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5 from 1 vote

Peanut Butter Chocolate Cupcakes

Delicious peanut butter chocolate cupcakes with peanut butter cream cheese buttercream
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: buttercream, Cake, chocolate, chocolate cupcakes, cupcakes, Dessert, peanut butter, peanut butter cupcakes
Servings: 36 cupcakes
Author: Lisa Brown

Ingredients

For the cake

  • 400 grams granulated sugar
  • 1 cup butter 2 sticks (226 grams)
  • 2 eggs
  • 300 grams All purpose flour
  • 50 grams powdered peanut butter
  • 100 grams baking cocoa I use Hershey's Special Dark
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1 dram LorAnn peanut butter oil
  • 1 cup milk full fat
  • 1 ¼ cup hot coffee extra strong

For the buttercream

  • ½ cup butter 1 stick (113 grams)
  • 8 ounce cream cheese 1 block (226 grams)
  • 3-4 tbsp whole milk
  • 500 grams powdered sugar
  • 100 grams powdered peanut butter
  • 1 tsp vanilla extract

Instructions

For the Cake

  • Preheat oven to 350°F
  • In a large bowl, mix flour, baking cocoa, peanut butter, (all sifted), baking powder, baking soda, and salt. Set aside.
  • In a stand mixer with the whisk attachment, mix the room temperature butter on high speed until creamy (about 2 minutes). Add granulated sugar and continue mixing until creamy and fluffy (about 3-4 minutes). Add vanilla and peanut butter oil.
  • Reduce speed to the lowest setting. Spoon in dry mixture a little at a time. Alternate with milk until all of the dry mixture and milk is completely mixed in.
  • While the mixer is mixing on the lowest setting, slowly pour in the hot coffee until all mixed in. Do not overmix. You may have to stop the mixer an finish by hand so everything thoroughly incorporates.
  • Fill cupcake liners a little more than halfway. This batter should make 36 cupcakes.
  • Bake at 350°F for 15 minutes. or until the cupcakes pass the "toothpick" test.
  • Remove from oven and let cool completely on cooling rack before frosting.

For the buttercream

  • Mix together sifted powdered sugar and powdered peanut butter.
  • In a stand mixer, cream together butter and cream cheese until smooth.
  • A little at a time, add spoonfuls of the dry mixture to the stand mixer (on medium speed).
  • Add 2-3 of the tablespoons of milk one at a time in between portions of dry mixture. After all of the dry mixture is added, add another 1-2 tablespoons of milk if needed. At some point during the mixing process, add the vanilla.
  • After cupcakes are cooled completely, frost the cupcakes with your desired frosting method. Top with chocolate sprinkles or mini chocolate chips for some added texture and visual appeal. Enjoy!