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–+ servings
Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes That Will Make You Smile

These Peanut Butter Chocolate Cupcakes are a delightful blend of rich chocolate and creamy peanut butter, perfect for any dessert lover.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Boiling Water
  • 1 cup Granulated Sugar can substitute with brown sugar
  • ¾ cup Unsweetened Dutch Cocoa Powder can substitute with unsweetened cocoa powder
  • 1 cup All-Purpose Flour can use gluten-free flour
  • 1 teaspoon Instant Espresso Powder optional but recommended
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt essential for flavor
  • ½ cup Sour Cream can use Greek yogurt
  • ½ cup Vegetable Oil can substitute with canola oil or melted coconut oil
  • 2 large Eggs use room temperature eggs
  • 1 teaspoon Vanilla Extract homemade extract for an upgrade
Frosting Ingredients
  • ½ cup Room Temperature Butter or margarine
  • 1 cup Creamy Peanut Butter can use crunchy for texture
  • 2 cups Powdered Sugar adjust for desired sweetness
  • 2 tablespoons Milk non-dairy milk is a good substitute
Decoration Ingredients
  • 12 pieces Mini Reese’s Peanut Butter Cups optional
  • ¼ cup Chopped Peanuts for garnish

Equipment

  • Oven
  • Cupcake tray
  • mixing bowls
  • whisk
  • piping bag
  • Knife

Method
 

Baking Instructions
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup cupcake tray with colorful liners.
  2. In a large mixing bowl, sift together the dry ingredients: granulated sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the wet ingredients: boiling water, sour cream, vegetable oil, eggs, and vanilla.
  4. Gradually pour the wet mixture into the dry, stirring until smooth to create the batter.
  5. Evenly divide the chocolate batter among the lined cupcake cups, filling each about two-thirds full.
  6. Bake for 20-23 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
  7. For the frosting, beat room temperature butter and creamy peanut butter until smooth. Gradually add powdered sugar and milk until creamy.
  8. Once cooled, remove a small core from the center of each cupcake and fill with creamy peanut butter.
  9. Top each cupcake with fluffy peanut butter frosting and decorate with mini Reese’s and chopped peanuts.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Use room temperature ingredients for better blending and avoid overmixing to keep cupcakes fluffy.

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