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: 1-1/2 cup All-purpose Flour; 3/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 cups Unsweetened Cocoa Powder; 3/4 teaspoons Instant Coffee (optional); 1/2 cups Boiling Water; 1/3 cups Sour Cream; 3/4 teaspoons Vanilla Extract; ½ Tablespoons Butter, Softened; 1-1/2 cup Sugar; 3 whole Eggs, Large, At Room Temperature; 1/4 cups Peanut Butter; 1 container (1 Pound) Store-bought Chocolate Frosting; 3 whole Peanut Butter Cups, Quartered

Servings: persons

1-1/2 cup All-purpose Flour
3/4 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 cups Unsweetened Cocoa Powder
3/4 teaspoons Instant Coffee (optional)
1/2 cups Boiling Water
1/3 cups Sour Cream
3/4 teaspoons Vanilla Extract
½ Tablespoons Butter, Softened
1-1/2 cup Sugar
3 whole Eggs, Large, At Room Temperature
1/4 cups Peanut Butter
1 container (1 Pound) Store-bought Chocolate Frosting
3 whole Peanut Butter Cups, Quartered

1
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers; spray with vegetable cooking spray.
2
Whisk flour, baking soda, and salt in a medium bowl; set aside. Measure cocoa and coffee in a medium bowl. Whisk in water to form a smooth thick paste. Stir in sour cream and vanilla; set aside.
3
With a hand mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Starting and ending with dry ingredients, alternate adding chocolate mixture and flour, beating until each is thoroughly incorporated.
4
Evenly divide batter among prepared muffin cups. Bake until fully cooked and golden, about 20 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.
5
Meanwhile, whisk peanut butter into frosting; spread a portion over each cupcake. Garnish with peanut butter cup quarters. Serve.

1304

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 3/4 teaspoons Baking Soda, 1/2 teaspoons Salt, 1/2 cups Unsweetened Cocoa Powder, 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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