Chocolate Peanut Butter Cup Cupcakes
Rich chocolate cupcakes with peanut butter cream cheese frosting and Reese's cups. Extra moist, soft for days, perfect for peanut butter lovers!
Servings: 12 cupcakes
Calories: 587kcal
Ingredients
Chocolate Cupcakes
- 1 cup + 2 tablespoons all purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup natural cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup sour cream room temperature
- ½ cup hot water
Peanut Butter Frosting
- ¾ cup granulated sugar
- 3 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 cup heavy cream cold
- 1½ cups cream cheese cold
- 1 cup smooth peanut butter
Instructions
Chocolate Cupcakes
- Preheat your oven to 350°F/175°C and place 12 cupcake liners in your cupcake.
- In a large bowl, whisk together the flour, sugar, light brown sugar, cocoa powder, baking powder, baking soda and salt. Set aside.1 cup + 2 tablespoons all purpose flour, ½ cup granulated sugar, ½ cup light brown sugar, ½ cup natural cocoa powder, ½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a large jug, whisk the eggs, oil, sour cream, and vanilla until smooth2 large eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, ½ cup sour cream
- Pour the wet mixture into the flour, stirring until it is just about smooth - we don't want to over mix the batter! Then pour in the hot water and mix until smooth.½ cup hot water
- Fill the cupcake liners so they're ¾ full and bake for 18-20 minutes. A toothpick inserted should come out clean.
- Allow the cupcakes to cool for 15 minutes in the tray, then take them out and place on a cooling rack.
Peanut Butter Frosting
- In a stand mixer with the whisk attachment, or a large bowl with a handheld mixer, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes. The sugar needs to have completely dissolved.¾ cup granulated sugar, 3 teaspoons vanilla extract, 1 cup heavy cream, ½ teaspoon kosher salt
- Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yogurt.
- Add the cream cheese and the peanut butter. Turn the speed to high, and whip for 3 minutes until smooth.1½ cups cream cheese, 1 cup smooth peanut butter
- Frost your cupcakes and enjoy!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I'm using Diamond Crystal kosher salt and not Morton salt which is too salty!
Peanut Butter: I recommend using smooth creamy peanut butter, and not the type of natural peanut butter that has oil on top.
Cocoa Powder: I'm using natural unsweetened cocoa powder (not sure what you have? Check the ingredients. If it says 'acidity regulator' or mentions 'alkali', then it's dutch processed).
Storage: You can store the cupcakes in the fridge for 3-4 days. I recommend letting it come to room temperature before enjoying!
Nutrition
Calories: 587kcal | Carbohydrates: 56g | Protein: 11g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 88mg | Sodium: 508mg | Potassium: 294mg | Fiber: 3g | Sugar: 34g | Vitamin A: 777IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 2mg
