Go Back
- 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup whole milk - 1 teaspoon vanilla extract - 1/2 cup creamy peanut butter - 1/4 cup semi-sweet chocolate chips To make these chocolate peanut butter cupcakes, you need some basic staples. Start with one cup of all-purpose flour and one cup of granulated sugar. Half a cup of cocoa powder gives it that rich chocolate flavor. For the leavening, use one teaspoon of baking powder and half a teaspoon of baking soda. A pinch of salt, about a quarter teaspoon, brings out the sweetness. You’ll also need half a cup of melted unsalted butter for moistness. Two large eggs add structure and richness. Use half a cup of whole milk to keep the batter smooth. A teaspoon of vanilla extract rounds out the flavors. Finally, fold in half a cup of creamy peanut butter and a quarter cup of semi-sweet chocolate chips for extra delight. - 1/2 cup creamy peanut butter - 1/2 cup powdered sugar For the frosting, you need just two key ingredients. Half a cup of creamy peanut butter gives it that smooth, rich taste. Mix in half a cup of powdered sugar to make it sweet and creamy. This simple frosting pairs perfectly with the cupcakes. - Melted chocolate drizzle - Mini peanut butter cups To make these cupcakes even more special, consider adding some optional toppings. A drizzle of melted chocolate adds a lovely touch. Mini peanut butter cups on top give a fun and tasty bite. These small details make your cupcakes look and taste amazing! {{ingredient_image_1}} Preheating the Oven First, set your oven to 350°F (175°C). This helps the cupcakes bake evenly. Next, line a cupcake pan with paper liners. This makes it easy to remove the cupcakes later. Mixing Dry Ingredients In a large bowl, whisk together these dry items: - 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Mixing these well ensures each cupcake tastes great. Combining Wet Ingredients In another bowl, mix the wet ingredients: - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup whole milk - 1 teaspoon vanilla extract Whisk these until smooth. This helps blend the flavors nicely. Filling the Liners Now, slowly add the wet mix to the dry bowl. Stir gently until just combined. Don’t overmix! Then, fold in 1/4 cup semi-sweet chocolate chips. Fill each cupcake liner about 2/3 full with this batter. Baking Time and Toothpick Test Place the pan in the oven and bake for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, the cupcakes are ready! Mixing Method While the cupcakes bake, prepare the frosting. In a bowl, mix 1/2 cup creamy peanut butter with 1/2 cup powdered sugar. Stir until smooth and creamy. This frosting adds a rich flavor to the cupcakes. Cooling and Frosting the Cupcakes Once the cupcakes are baked, let them cool in the pan for 5 minutes. After that, move them to a wire rack to cool completely. When the cupcakes are cool, top each one with the peanut butter frosting. For extra fun, drizzle some melted chocolate on top! Avoiding Overmixing Mix the batter gently. Overmixing causes tough cupcakes. Stir until just combined. You want a light and airy texture. This step helps the cupcakes rise well. Ensuring Proper Oven Temperature Always preheat your oven to 350°F (175°C). An oven thermometer can help you check the temp. If it’s too hot, the cupcakes can burn. If it’s too cool, they may not rise. Achieving the Right Consistency For the perfect peanut butter frosting, mix creamy peanut butter with powdered sugar. Aim for a smooth and thick texture. If it’s too thick, add a touch of milk. If it’s too thin, add more sugar. Decorative Suggestions Top your cupcakes with a generous swirl of frosting. For a fun touch, add mini chocolate chips on top. You can also place a mini peanut butter cup for extra flair. Ingredient Substitutions Stick to the ingredients in the recipe. Changing flour or sugar types can alter the texture. If you need to substitute, be cautious. Some swaps may lead to dry or dense cupcakes. Baking Time Errors Set a timer for 18-20 minutes. Check with a toothpick. Insert it in the center; it should come out clean. If it needs more time, check every minute until done. Overbaking can dry out your cupcakes. Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and better rise. Don't Overmix the Batter: Mix until just combined to keep the cupcakes light and fluffy; overmixing can lead to dense cupcakes. Check for Doneness Early: Start checking your cupcakes a couple of minutes before the recommended baking time to avoid overbaking. Customize Your Toppings: Feel free to get creative with toppings; crushed peanuts or chocolate sprinkles can add a nice crunch! {{image_2}} Adding Mint or Coffee Flavor You can add a twist to your cupcakes. For mint, mix in a few drops of mint extract. This gives a fresh, cool taste. If you love coffee, add a teaspoon of instant coffee to the dry mix. It brings out the chocolate flavor nicely. Using Dark Chocolate instead of Semi-Sweet For a richer taste, try dark