She Strengthens

Indulge in Rich, Chocolatey Goodness with These Peanut Butter Cupcakes

Are you looking for a sweet treat that’s sure to impress? Look no further than these decadent chocolate cupcakes topped with creamy peanut butter frosting. Perfect for kids’ birthday parties, office potlucks, or just a special indulgence, these cupcakes are easy to make and packed with flavor.

The Perfect Combination: Chocolate and Peanut Butter

Rich, velvety chocolate and creamy peanut butter come together in perfect harmony in these moist and delicious cupcakes. With a yield of 24 cupcakes, you’ll have plenty to go around.

Gather Your Ingredients

For the cupcakes:

• 24 paper cupcake liners
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon fine salt
• 2/3 cup Dutch-process cocoa powder
• 2/3 cup boiling water
• 2/3 cup whole milk, at room temperature
• 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs, at room temperature

For the peanut butter frosting and decorating:

• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups unsalted natural peanut butter (no sugar added)
• 1/2 teaspoon fine salt
• 3 cups powdered sugar, sifted
• 1 ounce bittersweet chocolate, shaved (optional)

Let’s Get Started!

Step 1: Prepare the Cupcakes

Heat your oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners and set aside. Whisk together the flour, baking soda, and salt in a medium bowl, then set aside. In a small bowl, whisk together the cocoa and boiling water until combined, then slowly whisk in the milk.

Step 2: Mix the Batter

Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until fluffy and light in color, about 3 minutes. Add the sugar and vanilla and continue to beat for another 4 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.

Step 3: Add the Eggs and Flour Mixture

Return the mixer to medium-high speed. Add the eggs 1 at a time, letting each incorporate fully before adding the next. Stop the mixer and scrape down the sides of the bowl and the paddle. Add a third of the flour mixture and turn the mixer to low speed, mixing until the flour is just incorporated. Add half of the cocoa mixture and mix until just incorporated. Continue adding the remaining flour mixture and cocoa mixture, alternating between each and ending with the flour, until all of the ingredients are incorporated and smooth.

Step 4: Bake the Cupcakes

Divide the batter among the muffin wells (the wells will be about two-thirds full). Place the pans side by side in the oven and bake for 15 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.

Step 5: Make the Peanut Butter Frosting

Place the butter, peanut butter, and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on high speed until light, fluffy, and fully incorporated, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Turn the mixer to low and slowly add the powdered sugar until it’s incorporated, about 30 seconds. Stop the mixer, scrape down the sides of the bowl and the paddle, and turn the mixer to medium-high speed. Mix until the frosting is creamy and fluffy, about 3 minutes.

Step 6: Frost and Decorate

Frost the cooled cupcakes and sprinkle with the chocolate, if using. If you don’t plan to eat the cupcakes within 4 hours, refrigerate them until the frosting stiffens, then tent loosely with plastic wrap for up to 3 days. Before serving, let the cupcakes sit at room temperature for about 45 minutes to take the chill off.

Enjoy your delicious peanut butter cupcakes!