Chocolate Peanut Butter Cupcakes

If you love chocolate and peanut butter, this recipe is a must-try.

It’s a simple and delicious twist on the regular chocolate cupcake with easy-to-follow instructions and all the basic baking ingredients. The recipe yields a dozen cupcakes, so feel free to double the ingredients if you’re planning on making more.

After making the frosting, I’d suggest to let it chill in the fridge for at least half an hour, just to ensure it’s solidified before piping it onto the cupcakes.

Other than this brief chill time, this recipe will take you less than one hour to prep and bake.

Prep time | 25 mins.
Bake time | 18-20 mins.
Yields | 12 cupcakes

INGREDIENTS

Cupcakes:

  • 3/4 cup flour
  • 1/2 cup natural cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 1/2 cup milk

Peanut butter frosting :

  • 1/3 cup butter
  • 1/2 cup peanut butter
  • 1 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 1/3 cup cocoa powder
  • Pinch of salt
  • 5 tbsp milk

INSTRUCTIONS

Cupcakes:

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with liners.
  2. In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt together. Set aside.
  3. In a medium bowl, whisk the eggs, granulated sugar, oil, and vanilla until well combined.
  4. Pour half of the wet ingredients into the dry ingredients, then half the milk. Whisk for a few seconds.
  5. Repeat with the remaining wet ingredients and milk. Stir together until it’s well combined. The batter will be thin.
  6. Spoon the batter half way up each liner.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the centre of the cupcakes comes out clean.
  8. Allow to completely cool before you add the frosting.

Peanut butter frosting:

  1. In a large bowl, cream the butter and peanut butter together.
  2. Add the vanilla, powdered sugar, cocoa, salt, and milk. Add enough milk to make a smooth consistency.
  3. Chill the frosting for at least 30 minutes.
  4. Add the frosting to a piping bag (or a regular plastic bag) and start icing the cooled cupcakes.
  5. Enjoy!