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How To Make Chocolate Peanut Butter Cupcakes | Recipe

How To Make Chocolate Peanut Butter Cupcakes | Recipe

In this post, you will learn how to make Chocolate Peanut Butter Cupcakes and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


If you want to be an expert in the Recipe and Food industry, then you will need to purchase our highly recommended Recipe eBook at the end of this Recipe article, at a very cheap and affordable price.

Below are the ingredients and the instructions on how to make Chocolate Peanut Butter Cupcakes.

Chocolate and peanut butter are a match made in heaven. I think we can all agree that this combination is the best thing since sliced bread, it’s the bee’s knees, the cat’s pajamas…you get the idea. And cupcakes evoke memories of happiness, enjoyed at birthday parties and, admit it, a quiet Saturday night.

These chocolate peanut butter cupcakes fulfill all of those wonderful flavors and memories! 🎶 These are a few of my favorite things… 🎶

Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)

This easy chocolate cupcakes recipe includes lots of chocolate to satisfy your sweet tooth, with cocoa powder plus real melted chocolate, and just a touch of brewed coffee to intensify the chocolate flavor.

And once you make my peanut butter frosting recipe, there’ll be no turning back…six simple ingredients combine to make a decadent topping. Delicious little chocolate cakes swirled with peanut butter, topped with a light and fluffy homemade peanut butter frosting. I like to call them rich yet delicate morsels of happiness.

Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Ingredients

Chocolate Peanut Butter Cupcakes

  • 1-½ c granulated sugar
  • 6 tablespoon unsalted butter, softened
  • 2 oz milk chocolate bar, melted
  • ⅓ c canola or vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ c brewed coffee, at room temperature
  • ½ c heavy cream
  • 2-½ c all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ c cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon peanut butter for each cupcake, to swirl into batter

Peanut Butter Frosting

  • 1 c smooth peanut butter
  • ½ c unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 c powdered sugar
  • ¾ c heavy cream
Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Chocolate Peanut Butter Cupcakes

Preheat oven to 350°F.

You can mix this batter and frosting by hand, but you’ll need to use some elbow grease. I prefer using my stand mixer because, well, because it’s just easier.

Using a KitchenAid stand mixer or a handheld electric mixer, cream together butter and sugar. Add melted chocolate, oil, eggs, vanilla, coffee, and heavy cream and mix again just until smooth.

In a separate bowl, mix together all dry ingredients (flour, baking soda, baking powder, cocoa, and salt). With the mixer turning at low speed, slowly add the dry ingredients to the wet.

Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

In a greased or lined cupcake pan, spoon batter into each cup, filling only halfway. Add 1 teaspoon of peanut butter to each cup and swirl into the batter, using a chopstick or butter knife.

Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.

Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Homemade Peanut Butter Frosting Recipe

Once the cupcakes are finished baking, set them on the counter to cool for a bit. Once they’ve reached room temperature, make the peanut butter frosting.

Again, using a KitchenAid stand mixer or a handheld electric mixer, mix together the peanut butter and softened butter. Then add vanilla and salt and mix again.

With the mixer turning at low speed, slowly add the powdered sugar, then slowly add the heavy cream until your frosting is light and smooth.

Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Frost your chocolate peanut butter cupcakes any way you’d like. I’m still working on my piping skills, so my peanut butter frosting got ev…er…y…where! Have fun and enjoy!

Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Looking for more great dessert recipes? Check out a few of our favorites now!

  • Mom’s Best Chocolate Chip Cookies
  • Triple Chocolate Cupcakes
  • Chocolate Zucchini  Bread
  • Easy Fudge Recipe
  • Pumpkin Cheesecake
  • Homemade Cinnamon Rolls
  • Chocolate Cake in a Mug (ready to eat in 5 minutes!)
  • Quick & Easy Blueberry Crisp
  • Berry Chantilly Cake
  • Sour Cream Coffee Cake

Did you make my Chocolate Peanut Butter Cupcakes recipe? Let us know in the comments below!

Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)

Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter are a match made in heaven. And cupcakes are happiness. These chocolate peanut butter cupcakes fulfill all of those flavors and memories!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Ingredients  

Cupcakes

  • 1-½ c granulated sugar
  • 6 tablespoon unsalted butter, softened
  • 2 oz milk chocolate bar, melted
  • c canola or vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ c brewed coffee, at room temperature
  • ½ c heavy cream
  • 2-½ c all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ c cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon peanut butter for each cupcake, to swirl into batter

Peanut Butter Frosting

  • 1 c smooth peanut butter
  • ½ c unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 c powdered sugar
  • ¾ c heavy cream

Instructions 

Chocolate Peanut Butter Cupcakes

  • Preheat oven to 350°F.

  • Using a KitchenAid stand mixer or a handheld electric mixer, cream together butter and sugar. 

  • Add melted chocolate, oil, eggs, vanilla, coffee, and heavy cream and mix again just until smooth.

  • In a separate bowl, mix together all dry ingredients (flour, baking soda, baking powder, cocoa, and salt). 

  • With the mixer turning at low speed, slowly add the dry ingredients to the wet.

  • In a greased or lined cupcake pan, spoon batter into each cup, filling only halfway.

  • Add 1 teaspoon of peanut butter to each cup and swirl into the batter, using a chopstick or butter knife.

  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.

Homemade Peanut Butter Frosting

  • Again, using a KitchenAid stand mixer or a handheld electric mixer, mix together the peanut butter and softened butter. 

  • Then add vanilla and salt and mix again.

  • With the mixer turning at low speed, slowly add the powdered sugar.

  • Then slowly add the heavy cream until your frosting is light and smooth.

  • Once the cupcakes have cooled to room temperature, frost them any way you’d like. Have fun and enjoy!

Calories: 416kcal | Carbohydrates: 38g | Protein: 6g | Fat: 29g | Sodium: 236mg | Potassium: 194mg | Fiber: 2g | Sugar: 28g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 43mg

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Below is our highly recommended video on how to make a (related) Recipe (Not the same with the Recipe above).


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