Chocolate Peanut Butter Cupcakes
With the assist from creamy peanut butter frosting and golden caramel corn, these Chocolate Peanut Butter Cupcakes are to die for. These deeply chocolate cupcakes are light, moist, and pair perfectly with nearly any buttercream but peanut butter is by far our favorite.
Servings: 24
Ingredients
Chocolate Cupcakes
- 4 oz 70% chocolate chopped
- ¼ cup unsweetened cocoa powder
- 1 ¼ cup boiling water or very hot coffee
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon instant espresso optional
- 1 cup unsalted butter very soft
- 1 cup granulated sugar
- 6 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
Peanut Butter Frosting
- 1 cup unsalted butter at room temperature
- ⅓ cup creamy peanut butter
- 4 to 4 ½ cups confectioner's sugar
- 2 to 4 tablespoon milk
- ½ teaspoon vanilla extract
- 1 pinch salt or to taste
- caramel popcorn for assembling
Instructions
Chocolate Cupcakes
- Preheat oven to 375°F. Line two muffin tins with cupcake liners and set aside.
- Place the chopped dark chocolate and cocoa powder in a heat-safe bowl or measuring cup. Pour in the hot water or coffee and stir to combine. Set aside. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and instant espresso (if using), and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), mix together the butter, granulated sugar, and brown sugar until combined, about 2 minutes. Add in the vanilla then the eggs, mixing in between each one until combined.
- With the mixer on low speed, add in half of the flour mixture and mix until just incorporated (a few steaks of flour should remain). Add in the sour cream or buttermilk and mix to combine. Add in the remaining flour mixture and mix until just incorporated. Stop the mixer and scrape down the sides and bottom of the bowl.
- Add in the chocolate mixture and mix until combined.
- Using a mechanical ice cream scoop or disher, fill the cupcake liners between ⅔ and ¾ of the way full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean or with a few crumbs. Completely cool the cupcakes on a wire rack before frosting.
Peanut Butter Frosting
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1minute. Add the peanut butter and mix until smooth.
- With the mixer on low speed, gradually add all but 1 cup confectioners’ sugar, 2 tablespoons of milk, vanilla, and salt - scraping the bowl occasionally. Mix until blended.
- Beat at medium-high speed 3 to 5 minutes, until buttercream is light and fluffy. If needed, add the additional sugar or milk until desired consistency is achieved. The buttercream should spread smoothly but be thick enough that it holds shape when piped.
- Pipe the peanut butter frosting on the cooled cupcakes and top with caramel popcorn. Serve at room temperature. Store leftovers in a cake box or loosely covered in plastic at room temperature over night or in the refrigerator for up to 3 days.