Chocolate Peanut butter Cupcakes
Yields: 16 cupcakes
Cupcake Batter:
  • 1⅓ cups (185 g/6.5 oz) all-purpose flour
  • ½ cup (50 g/1.7 oz) natural unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick/113 g) butter, softened
  • 1 cup (200 g/7 oz) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) hot water
  • ½ cup (1 stick/113 g) unsalted butter, softened to room temperature
  • ¾ cup (185 g/6.5 oz) creamy peanut butter
  • 4 ounces (113 g/4 oz) cream cheese, slightly softened to room temperature
  • 1 cup (120 g/4 oz) powdered sugar, sifted, plus more as necessary
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  1. Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Beat in the milk until combined. Add the other half of the dry ingredients and beat slowly until combined. Add hot water and beat just until combined. Do not over mix – the less you mix, the lighter the cake will be. The batter should be liquid-y.
  4. Divide batter evenly between cups, filling them about ¾ full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes), until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
  5. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, peanut butter, and cream cheese on medium speed until smooth and creamy, 2-3 minutes. Add powdered sugar and beat until smooth. Beat in vanilla and salt until smooth and fluffy. Add more sugar as necessary until desired consistency (thick enough to pipe). Frost cupcakes once they’ve cooled.
  6. Because of the cream cheese frosting, cupcakes should be stored (covered, in an airtight container) in the fridge. They’ll keep for 3 days. Bring to room temperature before serving.
  7. Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
Recipe by Pretty. Simple. Sweet. at