Dessertscakemehometonight4.4
Chocolate Peanut Butter Cupcakes
These chocolate peanut butter cupcakes come together in no time and taste like they’re straight from a bakery. Fudgy chocolate cake, silky peanut butter buttercream, and a drizzle of ganache make them the perfect sweet-and-salty treat. If you love chocolate and peanut butter, this easy cupcake recipe is a must-bake!
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 45 min🔥 Cook: 20 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- microwave
📝 Preparation Steps
1
Chocolate Cupcakes
2
Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
3
In a small mixing bowl, stir together the semisweet chocolate chips, dark cocoa/dutch-process cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool for ⏱️ 5 minutes.
4
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract, and whisk until the cupcake batter is well combined and smooth (the batter will be thin).
large eggs (room temperature)2vanilla extract2 tsp
5
Portion the cupcake batter into the cupcake liners, filling about ¾ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the liners.
6
Bake the cupcakes for about ⏱️ 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for ⏱️ 5 minutes and then transfer to a wire rack to cool completely.
7
Peanut Butter Buttercream Frosting
8
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for ⏱️ 5 minutes until light, pale, and creamy. Add in the creamy peanut butter and mix until combined.
unsalted butter (room temperature)1 cup
9
Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
10
Add in the heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
heavy cream2 tbspvanilla extract2 tsp
11
Increase the mixer speed to medium and whip the buttercream for about 2 to ⏱️ 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.
12
Chocolate Ganache
13
Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in ⏱️ 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool to room temperature.
heavy cream2 tbsp
14
Assembling the Cupcakes
15
Fill a piping bag fitted with a Wilton 1M piping tip with the peanut butter buttercream frosting. Pipe a generous swirl of frosting onto the cooled chocolate cupcakes.
16
Use a piping bag or squeeze bottle to drizzle the chocolate ganache onto the frosted cupcakes and add half of a Reese's cup to each cupcake.
Nutrition Facts
calories
578 kcal
fat Content
38 g
serving Size
1 cupcake
fiber Content
3 g
sugar Content
46 g
sodium Content
307 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
73 mg
carbohydrate Content
57 g
saturated Fat Content
16 g
unsaturated Fat Content
19 g
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