chocolate chips. They add a bold flavor that pairs well with peanut butter. You can replace semi-sweet chips with dark chips in equal amounts. This change makes the cupcakes taste even more decadent. Gluten-Free Options You can make this recipe gluten-free. Use almond flour or coconut flour instead of all-purpose flour. Adjust the amount to keep the right texture. Add a little extra baking powder to help the cupcakes rise. Vegan Substitutes If you want a vegan version, swap the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water for one egg. Use almond milk or soy milk instead of whole milk. For the butter, try using coconut oil or vegan butter. Unique Serving Ideas Serve the cupcakes on a fun platter. You can place them on a tiered stand for a party. This makes them look fancy and inviting. You could also arrange them in a cupcake box for gifts. Decorative Toppings Get creative with toppings! Try adding crushed peanuts on the frosting for crunch. You can also sprinkle cocoa powder or drizzle melted chocolate on top. Use mini peanut butter cups as a cute and tasty garnish. To keep your chocolate peanut butter cupcakes fresh, follow these best practices for preservation: - Cool completely: Let the cupcakes cool down to room temperature. - Use an airtight container: Place them in a container that seals tightly. - Layer with parchment paper: If stacking, use parchment paper to avoid sticking. The ideal temperature for storage is a cool room, away from sunlight. If it’s warm, keep them in the fridge. To properly freeze your cupcakes: - Wrap each cupcake: Use plastic wrap or aluminum foil. - Place in a freezer-safe bag: This helps prevent freezer burn. - Label with the date: This way, you know how long they’ve been stored. For thawing tips: - Leave at room temperature: Take them out and let them sit for about an hour. - Avoid using a microwave: Microwaving can make them dry or tough. The freshness timeline for your cupcakes is as follows: - At room temperature: They last for about 2-3 days. - In the fridge: They can stay fresh for about a week. - In the freezer: They remain good for up to 3 months. Signs of spoilage include: - Visible mold: If you see any mold, throw them away. - Unpleasant smell: A sour or off smell means they are no longer good. - Dry texture: If they feel hard, it’s best to discard them. Chocolate peanut butter cupcakes can last for about 3 to 4 days. Store them in an airtight container at room temperature. If you want them to last longer, you can refrigerate them. Just remember, the frosting might change a bit in texture. Yes, you can use natural peanut butter for frosting. Just keep in mind that it may be a bit runnier than creamy peanut butter. If you want a thicker frosting, add a bit more powdered sugar until you reach the desired consistency. You can use applesauce or mashed bananas as egg substitutes. Use 1/4 cup of applesauce or mashed banana for each egg. This keeps the cupcakes moist and adds a slight sweetness. To make the frosting creamier, beat it longer until it’s smooth. You can also add a splash of milk or cream if it’s too thick. This helps achieve that perfect creamy texture. Yes, you can use a different type of flour. Almond flour or whole wheat flour can work well. Just note that this may change the texture and taste of the cupcakes. The blog post covers how to make delicious chocolate peanut butter cupcakes. You learned about the key ingredients needed, from flour and sugar to the creamy peanut butter frosting. I shared tips to avoid common mistakes and ways to mix up flavors and dietary needs. Storing your cupcakes correctly is also crucial for longer freshness. Now it’s time to get baking! These cupcakes are sure to impress everyone. Enjoy your sweet creations and share the joy!

Choco-Peanut Bliss Cupcakes

Delicious chocolate cupcakes with creamy peanut butter frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 0.5 cup whole milk
  • 1 teaspoon vanilla extract
  • 0.5 cup creamy peanut butter
  • 0.5 cup powdered sugar
  • 0.25 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, mix the melted butter, eggs, milk, and vanilla extract. Whisk until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
  • Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
  • Fill each cupcake liner about 2/3 full with the batter.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cupcakes are baking, prepare the peanut butter frosting. In a bowl, mix the creamy peanut butter and powdered sugar until smooth and creamy.
  • Once the cupcakes are done, let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, top each cupcake generously with the peanut butter frosting. Optionally, drizzle with additional melted chocolate for an extra touch of decadence.

Notes

For a delightful finishing touch, sprinkle a few chocolate chips on top of the frosted cupcakes and place a mini peanut butter cup on each one for added flavor and style.
Keyword chocolate, cupcakes, peanut butter