Chocolate Peanut Butter Cupcakes

Last month, I decided to start posting one of my favorite go-to recipes per month. For June, I’m sharing the chocolate peanut-butter cupcakes! The chocolate cake is a decadent Devil’s food cake, which I’ve used in multiple posts. The peanut butter icing is pretty much the same recipe as the PB&J Cupcakes, with a few modifications I’ve made recently. And, wow, it’s addictive!

I’ve been on a bit of a cupcake kick lately because they’re pretty easy and always satisfying. I also love the flavor combinations that are possible with a cupcake… Since both the frosting and the cake can be flavored differently, the possibilities are almost endless! Like the chocolate peanut-butter cupcake… 😀

For the cupcakes: 

Begin by assembling your ingredients.

You are going to need:

  • 1 cup flour
  • 1/3 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick of unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/4 cup whole milk, at room temperature
  • 1/4 cup fresh-brewed coffee, cooled to room temperature (it is best to use really strong coffee)
  • 1 teaspoon vanilla extract

You are also going to need:

  • Cupcake pan
  • Paper liners
  • Cookie scoop

First, pre-heat your oven to 350° F.

Next, sift the flour, cocoa powder, baking soda, baking powder, and salt in to a medium bowl or on to a sheet of wax paper. (I have an awesome sifter, which has a measuring cup attachment that eliminates the need for a bowl.) Also, in a measuring cup, mix together the milk, coffee, and vanilla.

In a large bowl, beat the butter and the sugar together until light and fluffy.

Slowly beat in the eggs, 1 at a time, until they are incorporated.

Add 1/2 the dry ingredients to the butter and mixture, and mix to combine.

Next, add the milk and coffee mixture, and beat to incorporate. Make sure you add half of the dry ingredients before adding the milk and coffee mixture, or else the coffee will curdle the eggs. (I made this mistake once, and it really sucked to have to throw everything out and start over…)

Last, add the remaining dry mixture. Mix until all the ingredients are incorporated. Scrape down the side of the bowl, and mix again to make sure all the ingredients are combined. The mixture will be quite dense.

Using a cookie scoop, fill each cupcake liner 2/3 of the way full (about 2 cookie scoops). Be sure not to overfill the cupcake wells, or the cupcake tops will spread out and stick to the pan… The recipe yields about 15 cupcakes, so either make one pan of 12 and one pan of 3 cupcakes (fill the empty cupcake wells with a small amount of water) or make one pan of 12 and one pan of 9 mini-cupcakes.

Bake in a pre-heated oven for 20 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for approximately 5 minutes, then remove to a wire rack.

Let cupcakes cool for at least one hour before frosting.

For the icing:

Begin by assembling your ingredients.

You are going to need:

  • 1/2 cup of unsalted butter (1 stick), slightly softened but not melted (The consistency should be similar to ice cream.)
  • 1 cup high-quality creamy peanut butter
  • 1/2 pound powdered sugar
  • 1/4 cup heavy cream

Begin by whipping your butter and peanut butter mixture until it is light and fluffy. This is easiest if you have a stand mixer, but a hand mixer will work as well. You’ll just likely have to put in a little more work to get fluffy icing.

Add in the powdered sugar and mix on low until the sugar begins to look like large, moist crumbs.

Add the heavy cream and incorporate.

Beat on high speed until light and airy, approximately 5 minutes.

To decorate the cupcakes:

Begin by assembling your ingredients.

You are going to need:

  • Fully cooled cupcakes
  • Prepared peanut butter frosting
  • Icing bag (Either a 16-inch or 12-inch bag will work.)
  • A large star tip (I use Wilton’s 1M tip because it creates the big, pretty, swirly cupcake top.)

Begin by preparing your icing bag. Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with icing. For pictures, see the Jello Deviled Eggs post.

Unfold the top of the bag, and lift it out of the glass. Twist the top of the bag closed.

Holding the tip approximately 1/4″ above the cupcake top, pipe a spiral of icing, beginning at the outer edge and working inward. Continue spiral in to the center of the cupcake. Stop pressure on the bag and pull the tip straight up and away. For more pictures, see the Neon Tie-Dye Cupcakes post. Repeat with the remaining cupcakes.

Enjoy!! 😀

Any questions? Feel free to ask in the comments below! And thanks for reading! 🙂


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