Dreamy Stuffed Chocolate Peanut Butter Cupcakes
Servings 14 Cupcakes
These cupcakes are a peanut butter and chocolate lovers dream. Think tender chocolate cupcakes stuffed with peanut butter cups, and then topped with a fluffy peanut butter frosting. Truly decadent and delicious!
Ingredients
Chocolate Cupcakes
- 1 cup + 2 tbsp all-purpose flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp sea salt
- ½ cup boiling water
- ⅔ cup unsweetened cocoa powder
- 2 eggs, at room temperature
- ½ cup avocado or vegetable oil
- ⅔ cup sugar
- ⅓ cup light brown sugar
- ⅔ cup buttermilk, shaken
- 1½ tsp pure vanilla extract
- 12-14 mini chocolate peanut butter cups, unwrapped
Peanut Butter Frosting
- ½ cup unsalted butter, one stick
- ½ cup natural creamy peanut butter
- 1½ cups confectioners sugar
- ½ tsp pure vanilla extract
- ¼ tsp salt
- 1 tbsp milk
Instructions
Cupcakes
- Preheat the oven to 350°F and line 12-15 cupcake tins with wrappers.
- Measure the cocoa powder into a bowl and pour the boiling water over it. Use a fork to whisk the two ingredients together until they form a chocolate paste. Set this aside to cool. Then, in a separate bowl sift together the flour, baking soda, baking powder, and salt.
- Grab a third, larger bowl, and whisk the eggs, oil, granulated sugar, and brown sugar together until smooth. Add the vanilla and cooled chocolate paste and continue whisking this mixture until it is smooth. Then add half of the flour mixture, followed by half the buttermilk, and then the remaining flour, gently folding ingredients each addition until just combined. Try to avoid over-mixing the batter. The batter should be runny.
- Divide the batter evenly between the cupcake tins, filling until ¾ full and press a peanut butter cup into each cupcake. You'll get between 12-15 cupcakes. Bake for 19-22 minutes, or until the cupcakes are set. To test whether they're done, gently tap the cupcake tops. They should spring back instead of sink.
- Pull the cupcakes out of the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Peanut Butter Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt together until fluffy.
- Add the powdered sugar, vanilla, and milk. Start the mixer on slow to combine the ingredients, and then turn it up to high speed and continue beating until the frosting is light and fluffy.
- Frost the cooled cupcakes using a piping bag or with a knife. Feel free to garnish them with chocolate shavings or more peanut butter cups. Enjoy!
Serving: 1cupcake
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