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–+ servings
Rich, dark, and moist chocolate cupcakes topped with fluffy, creamy, and smooth peanut butter frosting. Simple yet irresistibly delicious! #chocolatecupcakes #peanutbutterfrosting #saltedpeanuts #fathersday #fathersdaydessert
5 from 1 vote

Chocolate Peanut Butter Cupcakes

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 13 cupcakes
Rich, dark, and moist chocolate cupcakes topped with fluffy, creamy, and smooth peanut butter frosting. Simple yet irresistibly delicious!
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Ingredients

Chocolate cupcakes

  • 1 cup / 200g light brown sugar
  • ¾ cup / 90g cake flour
  • 2 tablespoons / 15g all-purpose flour
  • ¼ cup + 3 tablespoons / 37g dutch processed cocoa powder
  • 1 teaspoon / 2g instant espresso powder
  • ½ teaspoon / 3g fine sea salt
  • 1 teaspoon / 6g baking soda
  • ½ teaspoon / 3g baking powder
  • 1 large egg
  • ¼ cup / 57g sour cream (greek yogurt is a great substitute)
  • ¼ cup / 57g whole milk
  • ½ cup / 113g warm water
  • ¼ cup / 57g olive oil (any neutral flavored oil will work)
  • 1 teaspoon / 5g vanilla extract

Peanut butter frosting

  • ⅔ cup / 151g unsalted butter, softened at room temperature
  • 1⅓ cup / 344g creamy peanut butter
  • 2 cups / 250g powdered sugar
  • 1 tablespoon / 15g whole milk (heavy cream also works)

Garnish

  • ¼ cup / 42.5g dark chocolate, melted (optional)
  • ¼ cup / 36g salted roasted peanuts, chopped (optional)

Instructions

Chocolate cupcakes

  • Preheat the oven to 340°F/170°C and line a cupcake tin with liners and set aside.
  • In a large bowl, sift together the sugar, cake flour, all-purpose flour, cocoa powder, instant espresso, salt, baking soda, and baking powder.
  • Add the egg, sour cream, whole milk, warm water, oil, vanilla and stir until just combined.
  • Pour the cupcake batter into a lined cupcake pan about ⅔ of the way up, and bake them for 15 to 18 minutes.
  • Let the cupcakes cool in the pan for a minute before transferring them to a wire rack to cool completely.

Peanut butter frosting

  • In a bowl, cream together the unsalted butter and peanut butter. Beat until pale and fluffy. If it looks too soft, stick it in the fridge for 10 minutes before beating again.
  • Add the sifted powdered sugar a little at a time and beat again. Add the milk if necessary.
  • Pipe or spread the peanut butter frosting onto the cooled chocolate cupcakes and garnish with chopped peanuts and melted chocolate.
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