Indulge your sweet tooth with these irresistible Chocolate Cupcakes crowned with a luscious Peanut Butter Cream. This recipe brings together two beloved flavors in a perfect harmony: rich, moist chocolate cupcakes are paired with a dreamy, light-as-air peanut butter frosting that’s both sweet and savory. Perfect for birthdays, parties, or simply a delightful treat, these cupcakes are guaranteed to be a crowd-pleaser for anyone who loves the classic chocolate-peanut butter combination. They look impressive but are surprisingly straightforward to bake and decorate!
Detailed Ingredients:
For the Moist Chocolate Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (natural or Dutch-processed)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (room temperature)
- ½ cup vegetable oil (or other neutral oil)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 cup hot strong brewed coffee (or hot water)
For the Dreamy Peanut Butter Cream:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter (smooth, not natural with oil separation)
- 3-4 cups powdered sugar, sifted
- ¼ cup heavy cream (or milk)
- 1 teaspoon vanilla extract
- Pinch of salt (optional, if using unsalted butter and unsalted peanut butter)
Optional Garnish:
- Mini peanut butter cups, chopped
- Chocolate shavings
- Peanut butter drizzle
- Chocolate sprinkles
Step-by-Step Instructions:
- Prepare for Cupcakes: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer or by hand until just combined.
- Add Hot Coffee: Carefully pour in the hot brewed coffee (or hot water) and mix on low speed until the batter is smooth. The batter will be thin, which is normal.
- Fill Liners & Bake: Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely. Cupcakes must be fully cooled before frosting.
- Make the Peanut Butter Cream: In a large bowl with an electric mixer, beat the softened unsalted butter on medium speed until creamy and light, about 2-3 minutes.
- Add Peanut Butter: Add the creamy peanut butter to the butter and beat until fully incorporated and smooth, about 1-2 minutes.
- Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, until combined.
- Add Liquid and Flavor: Pour in the heavy cream (or milk) and vanilla extract. Increase mixer speed to medium-high and beat for 2-3 minutes, until the frosting is light, fluffy, and smooth. If desired, add a tiny pinch of salt to balance the sweetness. If the frosting is too thick, add more cream/milk, 1 teaspoon at a time. If too thin, add more powdered sugar.
- Frost Cupcakes: Once the cupcakes are completely cool, frost them generously using a spatula, knife, or a piping bag with your favorite tip.
- Garnish & Serve: Garnish with mini peanut butter cups, chocolate shavings, or sprinkles if desired. Serve and enjoy!
Tips, Variations, and Storage:
- Room Temperature Ingredients: Ensure buttermilk, butter, and eggs are at room temperature for a smoother batter and frosting.
- Coffee Boost: The hot coffee enhances the chocolate flavor without making the cupcakes taste like coffee. Hot water can be used if preferred.
- Sift Powdered Sugar: Sifting powdered sugar for the frosting prevents lumps and ensures a super smooth cream.
- Peanut Butter Type: Use creamy, stir-free peanut butter for the best frosting consistency. Natural peanut butter with separated oil can make the frosting greasy.
- Chocolate Ganache: For an extra decadent treat, drizzle cooled cupcakes with chocolate ganache before frosting, or use a chocolate ganache filling inside the cupcake.
- Storage: Frosted cupcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
- Freezing: Unfrosted cupcakes can be frozen in an airtight container for up to 3 months. Thaw at room temperature before frosting.
Pairings:
- Beverages: A cold glass of milk, coffee, or a rich hot chocolate.
- Dessert Wines: A sweet stout or a coffee liqueur.
Quick Info:
- Prep Time: 25 minutes
- Cook Time: 18-22 minutes
- Total Time: 45 minutes (plus cooling time)
- Servings: 12 cupcakes
- Cuisine: American Dessert / Baking
