Chocolate Cupcakes with Peanut Butter Frosting
I cannot think of a better cupcake combination than these Chocolate Cupcakes with Peanut Butter Frosting. The combination of super moist chocolate cake topped with a crowd pleasing rich and creamy peanut butter buttercream frosting is out of this world.
For over 10 years now this chocolate and peanut butter cake duo has been my most requested by family and friends. I don't blame them, I am a sucker for chocolate and peanut butter too, and this cupcake literally takes the cake for me.
Get ready, after serving these cupcakes to your family, they will be requesting them for every birthday, anniversary, holiday or just because. Seriously, these cupcakes are that good!
The full recipe can be found in the recipe card below.
This chocolate cake recipe is seriously the easiest cake recipe, ever. Although it is easy to make, the flavor and texture are AMAZING. The cake comes out beautifully moist, every time!
STEP 1
Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. Mix until fully combined.
STEP 2
In a large measuring cup or medium bowl whisk together the milk, oil, vanilla extract and egg. Pour the milk mixture into the dry ingredients and mix well.
STEP 3
Now add the coffee to the cake batter. Mix until fully combined.
Pour into prepared cupcake pan and place in the preheated oven. Baked for 20 minutes. Cool completely before frosting.
STEP 4
In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
STEP 5
With the mixer on the lowest setting, slowly add in the powdered sugar, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute. Stop the mixer, scrape the bowl and add in the vanilla extract, heavy cream and peanut butter. Mix well to combine.
STEP 6
Frost the cooled cupcakes, decorate with additional toppings if desired and serve. Enjoy!
These cupcakes are FANTASTIC just the way they are, but they can easily be customized. You can see in the photos I have shared that I topped my cupcakes with chopped peanut butter cups. There are so many more ways you can customize your cupcakes.
Top with chopped peanut butter cups.
Drizzle the tops of the frosted cupcakes with chocolate ganache.
Add chopped peanuts and chocolate ganache drizzle.
Fill and top the cupcakes with frosting.
Top with other peanut butter and chocolate candies.
Cupcakes can be stored at room temperature or the refrigerator. When storing at room temperature in an airtight container, they will last 2-4 days.
When stored in the refrigerator, they will last 3-5 days.
The BEST moist chocolate cupcakes topped with a rich and creamy peanut butter buttercream frosting.
- 7 ounces all-purpose flour
- 1 cup granulated sugar
- 3 ounces cocoa powder (or 1/4 c. + 2 Tbsp.)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup melted coconut oil (or vegetable oil)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup freshly brewed coffee (slightly cooled) (or hot water)
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1/2 cup creamy peanut butter
Preheat an oven to 350°F and line a cupcake pan with liners.
In a large bowl, combine the flour, sugar, cocoa powder, salt, baking powder and baking soda. Mix until fully combined.
In a large measuring cup or medium bowl whisk together the milk, oil, vanilla extract and egg. Now pour the milk mixture into the dry ingredients and whisk until fully combine.
Whisk in the coffee until fully combined. Scoop into the lined cupcake pan and place in the oven. Bake for 20 minutes. Cool completely before frosting.
In a mixing bowl fitted with the paddle attachment add the softened butter and begin mixing until smooth, light and fluffy. Approximately 5 minutes. Scrape down the sides of the bowl as needed.
With the mixer on the lowest setting, slowly add in the powdered sugar, stopping to scrape the bowl as needed. Once all of the powdered has been added, turn the mixer speed up to next setting and mix for 1 minute.
Stop the mixer, scrape the bowl and add in the vanilla extract, heavy cream and peanut butter. Mix well to combine.
Frost the cooled cupcakes, decorate with additional toppings if desired and serve. Enjoy!
Don't be alarmed, this chocolate cake batter is really thin.
Thank you for stopping by!