Chocolate Peanut Butter Cupcakes
These Chocolate Peanut Butter Cupcakes are just like Reese’s peanut butter cups in cake form. They’re made with super moist and fluffy chocolate cupcakes, topped with the most delicious peanut butter frosting.
Servings: 12 cupcakes
Equipment
- Wilton 1M open star tip
Ingredients
Chocolate Cake
- 1 cup all-purpose flour 144 g
- 6 tablespoon cocoa powder natural or dutch-processed, 42 g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup granulated sugar 199 g
- ¼ teaspoon kosher salt
- ½ cup coffee cooled, 113 g
- ½ cup buttermilk 115 g
- ¼ cup vegetable oil 50 g
- 1 large egg
- 1 teaspoon pure vanilla extract
Peanut Butter Frosting
- 8 oz unsalted butter room temperature, cubed, 2 sticks, 1 cup, 227 g
- 8 oz creamy peanut butter about 14 tablespoons, 227 g
- 4 tablespoon heavy whipping cream 60 g
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar 100 g
Instructions
Make the chocolate cupcakes
- Brew the coffee and let cool to room temperature.
- Preheat the oven to 350°F.
- Line a 12 cup standard size muffin pan with cupcake paper and set aside.
- In a large mixing bowl, whisk together cooled coffee, buttermilk, oil, egg and vanilla until thoroughly combined.
- Sift flour, cocoa powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed. Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.
- Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 - 19 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.
- Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.
Make the peanut butter buttercream
- Add butter, peanut butter, cream, and vanilla extract to the stand mixer bowl.
- Sift powdered sugar into the bowl.
- Stir to incorporate all of the ingredients, then increase the mixer speed gradually to high and beat until the frosting is lighter in color and fluffy, about 5 - 15 minutes.
- Transfer the buttercream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes or simply frosting on top with a spatula or butter knife. Keep refrigerated until ready to serve.
Notes
- Instant coffee or instant espresso can be used instead of freshly brewed coffee. Make the instant coffee per directions on the packaging and let cool before using.
- Either natural or dutch-processed cocoa powder can be used, but I prefer dutch-processed.
- I use Skippy natural honey peanut butter for the peanut butter frosting. But you should be able to use any common brand of creamy peanut butter.
Nutrition
Serving: 111g | Calories: 462kcal
