Chocolate Peanut Butter Cupcakes
You have to try these easy chocolate peanut butter cupcakes. They are homemade and they taste amazing! Make these chocolate peanut butter cupcakes now.
Servings: 24
Cost: $6.85, $0.29 per Servings
Ingredients
- Chocolate Cupcake:
- 1 ¾ Cups Flour
- 2 Cups Sugar
- 1 Cup Cocoa
- 1 ½ TSP Baking Soda
- 1 ½ TSP Baking Powder
- 1 TSP Salt
- 2 Eggs
- 1 Cup Whole Milk
- ½ Cup Oil
- 2 TSP Vanilla
- 1 Cup Boiling Water
- Peanut Butter Frosting:
- ½ Cup unsalted butter softened
- 1 Cup creamy peanut butter
- 4 TBSP heavy whipping cream
- 4 Cups powdered sugar
Instructions
- Chocolate Cupcake:
- Line a cupcake pan with paper liners and preheat the oven to 350°F.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, oil, and vanilla.
- Add the wet ingredients to the dry ingredients. Beat with an electric mixer on medium speed for 3 minutes.
- Slowly mix in the boiling water. The batter will be thin.
- Fill each cupcake liner ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Peanut Butter Frosting:
- Beat the butter, peanut butter, and powdered sugar until light and creamy.
- If the frosting is too thick, add the heavy whipping cream a little at a time until it reaches the desired consistency. If it is too thin, add more powdered sugar.
- Pipe the frosting onto the cooled cupcakes using a pastry bag fitted with a large tip.
Notes
There is enough frosting to frost 24 cupcakes. However, if you want to pipe them like we did in the pictures, you will want to double the frosting amounts.
Nutrition
Calories: 341kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 237mg | Potassium: 186mg | Fiber: 2g | Sugar: 37g | Vitamin A: 190IU | Calcium: 40mg | Iron: 1.2mg
