Go Back
–+ servings
chocolate cupcake with peanut topping

Chocolate Cupcakes With Peanut Topping

Print Recipe Pin Recipe
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 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 small microwave-safe bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 knife or offset spatula

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1/2 teaspoon vanilla extract for frosting
  • 1/8 teaspoon fine salt for frosting
  • 1/2 cup powdered sugar sifted
  • 1/4 cup roasted peanuts roughly chopped

Instructions
 

  • Preheat the oven to 350°F and line the muffin tin with paper cupcake liners.
  • In a medium bowl whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In another medium bowl whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk just until a thick batter forms with no dry pockets.
  • Carefully stir in the boiling water 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.
  • Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 10 minutes.
  • Remove the cupcakes from the tin and place them directly on the wire rack to cool completely for about 20 minutes.
  • While the cupcakes cool, beat the softened butter and peanut butter together in a bowl with a wooden spoon or spatula until creamy and uniform.
  • Stir in the vanilla extract and salt, then gradually add the powdered sugar, mixing until a smooth, spreadable frosting forms.
  • Once the cupcakes are completely cool, spread or pipe the peanut butter frosting on top of each cupcake.
  • Sprinkle the chopped roasted peanuts evenly over the frosted cupcakes as a crunchy topping.

Notes

For best results, ensure the cupcakes are fully cooled before frosting so the peanut butter topping does not melt and slide off, and chop the peanuts just before using to keep them fragrant and crunchy. You can adjust the sweetness of the frosting by adding a little more powdered sugar for a stiffer, sweeter topping or a spoonful of milk to loosen it if it gets too thick. Using room-temperature ingredients for the batter and frosting helps everything mix smoothly and bake evenly, while not overmixing the batter keeps the cupcakes tender. Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate if your kitchen is very warm, bringing the cupcakes back to room temperature before serving so the peanut topping is soft and creamy.
Tried this recipe?Let us know how it was!