Description
Indulgent chocolate cupcakes with a creamy peanut butter core and frosting.
Ingredients
Scale
- 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