Chocolate Peanut Butter Cupcakes
The first peanut butter cupcake recipe was published in a cookbook in the early 1900s.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Chocolate Peanut Butter Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients. Mix until well combined.
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Stir in the boiling water to thin the batter. The batter will be thin, but that's okay.
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Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
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In a medium bowl, beat together the creamy peanut butter, powdered sugar, and unsalted butter until smooth.
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Frost the cooled cupcakes with the peanut butter frosting.
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In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring until smooth.
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Drizzle the melted chocolate over the frosted cupcakes.
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Sprinkle chopped peanuts on top of each cupcake.
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Let the chocolate set before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
