Chocolate Cupcakes With Peanut Butter Frosting Recipe

Name: Chocolate Cupcakes With Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cups All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Semi-Sweet Chocolate Chips; 3/4 cups Unsalted Butter; 1-1/2 cup White Sugar; 3 Eggs; 2 teaspoons Vanilla Extract; 1-1/2 cup Milk, Any Kind (I Used 2%); FOR THE FROSTING:; 1 cup Unsalted Butter, Softened; 1-1/2 cup Creamy Peanut Butter; 4 cups Powdered Sugar; 3 Tablespoons Heavy Cream; 1 teaspoon Vanilla Extract

Servings: persons

2-1/2 cups All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Semi-Sweet Chocolate Chips
3/4 cups Unsalted Butter
1-1/2 cup White Sugar
3 Eggs
2 teaspoons Vanilla Extract
1-1/2 cup Milk, Any Kind (I Used 2%)
FOR THE FROSTING:
1 cup Unsalted Butter, Softened
1-1/2 cup Creamy Peanut Butter
4 cups Powdered Sugar
3 Tablespoons Heavy Cream
1 teaspoon Vanilla Extract

1
Preheat oven to 350u00b0F. Line 36 muffin tins with paper liners. Set aside.
2
In a medium bowl, combine flour, baking soda, and salt. Set aside.
3
In a small bowl, add chocolate chips and butter. Microwave on medium power for 1 1/2 to 2 minutes, or until chocolate chips are melted, stirring halfway through. Once melted, stir thoroughly to remove any lumps. Set aside.
4
In a large bowl, add sugar and melted chocolate. Beat with an electric hand mixer or stand mixer with fitted paddle attachment until combined. Add eggs one at a time, beating well after each addition, followed by vanilla extract. Beat in flour mixture until smooth, alternating with milk.
5
Spoon mixture 2/3 full into each muffin tin. Bake for 20--22 minutes, or until toothpick inserted into center of cupcake comes out clean. Remove from oven and let cool completely.
6
To make the frosting, add butter and peanut butter to a large bowl. Cream for 3 minutes until light and fluffy. Add powdered sugar, 1/2 cup at a time, beating well after each addition. Add heavy cream and vanilla extract, stirring to combine.
7
Pipe or spread onto cooled cupcakes and top with a mini peanut butter cup, if desired. Enjoy!

2006

kcal

Calories

119

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-1/2 cups All-purpose Flour, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, 1 cup Semi-Sweet Chocolate Chips, and more.

Yes, Chocolate Cupcakes With Peanut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cupcakes With Peanut Butter Frosting

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