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For these tasty chocolate peanut butter cupcakes, you will need: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 cup granulated sugar - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup whole milk - 1 teaspoon vanilla extract - 1/2 cup creamy peanut butter - 1/2 cup powdered sugar - 1/4 cup heavy cream These ingredients mix together to create a rich and moist cupcake that has a delightful peanut butter frosting. You can make your cupcakes look even better with these garnishes: - Chocolate shavings - Crushed peanuts - A drizzle of chocolate syrup These additions not only enhance the look but also add some extra flavor. If you need to make changes, here are some swaps: - Use almond flour instead of all-purpose flour for a gluten-free option. - Replace unsweetened cocoa powder with carob powder for a different taste. - Use coconut oil instead of unsalted butter for a dairy-free version. - Try almond milk instead of whole milk for a lighter option. These substitutions keep your cupcakes yummy while fitting your dietary needs. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a muffin tin with cupcake liners. This helps with easy removal later. In a large mixing bowl, combine the dry ingredients. Add 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 cup of granulated sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk these together well. This ensures that your cupcakes will rise nicely. In another bowl, whisk together the wet ingredients. Use 1/2 cup of melted unsalted butter, 2 large eggs, 1/2 cup of whole milk, and 1 teaspoon of vanilla extract. Make sure this mixture is smooth. It adds richness to your cupcakes. Slowly pour your wet mixture into the dry ingredients. Stir gently with a spatula or spoon. Mix just until combined. Don’t worry about lumps; it’s okay to have a few. Overmixing can make your cupcakes tough. Use a spoon or cookie scoop to fill the cupcake liners. Each liner should be about two-thirds full. This gives your cupcakes space to rise without overflowing. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. To test if they are done, insert a toothpick into the center of a cupcake. It should come out clean or with a few moist crumbs. While your cupcakes cool, make the frosting. In a medium bowl, beat together 1/2 cup of creamy peanut butter and 1/2 cup of powdered sugar. Gradually mix in 1/4 cup of heavy cream. Keep mixing until it reaches a creamy consistency. Once the cupcakes are completely cool, it’s time to frost them. Use a piping bag or a knife to spread the peanut butter frosting on top. Be generous; you want each bite to be rich and creamy. For a nice touch, you can garnish your frosted cupcakes. Consider adding chocolate shavings or a sprinkle of finely crushed peanuts. This not only adds flavor but also makes your cupcakes look stunning. To bake perfect chocolate peanut butter cupcakes, start with good ingredients. Fresh eggs and quality cocoa powder make a big difference. Always measure your flour correctly. Use a spoon to scoop the flour into a cup and level it off. This helps avoid dense cupcakes. Another tip is to preheat your oven fully. If the oven isn’t hot enough, cupcakes won’t rise well. Place the muffin tin in the center of the oven for even heat. This helps them bake uniformly. For the best peanut butter frosting, use creamy peanut butter. This helps the frosting spread smoothly. Start by mixing the peanut butter and powdered sugar. Gradually add heavy cream until you get a creamy texture. If the frosting is too thick, add a little more cream. If it’s too thin, add a bit more powdered sugar. You want it to hold its shape but still be easy to spread. One common mistake is overmixing the batter. This can make your cupcakes tough. Mix just until the wet and dry ingredients blend. Also, don’t skip cooling the cupcakes before frosting. If you frost warm cupcakes, the frosting will melt and slide off. Always let them cool completely. Lastly, avoid using too much frosting on each cupcake. A little goes a long way, and it balances the flavors nicely. Pro Tips Use Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and contributes to a lighter cupcake texture. Don’t Overmix the Batter: Mix until just combined to avoid dense cupcakes. A few lumps are okay; they will bake out, resulting in a fluffy texture. Cool Completely Before Frosting: Allow the cupcakes to cool completely before adding frosting. This prevents the frosting from melting and losing its shape. Experiment with Toppings: Get creative with your garnishes! Consider using crushed pretzels, caramel drizzle, or even a sprinkle of sea salt for an extra flavor kick. {{image_4}} You can make these cupcakes gluten-free easily. Use a gluten-free all-purpose flour instead of regular flour. Look for a blend that includes xanthan gum. This gum helps give your cupcakes a nice texture. The rest of the ingredients stay the same. Your cupcakes will still be rich and delicious! Want a vegan version? Swap out the eggs for flax eggs. