Chocolate Cupcakes with Peanut Butter Buttercream

If you’re looking for cupcakery quality cupcakes without the crazy prices, then this recipe is for you! These cupcakes are rich with a deep chocolate flavor and are heavenly with the peanut butter buttercream.

I might dare say that peanut butter buttercream is my favorite kind of all.

Because the peanut butter is so thick, you don’t even need a piping tipe to pipe the frosting out.

I just cut off a corner of a Ziploc bag and piped it out that way, drizzled some chocolate syrup on top, and garnished with some chopped peanuts.

 

Chocolate Cupcakes with Peanut Butter Buttercream

Ingredients:

For the cupcakes:

  • 4 oz all purpose flour (about 3/4 cup)
  • 1/4 cup+ 2 tbsp cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup whole buttermilk
  • 1/4 cup vegetable oil
  • 1 extra large egg, at room temperature
  • 1/2 tsp vanilla extract
  • 1/2 cup freshly brewed coffee
  • 1/2 cup semisweet chocolate chips tossed with pinch of cocoa powder
  • chopped peanuts, for garnish
  • chocolate syrup or chocolate ganache, for drizzling

For the peanut butter buttercream:

  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 5 oz powdered sugar (1 cup)
  • 1/8 tsp salt
  • 1/2 tsp vanilla extract
  • 3/4 cup peanut butter, at room temperature

Directions:

  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
  2. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Stir in the sugar. Set aside. In another bowl, whisk to blend the buttermilk, vegetable oil, egg, and vanilla. Slowly pour the wet ingredients into the dry while stirring, and before the flour has disappeared into the batter, stir in the coffee. It will make the batter quite thin. Last, add in the chocolate chips. Evenly divide the batter into the 12 muffin cups, but make sure they are no more than 2/3 full.
  3. Bake for 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool on a wire rack completely, then pipe on the buttercream, drizzle with chocolate syrup, and sprinkle on some chopped peanuts.
  4. To make the buttercream, beat all buttercream ingredients in a bowl until smooth and blended. I don’t like my buttercream too sweet, but if you need, you can beat in more powdered sugar to taste.

Cake portion adapted from Ina Garten’s Beatty’s Chocolate Cake