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chocolate cupcake with peanut butter frosting

Chocolate Cupcake With Peanut Butter Frosting

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 muffin tin 12-cup
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 Whisk
  • 1 electric mixer or stand mixer
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Cooling rack
  • 1 piping bag or offset spatula

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 2 large eggs room temperature
  • 0.5 cup whole milk room temperature
  • 0.25 cup vegetable oil
  • 0.5 cup hot water
  • 1 teaspoon vanilla extract
  • 0.75 cup creamy peanut butter
  • 0.5 cup unsalted butter softened
  • 2 cup powdered sugar sifted
  • 2 tablespoon heavy cream plus more as needed
  • 0.5 teaspoon vanilla extract
  • 0.125 teaspoon fine salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Gradually add the dry ingredients to the wet mixture, whisking just until no dry streaks of flour remain.
  • Pour in the hot water and whisk gently until the batter is smooth and slightly thin.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the tin for 5 minutes.
  • Transfer the cupcakes to a cooling rack and let them cool completely for about 25 minutes before frosting.
  • For the frosting, beat the softened butter and peanut butter together with an electric mixer on medium speed until creamy and fluffy, about 2 minutes.
  • Gradually add the powdered sugar on low speed, mixing until incorporated and scraping down the sides of the bowl as needed.
  • Add the heavy cream, vanilla extract, and salt, then increase the mixer speed to medium-high and beat until light and fluffy, adding a splash more cream if needed for a smooth, pipeable consistency.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to generously frost each cupcake.
  • Optionally, garnish the frosted cupcakes with chocolate shavings, peanut butter chips, or a light sprinkle of sea salt before serving.

Notes

For best results, ensure all refrigerated ingredients come to room temperature so the batter and frosting mix smoothly, and avoid overmixing the cupcake batter after adding the dry ingredients to keep the crumb tender. Using hot water helps bloom the cocoa and deepen the chocolate flavor, but do not add it boiling hot or you may cook the eggs. If your frosting seems too stiff, add cream a teaspoon at a time, and if it’s too soft, add a bit more powdered sugar until it holds peaks. Let the cupcakes cool completely before frosting to prevent the peanut butter frosting from melting, and store any leftovers in an airtight container at cool room temperature for 1 day or refrigerate them for up to 4 days, bringing to room temperature before serving for the best texture and flavor.
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