The bonus to this recipe is it’s pretty easy to make, and you can use all-purpose flour instead of cake flour. The Chocolate Cupcake batter doesn’t have anything out of the ordinary in it, and the peanut butter buttercream only has 4 ingredients that you whip together in a bowl.
Easy Chocolate Peanut Butter Cupcakes
The reason I mention that is because usually I’m somewhat of a buttercream snob and prefer to make it without confectioner’s sugar so I can avoid the subtle grittiness that comes with it.
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But because the peanut butter is such a big component of the buttercream, it’s much less noticeable, and the buttercream is plenty luscious, light, and smooth.
Or to say it another way: When you put the peanut butter buttercream in a piping bag, you’ll find yourself piping little tastes onto your finger, and think momentarily about piping some into your mouth (real talk, here).
Ingredients
- FOR THE CUPCAKES
- 3.75 oz all purpose flour (3/4 cup, measured)
- 1/4 cup+ 2 tbsp unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole buttermilk*
- 1/4 cup grapeseed oil
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup coffee
- chocolate syrup or chocolate ganache, for drizzling, optional
- chopped peanuts, for garnish, optional
- FOR THE PEANUT BUTTER BUTTERCREAM
- 1 cup unsalted butter, at room temperature (2 sticks)
- 5 oz confectioner's sugar (1 cup)
- 3/4 cup peanut butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
- Whisk to combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk to combine the buttermilk, grapeseed oil, egg, and vanilla. Slowly pour the wet ingredients into the dry while stirring, and before the flour has disappeared into the batter, stir in the coffee. It will make the batter quite thin. Evenly divide the batter into the 12 muffin cups, but make sure they are no more than 3/4 full.
- Bake for 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool on a wire rack completely.
- To make the buttercream, beat all buttercream ingredients in a bowl until smooth and blended, about 3 minutes on high speed.
- Pipe on the buttercream as desired. Optional: drizzle with chocolate syrup, and sprinkle on some chopped peanuts. Enjoy!
- by Joanne Ozug
Recipe Notes
*I’ve successfully substituted 1/2 cup milk or almond milk mixed with 1 teaspoon white vinegar.
Thanks done share recipes to : https://www.fifteenspatulas.com/chocolate-cupcakes-with-peanut-butter-buttercream/