Creamy Chocolate Peanut Butter Cupcakes
These cupcakes are bursting with chocolate peanut buttery goodness. Talk about an instant crowd pleaser!
Ingredients
For the cupcakes:
- 1 cup all purpose flour spooned and leveled
- 3/4 cup + 2 tbsp granulated sugar
- 6 tbsp cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp espresso powder
- 1 large egg
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
For the buttercream:
- 4 cups powdered sugar
- 1 stick salted butter softened
- 1 cup creamy peanut butter
- 8 tbsp heavy cream
- 6 Reese's peanut butter cups to garnish halved to equal 12
Instructions
For the cupcakes:
- Preheat your oven to 350 degrees and line one muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder.
- Add in the eggs, milk, sour cream, oil and vanilla and whisk until combined.
- Fill muffin tins 2/3 full and bake for 15-17 minutes, or until a toothpick comes out clean.
For the buttercream:
- In a mixing bowl fitted with the paddle attachment, cream the butter and peanut butter together until smooth and creamy.
- Add in the powdered sugar 1 cup at a time until combined.
- Add in half of the heavy cream and mix on medium speed.
- Add as much of the remaining cream as you need to get your desired consistency.
- Pipe onto each cooled cupcake and top with half a Reeses's Peanut Butter cup.
- Enjoy!
