Moist Chocolate Cupcakes with Creamy Peanut Butter Frosting
These moist chocolate cupcakes feature a rich cocoa base enhanced by melted dark chocolate chips, topped with a smooth and creamy peanut butter buttercream frosting. Perfect for celebrations or everyday indulgence, this recipe balances deep chocolate flavor with the nutty sweetness of peanut butter, delivering a bakery-quality dessert that's easy to prepare at home.
Ingredients
Dry Ingredients for Cupcakes
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
Wet Ingredients for Cupcakes
- 2 large eggs
- 0.75 cup buttermilk
- 0.25 cup vegetable oil
- 2 tsp pure vanilla extract
- 0.75 cup hot water
- 0.5 cup dark chocolate chips rich and melted
Peanut Butter Buttercream Frosting
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 4 cups powdered sugar
- 0.25 cup whole milk
- 2 tsp pure vanilla extract
Instructions
Prepare and Bake Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
- Slowly add the wet ingredients into the dry ingredients, mixing gently until just combined.
- Carefully stir in the hot water until the batter is smooth and thin.
- Fold in the dark chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
Prepare Frosting and Assemble
- In a large mixing bowl, beat the softened butter and creamy peanut butter together until smooth and fluffy.
- Gradually add powdered sugar, mixing on low speed to prevent sugar clouds, until fully incorporated.
- Add whole milk and vanilla extract, then increase speed and beat until the frosting is light and spreadable.
- Frost cooled cupcakes with the peanut butter buttercream using a spatula or piping bag as desired.
Notes
- Use room temperature butter for the smoothest frosting.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store frosted cupcakes in an airtight container refrigerated for up to 4 days; bring to room temperature before serving.