Devil’S Food Cupcakes With Peanut Butter Frosting Recipe

Name: Devil’S Food Cupcakes With Peanut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Flour; 1/4 cups Unsweetened, Dutch Processed Cocoa; 3/4 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/2 cups Granulated Sugar; 1/2 cups Firmly Packed Light Brown Sugar; 4 Tablespoons Unsalted Butter, At Room Temperature; 1 whole Egg; 1 teaspoon Pure Vanilla Extract; 1/2 cups Lukewarm Water; 1/4 cups Buttermilk; _____; FOR THE FROSTING:; 6 Tablespoons Unsalted Butter, Room Temperature; 3/4 cups Confectioners Sugar (Sifted); 1 cup Smooth Peanut Butter; 1/4 cups Heavy Cream; 1/4 cups Chopped, Honey Roasted Peanuts For Garnishing

Servings: persons

FOR THE CUPCAKES:
1 cup Flour
1/4 cups Unsweetened, Dutch Processed Cocoa
3/4 teaspoons Baking Soda
1/4 teaspoons Salt
1/2 cups Granulated Sugar
1/2 cups Firmly Packed Light Brown Sugar
4 Tablespoons Unsalted Butter, At Room Temperature
1 whole Egg
1 teaspoon Pure Vanilla Extract
1/2 cups Lukewarm Water
1/4 cups Buttermilk
_____
FOR THE FROSTING:
6 Tablespoons Unsalted Butter, Room Temperature
3/4 cups Confectioners Sugar (Sifted)
1 cup Smooth Peanut Butter
1/4 cups Heavy Cream
1/4 cups Chopped, Honey Roasted Peanuts For Garnishing

1
Cupcakes:
2
Preheat oven to 350u00b0F. Line a standard 12 cup muffin pan with papers.
3
Sift the flour, cocoa, baking soda, and salt together in a bowl. In the bowl of your mixer, beat the granulated sugar, brown sugar and butter on medium-high speed until the mix is light and fluffy, about 2-3 minutes. Add the egg and the vanilla and beat until combined. Add the flour mix in 3 additions, alternating with the water and the buttermilk. Beat on low speed until just combined, scraping down the sides of the bowl as needed. Then continue to beat on medium-high speed until no traces of flour remain, about another 30 seconds. Do not overbeat.
4
Divide the batter evenly among the muffin cups, filling each about three-fourths full. Bake until a toothpick in the center comes out clean, about 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for about 5 minutes before transferring the cupcakes to the wire rack to cool for another hour before frosting.
5
Frosting:
6
In the bowl of your electric mixer, on medium-low speed, beat the butter, sugar, peanut butter, and cream together until combined and smooth; about 2 minutes. Scrape down the sides of bowl as needed. Use right away. I garnished these with chopped, honey roasted peanuts!

1315

kcal

Calories

Fat

130

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Flour, 1/4 cups Unsweetened, Dutch Processed Cocoa, 3/4 teaspoons Baking Soda, and more.

Yes, Devil’S Food Cupcakes With Peanut Butter Frosting 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.

Devil’S Food Cupcakes With Peanut Butter Frosting

How did you like this recipe?

Frequently Asked Questions