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Peanut Butter Chocolate Cupcakes

Delicious Peanut Butter Chocolate Cupcakes for Sweet Cravings

Indulge in these delectable Peanut Butter Chocolate Cupcakes, featuring a rich chocolate base and creamy peanut butter filling that satisfy any sweet craving.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated sugar Coconut sugar can give a healthier touch.
  • 1/2 cup Unsweetened cocoa powder Dark cocoa can enhance depth.
  • 1 tsp Baking powder Ensures the cupcakes rise well.
  • 1/2 tsp Baking soda Works with buttermilk for proper leavening.
  • 1/4 tsp Salt Enhances sweetness and balances flavors.
  • 1/2 cup Vegetable oil Melted coconut oil adds a slight coconut flavor.
  • 1 cup Buttermilk Mix regular milk with vinegar for a quick substitute.
  • 2 large Large eggs Aquafaba makes a great vegan substitute.
  • 1 tsp Vanilla extract Opt for high-quality for the best results.
For the Peanut Butter Filling
  • 1/2 cup Creamy peanut butter Use chunky for added texture.
  • 1 cup Powdered sugar Alternative sweeteners can be used for a less sugary version.
  • 2 tbsp Milk Any milk (dairy or plant-based) works.
For the Frosting
  • 1 cup Powdered sugar Consider using less sweet options if preferred.
  • 2 tbsp Milk Your choice of dairy or non-dairy.
  • 1/2 cup Chocolate chips Melts into the frosting for extra chocolatey goodness.
For Garnishing
  • 12 Mini peanut butter cups Perfect for decorating your Peanut Butter Chocolate Cupcakes!

Equipment

  • Oven
  • Cupcake tin
  • Mixing Bowl
  • Measuring cups
  • Measuring spoons
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients and mix until smooth.
  4. Fill each cupcake liner about two-thirds full with the batter and place in the oven.
  5. Bake for 18-20 minutes, or until a toothpick inserted comes out clean, then cool for 5 minutes.
  6. Prepare the peanut butter filling by beating together peanut butter, powdered sugar, and milk until fluffy.
  7. Cut a small hole in the center of each cupcake, then pipe or spoon in the peanut butter filling.
  8. Beat together frosting ingredients until desired consistency is reached, then frost the cupcakes.
  9. Garnish each cupcake with a mini peanut butter cup before serving.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

Allow cupcakes to cool completely before filling. Quality ingredients will enhance the flavor. Store unfrosted cupcakes in an airtight container for up to 4 days.

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