Chocolate Cupcake with Peanut Butter Frosting

A killer, classic, iconic duo.

These chocolate cupcakes with peanut butter buttercream were a huge hit. The cupcake recipe is a variation of the chocolate layer cake, tweaked for cupcakes. Original recipe from The Stay at Home Chef. The PB buttercream was one of Sally's, of course. I used the frosting from this recipe.

I made these for a going-away treat for a friend. The mini cake in the middle was for him and the cupcakes were for everyone else. My frosting and piping skills obviously need some serious work.

Ingredients

Chocolate Cupcakes

• 1 1/2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 3/4 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking soda

• 3/4 teaspoon baking powder

• 3/4 teaspoon teaspoon salt

• 2 large eggs

• 3/4 cup buttermilk

• 3/4 cup cups warm water

• 1/4 cup vegetable oil1

• tsp vanilla extract

Peanut Butter Frosting

• 5 Tablespoons unsalted butter, softened

• 1 cup creamy peanut butter

• 1 cup confectioners’ sugar

• 1/3 cup heavy cream

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

Instructions

1. Preheat oven to 325 degrees.

2. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.

3. Make the cupcakes: Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

4. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

5. Fill each cupcake 2/3 full.

6. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

7. Make the frosting: Beat softened butter on medium speed for 1 minute until completely smooth and creamy.

8. Add the peanut butter and beat on medium-high speed until the two are combined.

9. Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute. 

10. Frost cooled cupcakes or transfer frosting to a piping bag and pipe.