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: 2 1/4 cups organic all-purpose flour; 2 cups organic cane sugar; 1 cup organic unsweetened cocoa powder; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 tablespoon organic vanilla extract; 2/3 cup organic canola oil; 2 teaspoons organic white vinegar; 2 cups cold water; Peanut Butter Frosting; enough to frost 24 cupcakes; 2 sticks (1 cup) unsalted butter, at room temperature; 1 cup creamy peanut butter; 3 to 4 cups powdered sugar (depending on your desired consistency); 1 tablespoon milk (or water will do too)

Servings: persons

2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water
Peanut Butter Frosting
enough to frost 24 cupcakes
2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk (or water will do too)

1
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
2
In a large bowl, sift the dry ingredients together. Set aside.
3
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
4
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that's ok.
5
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
6
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
7
Frosting:
8
In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you'd like your frosting a bit thicker.
9
Slather frosting onto cooled cupcakes and top with coarsely chopped peanut butter cups.

2096

kcal

Calories

120

Fat

252

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 1/4 cups organic all-purpose flour, 2 cups organic cane sugar, 1 cup organic unsweetened cocoa powder, 2 teaspoons 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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