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Chocolate Cupcakes with Peanut Butter Frosting on a cakestand
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Chocolate Cupcakes with Peanut Butter Frosting

A decadently rich chocolate cupcake with a perfectly creamy peanut butter frosting is the perfect taste combination.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 12 Cupcakes
Calories 431kcal

Equipment

  • 1 Stand Mixer or hand mixer
  • 2 Mixing Bowls
  • 1 Cupcake Tin
  • 1 Whisk

Ingredients

Cupcakes

  • 1 Stick Unsalted Butter
  • 1/2 Cup Buttermilk
  • 2 ounces Semi-sweet baking chocolate
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Light Brown Sugar
  • 1/2 Cup Unsweetened Cocoa Powder not Dutch Processed
  • 3/4 Cup All Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 2 Eggs Large
  • 1 Teaspoon Vanilla Extract

Frosting

  • 2/3 Cup Unsweetened Cocoa Powder
  • 2 3/4 Cups Confectioners Sugar
  • 6 Tablespoons Unsalted Butter Room Temperature
  • 6 Tablespoons Creamy Peanut Butter Room Temperature
  • 6 Tablespoons Heavy Cream
  • 1 Teaspoon Vanilla Extract
  • Crushed Peanuts for decoration

Instructions

  • Preheat the oven to 350°F. Line a cupcake tin and set aside.
  • Melt the butter and chocolate together in a double boiler on the stove. This may be accomplished by putting a Pyrex bowl over a pot of simmering water (don't let the bowl touch the water). Stir until smooth. Set aside to slightly cool.
  • In a medium-sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until combined.
  • In another bowl, beat the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate mixture and beat until smooth. Add half of the flour mixture, then half of the buttermilk, alternating until everything has been incorporated. Stir until just combined; do not over mix.
  • Divide the batter into the cupcake liners. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the Frosting

  • Sift together the confectioners' sugar and cocoa powder to assure there are no lumps.
  • With a handheld or stand mixer, beat the butter and peanut butter at medium speed until fluffy (approx. 2 mins.) Gradually add the sifted sugar/cocoa powder alternating with the heavy cream and vanilla. Beat on low speed after each addition.Stop adding cream when the desired consistency has been reached.
  • Frost cooled cupcakes and top with crushed peanuts as desired. Then enjoy!

Notes

Make sure the butter mixture is appropriately cooled before moving to the next step. If the mixture is too hot, it will scramble the eggs.
Do NOT over mix the batter in the final stage of mixing. Over mixing will develop gluten and stop the cupcake from being light and fluffy.
For the frosting you may need to add more powdered sugar if the frosting is too runny or add more cream if it is too thick. 
Storage: Frosted cupcakes can sit out at room temperature for up to 2 days, as long as they are stored in an airtight container, or covered. Alternatively, you make the frosting ahead of time, storing it in an airtight container in the fridge for up to 1 week. Then, just allow it to come to room temperature before frosting the cupcakes.

Nutrition

Calories: 431kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 174mg | Potassium: 240mg | Fiber: 4g | Sugar: 43g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg