Chocolate Peanut Butter Cupcakes Gimme Some Oven from www.gimmesomeoven.com
Description
These easy chocolate peanut butter cupcakes are the perfect treat for any chocolate and peanut butter lover. The cupcakes are moist and chocolatey, and the peanut butter frosting is smooth and creamy. They are easy to make, and perfect for any occasion, from birthday parties to afternoon snacks.
Prep Time
Preparation time for these cupcakes is around 15 minutes. You can have them in the oven within 30 minutes.
Cook Time
The cupcakes will take around 20 minutes to bake in the oven.
Ingredients
For the cupcakes:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
For the frosting:
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
3-4 tablespoons milk
1 teaspoon vanilla extract
Equipment
Mixing bowls
Whisk
Cupcake liners
Muffin tin
Electric mixer
Piping bag and nozzle (optional)
Method
1. Preheat the oven to 350°F (175°C). 2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. 3. In a separate large bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth. 4. Add the dry ingredients to the wet ingredients and mix until just combined. 5. Add the milk and mix until the batter is smooth. 6. Line a muffin tin with cupcake liners. 7. Spoon the batter into the liners, filling each about 2/3 full. 8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 9. Remove from the oven and let cool completely. For the frosting: 1. Using an electric mixer, cream together the peanut butter and butter until smooth. 2. Add the powdered sugar, milk, and vanilla extract, and mix until well combined. 3. If the frosting is too thick, add more milk, 1 tablespoon at a time, until it reaches the desired consistency. 4. Once the cupcakes are cool, frost them with the peanut butter frosting using a piping bag and nozzle or a knife.
Notes
If you don't have a piping bag and nozzle, you can use a knife to spread the frosting onto the cupcakes. Make sure the cupcakes are completely cool before frosting them, or the frosting will melt.
Nutrition Info
Each cupcake contains approximately 280 calories, 16g fat, 29g carbohydrates, and 5g protein.
Recipes FAQ
Can I use natural peanut butter instead of creamy peanut butter?
Yes, you can use natural peanut butter in this recipe, but the frosting may be a bit thinner.
Can I use almond milk instead of regular milk?
Yes, you can use almond milk or any other type of milk in this recipe.
Can I make these cupcakes ahead of time?
Yes, you can make the cupcakes a day ahead of time and store them in an airtight container at room temperature. Frost them the day you plan to serve them.
Recipe Tips
- Make sure all of your ingredients are at room temperature before starting the recipe. - Sift your powdered sugar before adding it to the frosting to prevent lumps. - To make the cupcakes extra chocolatey, you can add 1/2 cup of chocolate chips to the batter before baking.
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