Ultimate Chocolate Peanut Butter Cupcakes

There’s something magical about the combination of chocolate and peanut butter that makes it irresistible. And when these two beloved flavors come together in the form of cupcakes, well, you know you’re in for a treat! These Ultimate Chocolate Peanut Butter Cupcakes are moist, flavorful, and topped with an indulgent frosting that will have you coming back for seconds (or thirds!). Whether it’s a birthday party, a family gathering, or just a treat for yourself, these cupcakes are sure to impress.

Why Ultimate Chocolate Peanut Butter Cupcakes is Worth Your Time

These cupcakes are not just any ordinary dessert; they are a symphony of flavors and textures. The rich chocolate cake is perfectly complemented by the creamy peanut butter frosting, while each bite delivers a delightful crunch from the chopped peanuts and a surprise of peanut butter cups hidden inside. Not only are they delicious, but they are also relatively easy to make. With a few simple steps, you can create a dessert that looks and tastes like it came from a gourmet bakery. So grab your apron and let’s dive into this delightful recipe!

What’s in the Bowl

To create the Ultimate Chocolate Peanut Butter Cupcakes, gathering the right ingredients is essential. Here’s what you’ll need:

• 1 and 1/4 cups all-purpose flour (160 grams)
• 1 cup unsweetened non-alkalized cocoa powder (112 grams)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons canola oil
• 1/2 cup unsalted butter (113 grams)
• 3 ounces bittersweet chocolate (60%), finely chopped
• 1 cup granulated sugar (198 grams)
• 3/4 cup light brown sugar, packed (142 grams)
• 2 large eggs plus 1 large egg yolk, at room temperature
• 2 teaspoons vanilla
• 1 cup full-fat sour cream (227 grams)
• 1 cup freshly boiled hot water (227 grams)
• 24 regular-sized peanut butter cups
• 1 and 3/4 cups unsalted butter, very soft (396 grams)
• 1 teaspoon vanilla extract
• 5 cups confectioners’ sugar, more if needed
• 1/4 teaspoon salt
• 4 tablespoons milk
• 1 cup creamy peanut butter
• 1/2 cup milk chocolate or semi-sweet chocolate, finely chopped (85 grams)
• 1 tablespoon creamy peanut butter
• 1/3 cup heavy cream (76 grams)
• 1/8 teaspoon salt
• 24 peanut butter cups
• 1/4 cup chopped peanuts

Equipment & Tools

Before you start baking, make sure you have the following tools ready:

• Mixing bowls – For combining your ingredients.
• Whisk – To blend your dry ingredients and mix wet ingredients smoothly.
• Electric mixer – For effortlessly creaming butter and sugars.
• Measuring cups and spoons – Precision is key in baking!
• Muffin tin – For baking your cupcakes.
• Cupcake liners – To keep your cupcakes from sticking.
• Cooling rack – To cool your cupcakes evenly after baking.
• Spatula – For frosting and mixing.

Build Ultimate Chocolate Peanut Butter Cupcakes Step by Step

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

Step 2: Prepare the Dry Ingredients

In a mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

Step 3: Melt the Chocolate

In a heatproof bowl, combine the finely chopped bittersweet chocolate and unsalted butter. Melt them together over a double boiler or in the microwave in short bursts, stirring until smooth. Allow it to cool slightly.

Step 4: Cream the Sugars

In a separate large bowl, use an electric mixer to cream together the granulated sugar, light brown sugar, and the cooled chocolate-butter mixture until well combined.

Step 5: Add Eggs and Vanilla

Add the eggs (2 whole plus 1 yolk) and vanilla extract to the mixture, and beat until fluffy.

Step 6: Incorporate Sour Cream and Hot Water

Mix in the full-fat sour cream until smooth. Gradually add the hot water, mixing until fully incorporated.

Step 7: Combine Dry and Wet Ingredients

Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Step 8: Fill the Cupcake Liners

Scoop the batter into the lined muffin tin, filling each cup about halfway. Place a peanut butter cup in the center of each cupcake and cover with more batter until the cups are about 3/4 full.

Step 9: Bake

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the tin for a few minutes before transferring to a cooling rack.

Step 10: Make the Peanut Butter Frosting

In a large bowl, beat the very soft unsalted butter until creamy. Gradually add the confectioners’ sugar, mixing until fluffy. Add the creamy peanut butter, vanilla extract, milk, and salt, and beat until smooth and spreadable.

Step 11: Frost the Cupcakes

Once the cupcakes are completely cool, frost with the peanut butter frosting using a spatula or piping bag.

Step 12: Prepare the Ganache (Optional)

For an extra special touch, make a ganache by heating the heavy cream until simmering, then pour over the chopped milk chocolate in a bowl. Let it sit for a few minutes, then stir until smooth. Drizzle on top of the frosted cupcakes.

Step 13: Garnish

Top each cupcake with a mini peanut butter cup and sprinkle with chopped peanuts for an added crunch.

Health-Conscious Tweaks

If you’re looking to make these cupcakes a bit healthier, here are some tweaks you could consider:

• Replace granulated sugar with coconut sugar or a sugar alternative.
• Use whole wheat flour instead of all-purpose flour for added fiber.
• Substitute Greek yogurt for sour cream for a lighter option.
• Opt for natural peanut butter with no added sugar or oils.

Author’s Commentary

Creating these Ultimate Chocolate Peanut Butter Cupcakes was a delightful experience! The blend of flavors is exceptional, and each bite feels like a little piece of heaven. They are perfect for any occasion, and I love how versatile they can be—from birthday parties to just a cozy dessert at home. Don’t be surprised if they become your go-to recipe for chocolate and peanut butter lovers!

Storing, Freezing & Reheating

These cupcakes can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, they can be frozen for up to 2 months. To freeze, place the unfrosted cupcakes in a single layer on a baking sheet until frozen solid, then transfer them to an airtight container. When you’re ready to enjoy them, thaw at room temperature and frost as desired.

Reader Questions

Can I use different types of chocolate for the frosting?

Absolutely! You can use dark chocolate, semisweet chocolate, or even white chocolate if you prefer a different flavor profile.

What can I substitute for the eggs?

A great egg substitute is a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for each egg. You can also use unsweetened applesauce or mashed banana in similar quantities.

How can I make these cupcakes gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to choose a blend that includes xanthan gum for the best texture.

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes a day or two in advance. Just keep them stored in an airtight container until you are ready to frost and serve.

Similar Recipes

• Chocolate Cupcakes
• Peanut Butter Brownies
• Vegan Chocolate Cupcakes
• Peanut Butter Chocolate Chip Cookies

In Closing

Whether you’re a chocolate fanatic or a peanut butter enthusiast, these Ultimate Chocolate Peanut Butter Cupcakes are sure to satisfy all your cravings. With their rich flavor, moist texture, and delightful frosting, they are a delicious testament to the classic combination of chocolate and peanut butter. So, roll up your sleeves and bake a batch today—you won’t regret it!