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Chocolate peanut butter cupcakes

Chocolate peanut butter cupcakes

Chocolate peanut butter cupcakes are the ultimate indulgence, combining rich chocolatey goodness with the creamy, salty-sweet allure of peanut butter. Easy to make and endlessly customizable, they’re perfect for any occasion and sure to satisfy any sweet tooth.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12

Ingredients
  

Cupcake Ingredients:

  • 3.75 oz about 3/4 cup all-purpose flour, measured by weight
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole buttermilk*
  • 1/4 cup neutral oil such as vegetable or canola**
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup brewed coffee***
  • Chocolate syrup for optional drizzling
  • Chopped peanuts for optional garnish

Peanut Butter Buttercream Ingredients:

  • 1 cup unsalted butter softened to room temperature
  • 5 oz approximately 1 cup confectioners’ sugar, measured by weight
  • 3/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • *Whole milk buttermilk adds richness and tenderness to the crumb.
  • **Use a light-flavored oil like vegetable or canola for a moist texture.
  • ***Freshly brewed coffee enhances the depth of the chocolate flavor.

Instructions
 

  • Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
  • In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until well combined. Set this dry mixture aside.
  • In a separate bowl, whisk together the buttermilk, oil, egg, and vanilla extract. Gradually add the wet ingredients to the dry, stirring gently. Just before all the flour is incorporated, pour in the coffee and stir until the batter is fully combined—it will be thin, which is normal.
  • Distribute the batter evenly among the muffin cups, filling each no more than three-quarters full to prevent overflow.
  • Bake for about 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Transfer the cupcakes to a wire rack and allow them to cool completely.
  • To prepare the peanut butter buttercream, beat all the frosting ingredients together in a mixing bowl on high speed for about 3 minutes, until smooth and fluffy.
  • Once the cupcakes are cool, pipe the buttercream on top in your desired style. For an extra touch, drizzle with chocolate syrup and sprinkle chopped peanuts over the top. Enjoy your delicious homemade treats!

Notes

*For best results, use real buttermilk in this recipe. That said, if you're in a pinch, you can substitute by mixing 1/2 cup of regular milk or almond milk with 1 teaspoon of white vinegar—this has worked well for me in the past.
**Feel free to use any neutral-tasting oil you prefer—options like sunflower, canola, grapeseed, or even melted coconut oil all work beautifully.
***The coffee doesn’t need to be freshly brewed or hot. Leftover coffee from earlier in the day works just fine. If you prefer not to use coffee, simply replace it with water.
Storage Tips:
At room temperature: While the USDA notes that butter-based baked goods can stay out for up to 2 days, I recommend enjoying these cupcakes within 1 day for peak freshness.
In the refrigerator: Place them in an airtight container and they’ll keep well for up to 7 days.
In the freezer: Freeze in an airtight container for up to 3 months for longer storage.