Description
Deliciously moist chocolate peanut butter cupcakes topped with creamy peanut butter frosting and optional chopped mini Reese’s peanut butter cups for an extra treat. Perfectly balanced with rich cocoa and smooth peanut butter flavors, these cupcakes make a delightful dessert or snack for any occasion.
Ingredients
Scale
Cupcake Batter
- 1 and 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
Peanut Butter Frosting
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
Garnish (Optional)
- Mini Reese’s peanut butter cups, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove cupcakes from the oven, let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: For the peanut butter frosting, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add in the sifted powdered sugar, alternating with heavy cream or milk, to reach your desired frosting consistency. Mix in the vanilla extract until the frosting is smooth and fluffy.
- Frost and Garnish: Once the cupcakes have cooled completely, pipe or spread the peanut butter frosting onto each cupcake. Garnish optionally with chopped mini Reese’s peanut butter cups for added flavor and decoration.
Notes
- Be sure to use room temperature eggs and buttermilk for best batter consistency.
- Avoid overmixing the batter to keep the cupcakes light and tender.
- The frosting consistency can be adjusted by varying the amount of heavy cream or milk added.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Bring refrigerated cupcakes back to room temperature before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
