Dessert: United States – Chocolate Peanut Butter Cupcakes

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

For the cupcakes:
1 cup (125 g) all-purpose flour
1 cup (200 g) granulated sugar
1 / 2 cup (45 g) unsweetened cocoa powder
1 tsp (5 ml) baking powder
1 / 2 tsp (2.5 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
2 large eggs, at room temperature
1 / 2 cup (120 ml) milk, at room temperature
1 / 3 cup (80 ml) vegetable oil
1 tsp (5 ml) vanilla extract
1 / 2 cup (120 ml) hot brewed coffee (or hot water)
For the peanut butter frosting:
1 / 2 cup (113 g) unsalted butter, softened
3 / 4 cup (190 g) creamy peanut butter
2 to 2 1 / 2 cups (240–300 g) powdered sugar, sifted
1 tsp (5 ml) vanilla extract
1 / 8 tsp (0.625 ml) fine salt
2 to 4 tbsp (30 to 60 ml) heavy cream or milk
Optional garnish:
Mini peanut butter cups, chopped
Roasted peanuts

Show original ingredient measurements

For the cupcakes:
1 cup (125 g) all-purpose flour
1 cup (200 g) granulated sugar
1 / 2 cup (45 g) unsweetened cocoa powder
1 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp fine salt
2 large eggs, at room temperature
1 / 2 cup (120 ml) milk, at room temperature
1 / 3 cup (80 ml) vegetable oil
1 tsp vanilla extract
1 / 2 cup (120 ml) hot brewed coffee (or hot water)
For the peanut butter frosting:
1 / 2 cup (113 g) unsalted butter, softened
3 / 4 cup (190 g) creamy peanut butter
2 to 2 1 / 2 cups (240–300 g) powdered sugar, sifted
1 tsp vanilla extract
1 / 8 tsp fine salt
2 to 4 tbsp heavy cream or milk
Optional garnish:
Mini peanut butter cups, chopped
Roasted peanuts

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat the oven to 350°F (175°C). Line a 12-cup (2.88 L) muffin tin with paper liners.
Make the cupcake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth. Pour the wet ingredients into the dry and whisk just until combined.
Carefully whisk in the hot coffee (or hot water) until the batter is smooth and thin.
Divide the batter evenly among liners, filling each about 2/3 full. Bake 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting: In a mixing bowl, beat the softened butter and peanut butter on medium speed until creamy and well combined, about 2 minutes. Add 2 cups (480 ml) powdered sugar, vanilla, and salt; beat on low until incorporated. Add 2 tablespoons (30 ml) cream (or milk), then beat on medium-high until light and fluffy, 1–2 minutes. If needed, add more powdered sugar to thicken or more cream to loosen until spreadable.
Frost the cooled cupcakes with a knife or piping bag. Garnish with chopped mini peanut butter cups or peanuts, if desired. Store covered at room temperature up to 1 day or refrigerate up to 4 days (bring to room temp before serving).

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Make the cupcake batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth. Pour the wet ingredients into the dry and whisk just until combined.
Carefully whisk in the hot coffee (or hot water) until the batter is smooth and thin.
Divide the batter evenly among liners, filling each about 2/3 full. Bake 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting: In a mixing bowl, beat the softened butter and peanut butter on medium speed until creamy and well combined, about 2 minutes. Add 2 cups powdered sugar, vanilla, and salt; beat on low until incorporated. Add 2 tablespoons cream (or milk), then beat on medium-high until light and fluffy, 1–2 minutes. If needed, add more powdered sugar to thicken or more cream to loosen until spreadable.
Frost the cooled cupcakes with a knife or piping bag. Garnish with chopped mini peanut butter cups or peanuts, if desired. Store covered at room temperature up to 1 day or refrigerate up to 4 days (bring to room temp before serving).