Chocolate and peanut butter. Two flavors that go so well together. The combination doesn’t have to be just candy, obviously. It can be in cupcakes too. Here’s how to make them.
Chocolate Peanut Butter Cupcakes
- 1 C unsalted sweet cream butter, softened
- 3 C sugar
- 4 Eggs
- 1 tsp Vanilla
- 3 C flour
- 1 C cocoa
- 2 tsp baking soda
- 1/2 tsp sea salt
- 1 C buttermilk
- 1 C water
- 1 C peanut butter
Preheat oven to 350 degrees and fill cupcake pan with cupcake lines
In a large bowl, add the butter and sugar and cream until mixed.
Add eggs, beating one at a time.
Add in the vanilla
In another bowl, combine dry ingredients.
In another bowl, combine the milk and water.
Add in the dry ingredients, alternating between the wet and dry, beating well after each addition.
Fill paper 2/3 of the way and bake for 21 minutes.
Cool on wire racks.
- 1 C unsalted sweet cream butter
- 3 C powder sugar
- 1/2 C peanut butter
- 5 TBS heavy whipping cream
- 1 tsp vanilla
Add in all ingredients into a standing mixer and mix until combined and stiff peaks form.
If powder sugar pebbles form, add in 1-2 more tbsp heavy cream
if thin add in 1/2 C powder sugar.
mix until stiff and doesn’t fall off a spoon.
Directions to prepare:
in a small bowl, add the extra cup of peanut butter and put into a microwave for 1 minute.
carve out a small hole into the center of the cupcake and fill with the melted peanut butter.
Frost the cupcakes with peanut butter and drizzle with chocolate