CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING

Moist chocolate cupcakes with peanut butter frosting, chocolate ganache, and peanut butter cups.  These cupcakes are the ultimate chocolate and peanut butter dessert!

I originally planned to stuff these cupcakes with a peanut butter cup in the middle.  But, since the cupcake batter is so thin they sunk straight to the bottom and stuck to the liners.  It was not pretty.  So I decided to just top them with the peanut butter cups and I think they actually look better that way.

The cupcakes always turn out super chocolatey, soft, and they stay moist for days !

Chocolate Cupcakes with Peanut Butter Frosting Recipe
Moist chocolate cupcakes with peanut butter frosting, chocolate ganache, and peanut butter cups. These cupcakes are the ultimate chocolate and peanut butter dessert!



Ingredients
For the chocolate cupcakes:

• 1 cup (125 grams) all-purpose flour (spooned & leveled)
• ¼ cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (100 grams) brown sugar
• ½ cup (100 grams) granulated sugar
• ⅓ cup (80 ml) oil
• ½ cup (120 ml) buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup (120 ml) boiling water
• 1 teaspoon instant espresso powder optional
• For the peanut butter frosting:
• 1/2 cup (115 grams) unsalted butter, softened
• 1 cup (250 grams) creamy peanut butter
• 2 cups (240 grams) powdered sugar
• 3 tablespoons (45 ml) heavy whipping cream
• 1 teaspoon vanilla extract

Optional toppings:

• Chocolate ganache
• 8 miniature peanut butter cups unwrapped and cut in half

Instructions
To make the chocolate cupcakes:

• Preheat oven to 350°F. Line two 12-count muffin pans with 16 cupcake liners and set aside.
• In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
• Add the instant espresso powder to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
• Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
• Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.

To make the peanut butter frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth. Add in the peanut butter and continue mixing until well combined with the butter.
• Add in the powdered sugar, heavy whipping cream, and vanilla extract and mix on medium-high speed for about 1 more minute until the mixture is thick and creamy. Pipe on the cooled cupcakes, top each one with chocolate ganache, and half of a miniature peanut butter cup.

Recipe Adapted : CHOCOLATE CUPCAKES WITH PEANUT BUTTER FROSTING @ livewellbakeoften

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