Chocolate Peanut Butter Cupcakes

Susannah Brinkley Henry

Whoever thought to put chocolate with peanut butter is a genius, and these cupcakes are proof!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 20

Total Time 1

Servings cupcakes

Calories 246kcal

Author Susannah Brinkley Henry

Ingredients

Chocolate Cupcakes

1½ cups all-purpose flour
1½ cups sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup buttermilk
¾ cup water warm
3 tablespoons canola oil
1 teaspoon vanilla extract
3½ ounces chocolate chips semisweet or bittersweet

Peanut Butter Frosting

6 tablespoons unsalted butter at room temperature, cut into small cubes
½ cup peanut butter creamy or crunchy, at room temperature
2½ cups confectioner's sugar sifted
½ cup half-and-half
1 teaspoon vanilla extract substitute almond extract for nuttier flavor
24 chocolate peanut butter candies optional (see note)

Instructions

Make the cupcakes. Preheat the oven to 350°F (177°C). Line 2 cupcake pans with cupcake liners. Set aside.
In a large mixing bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt. Make a well in the dry ingredients and add the eggs, buttermilk, water, oil and vanilla. Fold in the chocolate. (If not using chocolate chips, chop the chocolate into fine pieces.)
Fill the cupcakes ⅔-full with batter. Bake for 20 minutes, rotating the pans halfway through the cooking time. Let cakes cool completely on a wire rack before frosting.
Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth.
Add the confectioner's sugar, half-and-half and vanilla or almond extract. Continue beating for about 3 minutes, until the frosting is light and creamy.
Use frosting at room temperature. It will keep for up to three days, or it can be stored in the refrigerator for up to 1 week. If refrigerated, it will need to warm up to room temperature and re-whipped before using.
Frost cupcakes. Decorate cupcakes with chocolate peanut butter candies.

Notes

Adapted from Martha Stewart's Cakes One Bowl Chocolate Cake and Vintage Cakes Peanut Butter Frosting Recipe

For the toppings, I recommend a combination of chocolate chips, peanut butter chips, peanut butter cups, Snickers, Butterfingers, Reese's Pieces or Peanut Butter M&M's

Nutrition

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