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Peanut Butter Chocolate Cupcakes

Irresistible Peanut Butter Chocolate Cupcakes to Indulge In

Delight in these Peanut Butter Chocolate Cupcakes, a perfect treat for chocolate and peanut butter lovers alike.
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Prep Time 20 minutes
Cook Time 23 minutes
Cooling Time 10 minutes
Total Time 53 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup Boiling Water Provides moisture, enhancing the rich chocolate flavor.
  • 1 cup Granulated Sugar Sweetens the batter.
  • 3/4 cup Unsweetened Dutch Cocoa Powder Gives a deep chocolate taste.
  • 1 1/2 cups All-purpose Flour Provides structure.
  • 1 teaspoon Instant Espresso Powder Intensifies the chocolate flavor.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • 1/2 teaspoon Salt Balances the sweetness.
  • 1 cup Sour Cream Adds richness and moisture.
  • 1/2 cup Vegetable Oil Keeps the cupcakes moist.
  • 2 large Eggs Provide structure and stability.
  • 2 teaspoons Vanilla Extract Adds warmth and depth.
For the Peanut Butter Frosting
  • 1/2 cup Butter Room temperature, creamy base for frosting.
  • 1 cup Creamy Peanut Butter Star flavor of the frosting.
  • 2 cups Powdered Sugar Sweetens the frosting.
  • 2 tablespoons Milk Adjusts consistency.
For Decoration
  • 1 cup Reese's Mini Peanut Butter Cups Perfect for topping off your cupcakes.
  • 1/4 cup Chopped Peanuts Optional for decoration.

Equipment

  • Oven
  • mixing bowls
  • cupcake tin
  • Rubber spatula
  • piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160ºC (320ºF) and prepare a 12-cup cupcake tin with paper liners.
  2. In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and espresso powder.
  3. In another bowl, whisk together the eggs, sour cream, vegetable oil, vanilla extract, and boiling water.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  5. Distribute the batter among the cupcake liners until about two-thirds full and bake for 20-23 minutes.
  6. Let the cupcakes cool in the pan for 5-10 minutes before transferring to a wire rack.
  7. For the frosting, beat together the butter and peanut butter until smooth, then add powdered sugar and milk.
  8. Remove a portion from the center of each cooled cupcake and fill with peanut butter.
  9. Pipe the peanut butter frosting on top of each cupcake and garnish with mini Reese's Cups and chopped peanuts.

Nutrition

Serving: 1cupcakeCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for the best results. Cool cupcakes completely before frosting.

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