Peanut Butter Chocolate Cupcakes

There are many combinations of chocolate and peanut butter, but today I’m going to show you a delicious recipe that hits the spot when you need something sweet on a hot day. Plus these cupcakes come together in just one bowl! Treat yourself with this easy-to-make treat.

The “peanut butter chocolate cupcakes recipe” is a delicious dessert that includes peanut butter, chocolate, and sugar. The recipe is easy to follow and will have your guests begging for more.

All of your favorite tastes rolled into one portable cupcake? Please, yes. A luscious peanut butter buttercream tops these fudgy chocolate cupcakes, which are completed with a salted caramel drizzle. Drool, as in drool, slobber, drool, Below you’ll find the recipe for these peanut butter chocolate cupcakes.

Cupcakes with Peanut Butter Chocolate and Salted Caramel Sauce

Today, I believe we could all need a salted caramel-drizzled peanut butter chocolate cupcake. Most likely for breakfast. At the very least, that’s what I could call it, and I’d feel a lot better about it if we all shared these decadent cupcakes. Plus, they’re very simple to create, share, and consume!

You’ll adore them.

Peanut-Butter-Chocolate-Cupcakes

To create these amazing peanut butter chocolate cupcakes, you’ll need the following ingredients.

Super moist and fluffy chocolate cupcakes, delicious peanut butter frosting, and a to-die-for salted caramel sauce make up these peanut butter chocolate cupcakes. It may seem to be a lot, but it is well worth it!

What you’ll need is the following:

Cupcakes with Chocolate Filling (Ingredients)

  • Granulated sugar — For this luscious chocolate cake, all you’ll need is plain old white sugar.
  • Cocoa powder — This cake’s strong chocolaty taste comes from cocoa powder, so make sure you use good quality cocoa powder. Rodelle’s cocoa powder is something we usually use and highly recommend.
  • All-Purpose Flour – No need for special cake flour! You may make the silky crumb using normal all-purpose flour.
  • Baking Soda + Baking Powder – A combination of baking powder and baking soda will give your chocolate cake a wonderful rise.
  • Eggs — For the greatest results, use big eggs that are at room temperature.
  • Buttermilk — When it comes to cake making, buttermilk is a necessity. It adds a little additional oomph to your baking soda and wonderfully enriches the taste of your cake. You can make your own buttermilk at home if you don’t have any on hand (does anyone?!).
  • Strongly Brewed Coffee – The coffee will enhance the chocolate taste. Your cake will not taste like coffee, I guarantee. Deep, creamy, velvety chocolate is all there is to it. To avoid overcooking your batter, make sure your coffee is at room temperature.

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To make the Peanut Butter Frosting, combine all of the ingredients in a mixing bowl.

  • Peanut Butter: Of course! A traditional creamy peanut butter like Jiff, Skippy, or Peter Pan is recommended. A natural peanut butter that has to be mixed could split in this recipe, so opt with the cheap stuff!
  • Unsalted Butter: We like unsalted butter in frosting because it allows you to manage the amount of salt in your frosting. For the creamiest frosting, make sure your butter is at room temperature.
  • Confectioners Sugar: For the ultimate salty-sweet finish to your pb chocolate cupcakes, use just 1 cup of powdered sugar in this peanut butter buttercream.
  • To get the finest results, make sure you use pure vanilla extract.
  • Heavy Cream: The key ingredient in a delightfully smooth peanut butter buttercream is heavy cream. It will prevent your frosting from breaking or curdling while keeping it light and fluffy.

Ingredients for making salted caramel at home (optional)

  • Granulated Sugar: To create homemade salted caramel, you’ll need ordinary granulated sugar.
  • Unsalted Butter: I like unsalted butter in homemade caramel since it allows you to determine how salty or not your caramel is.
  • Heavy Cream: For the creamiest, richest homemade caramel, add a dash of heavy cream. If you don’t have any whole milk, half and half will suffice!
  • Salt: To enrich the taste profile of all sweet sweets, add a pinch of salt. You may alter the quantity of salt to your preference, but at least a pinch should be added.

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Tips for making the greatest chocolate peanut butter cupcakes

These chocolate cupcakes taste like they came from a bakery, yet they’re easy to prepare. Which is about the degree of hardship I can manage today lolololololololololololololololololololololololo In all seriousness, you don’t even need a stand mixer to make this recipe, and it’s the ideal decadent treat to make with nonbaker friends or a child. Simply follow these three simple steps to ensure a delicious cake.

