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Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes
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Peanut Butter Chocolate Cupcakes combine rich, moist chocolate cake layers with creamy, luscious peanut butter frosting. These cupcakes offer a perfect balance of sweet and nutty flavors, made from simple pantry staples, ideal for birthdays, potlucks, or an everyday treat with bakery-quality results.

Ingredients

Scale

Cupcake Batter

  • 1 ½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup creamy peanut butter
  • ½ cup Greek yogurt or sour cream
  • ½ cup milk or buttermilk
  • ½ cup chocolate chips (optional)

Peanut Butter Frosting

  • ¾ cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • 2 to 3 cups powdered sugar
  • 2 tablespoons milk or cream
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dry Ingredients: Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a bowl to ensure they are evenly combined for a well-risen cupcake.
  2. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and sugar until the mixture is fluffy and pale, forming the base for a tender cupcake texture.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition, then add the vanilla extract to enhance the overall flavor.
  4. Mix in Peanut Butter and Yogurt: Stir in the creamy peanut butter followed by the Greek yogurt or sour cream to add moisture and a subtle tang that complements the chocolate.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and milk into the butter mixture, mixing gently until just combined; avoid overmixing to keep the cupcakes light.
  6. Add Chocolate Chips (Optional): Fold in chocolate chips for melty pockets of chocolate within the cupcakes, if desired.
  7. Bake and Cool: Divide the batter evenly into lined muffin tins. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted comes out clean. Allow cupcakes to cool completely before frosting.
  8. Frost with Peanut Butter Cream: Prepare the peanut butter frosting by beating together peanut butter, softened butter, powdered sugar, milk, and vanilla extract until smooth and fluffy. Generously spread or pipe the frosting onto the cooled cupcakes.

Notes

  • Use room temperature ingredients like butter, eggs, and dairy for a smoother batter and even baking.
  • Mix ingredients just until combined to maintain a light and fluffy cupcake texture.
  • Choose high-quality creamy peanut butter without added sugar or oils for the best flavor.
  • Use an oven thermometer to ensure accurate baking temperature and consistent results.
  • Let cupcakes cool completely before frosting to prevent melting of the frosting.

Nutrition

Keywords: peanut butter cupcakes, chocolate cupcakes, peanut butter frosting, chocolate dessert, easy baking, homemade cupcakes

Find it online: https://lillysplate.com/peanut-butter-chocolate-cupcakes/