Best Peanut Butter Chocolate Cupcakes Recipe

Peanut Butter Chocolate Cupcakes are delicious and easy to make. This silky chocolate cupcake is filled with creamy peanut butter and topped with the greatest peanut butter buttercream ever.  

– 120 g boiling water – 200 g granulated sugar – 50 g dutch processed cocoa powder – 160 g all-purpose flour – 1 tsp instant espresso powder – 1/2 tsp baking powder – 1/2 tsp baking soda – ½ tsp salt – 120 g sour cream  – 75 g vegetable oil – 2 large eggs  – 1 ½ tsp vanilla extract – 150 g butter  – 160 g creamy peanut butter – 230 g powdered sugar – 1-1 1/2 tbsp milk 



Warm the oven to 160ºC/320ºF and prepare a 12-cup cupcake tray with 12 liners. Boiled water should be weighed out to cool while preparing other ingredients.  


Combine all of the dry ingredients in a large bowl. Stir it to ensure that all the ingredients are well incorporated.   


All of the wet ingredients—including the boiling water—should be added in a separate mixing bowl and whisked thoroughly with a hand whisk.   


Avoid overmixing the eggs by not mixing too much. Pour wet components into dry while stirring gently.   


Check the batter for lumps. Fill 12 cupcake liners with cake batter and bake for 20–23 minutes.   


In the hot pan, cool cupcakes. Remove the cupcakes from the pan gently after 5 minutes and cool on a wire rack.  


Mix the butter and peanut butter for 2 minutes on medium/high speed in a stand mixer with the paddle attachment or by hand.  


Powdered sugar, vanilla essence, and milk in two parts are added after scraping the bowl. Lower the pace to fully include each addition.   


Dig cupcake cores with a piping tip to produce peanut butter indentations. Spread peanut butter on cupcakes.  


Add peanut butter buttercream to a Wilton 1A piping bag. Decorate cupcakes with peanut butter cups and chopped peanuts after piping buttercream.  

Strawberry Crumble Cake Easiest Recipe Ever 

Also See