Chocolate Cupcakes with Peanut Butter Frosting

These Chocolate Cupcakes with Peanut Butter Frosting are a deliciously sweet dessert for everyone to enjoy. If you're a fan of chocolate and peanut butter, you'll love the rich and fluffy cupcakes that are piled high with a creamy and silky frosting!

Course Dessert

Cuisine American

Keyword chocolate recipe, cupcake recipe, frosting recipe, peanut butter recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings cupscakes

Calories 304

Author Gayle

Ingredients

Cupcake Batter

2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips
¾ cup unsalted butter
1½ cups sugar
3 eggs
2 teaspoons vanilla bean paste or vanilla extract
1½ cups milk any kind (I used 2%)

Peanut Butter Frosting

1 cup unsalted butter softened
1½ cups creamy peanut butter
4 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla bean paste or vanilla extract

Instructions

Preheat oven to 350F. Line 36 muffin tins with paper liners. Set aside.
In a medium bowl, combine the flour, baking soda, and salt. Set aside.
In a small bowl, add the chocolate chips and butter. Microwave on medium power for 1 1/2-2 minutes, or until chocolate chips are melted, stirring halfway through. Once melted, stir thoroughly to remove any lumps. Set aside.
In a large bowl, add sugar and melted chocolate. Beat with an electric hand mixer or stand mixer with fitted paddle attachment until combined. Add eggs one at a time, beating well after each addition, followed by vanilla extract.
Beat in flour mixture until smooth, alternating with milk. Spoon mixture 2/3 full into each muffin tin.
Bake for 20-22 minutes, or until toothpick inserted into center of cupcake comes out clean. Remove from oven and let cool completely.
To make the frosting, add butter and peanut butter to a large bowl. Cream for 3 minutes until light and fluffy.
Add powdered sugar, 1/2 cup at a time, beating well after each addition. Add heavy cream and vanilla extract, stirring to combine.
Pipe or spread onto cooled cupcakes and top with a mini peanut butter cup, if desired.

Notes

Cupcake batter lightly adapted from Betty Crocker

Nutrition