These Chocolate Peanut Butter Cupcakes are my go-to cupcake recipe! They’re rich, dark, and insanely moist. The Peanut Butter Buttercream on top is the perfect pairing, and only has 4 ingredients.
For the cupcakes::
3.75ozall purpose flour, by weight(3/4 cup, measured)
1/4cup+ 2 tbsp unsweetened cocoa powder
chocolate syrupfor drizzling, optional
chopped peanutsfor garnish, optional
For the peanut butter buttercream::
1cupunsalted butterat room temperature
5ozconfectioner's sugar, by weight(1 cup, measured)
3/4cupcreamy peanut butter
Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
Whisk to combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
In another bowl, whisk to combine the buttermilk, grapeseed 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. Evenly divide the batter into the 12 muffin cups, but make sure they are no more than 3/4 full.
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.
To make the buttercream, beat all buttercream ingredients in a bowl until smooth and blended, about 3 minutes on high speed.
Pipe on the buttercream as desired. Optional: drizzle with chocolate syrup, and sprinkle on some chopped peanuts. Enjoy!
*I’ve successfully substituted 1/2 cup milk or almond milk mixed with 1 teaspoon white vinegar.**Any neutral oil works, such as sunflower, canola, grapeseed, etc