Ultimate Chocolate Peanut Butter Cupcakes
User Reviews
5
42 reviews
Excellent
Ultimate Chocolate Peanut Butter Cupcakes
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Ultimate Chocolate Peanut Butter Cupcakes combine rich cocoa and bittersweet chocolate with a moist cupcake base, filled with peanut butter cups and topped with creamy peanut butter frosting. This recipe layers flavors and textures, balancing the deep chocolate taste with the salty-sweet peanut butter, enhanced optionally with a milk chocolate ganache and chopped peanuts for added crunch. These cupcakes deliver a decadent treat ideal for special occasions or dessert gatherings.
Description
The Ultimate Chocolate Peanut Butter Cupcakes feature a deep chocolate cupcake made with a blend of cocoa powder and bittersweet chocolate to yield a moist, intensely flavored base. The batter incorporates oil, butter, sugars, eggs, sour cream, and hot water to create a tender crumb. Each cupcake is hidden with a peanut butter cup at the center, offering a contrasting creamy and nutty surprise.
The peanut butter frosting is rich and smooth, made from soft butter, peanut butter, confectioners' sugar, and milk, with a touch of vanilla and salt to balance sweetness. Optionally, a silky milk chocolate ganache with peanut butter and cream can be added to intensify the chocolate component. Garnishing with additional peanut butter cups and chopped peanuts provides texture variations.
This recipe produces cupcakes that are substantial and satisfying, delivering layers of chocolate and peanut butter that complement each other without overshadowing the moist cupcake structure. Serve them as a decadent dessert to showcase the combination of classic flavors enjoyed in a cupcake format.
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Ingredients
For the Chocolate Peanut Butter Cup Cupcakes:
- 1 all-purpose flour 1/4 cups (160 grams
- 1 cup cocoa powder unsweetened non-alkalized (natural), 112 grams
- 1 teaspoon baking soda
- 1 baking powder 1/2 teaspoons
- 1/2 teaspoon salt
- 3 tablespoons canola oil
- 1/2 cup unsalted butter
- 3 ounces bittersweet chocolate 60%, finely chopped
- 1 cup granulated sugar 198 grams
- 3/4 cup light brown sugar packed, 142 grams
- 2 egg large eggs plus 1 large egg yolk, at room temperature
- 2 teaspoons vanilla
- 1 cup sour cream 227 grams, full fat
- 1 cup water freshly boiled, hot, 227 grams
- 24 peanut butter cups regular sized
For the Peanut Butter Frosting:
- 1 unsalted butter 3/4 cups (396 grams), very soft
- 1 teaspoon vanilla extract
- 5 cups confectioners' sugar more only if needed
- 1/4 teaspoon salt
- 4 tablespoons milk
- 1 cup peanut butter creamy
Milk Chocolate Ganache (Optional):
- 1/2 cup milk chocolate 85 grams, or semi-sweet chocolate, finely chopped
- 1 Tablespoons peanut butter creamy
- 1/3 cup heavy cream 76 grams
- 1/8 teaspoon salt
Garnish (Optional):
- 24 peanut butter cups
- 1/4 cup peanut chopped
Instructions
For the Chocolate Peanut Butter Cup Cupcakes:
- Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with cupcake liners. Spray lightly with non-stick baking spray, and set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside until needed.
- Combine the oil, butter, and chocolate together in a large bowl. Heat in the microwave, in 30 second increments, stirring between increments each time, until the butter and chocolate are completely melted. Set aside and cool while you assemble the other ingredients.
- In a large bowl, combine both sugars, eggs, egg yolk, and vanilla and beat until smooth and well combined.
- Gradually add in the melted chocolate mixture, adding a little bit at a time and whisking constantly.
- Gently fold in the flour in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix gently and stop when you can still see the lightest trail of dry ingredients.
- Pour in the hot coffee (or water) and let it sit for 30 seconds, then fold it into the batter until combined.
- Scoop 2 tablespoons of batter into the bottom of each cupcake tin, then press a peanut butter cup into the batter. Top with another 3 tablespoons of batter; each cupcake mold should be 2/3 of the way full.
- Bake, one tray at a time, for 16 to 18 minutes, or until the cupcakes have puffed up and a toothpick (or cake tester) inserted in the middle of a cupcake comes out clean, or with a few moist crumbs attached.
- Allow cupcakes to cool completely before frosting!
For the Peanut Butter Frosting:
- In a large bowl, using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-speed until completely smooth. Beat in the vanilla.
- Reduce mixer speed to low and slowly add in the sugar, adding a 1/2 cup at a time, beating until the sugar has incorporated into the frosting before adding more. Once all of the sugar has been added, beat in the milk.
- Increase mixer speed to medium-high and beat for 3 to 4 minutes, or until the frosting is thick and creamy.
- Finally, fold in the beat butter and beat on medium-high for 1 minute. Use a rubber spatula to scrape down the bottom and sides of the bowl, to ensure all ingredients have been combined.
- Scrape the frosting into a piping bag fitted with an open star piping tip, like this one.
For the Milk Chocolate Ganache:
- Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
- Warm the cream over medium heat until it comes to a boil. Add in the peanut butter and whisk smooth.
- Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the salt.
Assembly:
- Pipe a swirl of peanut butter frosting on top of each cooled cupcake.
- Using a small spoon, slowly drizzle the milk chocolate peanut butter ganache over the top of each cupcake. Start with a little bit, and add more if desired.
- Decorate the edge of each cupcake with a few chopped peanuts. Then press a peanut butter cup (or two!) in the middle of each cupcake! Enjoy!
- These cupcakes are best eaten the day they are made, but will keep, covered and stored at room temperature, for 2 days.
Notes
- Neutral oils like vegetable or melted coconut oil can replace canola if needed.
- Best enjoyed fresh on the day of baking, though they can be stored covered at room temperature for up to 2 days.
- Egg substitutions are not suggested to maintain texture and flavor integrity.
Genuine Reviews
User Reviews
Overall Rating
5
42 reviews
Excellent
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