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Peanut Butter Chocolate Cupcakes

Decadent Peanut Butter Chocolate Cupcakes to Indulge Your Cravings

Indulge in these Peanut Butter Chocolate Cupcakes, featuring moist chocolate cake with a creamy peanut butter filling for a delightful treat.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup Boiling Water Use hot water but avoid boiling
  • 1 cup Granulated Sugar Coconut sugar can be used for a unique flavor
  • 3/4 cup Unsweetened Dutch Cocoa Powder Unsweetened to control sweetness
  • 1 1/2 cups All-Purpose Flour Can use a gluten-free blend
  • 1 teaspoon Instant Espresso Powder Optional
  • 1 teaspoon Baking Powder Ensure freshness
  • 1 teaspoon Baking Soda Ensure freshness
  • 1/2 teaspoon Salt
  • 1 cup Sour Cream Can substitute with Greek yogurt
  • 1/2 cup Vegetable Oil Can use melted coconut oil
  • 2 large Large Eggs Best at room temperature
  • 2 teaspoons Vanilla Extract Use pure for better flavor
Frosting Ingredients
  • 1/2 cup Butter At room temperature
  • 1 cup Creamy Peanut Butter Can use crunchy for a twist
  • 2 cups Powdered Sugar Avoid granulated sugar
  • 2 tablespoons Milk Adjust for consistency
Decoration Ingredients
  • 12 pieces Reese’s Mini Peanut Butter Cups Optional

Equipment

  • Muffin Tray
  • Mixing bowls
  • whisk
  • Spatula
  • Piping Bag
  • Star Tip

Method
 

Cupcake Preparation
  1. Preheat your oven to 160ºC (320ºF) and line a 12-cup muffin tray with cupcake liners.
  2. Combine dry ingredients: granulated sugar, cocoa powder, flour, espresso powder, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, mix wet ingredients: boiling water, sour cream, oil, eggs, and vanilla extract.
  4. Gradually pour the wet mixture into the dry ingredients while stirring gently.
  5. Divide the batter among muffin cups and bake for 20-23 minutes. Cool for 5 minutes before transferring to a wire rack.
Frosting and Decoration
  1. Beat the butter and peanut butter until smooth. Add powdered sugar gradually and mix until combined.
  2. Add milk to achieve desired frosting consistency.
  3. Core the cooled cupcakes and fill with creamy peanut butter.
  4. Pipe the frosting onto each cupcake, sprinkle with chopped peanuts, and top with mini Reese's cups.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Best served at room temperature. Store unfrosted cupcakes at room temperature and frosted in the refrigerator.

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