Peanut butter and chocolate are the lifelong besties of food, and these homemade Chocolate Cupcakes with Peanut Butter Frosting will prove it. Deep, dark buttermilk chocolate cake slathered with a soft and creamy peanut butter frosting…what a beautiful friendship. Bring a batch to your next party, but only if you want to delight absolutely everyone in the room.
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Chocolate Cupcakes with Peanut Butter Frosting

Peanut butter and chocolate are the lifelong besties of food, and these homemade Chocolate Cupcakes with Peanut Butter Frosting will prove it. Deep, dark buttermilk chocolate cake slathered with a soft and creamy peanut butter frosting…what a beautiful friendship. Bring a batch to your next party, but only if you want to delight absolutely everyone in the room.
Course Dessert
Cuisine American
Keyword chocolate, cupcakes, peanut butter
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 cupcakes
Calories 267kcal
Author Meggan Hill

Ingredients

For the cupcakes:

  • 12 tablespoons (1 1/2 sticks) unsalted butter room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1/2 cup sour cream
  • 2 tablespoons strong brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon Salt

For the peanut butter frosting:

  • 1 cup powdered sugar
  • 1 cup creamy (smooth) peanut butter
  • 5 tablespoons unsalted butter room temperature
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Instructions

To make the cupcakes:

  • Preheat oven to 350 degrees. Line cupcake pans with paper liners and coat with nonstick spray.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream butter and both sugars on high speed until light and fluffy, about 5 minutes. Lower the speed to medium, add eggs one at a time, then add vanilla and mix well.
  • In a separate bowl, whisk together buttermilk, sour cream, and coffee. Then in another bowl, sift together flour, cocoa powder, baking soda, and salt.
  • On low speed, add buttermilk mixture and flour mixture alternatively in 3 batches to mixer bowl, beginning with buttermilk mixture and ending with flour mixture. Mix only until blended. Fold batter with a rubber spatula to make sure it is completely blended. 
  • Divide batter among the 24 cupcake liners, using about 1/4 cup batter per cup. Bake on rack in the middle of the oven for 19 to 22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. 
  • Cool completely before frosting.

To make the peanut butter frosting:

  • Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down sides of bowl with a rubber spatula as you go. Add cream and beat on high speed until mixture is light and smooth. 
  • When the cupcakes are completely cool, frost each cupcake with peanut butter frosting and sprinkle with chopped peanuts, if desired. 

Nutrition

Serving: 1cupcake | Calories: 267kcal