Peanut Butter Chocolate Cupcakes!
Chocolate + Peanut butter. The combination that continues to stand the test of time! These chocolate cupcakes I found from houseofnasheats.com are moist and perfectly chocolatey! This peanut butter buttercream frosting from justsotasty.com is fluffy and creamy! Put them together and you simply can't go wrong! Make them for your next get together and they'll be gone within minutes!
First, you are going to want to whisk your dry ingredients; your flour, sugar, cocoa powder, baking soda, baking powder, and salt together into a bowl.
Then mix your egg, buttermilk, olive oil, vanilla in another bowl. Pour them into your dry ingredients and mix the two until just incorporated. Your batter will be thin!
Fill the liners about half full then pop them in the oven for about 17-20 minutes or until a toothpick comes out clean. Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack. Frost once they are completely cool!
While your cupcakes are cooling, you can get started on the frosting! Beat the butter in a large bowl until it's soft, then add in the peanut butter and mix until smooth. Add in the 2 cups powdered sugar, vanilla, and salt and combine. Mix in the additional 1 cup powdered sugar and 2 tablespoons heavy whipping cream!
1 cup flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup buttermilk
1/2 cup olive oil
1 tsp vanilla
1/2 cup very hot water
PEANUT BUTTER BUTTERCREAM FROSTING 1 cup unsalted butter, softened
3/4 cup peanut butter 3 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
2 tbsp heavy whipping cream
Heat oven to 350 degrees + line a cupcake tray with liners
Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Combine the egg, buttermilk, olive oil, and vanilla in another.
Add the wet ingredients to the dry ingredients and mix until combined.
Add the hot water to the batter and mix again. The batter will be thin.
Fill the cupcake liners 1/2 full, then bake for 17-20 minutes or until a toothpick comes out clean. Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack. Be sure to cool completely before frosting.
In a large bowl, beat the butter until soft.
Add peanut butter and beat until smooth.
Add in 2 cups powdered sugar, the vanilla, and salt and mix until just incorporated.
Beat in the remaining 1 cup powdered sugar and 2 tablespoons heavy whipping cream then frost!
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