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2.34 from 3 votes

Peanut Butter Chocolate Cupcakes

Easy one bowl chocolate cupcakes topped with the best peanut butter frosting recipe!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: chocolate
Servings: 30 cupcakes
Calories: 290kcal
Author: Heather Perine

Ingredients

For The Cupcakes

  • 2 cups (400 g) granulated sugar
  • 1-3/4 cups (210 g) all-purpose flour
  • 3/4 cup (63 g) natural Cocoa not dutch process
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup (240 ml) milk room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) boiling water

For the frosting (this is a double batch because I like a lot of frosting!)

  • 2 1/2 cups (5 sticks, 565 g) unsalted butter (1 1/4 cups) softened to room temperature
  • 5 cups (565 g) confectioners sugar
  • 4 Tablespoons heavy cream
  • 4 teaspoons vanilla extract
  • 2 cups (540 g) peanut butter

Instructions

To Make The Chocolate Cupcakes

  • Heat oven to 350°F. Prepare your muffin pans with cupcake liners.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.  
  • Add eggs, milk, oil, vanilla extract and whisk to combine. 
  • In a measuring cup microwave 1 cup of water (or heat on stovetop). Add boiling water to batter. Stir to combine. (batter will be thin)
  • Fill each cupcake well about 3/4 cup full of batter.
  • Bake for 22-25 minutes or until wooden pick inserted in center comes out clean, rotating pans halfway through baking. Remove cupcakes from pans and allow to cool on a wire rack. Cool completely. Repeat with the additional cupcake batter (about 6 additional cupcakes)

To Make The Peanut Butter Frosting

  • For the frosting (This is a double batch - I always make 2 batches to frost all these cupcakes. If you like high swirls like I do then you will want to make a double batch as well). 
  • Combine the butter and powdered sugar and mix on low, then increase the speed for 2-3 minutes until light and fluffy.
  • Add in your vanilla extract, and heavy cream.
  • Then add in your peanut butter. 
  • Beat on medium-high for 8 minutes.

Notes

  • Be sure to measure your flour accurately. You want to be sure to spoon the flour into your cup. Don't pack it down. Then level it off with a flat edge. 
  • Be sure to use natural unsweetened cocoa powder not dutch process. They are not the same.
  •  When baking these, it's best to rotate the pans halfway through their baking time. Every oven can have hot spots so they may not bake evenly. Give them a turn in the oven, so they all bake up pretty.
  • Once they are baked, be sure to take them out of the pans and cool on a cooling rack. Leaving them in your pans means they will continue to bake and could end up dry. 

Nutrition

Calories: 290kcal | Carbohydrates: 39g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 184mg | Potassium: 167mg | Fiber: 1g | Sugar: 35g | Vitamin A: 65IU | Calcium: 25mg | Iron: 0.7mg