Decadent Chocolate Cupcakes with Creamy Peanut Butter Frosting
Indulge in the rich, moist goodness of these decadent chocolate cupcakes topped with a velvety peanut butter frosting. This recipe combines high-quality cocoa powder and fresh buttermilk to create cupcakes that are irresistibly soft and flavorful. Perfect for parties, celebrations, or just a sweet treat at home, these cupcakes are sure to satisfy any sweet tooth. The addition of creamy peanut butter frosting adds a delightful twist, making them even more delicious. Share them with your friends and family, and watch them disappear!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Unsalted butter
12 tablespoons (at room temperature)
Granulated sugar
2/3 cup (none)
Light brown sugar
2/3 cup (packed)
Extra-large eggs
2 (at room temperature)
Pure vanilla extract
2 teaspoons (none)
Buttermilk
1 cup (shaken, at room temperature)
Sour cream
1/2 cup (at room temperature)
Brewed coffee
2 tablespoons (none)
All-purpose flour
1 3/4 cups (none)
Cocoa powder
1 cup (good quality)
Baking soda
1 1/2 teaspoons (none)
Kosher salt
1/2 teaspoon (none)
Confectioners' sugar
1 cup (none)
Creamy peanut butter
1 cup (none)
Unsalted butter
5 tablespoons (at room temperature)
Pure vanilla extract
3/4 teaspoon (none)
Kosher salt
1/4 teaspoon (none)
Heavy cream
1/3 cup (none)
Chopped salted peanuts
to decorate ((optional))
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C) and line your cupcake pans with paper liners.
2
In a large mixing bowl with an electric mixer fitted with a paddle attachment, cream together the room-temperature unsalted butter and granulated sugars on high speed for about 5 minutes, until the mixture is light and fluffy.
3
Reduce the speed to medium and incorporate the eggs one at a time, mixing well after each addition. Then add the pure vanilla extract and continue mixing until combined.
4
In a separate medium bowl, whisk together the room-temperature buttermilk, sour cream, and brewed coffee until well blended.
5
In another bowl, sift the all-purpose flour, cocoa powder, baking soda, and kosher salt together.
6
With the mixer on low speed, alternate adding the buttermilk mixture and the flour mixture to the butter mixture in thirds, starting with the buttermilk mixture and ending with the flour mixture. Mix only until just incorporated, being careful not to overmix.
7
Use a rubber spatula to gently fold the batter and ensure it's well combined.
8
Divide the batter evenly among the prepared cupcake liners, using about 1 rounded standard ice cream scoop for each cupcake.
9
Bake in the middle of the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10
Allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
11
For the Peanut Butter Frosting, place the confectioners' sugar, creamy peanut butter, room-temperature butter, vanilla extract, and kosher salt in a mixing bowl with a paddle attachment.
12
Mix on medium-low speed until the mixture is creamy, scraping down the sides of the bowl as necessary.
13
Add the heavy cream and increase the mixer speed to high, beating until the frosting is light and smooth.
14
Once the cupcakes have cooled completely, generously frost each cupcake with the peanut butter frosting and sprinkle with chopped salted peanuts if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What temperature should the oven be set to?
The oven should be preheated to 350 degrees F (175 degrees C).
How long should I cream the butter and sugars together?
You should cream the room-temperature unsalted butter and granulated sugars on high speed for about 5 minutes until the mixture is light and fluffy.
What is the secret to getting the right cupcake texture?
The recipe suggests alternating the addition of the buttermilk mixture and the flour mixture in thirds, and mixing only until just incorporated to avoid overmixing.
Why is brewed coffee used in the cupcake batter?
Brewed coffee is added to the wet ingredients to enhance and deepen the flavor of the cocoa powder.
How long do the cupcakes need to bake?
Bake the cupcakes in the middle of the oven for 20 to 25 minutes.
How do I check if the cupcakes are done?
The cupcakes are done when a toothpick inserted into the center comes out clean.
Should I let the cupcakes cool in the pan?
Yes, allow the cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack.
What ingredients are in the Peanut Butter Frosting?
The frosting consists of confectioners' sugar, creamy peanut butter, room-temperature butter, vanilla extract, kosher salt, and heavy cream.
How do I make the frosting light and smooth?
After mixing the base ingredients, add the heavy cream and increase the mixer speed to high, beating until the frosting reaches a light and smooth consistency.
Can I add any toppings to these cupcakes?
Yes, the recipe suggests sprinkling the finished cupcakes with chopped salted peanuts if desired.
What type of butter is best for this recipe?
The recipe calls for unsalted butter at room temperature for both the cupcakes and the frosting.
Should the eggs be cold or room temperature?
The eggs should be at room temperature for proper incorporation into the batter.
What type of flour is recommended?
All-purpose flour is used for this recipe.
Is there a specific way to measure the brown sugar?
The light brown sugar should be packed when measured.
Can I use any type of peanut butter for the frosting?
The recipe specifically recommends creamy peanut butter for a velvety frosting texture.
What size eggs should be used?
The recipe calls for 2 extra-large eggs.
Why is sour cream included in the ingredients?
Sour cream helps make the cupcakes incredibly moist and rich.
Do I need to sift any ingredients?
Yes, you should sift the all-purpose flour, cocoa powder, baking soda, and kosher salt together.
How much batter should I put in each cupcake liner?
Divide the batter evenly using about 1 rounded standard ice cream scoop for each cupcake.
What kind of salt is used in the frosting?
Kosher salt is used in both the cupcake batter and the peanut butter frosting.
What is the best way to incorporate the eggs?
Reduce the mixer speed to medium and add the eggs one at a time, mixing well after each addition.
Can I use a different mixer attachment?
The recipe specifically recommends using a paddle attachment for both the cupcake batter and the frosting.
What kind of cocoa powder should I use?
The recipe suggests using a good quality cocoa powder for the best chocolate flavor.
How do I ensure the batter is well-combined without overmixing?
After using the mixer on low speed, use a rubber spatula to gently fold the batter to ensure it is fully combined.
Does the buttermilk need any preparation?
The buttermilk should be shaken and at room temperature before being added to the mix.
When is it safe to frost the cupcakes?
Wait until the cupcakes have cooled completely before applying the peanut butter frosting.
How much vanilla extract is needed for the frosting?
The frosting requires 3/4 teaspoon of pure vanilla extract.
What should the consistency of the frosting mixture be before adding heavy cream?
The mixture of sugar, peanut butter, butter, vanilla, and salt should be creamy before the heavy cream is added.
What part of the oven should I use for baking?
For the most even results, bake the cupcakes in the middle of the preheated oven.
What makes these cupcakes 'decadent'?
The combination of high-quality cocoa, buttermilk, sour cream, and a rich peanut butter frosting creates an exceptionally moist and flavorful treat.