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chocolate cupcake with peanut butter

Chocolate Cupcakes 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 Mixing bowls
  • 1 Medium saucepan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 wire cooling rack

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup granulated sugar
  • 1/2 cup whole milk room temperature
  • 1/2 cup hot water
  • 1/4 cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter softened
  • 3/4 cup creamy peanut butter
  • 2 cups powdered sugar sifted
  • 2 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine salt

Instructions
 

  • Preheat the oven to 350°F and line the muffin tin with paper cupcake liners.
  • In a mixing bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a separate bowl whisk the sugar, milk, vegetable oil, eggs, and vanilla extract until smooth.
  • Pour the dry ingredients into the wet ingredients and whisk just until no dry streaks remain.
  • Stir in the hot water slowly with a spatula until the batter is smooth and slightly thin.
  • Divide the batter evenly among the 12 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.
  • Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 25 minutes.
  • While the cupcakes cool, beat the softened butter and peanut butter together with a mixer until creamy and fluffy.
  • Gradually add the powdered sugar, mixing on low speed until incorporated and smooth.
  • Add the vanilla, salt, and heavy cream or milk, then beat on medium-high speed until light and fluffy, adding a little more cream if needed for a pipeable consistency.
  • Once the cupcakes are completely cool, frost them with the peanut butter frosting using a spatula or piping bag.

Notes

For best results, ensure all refrigerated ingredients come to room temperature before mixing so the batter and frosting combine smoothly, and avoid overmixing the cupcake batter to keep them tender and light. Let the cupcakes cool fully before frosting to prevent the butter-based frosting from melting and sliding off. If your kitchen is warm, chill the frosting briefly in the refrigerator to firm it up before piping. You can garnish with chocolate shavings, mini chocolate chips, or a drizzle of melted chocolate for added texture and flavor, and store leftovers in an airtight container at cool room temperature for a day or in the refrigerator for up to three days, bringing them to room temperature before serving for the best taste and texture.
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