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Several chocolate cupcakes with peanut butter buttercream frosting piped on top.
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5 from 1 vote

Chocolate Cupcakes with Peanut Butter Buttercream

This cake is extremely moist and tender, and therefore I use all-purpose flour rather than cake flour to give it more structure.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 397

Ingredients

For the cupcakes

  • 2 cups all-purpose flour
  • 1 1/4 cups natural cocoa powder
  • 2 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 3/4 cup mild oil
  • 3 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2/3 cup milk, at room temperature
  • 1 1/2 cups very hot coffee or water

For the peanut butter buttercream

  • 2 sticks (8 oz) unsalted butter, at room temperature
  • 1 cup creamy peanut butter
  • 3 1/2 cups confectioner’s sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 4 to 6 tablespoons milk or heavy cream
US - Metric

Instructions

Make the cupcakes

  • Position the oven rack to the center position. Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
  • In a large mixing bowl, or the bowl of a stand mixer, sift together the flour, cocoa powder, granulated sugar, baking powder, and baking soda. Add the salt and whisk to evenly distribute.
  • Pour the oil into the mixing bowl and mix on medium-low speed with a hand mixer, or a stand mixer fitted with the paddle attachment, until well combined, 30 to 60 seconds.
  • Add the eggs and vanilla extract to the bowl and mix on medium-low speed until incorporated.
  • With the mixer still running on low speed, slowly pour in the milk and then the hot coffee or water.
  • Continue mixing until everything is evenly incorporated, about 1 minute. The batter will be very thin. Use a silicone spatula to scrape down the sides and bottom of the bowl.
  • Pour the batter into the prepared pans, leaving about 1/2-inch (12-mm) space at the top of each cupcake.
  • Bake until the cupcakes are firm but spring back when gently pressed in the center, or when a cake tester comes out clean, 20 to 22 minutes.
  • Cool the cupcakes in their pans completely on a cooling rack before turning out of the pan and frosting.

Make the peanut butter buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, beat the butter and peanut butter on medium speed until fluffy, about 1 minute. Scrape down the sides and bottom of the bowl.
  • Add the confectioners’ sugar into the mixing bowl and start mixing on low until the sugar starts to combine with the butter. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Stir in the vanilla extract and salt.
  • Add a bit of milk or heavy cream if needed to thin out the texture. If the texture becomes too thin, you can add a bit more sugar until you get a spreadable consistency.

    ☞ TESTER TIP: If the frosting is too sweet for your taste, whisk a dollop of sour cream into the frosting.

  • If not using immediately, store the buttercream in an airtight container in the refrigerator for up to 1 week. Allow to come to room temperature and re-whip to use.
  • Frost the cupcakes. Store the cupcakes covered in foil or plastic wrap, at room temperature, for up to 3 days.

Nutrition

Serving: 1cupcake | Calories: 397kcal | Carbohydrates: 50g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 233mg | Fiber: 2g | Sugar: 38g