Description
These Chocolate Peanut Butter Cupcakes combine rich, moist chocolate cake with creamy, decadent peanut butter frosting. Perfectly balanced with a hint of espresso and topped with chopped peanuts and optional melted dark chocolate, they create an irresistible treat for any occasion.
Ingredients
Cupcake Batter
- 1 cup light brown sugar
- ¾ cup cake flour
- 2 tablespoons all-purpose flour
- 7 tablespoons Dutch processed cocoa powder
- 1 teaspoon instant espresso powder
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 large egg
- ¼ cup sour cream (Greek yogurt is a great substitute)
- ¼ cup whole milk
- ½ cup warm water
- ¼ cup olive oil (any neutral flavored oil will work)
- 1 teaspoon vanilla extract
Peanut Butter Frosting
- ⅔ cup unsalted butter, softened at room temperature
- 1⅓ cup creamy peanut butter
- 2 cups powdered sugar
- 1 tablespoon whole milk (heavy cream also works)
- ¼ cup dark chocolate, melted (optional)
- ¼ cup salted roasted peanuts, chopped (optional)
Instructions
- Preheat & Prepare Pan: Preheat your oven to 340°F (170°C). Line a cupcake tin with cupcake liners and set aside.
- Mix Dry Ingredients: In a large bowl, sift together the light brown sugar, cake flour, all-purpose flour, Dutch processed cocoa powder, instant espresso powder, fine sea salt, baking soda, and baking powder. This ensures even distribution and a light texture.
- Add Wet Ingredients: Add the large egg, sour cream, whole milk, warm water, olive oil, and vanilla extract into the dry mix. Stir gently until just combined, careful not to overmix to maintain cupcake tenderness.
- Fill Cupcake Liners: Pour the cupcake batter into the lined tin, filling each liner about two-thirds full to allow room for rising during baking.
- Bake Cupcakes: Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for a minute before transferring them to a wire rack to cool completely.
- Prepare Peanut Butter Frosting: In a mixing bowl, cream together the softened unsalted butter and creamy peanut butter until pale and fluffy. If the mixture appears too soft, refrigerate for 10 minutes, then beat again to desired consistency.
- Add Powdered Sugar & Milk: Gradually add the sifted powdered sugar, continuing to beat the frosting. Add the whole milk as needed to achieve a smooth, spreadable texture.
- Frost Cupcakes: Pipe or spread the peanut butter frosting generously onto the cooled chocolate cupcakes using a piping bag or spatula.
- Garnish & Serve: Optionally decorate with chopped salted roasted peanuts and drizzle melted dark chocolate over the frosting for an extra indulgent touch. Serve and enjoy!
Notes
- You can substitute Greek yogurt for sour cream to make the cupcakes lighter and tangier.
- If you prefer, use a neutral oil like vegetable or canola instead of olive oil to avoid flavor interference.
- Instant espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Chilling the frosting helps it firm up and makes piping easier.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
