Peanut Butter Buttercream Frosting (Chocolate Cupcakes)
Savor the irresistible combination of creamy peanut butter buttercream frosting deliciously piped on top of moist chocolate cupcakes, creating a heavenly treat that's sure to please you peanut butter and chocolate lovers.
Servings: 16 cupcakes
Calories: 344kcal
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs room temp
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ⅓ cup vegetable oil
- 2 teaspoon vanilla extract
- ¼ cup buttermilk*
- ¼ cup hot water
- 2 teaspoon instant coffee
Peanut Butter Buttercream Frosting
- ½ cup butter softened
- ½ cup shortening
- 1 ½ teaspoon vanilla extract
- 4 cups confectioner's sugar
- 1 cup peanut butter creamy
- 4-6 tablespoon milk as needed
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F
- Place cupcake liners in muffin tins.
- In a large bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt together.
- In a separate bowl, beat together room temperature eggs, granulated sugar, brown sugar, vegetable oil, and vanilla.
- Pour the wet ingredients into the dry ingredients.
- Combine hot water and the 2 teaspoon of instant coffee until dissolved. Add to bowl.
- Add in the buttermilk* and stir together the ingredients until just combined. Don't over mix.
- Fill the cupcake liners about ¾ of the way full and bake in the oven for 14-16 minutes. Check center with toothpick to see if they're done. (The center will come out clean.)
- Allow the cupcakes to cool completely before frosting.
Peanut Butter Buttercream Frosting
- Beat together the softened butter and the shortening until creamy.
- Add in the vanilla and the creamy peanut butter.
- Beat in the powdered sugar, a little at a time. It will be crumbly.
- Add in 1 tablespoon of milk at at a time until the desired consistency is reached.
- Pipe onto cool cupcakes.
Video
Notes
*A great substitute for buttermilk is to add 1 teaspoon of lemon juice to ¼ cup of regular milk. Allow the milk to sit for about 5 minutes before adding it to the other ingredients.
Nutrition
Serving: 1cupcake | Calories: 344kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 221mg | Potassium: 175mg | Fiber: 2g | Sugar: 15g | Vitamin A: 219IU | Calcium: 43mg | Iron: 1mg
