Chocolate Peanut Butter Cupcakes
These Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting are so rich and delicious, and they have a surprise inside!
I adore peanut butter in any way, shape or form, whether on toast, banana slices, with jelly, even in smoothies.
It’s so good and so good for you! Okay, I’m not saying these cupcakes are the healthiest treat, but hey, we’ve got to live a little, right?
Ingredients
For the cupcakes, you will need all purpose flour, granulated sugar, cocoa, baking soda, baking powder, salt, eggs, whole milk, oil, vanilla extract, and peanut butter cookie dough.
To make the frosting, you’ll need more butter, powdered sugar, heavy whipping cream, and creamy peanut butter.
Cupcake Directions
Preheat oven to 350 degrees.
Line the cupcake tins with paper liners.
Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
When adding flour, always measure it by adding spoonfuls to the cup.
Just scooping flour out of the bag or container can pack the flour down resulting in too much flour and dry cupcakes.
Level the cup of flour before adding.
In a separate bowl add the eggs, whole milk, oil, and vanilla.
Add the wet ingredients to the dry ingredients.
Mix together until fully incorporated.
Beat for 3 minutes on medium.
Slowly add the boiling water until all is added.
The batter may be a little runny.
Scoop batter into cupcake paper liners until 3/4 full.
Take 1 piece of cookie dough and put it in the cupcake batter. Make sure to center it and DO NOT push it to the bottom. Try to place it in the middle
Bake at 350 degrees for 20-25 minutes.
Remove from oven and allow to cool for 10 minutes.
Take out of cupcake pan and place on a wire rack until completely cooled.
Frosting Instructions
Cream the butter with a mixer.
Add the powdered sugar.
Add the heavy whipping cream.
Continue to mix until the frosting can make and hold a stiff peak. Be patient. This may take several minutes.
If the frosting can’t hold a stiff peak, add more powdered sugar, continuing to mix until it does.
Add 4 TBSP of peanut butter to the frosting. Stir to blend.
Frost the cupcakes using a frosting piping kit. I love this one as it has a case to keep everything together.
Scoop the frosting to a pastry bag with a large frosting tip.
Twist the open end of the pastry bag until the frosting begins to come out.
You can also frost the cupcakes by hand, but they won’t look as pretty!
If you love cupcakes, try this Chunky Monkey Cupcake recipe.
Want more cupcakes recipes? Check out these Lemon Lime Refresher Cupcakes or these Strawberries & Cream Cupcakes! You can also visit my Cupcake Crazy Pinterest Board where I’ve pinned a bunch of my favorites!
Chocolate Peanut Butter Cupcakes
Equipment
- cupcake pan
- Cupcake liners
Ingredients
Cupcake Ingredients
- 1 3/4 C Flour
- 2 C Sugar
- 1 C Cocoa
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp salt
- 2 Eggs
- 1 C Whole Milk
- 1/2 C Oil
- 2 tsp Vanilla extract
- 1 C Boiling Water
- 1 pkg of refrigerated peanut butter cookie dough
Frosting Ingredients
- Ingredients:
- 1 C unsalted butter
- 4 C powder sugar
- 4 TBSP heavy whipping cream
- 1/4 C creamy Peanut butter
Instructions
Cupcake Directions
- Preheat oven to 350 degrees.
- Line the cupcake tins with paper liners.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
- In a separate bowl add the eggs, whole milk, oil, and vanilla.
- Add the wet ingredients to the dry ingredients.
- Mix all together until fully incorporated.
- Beat for 3 minutes on medium.
- Slowly add the boiling water.
- The batter may be a little runny.
- Scoop batter into cupcake paper liners until 3/4 full.
- Take 1 piece of cookie dough and put it in the cupcake batter. Make sure to center it and DO NOT push it to the bottom. Try to place it in the middle of the cupcake.
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven and allow to cool for 10 minutes.
- Take out of cupcake pan and place on a wire rack until completely cooled.
Frosting Directions
- Cream the butter with a mixer.
- Add the powdered sugar.
- Add the heavy whipping cream.
- Continue to mix until the frosting can hold a stiff peak. Be patient as this may take several minutes.
- If the frosting can’t hold a stiff peak, add more powdered sugar until it does.
- Add 4 TBSP of peanut butter to the frosting.
- Stir to blend.
- Scoop the frosting to a pastry bag with a large frosting tip.
- Twist the open end of the pastry bag until the frosting begins to come out.
- Frost the cupcakes.
