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Chocolate Cupcakes with Peanut Butter Frosting

Chocolate Cupcakes with Peanut Butter Frosting

The BEST moist chocolate cupcakes topped with a rich and creamy peanut butter buttercream frosting.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Servings 13

Ingredients
  

  • 7 ounces all-purpose flour
  • 1 cup granulated sugar
  • 3 ounces cocoa powder or ¼ c. + 2 Tbsp.
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ¼ cup melted coconut oil or vegetable oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ cup freshly brewed coffee (slightly cooled) or hot water

For the Peanut Butter Frosting

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • ½ cup creamy peanut butter
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

For the Cake

  • 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.  

For the 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!

Notes

Don't be alarmed, this chocolate cake batter is really thin.
Tried this recipe?Let us know how it was!