Peanut butter cupcakes with chocolate frosting are a delicious and entirely from-scratch way to enjoy the world’s most perfect combination.
Can I make a confession? Sometimes I eat peanut butter for dinner. And sometimes I eat a handful of chocolate chips along with that peanut butter. And sometimes almost always I prefer that to a meal of real food.
I’m that in love with pb.
I’ve overdosed on peanut butter cups more times than I can count, but it’s been years since the last time. . .so I was due for a chocolate- and peanut butter-induced stomach ache.
And I achieved it last weekend! (If you can call a stomach ache an achievement.) And I even got a nice headache to go along with the stomach ache because I overindulged in a new chocolate and peanut butter favorite: these peanut butter cupcakes with chocolate frosting.
(Sometimes I feel like all I do is complain about the consequences of my overindulging and for that I apologize. Should I just focus on posting recipes I don’t actually like? Serious question.)
But that sick feeling was more than worth it, and I’d totally be eating a few more peanut butter cupcakes while I type, but they’re all gone. (To friends, not to myself, fortunately.)
A dense and rich-with-peanut butter cupcake topped with lusciously creamy chocolate frosting. What could be better than that?
Really, I’m asking. Because right now I can’t imagine how one could possibly improve on this perfect dessert. And that’s not the sugar rush talking.
But the best part of these cupcakes is that they come together fairly quickly. You don’t need any special equipment or weird ingredients. Just an electric mixer, some bowls, and standard pantry ingredients.
Did I say best part? I meant most dangerous part, since you can most likely whip these up without even a trip to the grocery store.
Note: your cake batter will be fairly thick–you didn’t make mistake! Use damp fingertips to smooth the batter after you spoon it into your cupcake liners.
Side note: does it look to anyone else like that cupcake is wearing an Elizabethan ruff? No? Just me?
I’ve probably just eaten one too many peanut butter cupcakes in the last few days. Oh well. A peanut butter cupcake is always worth it 🙂
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter at room temperature
- 1 1/3 cups granulated sugar
- 2/3 cup creamy peanut butter can use natural
- 3 large eggs at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup full-fat sour cream at room temperature
- 3/4 cup coarsely chopped roasted salted peanuts
- 1 cup unsalted butter at room temperature
- 3 to 4 cups powdered sugar
- 1/2 cup cocoa powder
- 4 to 6 tablespoons milk or heavy cream
- 1/4 teaspoon salt or more to taste
- chopped roasted salted peanuts for garnish if desired
Preheat oven to 375 degrees. Line 22 muffin cups with paper liners and set pans aside.
Whisk the flour, baking powder, baking soda, and salt together in a mixing bowl. Set bowl aside.
Cream the butter and sugar together in a large mixing bowl with an electric mixer until light and fluffy. With mixer on low, beat in the peanut butter. Add the eggs one at a time, beating until just incorporated, and stopping mixer to scrape the bowl after each addition. Beat in vanilla.
Gradually add the dry ingredients and mix until just incorporated, then beat in sour cream. Batter will be very thick. Fold in the peanuts with a rubber spatula.
Divide batter between prepared muffin cups, filling 3/4 full. Bake 20 to 25 minutes, until a cake tester inserted into the center of the cupcakes comes out clean. Cool completely in muffin tins set on a wire rack before frosting.
Once cupcakes are cool, make the frosting. Beat butter until very smooth, then add 3 cups powdered sugar, the cocoa powder, 3 tablespoons milk, and salt and mix to combine. Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat for a minute or two, until frosting is smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick. Frost cupcakes and sprinkle chopped peanuts as desired.
Adapted from Martha Stewart’s Cupcakes