Chocolate Peanut Butter Cupcakes Recipe

Name: Chocolate Peanut Butter Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2/3 cups Flour; 1/2 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 cups Unsalted Butter, Cut Into Small Pieces; 4 ounces, weight Semisweet Chocolate; 2 ounces, weight Unsweetened Chocolate; 3/4 cups Sugar; 3 whole Large Eggs; 2 teaspoons Vanilla Extract; FOR THE PEANUT BUTTER FILLING:; 4 Tablespoons Unsalted Butter, melted; 1/2 cups Confectioners Sugar; 3/4 cups Peanut Butter; 1/4 teaspoons Salt; 1/2 teaspoons Vanilla Extract; FOR THE FROSTING:; 3 cups Confectioners Sugar; 2/3 cups Cocoa Powder; 1/2 cups Butter, Softened; 6 Tablespoons Milk; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
2/3 cups Flour
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 cups Unsalted Butter, Cut Into Small Pieces
4 ounces, weight Semisweet Chocolate
2 ounces, weight Unsweetened Chocolate
3/4 cups Sugar
3 whole Large Eggs
2 teaspoons Vanilla Extract
FOR THE PEANUT BUTTER FILLING:
4 Tablespoons Unsalted Butter, melted
1/2 cups Confectioners Sugar
3/4 cups Peanut Butter
1/4 teaspoons Salt
1/2 teaspoons Vanilla Extract
FOR THE FROSTING:
3 cups Confectioners Sugar
2/3 cups Cocoa Powder
1/2 cups Butter, Softened
6 Tablespoons Milk
1 teaspoon Vanilla Extract

1
Preheat oven to 350 F. Line a 12-count muffin pan with baking cups. Set aside.
2
In a small bowl whisk together flour, baking powder and salt. Set aside.
3
Put butter and chocolates in a large microwave safe bowl and microwave at 30-second intervals until melted, stirring in between. Let cool.
4
Whisk sugar into the melted chocolate mixture. Add eggs and vanilla and whisk until smooth. Add flour mixture; stir just until combined. Set aside.
5
Stir together all of the ingredients for the peanut butter filling.
6
Layer the cupcake batter and filling into your prepared baking cups ... 2 tablespoons of chocolate batter, 1 tablespoon of peanut butter filling, 1 tablespoon of chocolate batter then 1 teaspoon of peanut butter filling. Swirl the top of the cupcake batter and filling with a toothpick.
7
Bake for 30 minutes rotating the pan halfway through. Transfer pan to a wire rack to cool completely before removing cupcakes.
8
Mix frosting ingredients in a medium-sized bowl and ice cupcakes after they have cooled.

2066

kcal

Calories

103

Fat

274

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 22 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2/3 cups Flour, 1/2 teaspoons Baking Powder, 1/4 teaspoons Salt, and more.

Yes, Chocolate Peanut Butter Cupcakes 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 Peanut Butter Cupcakes

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