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Moist chocolate cupcakes topped with a creamy peanut butter frosting | prettysimplesweet.com

Chocolate Peanut butter Cupcakes

YIELD 16 cupcakes

Ingredients

Cupcake Batter:

  • 1 ⅓ cups (185g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder (I use Dutch processed)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick/113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whole milk
  • ½ cup (120 ml) hot water

Frosting:

  • ½ cup (1 stick/113g) unsalted butter, softened to room temperature
  • 4 ounces (113g) cream cheese, slightly softened to room temperature
  • 1 cup (250g) creamy peanut butter
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  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. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, cream cheese, and peanut butter on medium speed until smooth and creamy, about 2 minutes. Add 1 cup of powdered sugar and beat until smooth. Beat in vanilla and salt until smooth and fluffy. Add the rest of the powdered sugar as needed 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 about 1 hour 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.