Peanut Butter Chocolate Cupcakes Recipe

Name: Peanut Butter Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Cake; 2 cups sugar, brown or white (454g); 2 cups all purpose flour (272g or 9oz); 2/3 cup high quality cocoa powder, like valrhona (90g); 1 teaspoon fine sea salt (6g); 1 1/2 teaspoons baking powder (8g); 1 teaspoon baking soda (6g); 2 large eggs, room temperature (100g); 1/2 cup room temperature melted butter (120g); 1 cup old coffee, though water will do (240ml); 1 cup buttermilk, though plain milk will do (240ml); 2 teaspoons pure vanilla extract (10g); Peanut Butter Swiss Buttercream; 1 1/4 cups white sugar (250g); 5 large egg whites, room temperature (should weigh out to 150g); 1.5 teaspoons vanilla (7g); 3 sticks room temperature butter, cut in small cubes (340g); 3/4 cup (or more) peanut butter, to taste; 1/4 lemon for cleaning bowl; Pinch salt

Servings: persons

Chocolate Cake
2 cups sugar, brown or white (454g)
2 cups all purpose flour (272g or 9oz)
2/3 cup high quality cocoa powder, like valrhona (90g)
1 teaspoon fine sea salt (6g)
1 1/2 teaspoons baking powder (8g)
1 teaspoon baking soda (6g)
2 large eggs, room temperature (100g)
1/2 cup room temperature melted butter (120g)
1 cup old coffee, though water will do (240ml)
1 cup buttermilk, though plain milk will do (240ml)
2 teaspoons pure vanilla extract (10g)
Peanut Butter Swiss Buttercream
1 1/4 cups white sugar (250g)
5 large egg whites, room temperature (should weigh out to 150g)
1.5 teaspoons vanilla (7g)
3 sticks room temperature butter, cut in small cubes (340g)
3/4 cup (or more) peanut butter, to taste
1/4 lemon for cleaning bowl
Pinch salt

1
Preheat your oven to 350 degrees and prepare your cupcake pan with liners.
2
Sift your flour, cocoa, baking soda and baking powder into a large bowl. Add your sugar and salt - whisk until combined. Set aside.
3
Measure out your buttermilk, coffee, melted butter, eggs and vanilla and add to dry ingredients. Whisk for 1-2 minutes until there are no lumps.
4
Fill your cupcake liners 2/3 high with batter and bake for 10 - 12 minutes until they bounce back when touched OR when a toothpick comes out clean. Let them cool, or if you're impatient like I am, put them in the freezer for a few minutes.
5
Add your egg white and sugar to a very clean bowl over a double boiler. Whisk them until the sugar is completely dissolved and the mixture is quite hot.
6
Using a stand mixer, clean the bowl with a few drops of lemon and wipe dry with a clean, new cloth. Whip the hot sugar and whites into a fluffy meringue for as long as it takes until the meringue is room temperature, not hot.
7
While still whisking, slowly add your room temperature butter one cube at a time until it's thoroughly incorporated. Add your vanilla and salt. Follow with your peanut butter, tasting inbetween additions. You can really add as much or as little as you like.
8
Pipe or use an offset to decorate your cupcakes. Make sure the cupcakes are completely cooled or the icing will slide off - disastrous!

2629

kcal

Calories

180

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Chocolate Cake, 2 cups sugar, brown or white (454g), 2 cups all purpose flour (272g or 9oz), 2/3 cup high quality cocoa powder, like valrhona (90g), and more.

Yes, Peanut Butter Chocolate 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.

That's it — enjoy your meal!

Peanut Butter Chocolate Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions