Chocolate Peanut Butter Cupcakes
- Yield: 2 dozen
- Prep: 30 mins
- Cook: 18 mins
Kids love chocolate and peanut butter, so this is the perfect “I love you” dessert. Topped with an addictively light and creamy frosting, these cupcakes are quite irresistible.
Ingredients
- Cupcakes:
- 3/4cup creamy peanut butter
- 1/4cup powdered sugar
- 2 1/2cups all purpose flour
- 1/3cup cocoa powder
- 1 1/2teaspoons baking soda
- 1/2teaspoon salt
- 3/4cup butter (1 1/2 sticks), softened
- 1cup granulated sugar
- 3-- eggs, room temperature
- 4ounces chocolate chips, melted and cooled
- 1cup buttermilk
- 2teaspoons vanilla extract
- Frosting:
- 4ounces cream cheese
- 4tablespoons butter (1/2 stick), softened
- 1/3cup creamy peanut butter
- 1 1/4cups powdered sugar, sifted
Instructions
- Preheat oven to 350F. Grease two 12-cup muffin tins, or line with papers.
- Combine peanut butter and powdered sugar in a mixing bowl. Using a mixer at medium speed, beat until light and fluffy.
- Whisk flour, cocoa, baking soda and salt together in a medium bowl.
- Combine butter and granulated sugar in mixing bowl. Using a mixer at medium speed, beat until light and fluffy. Beat in eggs, one at a time. Pour in melted chocolate and beat until thoroughly combined, about 30 seconds.
- Add flour mixture and buttermilk alternately to butter mixture and beat to combine. Add vanilla and mix well.
- Fill muffin tins half full with batter. Spoon about 1/2 tablespoon of peanut butter mixture on top of batter (don't spread). Spoon remaining batter over peanut butter. Bake 18 to 20 minutes, until tops spring back when touched. (Note: The normal toothpick test for doneness won't work due to the filling.) Remove from oven and let cool completely.
- To prepare frosting, combine cream cheese, butter and peanut butter in a bowl. Using a mixer at medium speed, beat until creamy, about 3 minutes. Add powdered sugar, beat until light and fluffy, about 2 minutes.
- Frost tops of cupcakes when they are completely cool.
Recipe by Jennifer Perillo.
Nutritional Info *per serving
- Calories 300
- Glycemic Load 6
- Fat 18g
- Saturated Fat 8g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 6g
- Cholesterol 50mg
- Sodium 280mg
- Potassium 160mg
- Carbohydrate 33g
- Fiber 2g
- Sugars 20g
- Protein 6g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 0%
- Calcium 4%
- Iron 8%