Chocolate Cupcakes with Peanut Butter Frosting
User Reviews
5
Chocolate Cupcakes with Peanut Butter Frosting
Description
Chocolate Cupcakes with Peanut Butter Frosting feature a batter enriched with both melted butter and vegetable oil, along with buttermilk to achieve a tender, moist texture. The cupcakes bake to a crumb that is moist yet sturdy, ideal for holding a thick peanut butter frosting. The frosting blends butter, creamy peanut butter, powdered sugar, and milk to achieve a smooth spreadable consistency. The combination balances the deep chocolate notes of the cupcakes with the savory sweetness of peanut butter, creating a classic flavor pairing.
The cupcakes are baked in standard muffin tins lined with paper liners, ensuring convenient portioning and easy removal. After baking, they cool before being generously topped with the peanut butter frosting, which can be garnished with chopped peanuts for texture. These cupcakes serve well as a dessert or for celebrations where rich chocolate treats are favored.
To prepare buttermilk, lemon juice is added to milk and allowed to thicken slightly. The recipe yields 24 cupcakes and enough frosting for about 24 servings or to cover a 9x13 inch cake. Store frosted cupcakes in an airtight container in the refrigerator. Unused frosting keeps for up to one week refrigerated. Unfrosted cupcakes freeze well for up to one month and should be thawed at room temperature prior to frosting.
Ingredients
For the cupcakes:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder unsweetened
- 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 egg 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 peanut butter creamy
- 4 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- peanut for garnish, if desired, chopped
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
- Make homemade buttermilk by adding 1 1/2 teaspoons lemon juice to 1/2 cup milk; let it rest for about 10 minutes before using.
- This recipe yields 24 cupcakes and approximately 4 cups of frosting, covering 1/4 cup per cupcake or suitable for a 9x13 cake.
- Store frosted cupcakes in an airtight container in the refrigerator for 3 to 5 days; keep leftover frosting refrigerated up to one week.
- Freeze unfrosted cupcakes in suitable freezer-safe packaging for up to one month; thaw completely before frosting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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