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Peanut Butter Chocolate Cupcakes

Irresistibly Moist Peanut Butter Chocolate Cupcakes Recipe

These Peanut Butter Chocolate Cupcakes are soft, moist, and packed with rich chocolate and creamy peanut butter, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Servings: 12 cupcakes
Course: Desserts
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup boiling water Enhances cocoa flavor and moisture
  • 1 cup granulated sugar Provides sweetness and structure
  • 3/4 cup unsweetened Dutch cocoa powder Adds rich chocolate flavor
  • 1 1/2 cups all-purpose flour Gives necessary structure
  • 1 tbsp instant espresso powder Intensifies chocolate flavor
  • 1 tbsp baking powder Essential for leavening
  • 1/2 tsp baking soda Helps cupcakes rise
  • 1/2 tsp salt Balances sweetness
  • 1 cup sour cream Infuses moisture and tang
  • 1/2 cup vegetable oil Keeps cupcakes moist
  • 2 large eggs Binds ingredients
  • 1 tsp vanilla extract Adds depth of flavor
For the Frosting
  • 1/2 cup butter Base for frosting
  • 1 cup creamy peanut butter Main flavor for frosting
  • 2 cups powdered sugar Sweetens and stabilizes frosting
  • 3 tbsp milk Adjusts frosting consistency
For Garnishing
  • 12 pieces Reese's Mini Peanut Butter Cups Perfect for decoration
  • 1/2 cup chopped peanuts Adds crunch and nutty flavor

Equipment

  • cupcake tray
  • Mixing bowls
  • Whisk
  • piping bag

Method
 

Cupcake Preparation
  1. Preheat your oven to 320°F (160ºC) and line a cupcake tray with cupcake liners.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Whisk until well combined.
  3. In another bowl, whisk together sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Divide the batter among the lined cupcake wells, filling each two-thirds full. Bake for 20-23 minutes.
  6. Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Frosting and Decoration
  1. In a mixing bowl, beat together softened butter and peanut butter until smooth. Gradually add powdered sugar.
  2. Once cupcakes are cooled, create an indent in the center of each and fill with creamy peanut butter.
  3. Frost the cupcakes with the peanut butter frosting and garnish with mini peanut butter cups and chopped peanuts.

Nutrition

Serving: 1cupcakeCalories: 320kcalCarbohydrates: 38gProtein: 6gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 35mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs and sour cream are at room temperature. Avoid overmixing the batter.

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