Chocolate Peanut Butter Cupcakes
Rich, moist chocolate peanut butter cupcakes topped with creamy peanut butter frosting. Perfect for birthdays, holidays, or anytime you crave a sweet and nutty treat.
Yield: 4 people
Calories: 300kcal
Cost: $5
Equipment
- Mixing Bowl
- Mixing Bowl
- Electric mixer
- Muffin Pan
- Cupcake Liners
- Measuring Cups and Spoons
Materials
Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup vegetable oil or melted butter
- 1/2 cup milk or almond milk for dairy-free
- 1 tsp vanilla extract
Frosting
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin pan with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, sugar, oil, and vanilla until combined. Add milk and stir.
- Gradually mix dry ingredients into wet until smooth. Do not overmix.
- Spoon batter into liners, filling two-thirds full. Bake 18–20 minutes. Let cool completely.
- For frosting, beat softened butter and peanut butter until creamy.
- Add powdered sugar slowly, then mix in milk and vanilla until smooth.
- Frost cooled cupcakes with a piping bag or spatula. Decorate with chocolate chips or sprinkles if desired.
Notes
For chocolate peanut butter cupcakes vegan, replace eggs with flaxseed eggs and use dairy-free butter and milk.
To make small batch chocolate peanut butter cupcakes, divide the ingredients in half for 6 cupcakes.
For quick baking, try chocolate peanut butter cupcakes from cake mix and finish with homemade peanut butter frosting.