Chocolate Cupcakes with Peanut Butter Frosting
User Reviews
5.0
27 reviews
Excellent
Chocolate Cupcakes with Peanut Butter Frosting
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These luscious Chocolate Cupcakes with Peanut Butter Frosting have a dark chocolate cake made with buttermilk and the most addictive, creamy frosting. If you love peanut butter and chocolate, you'll adore these cupcakes!
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Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1/2 cup butter melted (1 stick)
- 1/2 cup vegetable oil
- 2 eggs room temperature
- 1/2 cup buttermilk (see note 1)
- 2 teaspoons vanilla extract
For the peanut butter frosting:
- 1 cup butter (2 sticks)
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- chopped peanuts for garnish, if desired
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Instructions
For the chocolate cupcakes:
- Adjust oven rack to middle position and preheat oven to 350 degrees. Line two 12-cup cupcake pans with paper liners and spray with non-stick spray.
- In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. In a small bowl, whisk together water, butter, and vegetable oil.
- To the bowl of a stand mixer fit with the paddle attachment, or using an electric mixer by hand, add flour mixture. Add melted butter mixture and mix on low speed until well combined.
- Add eggs and beat until incorporated. Add buttermilk and vanilla and continue to beat until smooth, scraping down beater and sides of bowl as needed.
- Divide the batter between the lined muffin tins, filling to about 3/4 way full each (about 1/4 cup). Bake for 20-25 minutes or until a toothpick inserted comes out clean with a few crumbs attached. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.
For the peanut butter frosting:
- To the bowl of a stand mixer fit with the paddle attachment on medium speed, or with an electric hand mixer by hand, beat butter until pale and fluffy., about 3 to 6 minutes.
- Add peanut butter, 1/2 cup of powdered sugar, milk, and vanilla. Beat until smooth. Gradually add the remaining 3 1/2 cups powdered sugar ensuring to beat after each addition until smooth.
- When the cupcakes are completely cool, frost each cupcake with the peanut butter frosting and sprinkle with chopped peanuts, if desired.
Notes
- Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 1/2 teaspoons lemon juice into 1/2 cup of milk. Let stand until slightly thickened, about 10 minutes.
- Yield: This recipe makes 24 Chocolate Cupcakes. The frosting yields about 4 cups frosting, enough for 1/4 cup frosting per cupcake or for a 9-inch by 13-inch cake.
- Storage: Store frosted cupcakes in an airtight container in the refrigerator for 3 to 5 days. Unused frosting can be kept in the refrigerator for up to 1 week.
- Freezer: Freeze unfrosted cupcakes in freezer-safe packaging, labeled and dated, for up to 1 month. Thaw at room temperature before frosting.
Nutrition Information
Show Details
Calories
398kcal
(20%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
31mg
(10%)
Sodium
238mg
(10%)
Potassium
128mg
(4%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
367IU
(7%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 238mg | 10% |
| Potassium | 128mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 367IU | 7% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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