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- 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt The dry ingredients create the base of our cupcakes. All-purpose flour gives structure. Granulated sugar adds sweetness. Cocoa powder brings rich chocolate flavor. Baking powder and baking soda help the cupcakes rise. Salt enhances the taste. - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs, at room temperature - 1/2 cup whole milk, also at room temperature - 1 teaspoon vanilla extract Wet ingredients bring moisture and richness. Melted butter adds a creamy texture. Eggs provide binding and lift. Whole milk keeps the cupcakes moist. Vanilla extract boosts sweetness and flavor. - 1/2 cup creamy peanut butter (plus extra for garnish if desired) - 1/2 cup powdered sugar - 1/4 cup semi-sweet chocolate chips These ingredients make our cupcakes special. Creamy peanut butter adds a nutty flavor. Powdered sugar sweetens the frosting. Semi-sweet chocolate chips create melty pockets of chocolate. You can even use extra peanut butter for garnish! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Line a cupcake pan with paper liners. - In a large bowl, combine 1 cup of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk it well to blend. - In another bowl, mix 1/2 cup of melted unsalted butter, 2 large eggs, 1/2 cup of whole milk, and 1 teaspoon of vanilla extract. Whisk until it is smooth. - Gradually pour the wet mixture into the dry mixture. Stir gently until just combined; a few lumps are okay. - Carefully fold in 1/4 cup of semi-sweet chocolate chips, mixing them evenly. - Fill each cupcake liner about two-thirds full with batter to allow space for rising. - Bake in the preheated oven for 18-20 minutes. Use a toothpick to check for doneness; it should come out clean. - After baking, cool the cupcakes in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. - Ensure the butter is slightly cooled: This is very important. If the butter is too hot, it may cook the eggs in the mix. Let it sit for a few minutes after melting. This way, it won’t change the texture of your cupcakes. - How to avoid overmixing: Mix gently when combining wet and dry ingredients. Stir just until you see no dry flour. A few lumps are fine. Overmixing can make the cupcakes tough instead of soft and fluffy. - Making a smooth frosting: Use room temperature peanut butter and sift the powdered sugar. This helps create a smooth, creamy frosting. Beat well until it is uniform in texture, with no lumps. - Tips for applying frosting evenly: Use a small offset spatula for easy spreading. Start from the center of the cupcake and work your way out. This gives a nice, even layer of frosting. - Garnish ideas: Sprinkle a few mini chocolate chips or chopped nuts on top. You can also add a mini peanut butter cup for a fun touch. This makes your cupcakes look and taste even better. - Drizzling chocolate for decoration: Melt some semi-sweet chocolate. Use a fork or a piping bag to drizzle it over the frosted cupcakes. This adds a rich look and extra chocolate flavor. Pro Tips Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before mixing. This helps in achieving a smoother batter and better rise during baking. Do Not Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes, so keep it gentle! Cool Completely: Allow the cupcakes to cool completely before frosting. This prevents the frosting from melting and ensures a beautiful presentation. Garnishing Ideas: For an extra touch, consider adding crushed peanuts or mini chocolate chips on top of the frosting for added texture and flavor. {{image_4}} You can customize these cupcakes to fit your taste. Adding nuts like chopped peanuts creates a crunchy texture. Extra chocolate chips boost the chocolate flavor. For frosting, you can use cream cheese or chocolate ganache. Each option gives a new twist to the classic chocolate peanut butter taste. If you need gluten-free options, use almond flour or a gluten-free blend. For dairy-free cupcakes, swap whole milk with almond or oat milk. You can also use dairy-free butter and a vegan egg substitute. These changes keep the flavor while meeting dietary needs. Pair these cupcakes with a glass of cold milk or a rich coffee. They also go well with ice cream for an indulgent treat. For a fun presentation, place each cupcake in a colorful wrapper. You can even add sprinkles or a mini peanut butter cup on top for extra flair. To keep your frosted cupcakes fresh, store them in an airtight container. Place a piece of parchment paper between layers if stacking. This keeps the frosting intact and prevents sticking. Store them at room temperature for up to three days. If you need them to last longer, consider refrigerating them for about a week. For unfrosted cupcakes, it’s even easier. Just keep them in a cool, dry place in an airtight container. They will stay fresh for about five days. You can frost them just before serving for the best taste and texture. If you want to freeze your cupcakes, start by letting them cool completely. Wrap each cupcake tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This will keep them fresh for about three months. Just label the bag with the date to track how long they've been stored. When you’re ready to enjoy your cupcakes, take them out of the freezer. Let them thaw in the fridge overnight for the best results. If you need them faster, leave them at room temperature for about two hours. Avoid microwaving them, as this can make them dry. How long do these cupcakes last? These cupcakes stay fresh for about 3 to 4 days. Store them in an airtight container at room temperature. If the weather is hot, keep them in the fridge to avoid melting frosting. Can I make the batter ahead of time? Yes, you can make the batter a few hours before baking. Just cover it and keep it in the fridge. When you are ready, let it sit at room temp for about 15 minutes before baking for best results. What can I substitute for peanut butter? If you need a substitute, try using almond butter or sunflower seed butter. These options will give you a similar creaminess and flavor. Just ensure your choice fits the needs of your guests, especially for allergies. How do I know when the cupcakes are done? Check if the cupcakes are done by using a toothpick. Insert it into the center of a cupcake. If it comes out clean or with a few crumbs, they are ready. If it has wet batter, bake them a bit longer. You learned how to make delicious cupcakes. We covered easy steps from mixing to baking. I shared tips for storing and serving, plus fun variations. With this knowledge, you can create cupcakes that look and taste great. Enjoy baking! Each cupcake holds a chance for you to get creative. Treat yourself, your friends, and your family to something special.

Choco-Peanut Bliss Cupcakes

Deliciously rich chocolate cupcakes with a creamy peanut butter frosting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1/2 cup whole milk, also at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1/4 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C) and line a cupcake pan with paper liners for easy removal.
  • Mix Dry Ingredients: In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Use a whisk to ensure no lumps remain and everything is well blended.
  • Prepare Wet Ingredients: In another bowl, combine the melted butter (make sure it’s cooled slightly so it doesn't cook the eggs), eggs, whole milk, and vanilla extract. Whisk these ingredients until the mixture is completely smooth and uniform.
  • Combine the Mixtures: Gradually pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until just combined; be cautious not to overmix, as a few small lumps are okay.
  • Add Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter without overmixing.
  • Fill the Cupcake Liners: Using a spoon or a cupcake scoop, fill each liner about two-thirds of the way full with the batter, allowing space for rising.
  • Bake the Cupcakes: Place the tray in the preheated oven and bake for 18-20 minutes. A toothpick inserted into the center should come out clean when they are ready.
  • Make the Peanut Butter Frosting: While the cupcakes are baking, prepare the frosting. In a clean bowl, beat together the creamy peanut butter and powdered sugar until you achieve a smooth and creamy consistency.
  • Cool the Cupcakes: Once baked, allow the cupcakes to cool in the pan for about 5 minutes. Carefully transfer them to a wire rack to cool completely, ensuring they do not become soggy.
  • Frost and Garnish: Once fully cooled, generously top each cupcake with the peanut butter frosting. For a touch of indulgence, you can melt some additional chocolate and drizzle it over the frosted cupcakes.

Notes

For an extra-special finish, sprinkle a few additional chocolate chips onto the frosted cupcakes and crown each one with a mini peanut butter cup.
Keyword chocolate, cupcakes, dessert, peanut butter