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for about five minutes to thicken. Use a plant-based milk, like almond or oat milk, instead of whole milk. For the frosting, replace the creamy peanut butter with a vegan brand. Use coconut cream instead of heavy cream for a rich texture. You can add fun flavors to your cupcakes! Try mixing in chocolate chips for extra sweetness. You can also fold in chopped nuts like pecans or walnuts for added crunch. Want more peanut flavor? Add a teaspoon of peanut butter powder to the batter. For a twist, use a hint of espresso powder. It pairs well with chocolate and enhances the flavors nicely! To keep your chocolate peanut butter cupcakes fresh, store them in an airtight container. Place a piece of wax paper between layers if stacking. This will prevent them from sticking together. Make sure the container is at room temperature. Cupcakes will stay fresh for about 3 days. If you live in a humid area, keep them in the fridge for better results. Freezing is a great way to save leftover cupcakes. Start by letting them cool completely. Wrap each cupcake tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 2 months in the freezer. To enjoy them, thaw at room temperature for about an hour. You can also warm them slightly in the oven for a fresh taste. To keep your peanut butter frosting fresh, store it in an airtight container. Place it in the fridge if you don’t use it right away. It will last about a week. If you want to use it later, you can freeze it too. Just remember to thaw it in the fridge before using. Mix it again to restore its creamy texture. The best chocolate peanut butter cupcakes have a rich chocolate flavor and creamy frosting. You use high-quality cocoa powder for deep taste. Fresh ingredients are key—especially eggs and butter. Mixing dry and wet ingredients gently keeps the cupcakes light and fluffy. Lastly, don’t forget the peanut butter! It adds a delicious, nutty kick. Yes, you can make these cupcakes ahead of time. Bake them and let them cool completely. Then, store them in an airtight container at room temperature. They stay fresh for about two days. If you want them to last longer, freeze them. Just wrap each cupcake tightly in plastic wrap. Frost them when you are ready to serve. If your cupcakes are overbaked, they might be dry. To fix this, you can soak them with simple syrup. Mix equal parts water and sugar, then heat until the sugar dissolves. Brush this syrup over the cupcakes to add moisture. You can also serve them with extra frosting or ice cream for added softness. The best way to frost cupcakes is to wait until they are cool. Use a piping bag for a smooth finish, or a knife for a rustic look. Start from the outside and work your way in, or just make a big swirl on top. For a fun touch, add sprinkles or crushed peanuts for texture. Yes, you can substitute peanut butter with other nut butters. Almond butter or cashew butter work well, too. Just make sure they are creamy for the best texture. Keep in mind that using a different nut butter can change the flavor. Choose one that you enjoy to keep it tasty! You now know how to make delicious chocolate peanut butter cupcakes. We covered the main ingredients, including useful substitutions. I shared step-by-step instructions, tips for perfect frosting, and how to avoid common mistakes. Variations for gluten-free and vegan options add exciting choices. Plus, I offered storage tips to keep your treats fresh. Enjoy baking these cupcakes; they’re sure to impress! With practice, you'll master them and share these delights with friends. Happy baking!

Decadent Chocolate Peanut Butter Cupcakes

Deliciously rich chocolate cupcakes topped with creamy peanut butter frosting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the melted unsalted butter, eggs, whole milk, and vanilla extract until smooth.
  • Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  • Evenly divide the batter among the lined muffin cups, filling each about two-thirds full.
  • Bake for 18-20 minutes, checking for doneness with a toothpick.
  • While the cupcakes cool, prepare the peanut butter frosting by beating together the creamy peanut butter and powdered sugar, then gradually adding the heavy cream until desired consistency is reached.
  • Once the cupcakes are cool, frost them with the peanut butter frosting.
  • Garnish with chocolate shavings or crushed peanuts if desired.

Notes

For an elegant touch, garnish with chocolate shavings or crushed peanuts.
Keyword chocolate, cupcakes, dessert, peanut butter