Chocolate Peanut Butter Cup Cupcakes
The most iconic flavor combo of all time shines in these chocolate peanut butter cup cupcakes! They feature a moist & fudgy chocolate cupcake decorated with a luscious peanut butter frosting and topped off with a peanut butter cup - a true chocolate pb dream come true.
Ingredients
For the chocolate cupcakes:
- 160 g (1 ⅓ cups) all-purpose flour
- 236 g (1 cup + 3 tbsp) granulated sugar
- 42 g (½ cup) dutch process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 150 g (⅔ cup) whole milk, room temp
- 100 g (½ cup) neutral oil
- 2 eggs, room temp
- 1 teaspoon vanilla extract
- 75 g (⅓ cup) freshly brewed hot coffee
For the peanut butter frosting:
- 113 g (8 tablespoon) unsalted butter, room temp
- ½ teaspoon salt
- 405 g (1 ½ cups) peanut butter, thick & creamy
- 170 g (1 ½ cups) powdered sugar, sifted
- ½ tablespoon heavy cream
- Large peanut butter cups, for topping
Instructions
For the chocolate cupcakes:
- Preheat the oven to 325 degrees F. Add parchment cups to a cupcake pan.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk together the milk, oil, eggs, and vanilla.
- Add the dry ingredients to the wet and whisk until just combined.
- Lastly, whisk in the hot coffee until fully combined.
- Transfer the batter to the cupcake pan, filling each cup about ¾ full.
- Bake the cupcakes for about 20 minutes or until a toothpick inserted comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the peanut butter frosting:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salt on high speed until smooth.
- Add the peanut butter and mix until fully combined.
- Slowly add the sifted powdered sugar and mix on low speed until fully combined.
- Lastly, add the heavy cream and continue beating on low speed until no more lumps or pockets of air remain and the frosting is smooth.
- Decorate the cupcakes as desired. Top each with half of a peanut butter cup, and enjoy!
Notes
- Use a thick & creamy peanut butter. I recommend only using a thick, creamy peanut butter like Jif or Skippy.
Nutrition Facts
Serving: 1cupcake | Calories: 551kcal | Carbohydrates: 54g | Protein: 11g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 392mg | Potassium: 294mg | Fiber: 3g | Sugar: 38g | Vitamin A: 304IU | Vitamin C: 0.004mg | Calcium: 65mg | Iron: 2mg
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