Easy Peanut Butter Chocolate Cupcake
Serving Size / Yield
- For the cupcakes:
- 24 cupcake liners
- 1 ¾ C. all-purpose flour
- 1 tsp. baking soda
- ¾ tsp. salt
- 2/3 C. cocoa powder
- 2/3 C. boiling water
- 2/3 C. milk room temperature
- 12 T. unsalted butter softened
- 2 C. granulated sugar
- 2 tsp. pure vanilla extract
- 3 Lg. eggs room temperature
- 1 bag mini peanut butter cups for garnish
- For the peanut butter frosting
- 3 sticks unsalted butter softened
- 1 ½ C. natural peanut butter
- ½ tsp. salt
- 3 C. powdered sugar sifted
Heat the oven to 350°F and arrange a rack in the middle. Line cupcake tins with liners and set aside. Mix dry ingredients for cupcakes except for cocoa, set aside. Mix cocoa and boiling water in a small bowl until well combined, slowly whisk in the milk and set aside. Place the butter in the bowl and beat until light and fluffy. Beat in sugar and vanilla and continue to beat for another 4 minutes, be sure to scrape the sides.
Add eggs 1 at a time beating well before adding the next; slowly add the flour mixture and cocoa mixture alternating in small increments until well mixed. Evenly distribute batter among the cupcake liners and bake for 15 minutes, rotate the direction and location of the pan until cupcakes are full baked. Or for about 10 minutes. Take out and let cool completely before frosting. Remove the cooled cupcakes and put them on a working surface.
Combine the butter and peanut butter with salt in a bowl and beat with an electric mixer until fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Slowly add the powdered sugar until it’s incorporated, then turn the mixer to medium-high speed. Mix until the frosting is creamy and fluffy, about 3 minutes.
Frost the cupcakes evenly as desired and garnish with an unwrapped mini peanut butter cup. Let chill until cupcakes are set; tent plastic wrap over cupcakes to prevent the frosting from hardening. Serve at room temperature.