Dark Chocolate Peanut Butter Cupcakes
Craving something rich and decadent? These Dark Chocolate Peanut Butter Cupcakes are the perfect treat, featuring a moist chocolate base and creamy peanut butter frosting. Each bite is a delightful combination of flavors that will leave you wanting more. Perfect for gatherings, parties, or just a sweet indulgence, make these cupcakes tonight!
Equipment
- Mixing Bowl
- Frying Pan
- Whisk
- Baking Sheet
- Oven
Ingredients
- 1 cup All-Purpose White Flour
- 1/4 cup Dark Chocolate Cocoa Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 tablespoons Peanut Butter
- 4 tablespoons Vegetable Oil
- 1/2 cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 1/2 cup Buttermilk
- 2 sticks Unsalted Butter room temperature
- 1/2 cup Vegetable Shortening room temperature
- 1 1/2 cup Peanut Butter
- 4-6 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup Cocoa Powder optional
- 12 Peanut Butter Cups
Instructions
- Preheat your oven to 350º F and position the oven rack in the middle. This ensures even baking for your cupcakes.
- Line a regular muffin tin with 12 cupcake liners. This step is crucial for easy removal after baking. Ensure they’re evenly spaced in the pan.
- In a medium mixing bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt. This allows all the dry ingredients to combine evenly, helping to avoid clumps in your batter.
- In a large mixing bowl or using a stand mixer, combine peanut butter, vegetable oil, and brown sugar. Beat this mixture together until it’s well combined and fluffy. This will create a strong base for your cupcakes.
- Add the eggs one at a time, mixing well after each addition, and then add the vanilla. This method ensures that the eggs are fully incorporated, giving your cupcakes a rich flavor.
- Now it’s time to add the flour mixture and buttermilk alternately. Start with a third of the flour mixture, then half of the buttermilk, and continue alternating until everything is combined. This helps to keep the batter light and airy.
- Fill each cupcake liner almost to the top with the batter, maintaining an even distribution across all liners for uniform cupcakes.
- Place the muffin tin in the preheated oven and bake for 15 to 17 minutes. Check for doneness by inserting a toothpick; it should come out with a few crumbs.
- After baking, allow the cupcakes to cool in the pan for 3 minutes before transferring them to a cooling rack. Flip them upside down on the rack to create a dome top, which is visually appealing.
- For the frosting, in a new mixing bowl or clean mixer, combine unsalted butter and vegetable shortening, beating until fluffy. This will be the base for the frosting.
- Add in the peanut butter and vanilla, mixing until well combined. This gives the frosting a creamy and rich flavor that perfectly complements the cupcakes.
- Slowly add the powdered sugar, one cup at a time, mixing on low speed. Increase to medium speed until the frosting reaches your desired sweetness.
- Transfer half of the frosting to another bowl and mix in cocoa powder for a chocolate-flavored frosting. This allows you to have both chocolate and peanut butter flavors.
- Using a piping bag fitted with a large star tip, fill one side with the chocolate frosting and the other with the peanut butter frosting. You want to create a beautiful swirl effect on the cupcakes.
- Pipe the frosting onto each cupcake, starting in the center and swirling to the outside, then back to the center. This creates a lovely visual effect and ensures each cupcake is generously frosted.
- Finally, garnish each cupcake with a Peanut Butter Cup on top for that extra touch of indulgence. Refrigerate the cupcakes for at least 2 hours before serving to let the flavors meld together.
- Enjoy your delicious Dark Chocolate Peanut Butter Cupcakes!
Notes
- Tip 1: Store leftovers in an airtight container at room temperature for up to 3 days.
- Tip 2: Freeze unfrosted cupcakes in an airtight container for up to 3 months.
- Tip 3: Experiment with different flavored frostings, like chocolate ganache.
- Tip 4: Add chocolate chips or chopped nuts to the batter for texture.
- Tip 5: Pair these cupcakes with vanilla ice cream for a decadent treat.