Chocolate Peanut Butter Cupcakes

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Chocolate Peanut Butter Cupcakes

Made with a super moist chocolate cupcake base and topped with creamy peanut butter buttercream, these irresistible chocolate peanut butter cupcakes are finished with a drizzle of chocolate and crushed nuts. They're just like a cross between a Reese's Peanut Butter Cup and chocolate cake!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 415kcal

Author: Katalin Nagy

Equipment

Ingredients

Chocolate Cupcakes

100 g Granulated Sugar
100 g Brown sugar
80 g Vegetable Oil
120 g Whole milk room temperature
120 g Freshly brewed coffee room temperature
1 teaspoon Vanilla extract
1 Egg room temperature
180 g All purpose flour
50 g Cocoa powder
½ teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Baking soda

Peanut butter buttercream

226 g Unsalted butter 82% fat content European-style butter, use it softened
250 g Peanut butter smooth, unsweetened
240 g Powdered sugar sifted
1 tablespoon Vanilla extract
¼ teaspoon Salt
3 tablespoons Heavy cream 36% fat content

Decoration

melted chocolate
chopped peanuts

Metric - US Customary

Instructions

Chocolate cupcakes

Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 350℉ (no fan).
With an electric hand mixer, whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee, milk, and vanilla extract.
Sift dry ingredients together; flour, baking powder, baking soda, cocoa powder, salt then pour the wet ingredients into dry ingredients and fold just until combined.
Spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
Bake the chocolate cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.
Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.

Peanut butter buttercream frosting

Cream the room-temperature butter with the smooth peanut butter at medium-high speed for 3 minutes until it becomes light in color and fluffy in texture.
Add in the powdered sugar tablespoon by tablespoon at low speed, then turn the mixer back on medium-high speed and whip it for another 4 minutes or until the mixture becomes light, fluffy, and increases in volume.
Lastly, add the vanilla extract, salt, and heavy cream and continue whipping for another minute until it is smooth and silky.
This peanut butter buttercream frosting should have the perfect pipeable fluffy texture. If, for some reason, it is too thick, add some more cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (1 tablespoon at a time).
Note that the buttercream texture is best straight after making it when the butter is at the right temperature (room temperature), and the mixture is freshly whipped. I like to use the frosting immediately or store it at room temperature in a piping bag for a few hours. If stored in the refrigerator, you will need to bring it back to room temperature before using it and might need to give it another minute or two to whip in the stand mixer to increase the volume again.

Assemble

Move the peanut butter buttercream frosting into a piping bag fitted with a piping nozzle and pipe the buttercream on top. Finish with melted chocolate and finely chopped peanuts.
The cupcakes are best served fresh. Any leftovers can be stored refrigerated for 2-3 days in an airtight container.

Notes

You might be able to make more or less cupcakes with this recipe, depending on the size of the cupcake tin cavities.

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
All cupcake ingredients must be at room temperature to properly emulsify: eggs, coffee, and milk.
Use high fat (36%) heavy cream and good quality high fat (82%) butter for making buttercream.
Use dark, unsweetened cocoa powder, ideally Dutch-processed.
Use unsweetened peanut butter and the smooth version.
Don't forget the salt. It will balance the sweetness of the buttercream.

Technique notes:

Make sure you read my Expert Tips section above to maximize your success. A short recipe alone cannot cover all the necessary details and science behind baking.
A digital scale is required for a consistent, happy baking experience.
The cupcake batter will be very liquid; don't worry about it. Do not add more flour to it.
Always preheat your oven and consider using a digital oven thermometer for the best results.
Baking these cupcakes takes 22 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaked cupcakes. Do not overbake them, as that will result in a dry texture.
The temperature and texture of the butter are key when making buttercream. Wait until it is soft, however, avoid last-minute microwaving.
When adding the powdered sugar, reduce the speed of the mixer to avoid creating a huge powder sugar cloud.
I recommend the paddle attachment to avoid unnecessary air bubbles. To get your buttercream fully silky, without air bubbles, mix the cream at the end by hand with a rubber spatula for a few minutes.

Nutrition