Description
Indulge in these rich chocolate peanut butter cupcakes topped with creamy peanut butter frosting and decorated with Reese’s Pieces.
Ingredients
Scale
- 1¼ cup all purpose flour (156 grams)
- ⅓ cup cocoa powder (28 grams)
- 1½ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil (120 ml)
- 1 cup granulated sugar (200 grams)
- ¼ cup brown sugar (50 grams)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla
- ½ cup sour cream (120 ml)
- ½ cup buttermilk (120 ml, room temperature)
- 1 cup unsalted butter (226 grams, softened to room temperature)
- ¾ cup peanut butter (do not use natural, homemade or whipped)
- 2–3 cups powdered sugar (220–330 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2–4 tablespoons whipping cream (30–60 ml)
- peanut butter cups, Reese’s Pieces (for decorating)
Instructions
- Preheat the oven to 350F degrees and line muffin tins with cupcake liners.
- In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Sift the cocoa first if it’s lumpy.
- In a separate bowl, whisk together the oil, sugars, eggs, and vanilla.
- Scrape down the sides of the bowl and stir in the sour cream.
- Whisk in about half of the flour mixture, followed by the buttermilk. Whisk in the second half of the dry ingredients until smooth.
- Spoon the batter into the prepared muffin pan, filling each about ½ to ⅔ full. You should get 12-15 cupcakes.
- Bake 1 pan at a time in the middle rack for about 18-23 minutes, or until an inserted toothpick comes out clean and the tops are slightly springy to the touch.
- Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.
- In a large bowl, beat the butter until soft. Then add in the peanut butter and beat until evenly combined.
- Add in the 2 cups powdered sugar, vanilla extract, and salt; carefully beat together on low speed.
- Beat in the rest of the powdered sugar about ½ cup at a time, alternating with the whipping cream until the desired sweetness and thickness is reached.
- Frost the cupcakes using a piping bag or flat-edge of a knife.
Notes
- For the best flavor, make sure all ingredients are at room temperature before mixing.
- You can store the cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg