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Decadent Chocolate Peanut Butter Cupcakes

Close-up of a rich chocolate peanut butter cupcakes topped with peanut butter frosting, chocolate ganache drizzle, and chopped peanuts.
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Make moist, bakery-style chocolate cupcakes topped with creamy peanut butter frosting and a rich chocolate drizzle. This is the ultimate chocolate and peanut butter dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot strong brewed coffee
  • 1 cup creamy peanut butter (for frosting)
  • 1/2 cup (1 stick) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar (for frosting)
  • 1/4 cup milk or heavy cream (for frosting)
  • 4 ounces semi-sweet chocolate (for ganache drizzle)
  • 1 tablespoon butter (for ganache drizzle)
  • 2 tablespoons heavy cream (for ganache drizzle)
  • Chopped peanuts (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt for the chocolate cupcakes.
  3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined. Do not overmix.
  4. Carefully pour the hot coffee into the batter and mix on low speed until smooth. The batter will be thin.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  7. To make the peanut butter frosting, beat the softened butter and peanut butter together in a bowl until smooth.
  8. Gradually add the powdered sugar, alternating with the milk or cream, beating until the frosting is light and fluffy. Add more powdered sugar if the frosting is too soft.
  9. For the chocolate drizzle, place the semi-sweet chocolate, 1 tablespoon butter, and 2 tablespoons heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
  10. Once the cupcakes are completely cool, pipe or spread the peanut butter frosting onto each cupcake.
  11. Drizzle the warm chocolate ganache over the frosting and immediately sprinkle with chopped peanuts.

Notes

  • For extra moist chocolate cupcakes, use strong brewed coffee instead of water when mixing the batter; it deepens the chocolate flavor.
  • If you want a peanut butter swirl effect instead of separate frosting, reserve 1/2 cup of the chocolate batter and swirl it into the peanut butter frosting before piping.
  • You can substitute the peanut butter frosting with a simple peanut butter buttercream if you prefer a stiffer frosting texture.

Nutrition

Find it online: https://blissbatter.com/chocolate-peanut-butter-cupcakes-recipe/