Description
Delight in these rich and moist Peanut Butter Cup Cupcakes featuring a decadent chocolate cake with a gooey peanut butter cup surprise in the center, topped with a creamy peanut butter frosting. Perfect for chocolate and peanut butter lovers, these cupcakes combine intense flavors and a luscious texture that’s sure to impress at any gathering.
Ingredients
Scale
Cupcake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- 12 peanut butter cups
Peanut Butter Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a 12-cup muffin tin with cupcake liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: Sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl to combine and aerate the dry components.
- Combine Wet Ingredients: Add the vegetable oil, buttermilk, egg, and vanilla extract to the dry ingredients and mix until the batter is well combined and smooth.
- Add Hot Water: Slowly pour in the hot water while stirring to create a smooth, slightly thin batter which will yield moist cupcakes.
- Fill Cupcake Liners: Pour batter halfway into each liner, place a peanut butter cup in the center of each, then cover with more batter until the liners are about three-quarters full.
- Bake: Bake the cupcakes for 18-20 minutes, checking doneness by inserting a toothpick away from the peanut butter cup; it should come out clean. Cool the cupcakes completely on a wire rack.
- Prepare Frosting: Beat the softened butter and peanut butter together until creamy and smooth. Gradually add powdered sugar and continue beating until the frosting is consistent. Add 1 to 2 tablespoons of heavy cream to reach a spreadable texture.
- Frost and Garnish: Pipe or spread the peanut butter frosting evenly onto each cooled cupcake. Decorate with additional peanut butter cups if desired for an extra special touch.
Notes
- Ensure all wet ingredients like buttermilk and egg are at room temperature for a smoother batter and better rise.
- The hot water makes the batter thinner; do not skip it to ensure moist cupcakes.
- You can substitute vegetable oil with canola or another neutral oil if preferred.
- For a richer flavor, use natural or homemade peanut butter, but adjust sweetness as needed.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Allow cupcakes to fully cool before frosting to prevent melting the frosting.
