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–+ servings
Peanut Butter Chocolate Cupcakes

Melt-in-Your-Mouth Peanut Butter Chocolate Cupcakes Recipe

Experience the bliss of Peanut Butter Chocolate Cupcakes, a delightful fusion of flavors that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Granulated Sugar can swap with brown sugar
  • 1/2 cup Unsweetened Dutch Cocoa Powder opt for Dutch-processed
  • 1 cup All-Purpose Flour gluten-free blend can be used
  • 1 teaspoon Instant Espresso Powder omit if not available
  • 1 teaspoon Baking Powder check freshness
  • 1/2 teaspoon Baking Soda check freshness
  • 1/2 teaspoon Salt balances sweetness
  • 1 cup Sour Cream plain yogurt is a substitute
  • 1/2 cup Vegetable Oil can use melted butter
  • 2 large Large Eggs room temperature preferred
  • 1 teaspoon Vanilla Extract use pure vanilla
Peanut Butter Filling
  • 1 cup Creamy Peanut Butter choose creamy for texture
Peanut Butter Buttercream
  • 1/2 cup Butter at room temperature
  • 3 cups Powdered Sugar sift for lump-free
  • 3 tablespoons Milk non-dairy milk can be used
Decoration
  • 12 pieces Mini Reese's Peanut Butter Cups for topping
  • 1/4 cup Chopped Peanuts optional decoration

Equipment

  • cupcake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake pan with colorful liners.
  2. In a large bowl, whisk together the granulated sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt.
  3. In another bowl, mix the sour cream, vegetable oil, eggs, and vanilla extract until smooth, then add in cooled boiling water.
  4. Combine the wet and dry mixtures gently, then pour the batter into cupcake liners, filling them about two-thirds full.
  5. Bake for 20-23 minutes or until a toothpick inserted comes out clean; then cool in the pan for 5 minutes.
  6. For the buttercream, beat together the softened butter and peanut butter until fluffy, then gradually add powdered sugar and milk.
  7. Hollow out the center of cooled cupcakes and fill with peanut butter, then frost the tops with the buttercream.
  8. Decorate with mini Reese's and chopped peanuts if desired.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure room temperature ingredients for better mixing. Avoid overmixing the batter to keep cupcakes light and tender.

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