Moist chocolate cupcakes with peanut butter frosting, chocolate ganache, and peanut butter cups. These cupcakes are the ultimate chocolate and peanut butter dessert!
Course Dessert
Cuisine American
Keyword chocolate cupcakes with peanut butter frosting
8miniature peanut butter cups, unwrapped and cut in half
Instructions
To make the chocolate cupcakes:
Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
Add the instant espresso powder to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.
To make the peanut butter frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth. Add in the peanut butter and continue mixing until well combined with the butter.
Add in the powdered sugar, heavy whipping cream, and vanilla extract and mix on medium-high speed for about 1 more minute until the mixture is thick and creamy. Pipe on the cooled cupcakes, top each one with chocolate ganache, and half of a miniature peanut butter cup.
Notes
Storage Instructions: Cupcakes may be stored in an airtight container in the refrigerator for up to 4 days.Freezing instructions: You can freeze the frosting and cupcakes separately in a freezer bag, thaw them overnight in the refrigerator, then bring to room temperature before frosting. Or you can frost the cupcakes, freeze them on a baking sheet first, then store them in a freezer bag.Peanut Butter: Make sure to use a creamy peanut butter like Jif or Skippy for the frosting. Natural peanut butter does not work very well.