Chocolate Peanut Butter Cupcakes
Servings: 24
Calories: 368kcal
These Chocolate Peanut Butter Cupcakes are the perfect treat for chocolate and peanut butter lovers! Moist and rich chocolate cupcakes are topped with a creamy, dreamy peanut butter frosting, making every bite a heavenly blend of sweet and nutty flavors. Perfect for any occasion, they're sure to become a family favorite!
Print Recipe
Ingredients
Chocolate Cupcakes
- 2 cups sugar
- 1 ¾ cups all purpose flour
- ¾ cup unsweetened cocoa best quality available
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 3 eggs room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract best quality available
- 1 cup boiling water
Peanut Butter Frosting
- ½ cup unsalted butter 1 stick
- 1 cup creamy peanut butter
- 8 ounces cream cheese 1 package, cold, directly from fridge
- 4 cups powdered sugar
- 1 tablespoon heavy cream or milk
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F. Line muffin tin with paper liners and set aside.
- In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 1 minute.
- Beat in boiling water just until combined (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
- Bake cupcakes for approximately 22-24 minutes.
- Let the cupcakes cool completely on wire rack before frosting.
Peanut Butter Frosting
- Beat the unsalted butter until smooth.
- Add the cream cheese and beat until smooth and fully combined with the butter.
- Add the peanut butter and beat until well combined.
- Slowly add the powdered sugar and continue to mix until the frosting is smooth.
- Add the heavy cream or milk and beat for another 30 seconds.
- Frost the cooled cupcakes.
Notes
Storage Information
Once the cupcakes are fully cooled and frosted, store them in an airtight container in the refrigerator for up to three days. You can also freeze the cupcakes for up to three months. Just make sure to wrap them well in plastic wrap and store in an airtight, freezer safe ziploc bag.
If you are planning on making the cupcakes ahead of time and freezing them, don't frost the cupcakes until you are ready to serve.
Nutrition
Calories: 368kcal | Carbohydrates: 48g | Protein: 6g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 286mg | Potassium: 155mg | Fiber: 2g | Sugar: 38g | Vitamin A: 300IU | Calcium: 49mg | Iron: 1mg