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
Ingredient
1
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.
2
Combine all of the dry ingredients in a large bowl. Stir it to ensure that all the ingredients are well incorporated.
3
All of the wet ingredients—including the boiling water—should be added in a separate mixing bowl and whisked thoroughly with a hand whisk.
4
Avoid overmixing the eggs by not mixing too much. Pour wet components into dry while stirring gently.
5
Check the batter for lumps. Fill 12 cupcake liners with cake batter and bake for 20–23 minutes.
6
In the hot pan, cool cupcakes. Remove the cupcakes from the pan gently after 5 minutes and cool on a wire rack.
7
Mix the butter and peanut butter for 2 minutes on medium/high speed in a stand mixer with the paddle attachment or by hand.
8
Powdered sugar, vanilla essence, and milk in two parts are added after scraping the bowl. Lower the pace to fully include each addition.
9
Dig cupcake cores with a piping tip to produce peanut butter indentations. Spread peanut butter on cupcakes.
10
Add peanut butter buttercream to a Wilton 1A piping bag. Decorate cupcakes with peanut butter cups and chopped peanuts after piping buttercream.