Chocolate Peanut Butter Cupcakes

Name: Chocolate Peanut Butter Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 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; Mini Reese’s peanut butter cups, chopped (for garnish, optional)

Isabella

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Discover the ultimate treat with our irresistible Chocolate Peanut Butter Cupcakes recipe. Perfectly moist chocolate cupcakes crowned with creamy peanut butter frosting, these cupcakes are a surefire hit for any occasion. Follow our step-by-step guide to create these delectable delights yourself!

Ingredients:

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

For the 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

Mini Reese’s peanut butter cups, chopped (for garnish, optional)

Instructions:

Preheat and Prepare:

Preheat your oven to 350°F (175°C).

Line a muffin tin with cupcake liners.

Make the Cupcakes:

In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract.

Gradually add dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

Bake the Cupcakes:

Divide batter evenly among prepared cupcake liners, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and let cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Peanut Butter Frosting:

In a large mixing bowl, beat softened butter and creamy peanut butter until smooth and creamy.

Gradually add powdered sugar, alternating with heavy cream or milk, until frosting reaches desired consistency.

Mix in vanilla extract until smooth and fluffy.

Frost the Cupcakes:

Once cupcakes are completely cooled, pipe or spread peanut butter frosting onto each cupcake.

Optionally, garnish with chopped mini Reese’s peanut butter cups.

Serving Tips:

Presentation: Serve the Chocolate Peanut Butter Cupcakes on a decorative platter or cake stand to enhance their appeal.

Garnish: Optionally, top each cupcake with chopped mini Reese’s peanut butter cups just before serving for added texture and visual appeal.

Accompaniments: Pair with a glass of cold milk or a cup of hot coffee to complement the rich flavors of chocolate and peanut butter.

Portion Control: Consider cutting larger cupcakes in half or quarters for smaller servings, especially at parties or gatherings.

Storage Tips:

Room Temperature: Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days.

Refrigeration: If frosted, store the cupcakes in the refrigerator to preserve freshness. Place them in a single layer in an airtight container or cover them tightly with plastic wrap.

Freezing: Cupcakes can be frozen either frosted or unfrosted. Wrap each cupcake individually in plastic wrap and then place them in a freezer-safe container or Ziploc bag. They can be stored in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving.

Frosting Care: If storing frosted cupcakes in the refrigerator, let them come to room temperature for about 30 minutes before serving to allow the frosting to soften.

Avoid Moisture: Keep cupcakes away from direct sunlight, heat sources, and moisture to maintain their texture and flavor.

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FAQs:

Can I use natural peanut butter instead of creamy peanut butter for the frosting?

While natural peanut butter can be used, keep in mind that it may alter the texture and sweetness of the frosting. Creamy peanut butter is recommended for a smoother consistency and balanced flavor.

How can I prevent my cupcakes from becoming dry?

To keep your cupcakes moist, avoid overbaking them. Check for doneness a few minutes before the suggested baking time by inserting a toothpick into the center; it should come out with a few moist crumbs attached, not completely clean.

Can I substitute buttermilk in the cupcake recipe?

Yes, you can make a substitute for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5-10 minutes before using it in the recipe.

How should I store leftover cupcakes?

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in the refrigerator, either individually wrapped or in an airtight container, for up to 3-4 days. For longer storage, freeze them in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.

Conclusion:

Delight in the rich flavors of our Chocolate Peanut Butter Cupcakes as a perfect treat for birthdays, gatherings, or simply as a delightful indulgence. These cupcakes are guaranteed to satisfy any sweet tooth with their perfect blend of chocolate and peanut butter goodness.

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