Peanut Butter Chocolate Cupcakes
Easy one bowl chocolate cupcakes topped with the best peanut butter frosting recipe!
Servings: 30 cupcakes
For The Cupcakes
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup natural Cocoa not dutch process
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs room temperature
- 1 cup milk room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting (this is a double batch because I like a lot of frosting!)
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.
- 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.
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