Chocolate Peanut Butter Cupcakes

These Chocolate Peanut Butter Cupcakes are my go-to cupcake recipe. They’re rich, dark, and incredibly moist. The Peanut Butter Buttercream on top is the perfect pairing for the dark chocolate flavor.


For the cupcakes::

  • 3.75 oz all purpose flour, by weight (3/4 cup, measured)
  • 1/4 cup + 2 tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole buttermilk*
  • 1/4 cup oil**
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup coffee
  • chocolate syrup for drizzling, optional
  • chopped peanuts for garnish, optional

For the peanut butter buttercream::

  • 1 cup unsalted butter at room temperature
  • 5 oz confectioner's sugar, by weight (1 cup, measured)
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract


  • Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
  • Whisk to combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
  • In another bowl, whisk to combine the buttermilk, grapeseed oil, egg, and vanilla. Slowly pour the wet ingredients into the dry while stirring, and before the flour has disappeared into the batter, stir in the coffee. It will make the batter quite thin. Evenly divide the batter into the 12 muffin cups, but make sure they are no more than 3/4 full.

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