Chocolate Cupcakes with Peanut Butter Frosting

These luscious Chocolate Cupcakes with Peanut Butter Frosting have a dark chocolate cake made with buttermilk and the most addictive, creamy frosting. If you love peanut butter and chocolate, you'll adore these cupcakes!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings cupcakes

Calories 398kcal

Author Meggan Hill

Ingredients

For the cupcakes:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/2 cup butter melted (1 stick)
1/2 cup vegetable oil
2 eggs room temperature
1/2 cup buttermilk (see note 1)
2 teaspoons vanilla extract

For the peanut butter frosting:

1 cup butter (2 sticks)
1 cup creamy peanut butter
4 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
chopped peanuts for garnish, if desired

US Customary - Metric

Instructions

For the chocolate cupcakes:

Adjust oven rack to middle position and preheat oven to 350 degrees. Line two 12-cup cupcake pans with paper liners and spray with non-stick spray.
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. In a small bowl, whisk together water, butter, and vegetable oil.
To the bowl of a standing mixer fit with the paddle attachment, or using an electric mixer by hand, add flour mixture. Add melted butter mixture and mix on low speed until well combined.
Add eggs and beat until incorporated. Add buttermilk and vanilla and continue to beat until smooth, scraping down beater and sides of bowl as needed.
Divide the batter between the lined muffin tins, filling to about 3/4 way full each (about 1/4 cup). Bake for 20-25 minutes or until a toothpick inserted comes out clean with a few crumbs attached. Cool in pans for 10 minutes. Transfer to a wire rack to cool completely.

For the peanut butter frosting:

To the bowl of a standing mixer fit with the paddle attachment on medium speed, or with an electric hand mixer by hand, beat butter until pale and fluffy., about 3 to 6 minutes.
Add peanut butter, 1/2 cup of powdered sugar, milk, and vanilla. Beat until smooth. Gradually add the remaining 3 1/2 cups powdered sugar ensuring to beat after each addition until smooth.
When the cupcakes are completely cool, frost each cupcake with the peanut butter frosting and sprinkle with chopped peanuts, if desired.

Notes

Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 1/2 teaspoons lemon juice into 1/2 cup of milk. Let stand until slightly thickened, about 10 minutes.
Yield: This recipe makes 24 Chocolate Cupcakes. The frosting yields about 4 cups frosting, enough for 1/4 cup frosting per cupcake or for a 9-inch by 13-inch cake.
Storage: Store frosted cupcakes in an airtight container in the refrigerator for 3 to 5 days. Unused frosting can be kept in the refrigerator for up to 1 week.
Freezer: Freeze unfrosted cupcakes in freezer-safe packaging, labeled and dated, for up to 1 month. Thaw at room temperature before frosting.

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