Peanut Butter Chocolate Cupcakes
Peanut Butter Chocolate Cupcakes are an indulgent treat that combines the rich flavors of chocolate with the creamy delight of peanut butter. Imagine biting into a soft, moist chocolate cupcake that reveals a delectable core of creamy peanut butter, crowned with fluffy peanut butter frosting and a drizzle of chocolate. This recipe is not only a feast for the senses but also a joy to prepare with loved ones. What makes these cupcakes truly worth making is their ability to bring smiles to faces, making every occasion a little sweeter. With this step-by-step recipe, you can easily create a batch that will impress family and friends alike.
Why You’ll Love This Recipe
This Peanut Butter Chocolate Cupcakes recipe is perfect for bakers of all skill levels. The prep is easy and quick, making it a fantastic choice for a last-minute dessert or a fun weekend project with the kids. The minimal number of ingredients combined with the straightforward steps ensures that you won’t spend all day in the kitchen. These cupcakes are family-friendly, not only because of their delicious flavors but also because they’re customizable to suit different tastes. Whether you’re hosting a birthday party, a holiday gathering, or simply craving something sweet, these cupcakes are sure to become a favorite.
Ingredients for Peanut Butter Chocolate Cupcakes
Gathering the right ingredients is crucial for a successful cupcake adventure. Here’s what you’ll need to create these delightful treats:
- 1 cup all-purpose flour: The base of your cupcake, ensuring a fluffy texture.
- 1/2 cup unsweetened cocoa powder: For that deep chocolate flavor.
- 1 teaspoon baking powder: To help the cupcakes rise perfectly.
- 1/2 teaspoon baking soda: Adds a touch more lift to the batter.
- 1/4 teaspoon salt: Enhances the flavors beautifully.
- 1/2 cup granulated sugar: Sweetness that balances the bitterness of cocoa.
- 1/2 cup brown sugar: For a deeper caramel-like sweetness.
- 2 large eggs: Binds everything together and adds moisture.
- 1/2 cup milk: Creates a tender texture.
- 1/3 cup vegetable oil: Keeps the cupcakes moist and adds richness.
- 1 teaspoon vanilla extract: Infuses a lovely aroma and flavor.
- 1/2 cup boiling water: Makes the batter silky smooth and helps the cupcakes rise.
- 3/4 cup creamy peanut butter: Adds that signature peanut flavor throughout.
- 1/2 cup unsalted butter (softened): Helps create a rich and creamy frosting.
- 2 cups powdered sugar: Sweetens the frosting to perfection.
- 2 tablespoons heavy cream or milk: Adjusts the frosting’s consistency.
- 1/2 cup chocolate chips or melting chocolate: For drizzling on top.
- 12 mini peanut butter cups: The perfect finishing touch to crown each cupcake.
Step-by-Step Directions
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Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This prepares your baking environment for the delicious transformations to come!
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In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Make sure no lumps remain, ensuring a smooth batter.
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In another bowl, mix the granulated sugar, brown sugar, eggs, milk, oil, and vanilla extract until smooth and creamy. The mixture should be airy and incorporate all flavors together seamlessly.
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Gradually combine the dry and wet mixtures. Once combined, stir in the boiling water until you achieve a well-mixed batter. This step is crucial for that moist cupcake texture.
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Fill the cupcake liners about two-thirds full with batter and bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready!
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After baking, let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This step ensures they maintain their shape.
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Once cool, core the center of each cupcake using a small knife or corer. This creates space to fill them with the irresistible peanut butter filling!
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In a separate bowl, beat the softened unsalted butter and creamy peanut butter together until they are light and fluffy. Gradually add powdered sugar and mix until well incorporated. Adjust the consistency with heavy cream or milk as needed.
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Pipe or spread the peanut butter frosting on the cooled, filled cupcakes. Don’t be shy—load them up for extra creaminess!
