Chocolate Peanut Butter Cupcakes

Moist dark chocolate cupcakes frosted with a decadent peanut butter buttercream frosting tastes just like a yummy peanut butter cup.

Happy Wednesday, Folks!! How’s your week going? I’ve been buried in cookie dough trying to stay on top of Easter and birthday cookie orders during this Holy week.

Have you completed your Resurrection Day menu? I’m taking a break from cooking this year and just enjoying Easter brunch with my dear family and friends. Give it up for just showing up to eat sometimes!! THE BEST idea!!! Lol!!!

In addition to baking fun sugar cookies, my nephew and niece had a birthday party at Dave and Busters this weekend and my sister requested these Chocolate Peanut Butter Cupcakes because she just wanted to see if I could do it. Lol!!

Just like my German Chocolate Cupcakes, and my German Chocolate Birthday Cake these Chocolate Peanut Butter Cupcakes were a big hit! They are incredibly moist, rich and the peanut butter frosting is super creamy and just loaded with pure peanut butter flavor. It totally tastes like a peanut butter cup but oh so much better!!

How To Make Chocolate Peanut Butter Cupcakes

Let’s preheat the oven to 325 degrees and line muffin tins with parchment paper.  In a large bowl, toss 2 and 1/4 cups of all purpose flour, 3 tsp. of baking powder, 3/4 tsp. baking soda, and 3/4 tsp. of fine sea salt. Set aside.

Now melt 12 T. of unsalted softened butter in a large saucepan over medium heat and whisk in 1 cup plus 2 T. of Dutch process cocoa powder and cook for about a minute. I use Droste, the Holland brand. It’s the best!

Now remove the saucepan from the heat and stir in 1 and 1/2 cups of granulated sugar and 1 and 1/2 cups of muscavado light brown sugar. I’ve also made this with regular brown sugar and the recipe came out fine as well. Muscavado is just so incredibly moist! You’ll end up with something that looks just like dirt. Sorry! It’s the best way to describe it. Add in 1 and 1/2 cups of room temperature dark roast brewed coffee, 1 and 1/2 cups of room temperature buttermilk , 3 eggs and the Say Grace vanilla.

Now whisk until smooth. Pour the chocolate mixture into the flour mixture and stir until combined. The batter will be thin, slightly lumpy and bubbly. Divide the batter between 32 standard cupcake cavities. Bake for about 25-26 minutes or until there are just a few moist crumbs picked up with a toothpick. This chocolate base is also great in my chocolate cake in a jar recipe too.

For the peanut butter buttercream, you’re gonna add all ingredients together and mix on high speed for about 3 minutes. Decorate your cupcakes as you wish. Have a blessed Resurrection Day, guys! Say Grace and enjoy!!

Print Recipe

Chocolate Peanut Butter Cupcakes

Moist dark chocolate cupcakes frosted with a decadent peanut butter buttercream frosting tastes just like a yummy peanut butter cup.

Prep Time30 mins

Cook Time35 mins

Total Time1 hr 5 mins

Course: Dessert

Cuisine: American

Servings: 16 jars

Author: Felesha

Ingredients

Chocolate Cupcakes

• 2 1/4 c. all purpose flour
• 3 tsp. baking powder
• ¾ tsp. baking soda
• ¾ tsp. fine sea salt
• 12 T. unsalted butter softened
• 1 cup plus 2 T. Dutch process cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 cups muscavado light brown sugar
• 1 1/2 cups dark roast brewed coffee room temperature
• 1 1/2 cups buttermilk room temperature
• 3 eggs room temperature
• 1 T. Say Grace Vanilla Extract

Peanut Butter Buttercream

• 10 T unsalted butter
• 2 c creamy peanut butter
• 2 c. powdered sugar
• 2/3 c. heavy cream
• 2 tsp Say Grace Vanilla Extract
• 1/2 tsp kosher salt

Instructions

To make the cupcakes

• Preheat the oven to 325 degrees and line muffin tins with liners In a large bowl, toss flour, baking powder, baking soda, and fine sea salt. Set aside.
• Melt butter in a large saucepan over medium heat and whisk in Dutch process cocoa powder and cook for about a minute. Remove the saucepan from the heat and stir in both sugars.
• Add in coffee, buttermilk , eggs and vanilla beans and whisk until smooth. Pour the chocolate mixture into the flour mixture and stir until combined.
• Divide the batter between 32 cavities. 
• Bake for about 18-20 minutes or until there are just a few moist crumbs picked up with a toothpick. Let the cupcakes cool on a baking rack for 15 minutes to set.

Peanut Butter Buttercream

• With a standard mixer fitted with a paddle beat the butter on medium speed until creamy, about 2 minutes. 

• Add the peanut butter, powdered sugar, cream, vanilla extract, and kosher salt with the mixer on low.
• Then beat on high for 3 minutes and frosting is nice and fluffy.
• Decorate cooled cupcakes as you wish. Say Grace and enjoy!

Peanut Butter frosting adapted from Sally’s