  • Don’t use hot coffee: brew your coffee and then chill it for ten minutes to cool it down so the eggs in your batter don’t scramble!
  • Use high-quality cocoa powder: The quality of your cocoa powder will determine whether your peanut butter chocolate cupcakes are successful or not, so spend the additional money on the better stuff. Your cupcakes will be grateful.
  • Avoid overbaking your cupcakes: Nothing is more depressing than a dry chocolate cake. Instead of waiting for a knife to come out entirely dry, take your cakes out when it comes out partly clean. As they cool, your cupcakes will continue to bake!

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All of your favorite tastes rolled into one portable cupcake? Please, yes. A luscious peanut butter buttercream tops these fudgy chocolate cupcakes, which are completed with a salted caramel drizzle. Drool, as in drool, slobber, drool Below you’ll find the recipe for these peanut butter chocolate cupcakes.

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • Time spent: 2 hours
  • 1 batch yields 24 cupcakes.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • Time spent: 2 hours
  • 1 batch yields 24 cupcakes.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 25 minutes
  • Time spent: 2 hours
  • 1 batch yields 24 cupcakes.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

in order to make chocolate cupcakes

  • 1 3/4 pound of sugar
  • 3/4 cup cocoa powder (dark)
  • flour (two cups)
  • 1 1/2 teaspoon soda bicarbonate
  • 2 tablespoons powdered baking soda
  • 1 teaspoon kosher salt
  • a quarter cup of vegetable oil
  • vanilla extract (two tablespoons)
  • 3 eggs (big)
  • 1 gallon buttermilk
  • 1/2 cup coffee (highly brewed)

for the caramel sauce with a hint of salt

  • 1/2 cup sugar (granulated)
  • 3 tablespoons room temperature butter
  • 1 quart thick cream
  • a quarter teaspoon of salt

in order to make the peanut butter buttercream

  • a pound of peanut butter
  • 12 Tablespoons softened unsalted butter
  • 1 cup sugar (powdered)
  • 2 tblsp. sour cream
  • vanilla extract (two tablespoons)
  • a sprinkle of salt (to taste)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Cupcake liners should be used to line 24 standard cupcake pans. Remove from the equation.
  2. Whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt in a large mixing basin. Whisk together the oil, vanilla, eggs, and buttermilk in a separate dish.
  3. Whisk together the wet and dry ingredients until no lumps remain. Pour in the cooled brewed coffee and stir until everything is well mixed.
  4. Divide the mixture equally among the cupcake pans using a 1/3 cup measure or a big cookie scoop. Bake for 22 minutes, or until a knife inserted in the middle comes out clean and the cupcakes bounce back when pressed. Allow the cupcakes to cool on a wire rack.
  5. Make the salted caramel sauce and peanut butter icing while the cupcakes are cooling. To prepare the salted caramel, melt the sugar in a heavy-bottomed sauce pan over medium-low heat, stirring the pan gently every 20 seconds or so until it’s fully melted. Before gently melting, the sugar will begin to form clumps. Be patient and keep an eye on it to prevent it from burning.
  6. Remove the pan from the heat as soon as it has melted and mix in the butter. The mixture will erupt in a flurry of bubbles. You’re doing everything correctly.
  7. Pour in the heavy cream and season with salt. Stir everything together until it’s completely smooth.
  8. Pour into a small dish or cup and chill until totally cold before using.
  9. Make the peanut butter icing while the caramel cools. Combine the peanut butter and room temperature butter in a stand mixer fitted with the paddle attachment. For approximately 1 minute, beat until creamy and totally blended.
  10. On low speed, mix in the powdered sugar, cream, vanilla extract, and salt until incorporated. Scrape down the sides of the bowl and beat on high speed for 2 minutes, or until light and fluffy.
  11. Set aside the frosting in a piping bag equipped with a star tip until the cupcakes are completely cold.
  12. When the cupcakes are cool enough to handle, pipe the frosting onto each one in the chosen pattern.
  13. If preferred, drizzle with caramel sauce and finish with a sprinkling of flaky sea salt. Devour!

Peanut butter caramel chocolate cupcakes, peanut butter chocolate cupcakes

Chocolate cupcakes with peanut butter cream cheese frosting are a delicious and easy dessert to bake. This recipe is made in just one bowl, and the batter can be stored in the refrigerator for up to 3 days. Reference: chocolate cupcakes with peanut butter cream cheese frosting.

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