If you’re looking for a dessert that combines the irresistible flavors of chocolate and peanut butter, then look no further than these Peanut Butter Chocolate Cupcakes. With their rich and moist chocolate base, creamy peanut butter filling, and luscious frosting, these cupcakes offer an indulgent treat that satisfies any sweet tooth. They are perfect for any occasion, whether it’s a birthday party, family gathering, or just a cozy night in. The best part? They are surprisingly easy to make!
This recipe not only delivers on flavor, but it also prioritizes simplicity. In less than 40 minutes, you can whip up a dozen of these delightful cupcakes that are sure to impress your family and friends. Plus, they are vegetarian-friendly! The combination of light, fluffy cake with the gooey peanut butter filling creates a mouthwatering experience that complements the warm chocolate notes seamlessly.
Imagine taking a bite and discovering that creamy filling, topped with a silky chocolate drizzle and a mini peanut butter cup just for good measure. It’s the kind of treat that you’ll want to share, but you might find it hard to resist eating them all yourself! Jump into the kitchen and let’s bring these Peanut Butter Chocolate Cupcakes to life.
Why You’ll Love This Peanut Butter Chocolate Cupcake Recipe
- Delicious Flavor Pairing: The combination of chocolate and peanut butter is a classic that never fails to impress.
- Easy to Make: With simple ingredients and straightforward steps, these cupcakes are beginner-friendly.
- Versatile Treat: Great for birthdays, holidays, or just a sweet snack at home.
- Vegetarian-Friendly: Perfect for those following a vegetarian diet.
- Irresistible Presentation: Topped with chocolate and a mini peanut butter cup, they look as good as they taste!
Preparation Phase & Tools to Use
Before diving into this delightful dessert, setting up your kitchen is essential for a smooth baking experience. Start by gathering all your ingredients and tools to have everything on hand. You will need a mixing bowl, a whisk or electric mixer, measuring cups and spoons, a spatula, and a cupcake tin with paper liners for easy removal.
Preheat your oven to 350°F (175°C) so that it’s ready when you place your cupcakes inside. Make sure your cupcake liners are securely placed in the tin to prevent spilling and ensure that each cupcake bakes evenly. Having all your ingredients measured out in advance will streamline the process and allow for a more enjoyable baking experience.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 cup chocolate chips (melted)
- 12 mini peanut butter cups
Instructions
Step 1: Mix the Dry Ingredients
Begin by preheating your oven to 350°F (175°C). Line your cupcake tin with paper liners to make it easier to remove the cupcakes once baked. In a large bowl, sift together the flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting helps to eliminate any lumps and combines the dry ingredients evenly for a smoother batter.
Step 2: Add the Wet Ingredients
To the bowl with the dry ingredients, add the vegetable oil, buttermilk, eggs, and vanilla extract. Using either a whisk or an electric mixer, mix the ingredients together until smooth and well combined. You want to ensure that there are no lumps in your batter for a fluffy cupcake.
Step 3: Bake the Cupcakes
Carefully pour the batter into the prepared cupcake liners, filling each about two-thirds full. This will give them room to rise without overflowing in the oven. Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cupcakes cool completely on a wire rack before proceeding to the next step.
Step 4: Prepare the Peanut Butter Filling
In a separate bowl, beat together the creamy peanut butter, powdered sugar, and milk until the mixture is light and fluffy. This filling adds a delicious creaminess that contrasts perfectly with the rich chocolate cupcakes.
Step 5: Fill and Frost the Cupcakes
Once the cupcakes have cooled, use a small knife or cupcake corer to cut a small hole in the center of each cupcake. Fill this hole with the peanut butter mixture, creating a tasty surprise for your guests. On top of the filled cupcakes, pipe additional peanut butter frosting and drizzle with melted chocolate. Finish by garnishing each with a mini peanut butter cup, making these cupcakes not only delicious but also visually appealing!
Variations
- Protein: For a protein-packed twist, try adding some protein powder to the cupcake batter.
- Vegetables: Incorporating finely grated zucchini can add moisture, making the cupcakes even denser.
- Spices: Adding a dash of cinnamon or cayenne pepper can elevate the flavor profile, giving your cupcakes a unique kick.
Cooking Notes
- Ensure your cupcakes cool completely before filling them. This prevents the filling from melting and keeps the structure intact.
- Feel free to use crunchy peanut butter for additional texture if you prefer.
Serving Suggestions
- Serve these cupcakes with a glass of cold milk for the classic pairing.
- They also make a great addition to a dessert platter alongside cookies and brownies.
Tips
- Don’t overmix the batter; this can lead to dense cupcakes. Mix until everything is just combined.
- Store any leftover cupcakes in an airtight container to keep them fresh longer.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Nutritional Information
- Calories: Approximately 220 per cupcake
- Protein: 4g
- Sodium: 150mg
FAQs
Can I make these cupcakes in advance?
Absolutely! You can bake the cupcakes ahead of time and store them in an airtight container for up to three days. Just fill and frost before serving for the best results.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. For every cup of buttermilk, use 1 tablespoon of vinegar or lemon juice and then fill with milk up to 1 cup.
How do I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to three days or refrigerate for a week. Just be aware that refrigeration can alter the texture slightly.
Can I freeze these cupcakes?
Yes! You can freeze these cupcakes without frosting. Just wrap each cupcake tightly in plastic wrap and store in an airtight container for up to three months.
Conclusion
In conclusion, these Peanut Butter Chocolate Cupcakes are an ideal blend of flavors that will have everyone coming back for seconds. Their moist texture, combined with the creamy filling and rich chocolate drizzle, creates a dessert experience that is nothing short of sensational. Don’t hesitate to try out this recipe at your next gathering — it’s sure to be a hit!
We encourage you to share your own variations and experiences in the comments below. Did you try adding a secret ingredient or a unique twist? We’d love to hear about it! Share with friends who need a little sweetness in their lives, and let’s spread the joy of baking together!
Print
Peanut Butter Chocolate Cupcakes
- Total Time: 40 minutes
- Yield: 12 servings 1x
Description
If you're looking for a dessert that combines the irresistible flavors of chocolate and peanut butter, then look no further than these Peanut Butter Chocolate Cupcakes. With their rich and moist chocolate base, creamy peanut butter filling, and luscious frosting, these cupcakes offer an indulgent treat that satisfies any sweet tooth.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 cup chocolate chips (melted)
- 12 mini peanut butter cups
Instructions
- Begin by preheating your oven to 350°F (175°C). Line your cupcake tin with paper liners to make it easier to remove the cupcakes once baked.
- In a large bowl, sift together the flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
- Add the vegetable oil, buttermilk, eggs, and vanilla extract. Using a whisk or electric mixer, mix until smooth and well combined.
- Carefully pour the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- In a separate bowl, beat together the creamy peanut butter, powdered sugar, and milk until light and fluffy.
- Once the cupcakes have cooled, use a knife to cut a hole in the center of each. Fill with peanut butter mixture and pipe additional frosting on top.
- Drizzle with melted chocolate and garnish with a mini peanut butter cup.
Notes
Don’t overmix the batter; this can lead to dense cupcakes. Store any leftover cupcakes in an airtight container to keep them fresh longer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 220 kcal
- Sodium: 150 mg
- Protein: 4 g