Chocolate Peanut Butter Cupcakes

Introduction

Imagine a moist, intensely chocolate cupcake topped with a cloud of sweet, salty peanut butter frosting. This recipe is a classic flavor combination perfected, delivering bakery-quality results in your own kitchen.

Prep & Cook Time

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Servings: 8

Ingredients

• 11 Tbsp unsalted butter (at room temperature)
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup buttermilk
• 1/2 cup hot water
• 1 tsp instant coffee
• 1 cup all-purpose flour
• 6 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp unsalted butter (1 stick, at room temperature)
• 2 cups powdered sugar (aka confectioners sugar)
• 1 cup smooth peanut butter
• 1 Tbsp milk (1-2 Tbsp depending on desired consistency)
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

For the Cupcakes:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with 8 paper liners.
2. In a small bowl or measuring cup, combine the 1/2 cup hot water and 1 tsp instant coffee. Stir until dissolved. Set aside to cool slightly.
3. In a medium bowl, whisk together the 1 cup flour, 6 Tbsp cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
4. In a large bowl, use an electric mixer to cream the 11 Tbsp butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
5. Beat in the 1 egg and 1 tsp vanilla extract until fully combined.
6. Mix in the 1/4 cup buttermilk on low speed.
7. Divide the batter evenly among the 8 prepared liners, filling each about 2/3 full.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Peanut Butter Frosting:

1. In a large bowl, use an electric mixer to beat the 8 Tbsp butter and 1 cup peanut butter together until smooth and creamy.
2. Gradually add the 2 cups powdered sugar, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
3. Add the 1 tsp vanilla extract and 1/4 tsp salt.
4. Add 1 Tbsp of milk and beat on medium-high speed for 1-2 minutes until the frosting is light and fluffy. If a thinner consistency is desired, add the second tablespoon of milk.
5. Frost the completely cooled cupcakes using a piping bag, a spatula, or a knife. For the classic look, top with a drizzle of melted chocolate or a mini peanut butter cup replica.

Variations

• Swirl Frosting: Pipe a chocolate ganache or a complementary chocolate frosting alongside the peanut butter frosting for a stunning two-tone swirl effect.
• Stuffed Cupcakes: Before baking, place a small, frozen peanut butter cup into the center of each cupcake batter portion for a gooey, hidden surprise.
• Crunchy Topping: Roll the frosted edges in chopped, salted peanuts or crushed peanut butter cups for added texture and visual appeal.
• Mini Bites: Bake the batter in a mini muffin tin for adorable, bite-sized treats, adjusting the bake time to 12-15 minutes.

Tips for Success

1. Ensure all your refrigerated ingredients (butter, egg, buttermilk) are truly at room temperature for a smooth, emulsified batter that bakes evenly.
2. Sift your cocoa powder and flour to prevent lumps in the cupcake batter.
3. For the fluffiest frosting, beat the peanut butter and butter mixture thoroughly before adding the powdered sugar, and whip it again at the end.

Storage & Reheating

Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The cupcakes are best served at room temperature, so let refrigerated cupcakes sit out for 30 minutes before serving.

FAQ

Can I use natural peanut butter for the frosting?

It’s not recommended, as the oil separation can cause the frosting to be greasy and not hold its shape. Use a commercial, smooth peanut butter for best results.

What can I substitute for buttermilk?

Make your own by adding 3/4 tsp of white vinegar or lemon juice to 1/4 cup of milk. Let it sit for 5 minutes before using.

My frosting is too thick. What should I do?

Add the second tablespoon of milk from the ingredient list, one teaspoon at a time, until it reaches your desired consistency.

Can I make this recipe into a cake?

Yes, this batter can be baked in a greased 8-inch round pan. Extend the bake time to 30-35 minutes, checking for doneness with a toothpick.

Why did my cupcakes sink in the middle?

This can be caused by overmixing the batter, opening the oven door too early, or underbaking. Be sure to mix just until combined and test for doneness at the 25-minute mark.

Is the instant coffee necessary?

While you can omit it, the coffee enhances the chocolate flavor significantly. If you must skip it, replace the coffee water with just hot water.