Dark Chocolate Cupcakes With Peanut Butter Buttercream Recipe

Name: Dark Chocolate Cupcakes With Peanut Butter Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 8 Tablespoons Unsalted Butter, Cut Into Pieces; 2 ounces, weight Bittersweet Chocolate, Chopped; 1/2 cups Dutch Processed Cocoa Powder; 3/4 cups All-purpose Flour; 1/2 teaspoons Baking Soda; 3/4 teaspoons Baking Powder; 2 whole Eggs; 3/4 cups Granulated Sugar; 1 teaspoon Vanilla Extract; 1/2 teaspoons Table Salt; 1/2 cups Sour Cream; _____; FOR THE FROSTING:; 1 cup Powdered Sugar; 1 cup Creamy Peanut Butter; 5 Tablespoons Unsalted Butter, At Room Temperature; 3/4 teaspoons Vanilla Extract; 1/4 teaspoons Kosher Salt; 1/3 cups Heavy Cream

Servings: persons

FOR THE CUPCAKES:
8 Tablespoons Unsalted Butter, Cut Into Pieces
2 ounces, weight Bittersweet Chocolate, Chopped
1/2 cups Dutch Processed Cocoa Powder
3/4 cups All-purpose Flour
1/2 teaspoons Baking Soda
3/4 teaspoons Baking Powder
2 whole Eggs
3/4 cups Granulated Sugar
1 teaspoon Vanilla Extract
1/2 teaspoons Table Salt
1/2 cups Sour Cream
_____
FOR THE FROSTING:
1 cup Powdered Sugar
1 cup Creamy Peanut Butter
5 Tablespoons Unsalted Butter, At Room Temperature
3/4 teaspoons Vanilla Extract
1/4 teaspoons Kosher Salt
1/3 cups Heavy Cream

1
Adjust oven rack to the lower middle position, and preheat to 350 degrees (325 if using a non-stick muffin tin). Line muffin tin with paper liners and set aside.
2
Combine butter, chocolate, and cocoa in a microwaveable bowl. In 30 second increments on 50% power, melt until smooth and combined. Set aside to cool.
3
Whisk flour, baking soda, and baking powder in a small bowl.
4
Beat eggs in a second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Beat in cooled chocolate mixture until combined. Sift about one-third of flour mixture over chocolate mixture and beat on lowest setting until just combined. Beat in sour cream until incorporated, and then add the remaining flour mixture. Do not over mix!
5
Divide batter evenly among baking cups, and bake 18 minutes, or until a toothpick comes out clean.
6
Cool cupcakes completely, then combine the frosting ingredients except the heavy cream. Beat on medium low speed until creamy. Add heavy cream and beat on high speed until smooth.

1329

kcal

Calories

Fat

115

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 20 ingredients. The key ingredients include: FOR THE CUPCAKES:, 8 Tablespoons Unsalted Butter, Cut Into Pieces, 2 ounces, weight Bittersweet Chocolate, Chopped, 1/2 cups Dutch Processed Cocoa Powder, and more.

Yes, Dark Chocolate Cupcakes With Peanut Butter Buttercream 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.

Dark Chocolate Cupcakes With Peanut Butter Buttercream

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