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: 3 cup cake flour; 2 cup sugar; 3/4 cup cocoa; 2 tsp baking soda; pinch salt; 1 cup vegetable oil; 2 tsp cider vinegar; 1 tsp vanilla; 1 tsp chocolate flavoring; 2 cup cold water; 2 1/2 cup powdered sugar; 1 stick butter, soft; 3/4 cup peanut butter; 1 tbsp vanilla; 2 tbsp milk.. to thin. may need more.

Servings: persons

3 cup cake flour
2 cup sugar
3/4 cup cocoa
2 tsp baking soda
pinch salt
1 cup vegetable oil
2 tsp cider vinegar
1 tsp vanilla
1 tsp chocolate flavoring
2 cup cold water
2 1/2 cup powdered sugar
1 stick butter, soft
3/4 cup peanut butter
1 tbsp vanilla
2 tbsp milk.. to thin. may need more.

1
Mix all dry ingredients well.
2
Mix all wet ingredients.
3
Dump into dry ingredients.
4
Mix well.
5
Fill cupcake pans 2/3 full.
6
I use a 2 tablespoon scoop to do this quickly.
7
Bake at 350 for 19 minutes.
8
In mixer bowl beat butters together.
9
Add vanilla.
10
Add in sugar and Mix well.
11
Add milk to thin frosting to desired consistency.
12
Beat on high for 3 minutes to make it fluffy.
13
Once cool, frost cupcakes.
14
I use a piping bag with no tip inserted to do it quickly.

2065

kcal

Calories

109

Fat

264

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: 3 cup cake flour, 2 cup sugar, 3/4 cup cocoa, 2 tsp baking soda, 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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