Chocolate Peanut Butter Cupcakes
Fluffy, tender chocolate cupcakes topped with a smooth and creamy peanut butter buttercream. These Chocolate Peanut Butter Cupcakes are perfect for any occasion.
Servings: 13 cupcakes
Ingredients
For the Chocolate Cupcakes
- 1 1/3 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 2 Tbsp cornstarch
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 1/4 cup granulated sugar
- 1/2 cup canola oil
- 2 large eggs at room temperature
- 2 tsp pure vanilla extract
- 1/2 cup whole milk at room temperature
- 1/2 cup sour cream at room temperature
- 1 1/2 tsp instant coffee
For the Peanut Butter Buttercream
- 1 cup butter softened
- 3/4 cup creamy peanut butter preferably Jif
- 3 cups powdered sugar sifted
- 2 to 4 Tbsp heavy cream
- 1 tsp pure vanilla extract
- 1/4 cup chopped peanuts (optional)
Instructions
For the Chocolate Cupcakes
- Preheat oven to 350°F. Line a muffin tin with cupcake liners. Whisk flour, cocoa powder, cornstarch, baking powder, salt in a large bowl until combined.
- In the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl with a hand mixer), beat sugar and oil together until smooth. Add eggs, one at a time, beating until smooth after each addition. Add vanilla
- In a small bowl combine the milk and sour cream. Microwave 15 seconds or until warm. Stir in the instant coffee until dissolved.
- Alternately add the flour mixture and the sour cream mixture to the oil mixture, in 3 additions, starting and ending with the dry ingredients. Beat until smooth (do not over mix).
- Fill each cupcake liner 2/3-full and bake 16 to 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a rack.
For the Peanut Butter Buttercream
- Add butter and peanut butter to the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until light and fluffy, about 2 minutes.
- Slowly beat in the powdered sugar until smooth. Add 1 Tbsp cream and vanilla, beating until smooth. If needed to smooth out, add 1 Tbsp of cream at a time (up to 3 more Tbsp) until desired consistency is reached.
- Transfer buttercream to a piping bag (or frost using a butter knife), and pipe on the tops of cooled cupcakes. Sprinkle with chopped peanuts, if desired.