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Peanut Butter Chocolate Cupcakes topped with creamy frosting and chocolate drizzle

Peanut Butter Chocolate Cupcakes

Indulge in the delightful combination of rich chocolate cake and creamy peanut butter filling with these easy-to-make Peanut Butter Chocolate Cupcakes—perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1 cup all-purpose flour Provides structure.
  • 1/2 cup unsweetened cocoa powder For richness and depth.
  • 1 teaspoon baking powder For rise and fluffiness.
  • 1/2 teaspoon baking soda Works with acidic ingredients for leavening.
  • 1/4 teaspoon salt Enhances flavors.
  • 1/2 cup granulated sugar Adds sweetness.
  • 1/2 cup brown sugar Adds moisture and flavor.
  • 2 large eggs Binds ingredients.
  • 1/2 cup milk Keeps batter moist.
  • 1/3 cup vegetable oil Adds moisture and tenderness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1/2 cup boiling water Adds moisture to batter.
Filling and Frosting
  • 3/4 cup creamy peanut butter For filling.
  • 1/2 cup unsalted butter (softened) For frosting.
  • 2 cups powdered sugar For sweet frosting texture.
  • 2 tablespoons heavy cream or milk To adjust frosting consistency.
  • 1/2 cup chocolate chips or melting chocolate For drizzling.
  • 12 mini peanut butter cups For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the granulated sugar, brown sugar, eggs, milk, vegetable oil, and vanilla extract until smooth.
  4. Gradually combine the dry and wet mixtures. Stir in the boiling water until fully mixed.
Baking
  1. Fill each cupcake liner about two-thirds full with the batter.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Assembly
  1. Once cooled, core the center of each cupcake using a small knife or corer, and fill the cavity with creamy peanut butter.
  2. To make the frosting, beat the softened butter and peanut butter until creamy. Gradually add the powdered sugar, then mix in heavy cream or milk.
  3. Pipe or spread the peanut butter frosting onto the cooled cupcakes.
  4. Melt the chocolate chips and drizzle over the frosted cupcakes. Top with a mini peanut butter cup.

Notes

For enhanced flavor, choose high-quality chocolate. These cupcakes taste better the next day when stored properly.