Description
Delight in these rich and moist Peanut Butter Cup Cupcakes, featuring a luscious chocolate base hiding a creamy peanut butter cup center, topped with a smooth and decadent peanut butter frosting. Perfect for chocolate and peanut butter lovers looking for an indulgent yet easy-to-make treat.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 12 peanut butter cups
Peanut Butter Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners to ensure easy removal and clean presentation.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting helps remove lumps and ensures even mixing of dry ingredients.
- Add Wet Ingredients: Add vegetable oil, room temperature buttermilk, egg, and vanilla extract to the dry ingredients. Mix thoroughly until the batter is smooth and well combined without overmixing.
- Incorporate Hot Water: Slowly pour in the hot water while stirring continuously. This helps to dissolve the cocoa powder completely and creates a tender, moist cupcake batter.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner until it is halfway full. Place one peanut butter cup in the center of each liner, then cover with more batter until the liner is about three-quarters full.
- Bake Cupcakes: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the cupcake away from the peanut butter cup comes out clean. This ensures the cupcakes are fully cooked without overbaking.
- Cool: Remove the cupcakes from the oven and transfer them to a wire rack to cool completely before frosting. Cooling prevents the frosting from melting when applied.
- Prepare Frosting: In a large bowl, beat the softened unsalted butter and creamy peanut butter together until smooth and fluffy. Gradually add the powdered sugar and continue beating until the frosting is creamy. Add 1-2 tablespoons of heavy cream as needed to reach a spreadable consistency.
- Frost Cupcakes: Once cupcakes are fully cooled, pipe or spread the peanut butter frosting evenly on top. Optionally, garnish each cupcake with an additional peanut butter cup for decoration and extra flavor.
Notes
- Ensure ingredients like buttermilk and egg are at room temperature for optimal mixing and texture.
- Do not overfill cupcake liners to prevent spilling during baking.
- Use a gentle folding motion when mixing to keep cupcakes light and airy.
- Frosting consistency can be adjusted by adding more powdered sugar to thicken or more cream to thin.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Bring refrigerated cupcakes to room temperature before serving for best flavor.
