Chocolate Peanut Butter Cupcakes
User Reviews
5
Chocolate Peanut Butter Cupcakes
Description
This recipe creates chocolate cupcakes from a batter composed of flour, sugar, cocoa, baking soda, baking powder, salt, eggs, milk, oil, vanilla, and boiling water. The boiling water intensifies the cocoa, and mixing methods contribute to a moist texture. Baking the batter in cupcake liners at 350°F yields tender cupcakes with a deep chocolate flavor.
The accompanying peanut butter frosting is made by creaming together softened butter, creamy peanut butter, powdered sugar, and heavy cream, adjusting cream or sugar to achieve desired consistency. This frosting is light, yet rich with distinct peanut butter flavor and pairs well with the chocolate base.
Cupcakes should cool completely before frosting for best results. The frosting can be piped decoratively using a pastry bag for presentation. This recipe yields enough frosting for 24 cupcakes, with the option to double frosting for a thicker layer or decorative piping.
Ingredients
- Chocolate Cupcake:
- 1 3/4 Cups flour
- 2 Cups sugar
- 1 Cup cocoa powder
- 1 1/2 TSP baking soda
- 1 1/2 TSP baking powder
- 1 TSP salt
- 2 egg
- 1 Cup milk whole
- 1/2 Cup neutral cooking oil generic cooking oil
- 2 TSP vanilla
- 1 Cup water boiling
- Peanut Butter Frosting:
- 1/2 Cup butter softened, unsalted
- 1 Cup peanut butter creamy
- 4 TBSP heavy whipping cream
- 4 Cups powdered sugar
Instructions
- Chocolate Cupcake:
- Line the cupcake pan with paper liners. Preheat oven to 350 degrees.
- Mix the dry ingredients, flour through salt, in a bowl.
- In a separate bowl whisk together eggs, milk, oil and vanilla.
- Add the liquid mixture to the dry ingredients. Beat for 3 minutes with an electric mixer on medium speed.
- Slowly add the boiling water to the batter. The batter may appear a bit on the runny side.
- Fill the cupcake liners 3/4 full.
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven and cool in the pan for 10 minutes. Remove cupcakes to wire rack and cool completely before frosting.
- Peanut Butter Frosting:
- Cream the butter, peanut butter and powder sugar until it becomes light and creamy. If it is too thick, add a few drops of the heavy whipping cream until it is the desired consistency. If the frosting is too thin, add more powdered sugar.
- Use a pastry bag with a large tip to pipe the frosting on the cupcake. You can make this as simple or fancy as you like. Enjoy!
Notes
- Frosting quantity is for 24 cupcakes; double the amounts for more frosting or decorative piping.
- Allow cupcakes to cool completely before applying frosting to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 48g | 16% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 237mg | 10% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 190IU | 4% |
| Calcium | 40mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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