Chocolate Cupcakes with Peanut Butter Buttercream

Baking is slowly becoming a hobby of mine. I’m learning more about how to properly bake and how to master simple recipes. I’ve been trying to create new recipes that could become my go-to recipes when I need to make something for a gathering, or just for myself. One thing that I’ve learned about myself through baking is that I love to recreate flavors or make colorful baked goods.In this recipe, I paired two familiar ingredients together( peanut butter and chocolate) to create a fluffy and salty-sweet cupcake.


When making the cupcake base, I learned how useful a kitchen scale could be. I used to own one, but I rarely used it for baking and mainly for learning about portion control. However, after reading food blogs that are centered around baking, I discovered the importance of weighing the ingredients in order to achieve desired results. Also, spooning flours and powders into the measuring cup instead of scooping ensures that you aren’t adding too much of an ingredient. I have become an even bigger spooning advocate.

The peanut butter buttercream was a little tricky to make. I’ve made vanilla buttercream before, but that’s a flavor that can be easily balanced with butter. Depending on the brand of peanut butter and the amount you use, peanut butter can be an overpowering flavor. Every time I added a tablespoon of peanut butter and spoonful of sugar, I tasted the cream. It took me about thirty minutes to get the right ratio. Luckily, you won’t you have to do that 🙂

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Chocolate Cupcakes with Peanut Butter Buttercream
Print Recipe
These chocolate cupcakes with peanut buttercream can be made in under an hour. Both the chocolate cupcake base and buttercream can be used with other cupcake combinations.
Servings
6 cupcakes
Cook Time
20 minutes
Servings
6 cupcakes
Cook Time
20 minutes
Chocolate Cupcakes with Peanut Butter Buttercream
Print Recipe
These chocolate cupcakes with peanut buttercream can be made in under an hour. Both the chocolate cupcake base and buttercream can be used with other cupcake combinations.
Servings
6 cupcakes
Cook Time
20 minutes
Servings
6 cupcakes
Cook Time
20 minutes
Ingredients
Chocolate Cupcake
  • 1/4 cup cocoa powder Unsweetened
  • 1/2 cup cake flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 pinch salt
  • 1/4 cup brown sugar
  • 2 tablespoons white granulated sugar
  • 3 tablespoons oil I used sunflower oil. The oil should be flavorless.
  • 1 egg
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
Peanut Butter Buttercream
  • 1/2 cup creamy peanut butter
  • 200 grams unsalted butter The butter should be softened.
  • 1/4 cup confectioner's sugar
  • 2-3 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1 cup small chocolate chips optional
Servings: cupcakes
Instructions
Chocolate Cupcakes
  1. Preheat your oven to 177 degrees Celsius, or 350 degrees Fahrenheit.
  2. First, place the dry ingredients in a mixing bowl and combine them with a spoon. If your brown sugar clumps in the mix, separate it with your fingers.
  3. Next, push your dry ingredients to the side of the bowl creating a well for your wet ingredients. Add the oil, egg, milk and extract to the dry ingredients. Mix them together with a whisk.
  4. Take a well greased muffin tin, or place six cupcake liners in your muffin tin, and pour three spoonfuls of batter into each cup or liner.
  5. Place the tin in the oven and bake for 20 minutes. To know if the cupcakes have been fully baked, insert a toothpick in the middle of each cupcake, pull it out and if it comes out "clean", meaning no batter is left on the toothpick, they are ready. If it does not come out clean, bake the cupcakes in two minute intervals until they are thoroughly baked.
  6. Allow them to cool for about ten minutes before frosting them.
Peanut Butter Buttercream
  1. *Mise en place your ingredients.
  2. Add the butter, peanut butter and half of the sugar to the bowl. Whisk the ingredients together until they begin to cream.
  3. Next, add a little milk and sugar. Continue to whisk the ingredients together. Repeat this step until the buttercream is your desired level of texture and sweetness.
  4. Once the cupcakes are cooled, place the frosting in a piping bag and pipe it onto the cupcakes.
  5. Optional, place the chocolate chips on a plate, and roll the cupcake in the chips.
Recipe Notes

* Mise en place is a French culinary term. It means that you should measure out your ingredients and place them in separate bowls or containers. This will allow you to work quickly and efficiently.

* Make sure to place your egg and milk on your counter about ten minutes before you start cooking. This will allow the batter and buttercream to have even textures. You can learn more about this here .

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