Description
Chocolate Cupcakes with Peanut Butter Frosting
Ingredients
Scale
- 1¼ cup all purpose flour (156 grams)
- ⅓ cup cocoa powder (28 grams)
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup vegetable oil (120 ml)
- 1 cup granulated sugar (200 grams)
- ¼ cup brown sugar (50 grams)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla
- ½ cup sour cream (120 ml)
- ½ cup buttermilk (120 ml, room temperature)
- 1 cup unsalted butter (226 grams, softened to room temperature)
- ¾ cup peanut butter (do not use natural, homemade or whipped)
- 2–3 cups powdered sugar (220–330 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2–4 tablespoons whipping cream (30–60 ml)
- peanut butter cups, Reese’s Pieces (for decorating)
Instructions
- Preheat the oven to 350F degrees and line muffin tins with cupcake liners. You will get 12-14 cupcakes.
- In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Sift the cocoa first if it’s lumpy.
- In a separate bowl, whisk together the oil, sugars, eggs, and vanilla.
- Scrape down the sides of the bowl and stir in the sour cream.
- Whisk in about 1/2 of the flour mixture, followed by the buttermilk. Whisk in the second half of the dry ingredients. Keep whisking until the mixture is smooth and there are no lumps.
- Spoon the batter into the prepared muffin pan, filling each about 1/2 to 2/3 full. You should get 12-15 cupcakes in total.
- Bake 1 pan at a time in the middle rack of the preheated oven for about 18-23 minutes, or until an inserted toothpick comes out clean and the tops are slightly springy to the touch. Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.
- In a large bowl, beat the butter until soft.
- Add in the peanut butter and continue beating until evenly combined.
- Add in the 2 cups powdered sugar, vanilla extract, and salt and carefully beat together with the mixer on low speed.
- Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with the whipping cream until the desired sweetness and thickness is reached.
- Frost the cupcakes using a piping bag or with the flat-edge of a knife.
Notes
- Store cupcakes in an airtight container.
- Use room temperature ingredients for better mixing.
- Adjust the sweetness of the frosting by varying the amount of powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 491 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: Chocolate Cupcakes, Peanut Butter Frosting, Baking, Dessert