Chocolate Cupcakes with Peanut Butter Frosting
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
12 cupcakes
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Calories
394 kcal
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Course
Dessert, Baked Goods
Chocolate Cupcakes with Peanut Butter Frosting
Description
Chocolate Cupcakes with Peanut Butter Frosting feature a base of cocoa powder, flour, and buttermilk that yields a moist and tender cupcake. The dry ingredients are carefully sifted to avoid lumps, and the batter includes vegetable oil and eggs for softness and richness. Baking until a toothpick comes out clean ensures a well-cooked center. The peanut butter frosting, blending peanut butter, cream cheese, butter, powdered sugar, and vanilla, offers a smooth and creamy topping that complements the chocolate base.
The resulting cupcakes have a balanced chocolate and peanut butter flavor, with a moist texture and smooth frosting. These cupcakes can be adorned with varied garnishes such as melted chocolate drizzles, crushed peanuts, or chocolate shavings for added texture and visual appeal.
When preparing the frosting, powdered sugar is sifted to maintain a smooth texture, and additional milk can be added to adjust consistency if needed. For deeper chocolate flavor, substituting half the buttermilk with brewed coffee is an option. These cupcakes can be decorated with mini peanut butter cups or similar candies as well.
Ingredients
- 3/4 cup cocoa powder unsweetened
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup vegetable oil
- 3/4 cup sugar
- 3 egg large
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- frosting
- 1/2 cup peanut butter
- 4 ounce cream cheese
- 4 tablespoons butter
- 1 1/2 cups powdered sugar sifted
- 1/2 teaspoon vanilla
- 1 tablespoon milk
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F. Lightly grease cupcake liners or cupcake tin.
- In a medium mixing bowl, sift together cocoa, flour, baking powder, and salt.
- In a separate bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Add vanilla and buttermilk.
- On low speed, alternate incorporating flour and buttermilk into the butter sugar mixuture.
- Pour batter into paper-lined muffin tin filling about 3/4 full. Bake for 20-25 minutes or until a toothpick placed in the center comes out clean.
- Cool for 5 minutes before placing on a cooling rack.
Peanut Butter Frosting
- In a mixing bowl cream peanut butter, cream cheese, butter, and vanilla until smooth.
- On low speed, add sifted powdered sugar and mix until smooth. Add milk.
- Frost cooled cupcakes.
Notes
- Sift dry ingredients carefully to prevent lumps in batter and frosting.
- Adjust frosting consistency by adding a teaspoon or two of milk if it becomes too thick.
- Optional garnishes include drizzled melted chocolate, crushed peanuts, or chocolate shavings for added texture and presentation.
- For richer chocolate flavor, substitute half of the buttermilk with brewed coffee.
- Toppings like mini Reese's peanut butter cups or peanut butter cookies can enhance flavor and decoration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 394kcal | 20% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 185mg | 8% |
| Potassium | 181mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 263IU | 5% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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