Description
Indulge in rich dark chocolate cupcakes filled with creamy peanut butter for a delightful treat that captivates chocolate and peanut butter lovers alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- Whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Beat the softened butter until creamy in another bowl. Add the eggs one at a time and then the vanilla extract.
- Alternate mixing in the dry ingredients with the buttermilk until combined.
- Spoon the batter into cupcake liners, filling them about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely in the pan.
- Blend peanut butter and powdered sugar until smooth; stir in heavy cream.
- Cut out the centers of the cooled cupcakes and fill them with the peanut butter mixture.
- Frost the cupcakes with additional peanut butter frosting or garnish as desired.
Notes
Store cupcakes in an airtight container at room temperature for up to three days or in the fridge for up to a week. For longer storage, freeze for up to three months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg