Description
Delight in these rich and indulgent Peanut Butter Cup Cupcakes that combine moist chocolate cake with a gooey peanut butter cup center, topped with creamy peanut butter frosting. Perfect for peanut butter and chocolate lovers, these cupcakes are a crowd-pleasing dessert for any occasion.
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
Frosting
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1-2 tablespoons heavy cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal of the cupcakes.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to create a well-aerated dry mixture.
- Add Wet Ingredients: Add the vegetable oil, room temperature buttermilk, egg, and vanilla extract to the dry ingredients. Mix until the batter is well combined but do not overmix to maintain a tender crumb.
- Incorporate Hot Water: Slowly add the hot water to the batter, stirring gently until the mixture is smooth and slightly thin. This step helps to intensify the chocolate flavor and create a moist cupcake texture.
- Fill Cupcake Liners: Fill each cupcake liner halfway with batter. Place one peanut butter cup in the center of each filled liner, then cover with more batter until the liners are about 3/4 full, ensuring the peanut butter cup stays inside.
- Bake the Cupcakes: Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted away from the peanut butter cup comes out clean. Avoid opening the oven frequently to maintain even baking.
- Cool the Cupcakes: Remove the cupcakes from the oven and allow them to cool completely on a wire rack before frosting to prevent melting the frosting.
- Prepare Frosting: In a bowl, beat the softened unsalted butter and creamy peanut butter together until smooth and creamy. Gradually add the powdered sugar, beating continuously until the frosting is smooth. Add 1-2 tablespoons of heavy cream as needed to reach a spreadable consistency.
- Frost the Cupcakes: Pipe or spread the peanut butter frosting onto the cooled cupcakes evenly. Optionally, garnish each cupcake with an additional peanut butter cup for an extra touch.
Notes
- Ensure the buttermilk and egg are at room temperature for better batter consistency.
- Be careful not to overmix the batter to keep the cupcakes light and fluffy.
- Use good-quality peanut butter cups for the best flavor impact.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Allow refrigerated cupcakes to come to room temperature before serving for optimal texture and flavor.
