Dark Chocolate Peanut Butter Cupcakes

These cupcakes taste like Reese’s Pieces. Does it get any better? I have mentioned my love of chocolate and peanut butter numerous times on the blog. I don’t think there could be enough recipes with these two ingredients in my recipe index. My boyfriend, who doesn’t like peanut butter and made me frost a few of the cupcakes with vanilla bean frosting, might disagree. But he is crazy.

These Dark Chocolate Peanut Butter Cupcakes uses one of my very favorite chocolate cupcake base recipes. It is the same recipe I used for my Dark Chocolate Spider Cupcakes with Chocolate Ganache. I love it because it is a one bowl recipe. No mixer required. Anytime a recipe can be made in one bowl, which ultimately means less dishes, the recipe is a winner in my book. But these cupcakes are also moist and flavorful. That is why I keep coming back to this base recipe over and over again. I also love the base I used for my Dark Chocolate Cupcakes with Nutella Buttercream if I have a little more time and am looking for a slightly richer chocolate flavor. You really can’t go wrong with either.

Dark Chocolate Peanut Butter Cupcakes

 

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Ingredients

Cupcakes:

• 1½ cups all-purpose flour
• 1½ cups sugar
• ¾ cup cocoa powder, unsweetened
• 1½ tsp baking soda
• ¾ tsp baking powder
• ¾ tsp salt
• 2 large eggs
• ¾ cup warm water
• ¾ cup buttermilk
• 3 tbsp vegetable oil
• 1 tsp vanilla extract

Frosting:

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups powdered sugar
• ½ cup creamy peanut butter
• 1 tsp vanilla
• ¼ tsp salt

Instructions

1. Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
3. Add the eggs, warm water, buttermilk, vegetable oil and vanilla. Mix until fully incorporated and smooth.
4. Fill each muffin tin about ⅔ full. Bake for approximately 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a wire rack.
5. While the cupcakes are cooling, beat the butter using a mixer fitted with a paddle attachment until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Gradually increase the speed and mix for another 3-4 minutes. Add the peanut butter, vanilla and salt. Beat until fully combined and frosting reaches your desired consistency. Frost fully cooled cupcakes.

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Source: Recipe adapted from Martha Stewart