Chocolate Peanut Butter Cupcakes

A flavor combination made in heaven!

Yield: about 15 cupcakes

You will need:

For the cupcakes:

  • 1 cup flour
  • 1 cup sugar
  • 1/3 cup cocoa powder
  • 1/2 cup water
  • 1/4 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon salt

For the frosting:

  • 1 cup peanut butter
  • 1 cup butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract


For the cupcakes:

  • Preheat oven to 325 degrees and line a cupcake tin with liners or grease with nonstick spray.
  • In a large bowl, sift all dry ingredients together and lightly mix.
  • Add in wet ingredients and mix until well combined. Scrape down the sides of the bowl to ensure all ingredients are incorporated, no lumps of dry flour!
  • Pour cupcake batter into cupcake tins, filling each tin about 3/4 of the way full.
  • Bake in the oven for 18 to 22 minutes. Use a toothpick to check if the center is cooked all the way through.
  • Remove from the oven and let cool for 20 minutes or until room temperature. If the cupcakes are still warm when you decorate them, the buttercream frosting will melt and separate.

For the frosting:

  • In a medium sized bowl, mix the butter and peanut butter until smooth and fluffy.
  • Add in the powdered sugar and vanilla extract, mix until well combined. Scrape down the sides of the bowl to make sure there are no clumps of butter or sugar. The frosting should be smooth and fluffy.
  • Decorate when the cupcakes are nice and cooled, enjoy!

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