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Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour
Course Chocolate Cake, Dessert
Cuisine American

Ingredients
  

For the Chocolate Cupcakes :

  • 1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2/3 cup unsalted butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole buttermilk

For the Peanut Butter Buttercream :

  • 2 cups powdered sugar
  • 1/2 cup tablespoons unsalted butter, softened
  • 2 cups peanut butter
  • 1/2 teaspoons vanilla extract
  • 1/2 teaspoons kosher salt
  • 2/3 cup heavy whipping cream

Additional Ingredient :

  • 3/4 cup salted, dry-roasted peanuts, roughly chopped

Instructions
 

  • Prepare the Cupcakes:
    Preheat oven to 350°F (175°C).
    Line two 12-cup muffin pans with paper liners.
    In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
    In a stand mixer fitted with a paddle attachment, beat granulated sugar, brown sugar, and butter on medium speed until well combined, about 2–3 minutes.
    Add eggs one at a time, beating until just incorporated after each addition.
    Add vanilla extract and beat until just combined.
    Add the flour mixture in three additions, alternating with buttermilk, beginning and ending with the flour mixture. Beat on low speed until blended after each addition.
    Increase speed to medium and beat until the batter is smooth and well combined, about 1–2 minutes, scraping down sides as needed.
    Spoon about ¼ cup of batter into each cupcake liner.
    Bake until a wooden toothpick inserted into the center comes out clean, about 20–22 minutes.
    Cool cupcakes in pans for 5 minutes, then transfer to wire racks to cool completely, about 30 minutes.
  • Prepare the Peanut Butter Buttercream:
    In a stand mixer fitted with a paddle attachment, beat powdered sugar and butter on low speed until well blended, about 1 minute.
    Increase speed to medium and beat until fluffy, about 2–3 minutes.
    Scrape down sides of the bowl.
    Reduce speed to low and beat in peanut butter, vanilla extract, and salt until just incorporated, about 30 seconds.
    Increase speed to medium and beat until light and fluffy, about 2 minutes.
    Reduce speed to low and gradually beat in heavy cream until just incorporated, about 30 seconds.
    Increase speed to medium and beat until light and fluffy, about 2 minutes.
    Transfer buttercream to a piping bag fitted with a star attachment.
  • Assemble the Cupcakes:
    Pipe about ⅓ cup of buttercream in a spiral on top of each cupcake.
    Sprinkle each with ½ tablespoon of chopped peanuts.
    Serve immediately or store in an airtight container at room temperature for up to 2 days.
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