Chocolate Peanut Butter Cupcakes

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Is there anything in this life that tastes better than the combination of chocolate peanut butter? I ask myself this question again and again and can’t seem to find any other sweet pairing that I would rather stuff my face with. Don’t get me wrong: I will continue to taste test every chocolaty combination I can find in this world until the day I die (that actually sounds like a fairly solid life plan, amiright?). But, I’m fairly certain that no flavor team will match up to the true confectionary champion. Chocolate peanut butter…I love you.

These Chocolate Peanut Butter Cupcakes have a rich, chocolaty base that I’ve posted before, so if you’ve tried any of my recipes you will know that it’s easy and well-beyond delicious. It’s my go-to fudgy cupcake bottom, because it’s chocolaty, moist, and melt-in-your-mouth amazing. I also find that the cake holds up better than other super moist cupcake bases that I’ve attempted, as it won’t crumble apart or cave in when you try to get it out of the cupcake pan. The peanut butter frosting is whipped, creamy, fluffy, and peanut buttery. Based on the amount of frosting I consumed before it even made its way into my piping bag, I can vouch that this is one of the best frostings I’ve ever made. Maybe I’m biased, but trust me on this one. This cupcake top and bottom is a match made in heaven.

Let’s now talk about cupcake toppings. As much as it physically pains me from the very depths of my core to say this, sprinkles just don’t belong on every cupcake*. Enter: mini chocolate chips. Soooooo, I’ve never believed in scaling down the amount of chocolate in any sort of product. Like why do fun-sized candy bars even exist in the first place? (I guess portion control when it comes to eating pure fat and sugar isn’t the worst idea in the world, but let’s face it, we all end up eating more than one mini Kit Kat anyway, so what’s really the point of the whole “fun-size” thing?) But mini chocolate chips are a whole different ball game when it comes down to it. On top of cupcakes, they reign supreme as a chocolaty topping. Mini chocolate chips give a subtle, but much-needed crunch when paired with this moist and fudgy cupcake. They also don’t take away from the amazing peanut butter flavor, or the light, creamy texture of the frosting, as regular chocolate chips sometimes do when they are loaded on top of a cupcake.  So yes, mini chocolate chips are me-approved as a cupcake topping. Just don’t try and substitute the minis for the regular sized chips when you’re baking cookies or brownies, unless you like committing unspeakable acts of blasphemy. Mini chips have a time and a place: right now, and on a chocolate peanut butter cupcake, respectively.

I would wrap this post up with a nice conclusion summarizing all of the reasons you need to make these right now, but I probably should get back to my actual job of molding the young minds of children right now, and hopefully the above description has convinced you that you need these cupcakes in your life.

*Don’t worry my dear sprinkles, you are my first true love and I will never ever leave you.

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Servings 18 cupcakes

Ingredients

For the Cupcakes:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsweetened cocoa powder
• ⅔ cup unsalted butter 1 1/3 sticks
• 1 tsp vanilla extract
• 1 ½ cups granulated sugar
• 3 eggs
• 1 cup milk

For the Frosting:

• 1 cup butter softened
• 1 cup peanut butter
• 4 cups powdered sugar
• 1/4 cup milk any kind should work
• 2 teaspoons vanilla extract

Instructions

For the Cupcakes:

1. Heat the oven to 350° F and line 18 cupcake pan cups with liners. Sift together the flour, baking soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.

2. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
3. Scoop the batter into the prepared pans filling each about two-thirds full. Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.

For the Frosting:

1. In a large bowl with an electric mixer, cream together the butter and peanut butter. Gradually add in the powdered sugar, milk and vanilla extract, mixing until smooth. Put the frosting in a piping bag and swirl onto the cooled cupcakes.

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