chocolate peanut butter cupcakes
These chocolate peanut butter cupcakes are rich, moist, and topped with a creamy peanut butter frosting. Perfect for any chocolate and peanut butter lover!
Ingredients
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot water
For the Peanut Butter Frosting:
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Make the Chocolate Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin.
- Whisk dry ingredients in a bowl.
- Beat oil, sugar, eggs, and vanilla in another bowl.
- Alternate adding dry ingredients and buttermilk, then mix.
- Stir in hot water until smooth.
- Fill liners ⅔ full and bake for 18-20 minutes.
- Let cool for 5 minutes, then transfer to a rack.
Make the Peanut Butter Frosting:
- Beat peanut butter and butter until smooth.
- Mix in sugar and vanilla.
- Add heavy cream until fluffy.
Assemble the Cupcakes:
- Frost cooled cupcakes.
- Garnish with chocolate, peanuts, or drizzle.
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