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In the final touch, melt the chocolate chips in the microwave. Once melted, drizzle it over the frosted cupcakes and place a mini peanut butter cup on top of each for a colorful and delightful finish.
Tips & Tricks
To enhance your cupcake experience, consider these tips and tricks:
- Flavor Variations: Experiment with different types of peanut butter, like crunchy or chocolate-flavored, to bring a unique twist to your cupcakes.
- Add-Ins: Stir in some chopped nuts or toffee bits for added crunch and flavor contrast.
- Frosting Fun: If you’re short on time, simply spread the frosting on with a knife instead of piping it. It will still taste delicious while saving you some effort.
- Prepping Ahead: You can prepare the batter in advance and store it in the fridge for a few hours before baking to save time.
Serving Suggestions & Pairings
These Peanut Butter Chocolate Cupcakes pair delightfully with a variety of beverages and settings:
- With Coffee or Tea: The rich flavors of these cupcakes complement a nice cup of coffee or tea beautifully.
- Ice Cream: Serve them warm with a scoop of vanilla or chocolate ice cream for an indulgent dessert experience.
- Sprinkle & Share: Garnish with crushed peanuts or mini chocolate chips for extra flair. Present them on a decorative platter for a festive touch.
Nutritional Information
While these cupcakes are a delightful indulgence, moderation is key. Each cupcake comes packed with flavor, but also calories. One cupcake contains approximately:
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Sugar: 25g
- Protein: 5g
These treats are meant for special occasions or as a sweet reward after a long week, ensuring you can indulge without any guilt.
Storing Tips & Variations for Peanut Butter Chocolate Cupcakes
To keep your Peanut Butter Chocolate Cupcakes fresh and delicious, follow these storage tips:
- Room Temperature: Store them in an airtight container at room temperature for up to three days.
- Refrigerator: For longer freshness, place them in the fridge but allow them to come to room temperature before serving.
- Freezing: They freeze well! Wrap the cooled cupcakes in plastic wrap and place them in a freezer-safe container for up to three months. Thaw in the fridge and enjoy later.
- Healthier Variations: Substitute half of the all-purpose flour with whole wheat flour for a healthier take, or use avocado oil instead of vegetable oil for a heart-healthy swap.
Conclusion for Peanut Butter Chocolate Cupcakes
There’s no time like the present to dive into this delightful Peanut Butter Chocolate Cupcakes recipe! With their rich flavor, inviting aroma, and delectable textures, these cupcakes are bound to become a favorite in your household. Not only are you provided with a treat that everyone will love, but you’ll also create heartwarming memories as you bake. So gather your ingredients, preheat your oven, and let the delightful aroma fill your kitchen—your sweet adventure awaits!
FAQs
1. Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a delightful texture to the cupcakes and frosting.
2. How do I know when my cupcakes are done baking?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready!
3. What should I do if my frosting is too thick?
If it’s too thick, simply add an additional tablespoon of heavy cream or milk until you reach the desired consistency.
4. Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for structure.
5. How can I store leftover cupcakes?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Enjoy them at room temperature for the best taste!
Print
Peanut Butter Chocolate Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulgent chocolate cupcakes with a creamy peanut butter core and frosting.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1/2 cup chocolate chips or melting chocolate
- 12 mini peanut butter cups
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until smooth.
- In another bowl, mix the granulated sugar, brown sugar, eggs, milk, oil, and vanilla extract until creamy.
- Combine the dry and wet mixtures, then stir in the boiling water until the batter is well mixed.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes.
- Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.
- Core the center of each cupcake using a small knife.
- In a separate bowl, beat the softened unsalted butter and peanut butter until fluffy, then gradually add powdered sugar and mix well.
- Pipe or spread peanut butter frosting on the cooled cupcakes.
- Melt chocolate chips and drizzle over the frosted cupcakes, topping each with a mini peanut butter cup.
Notes
You can use crunchy peanut butter for added texture and feel free to store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
