This is a small batch chocolate cupcake recipe with the fluffiest, richest peanut butter buttercream on top. The recipe technically makes 4 cupcakes, but you can absolutely double it easily. It’s easy to scale up because it’s my eggless chocolate cupcakes recipe, which means you won’t be doubling or halving eggs just to make more cupcakes. My recipe for peanut butter frosting is scaled down here to make just enough for 4 cupcakes.
Other Ways to Enjoy Chocolate and Peanut Butter:
For an ice-cold treat, try my Chocoalte Peanut Butter Lasagna. Slice it straight from the freezer and serve on a hot summer day.My Peanut Butter Truffles are little bites of heaven, dipped in chocolate!For a nuttier treat, grab a jar of hazelnut spread to make my Peanut Butter Nutella Cookies in just minutes.A lighter, healthier cookie is my Peanut Butter Banana Oatmeal Cookies with big chunks of chocolate.For a gluten free recipe, check my Peanut Butter Blossom Cookies with a chocolate kiss in the center.
Ingredients
Besides having your favorite jar of peanut butter on hand, you need a few more ingredients to make these chocolate peanut butter cupcakes. The ingredients below are just for the cupcakes; the peanut butter frosting ingredients are separate.
Flour. All-purpose regular flour that has been fluffed, scooped and leveled in the cup. Cocoa Powder. Unsweetened, all-natural cocoa powder.Baking Soda.Baking Powder.Espresso Powder/ Instant Coffee Granules. You can use instant espresso powder or an equal amount of instant coffee granules. Using coffee in your chocolate peanut butter cupcakes won’t make them taste like coffee–it just enhances the flavor of the chocolate. Trust me and try it once. Oil. Any oil without flavor, such as vegetable oil, canola oil, grapeseed oil or avocado oil.Vanilla. Pure vanilla extract; don’t use the artificial stuff here.Brown Sugar. Light or dark brown sugar work equally well for this recipe.Buttermilk. If you don’t have low-fat buttermilk, you can use a shelf-stable powdered buttermilk product. Just follow the instructions on the back to make a batch. Alternatively, you can use sour cream. Finally, you could use the same amount of milk with one-half teaspoon of vinegar or lemon juice added to it.Unsalted Butter. Just a small amount of softened butter to make the frosting super fluffy.Peanut Butter. The best kind to use is creamy, non-natural. I don’t recommend making this with natural peanut butter that requires a stir before use.Powdered Sugar. Heavy Cream. A splash of heavy whipping cream is the secret ingredient to make the frosting super fluffy and creamy. We only need 2 tablespoons, which is less than I put in my morning coffee!
You can sprinkle some chopped roasted peanuts on these cupcakes for a bit of crunch before serving. Other Cupcake Recipes You Might Like:
Chocolate Mint CupcakesAngel Food CupcakesChristmas Wreath CupcakesTiramisu Cupcakes
Espresso Powder/ Instant Coffee Granules: You can use instant espresso powder or an equal amount of instant coffee granules. Oil: Any oil without flavor, such as vegetable oil, canola oil, grapeseed oil or avocado oil.Buttermilk: If you don’t have low-fat buttermilk, you can use a powdered buttermilk that is shelf-stable. Just follow the instructions on the back to make a batch. Alternatively, you can use sour cream. Finally, you could use the same amount of milk with one-half teaspoon of vinegar or lemon juice added to it.Peanut Butter: The best kind to use is creamy, non-natural. I don’t recommend making this with natural peanut butter that requires a stir before use.
Wilton 6-cup Muffin Pan
