablespoons milk, as needed (for frosting)
• Chopped peanuts, for garnish (optional)

How to Make this

1. Set your oven to 350°F (175°C) and prepare to bake in a pan made for cupcakes that has been lined with paper. That’s how you get started with making these baked goods.

2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk together until evenly mixed and set it aside.

3. In a huge basin, with an electric mixer, beat the softened butter, granulated sugar, brown sugar, and 1/2 cup creamy peanut butter until light and fluffy.

4. Incorporate the eggs, one at a time, beating well after each addition, then mix in 1 teaspoon of vanilla extract.

5. Slowly incorporate the dry components into the wet mixture, interspersing with buttermilk and using the flour mixture as your starting and ending point. Combine until the mixture is just that—combined.

6. Gently fold the chocolate chips into the mixture, using a spatula.

7. When the batter has been evenly divided among the cupcake liners, each should be about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

8. To make the frosting, in a medium bowl, combine 1/2 cup peanut butter, 1/4 cup softened butter, and 1 teaspoon vanilla extract. Beat these ingredients together until smooth.

9. Incrementally introduce the powdered sugar, beating at a low speed, and pour in the milk one tablespoon at a time until the frosting reaches a light and fluffy consistency.

10. When the cupcakes have cooled completely, frost them using the peanut butter frosting. If you wish, you can garnish them with chopped peanuts. Then, simply serve and enjoy!

Equipment Needed

1. Oven
2. Cupcake pan
3. Cupcake liners
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Toothpick
12. Wire rack

FAQ

• Can I use natural peanut butter instead of creamy peanut butter?
  Yes, you can, but the texture might be slightly different. Stir the natural peanut butter well to incorporate any separated oils before using.
• Can I substitute buttermilk with regular milk?
  Yes, if you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk, then let it sit for 5 minutes before using.
• Do I have to use semi-sweet chocolate chips?
  You can use any type of chocolate chips you prefer, such as milk chocolate or dark chocolate, but it might alter the sweetness slightly.
• How should I store the cupcakes?
  Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Let them come to room temperature before serving for the best taste.
• Can I freeze these cupcakes?
  Yes, you can freeze them without the frosting. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw before frosting and serving.
• What if my frosting is too thick?
  If your frosting is too thick, add milk, one tablespoon at a time, until you reach your desired consistency.

Peanut Butter Chocolate Cupcakes With Peanut Butter Frosting Recipe Substitutions and Variations

1 cup all-purpose flour
Substitute with 1 cup whole wheat flour or 1 cup gluten-free all-purpose flour for a healthier or gluten-free option.
1/2 cup unsalted butter, softened: Substitute 1/2 cup coconut oil or 1/2 cup margarine for a dairy-free alternative.
Creamy peanut butter, 1/2 cup: For a different nutty flavor, or a nut-free option, substitute with almond butter or sunflower seed butter.
1/2 cup buttermilk: Substitute with 1/2 cup milk plus 1/2 tablespoon lemon juice or vinegar to create an acidic environment similar to that of buttermilk.
1 cup semi-sweet chocolate chips. For a different taste and texture, use 1 cup of dark chocolate chips or chopped chocolate.

Pro Tips

1. Room Temperature Ingredients Ensure all refrigerated ingredients, like butter, eggs, and buttermilk, are at room temperature. This will help them incorporate more smoothly into the batter, leading to a more uniform texture.

2. Don’t Overmix When combining the dry ingredients with the wet ingredients, mix until just combined. Overmixing can lead to dense cupcakes instead of light and fluffy ones.

3. Consistent Cupcake Size Use an ice cream scoop or a measuring cup to evenly distribute the batter into the cupcake liners. This ensures uniform size and even baking for all cupcakes.

4. Cooling Time Allow your cupcakes to cool completely on a wire rack before frosting them. This prevents the frosting from melting and helps it adhere properly to the cupcakes.

5. Frosting Tips For added texture and flavor, consider swirling the peanut butter frosting with a pinch of sea salt on top, or blending it briefly with some finely chopped roasted peanuts before applying. This can enhance the savory-sweet balance of the cupcakes.