Peanut Butter Chocolate Cupcakes

by foodlikecake

This frosting is definitely in my top three favorites. It’s creamy and full of peanut butter flavor, and the mini peanut butter cupcake (hint: it’s a frosting topped mini peanut butter cup) makes the cupcake perfect. The chocolate cupcake is really good- I tried a new recipe, it’s from Sweetapolitia. The cupcake is denser than my other chocolate cupcake recipes, but it’s a perfect vehicle for the frosting. If you’re a peanut butter chocolate lover you have to make this cupcake


Ingredients: Chocolate Cupcakes (from here)

3/4 cup  all-purpose flour

3/4 cup superfine sugar

1/2 cup dark Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup buttermilk, room temperature

1/3 cup coffee, hot

3 tablespoons vegetable oil

2 teaspoons pure vanilla extract

1 egg, room temperature

Peanut Butter Frosting

1 cup creamy peanut butter

4 tablespoons unsalted butter

1 and 1/4 cups powdered sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

*12 miniature peanut butter cups

Recipe: Chocolate Cupcakes

Preheat oven to 360° F. Line a standard cupcake pan.

In the bowl of electric mixer fitted with the paddle attachment sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.

Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter among the liners (about 3/4 full).

Bake until a wooden pick inserted into the center of the cupcake comes out with a only a few crumbs, about 18-20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes, then turn onto rack to cool completely.

Peanut Butter Frosting

Cream peanut butter and butter until smooth.

Beat in powdered sugar and vanilla.

When smooth, mix in heavy cream.

Pipe onto your cupcakes.

*For the mini cupcakes just pipe frosting onto miniature peanut butter cups.