Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

30 minutes

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Details
  • Serving Size:   18
  • Weight Watchers:   22 Points
Cuisine
  • American
  • dessert
Comments
Ingredients
  • 1-1/2 c granulated sugar
  • 6 Tbsp unsalted butter, softened
  • 2 oz milk chocolate bar, melted
  • 1/3 c canola or vegetable oil
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1/2 c brewed coffee, at room temperature
  • 1/2 c heavy cream
  • 2-1/2 c all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 c cocoa powder
  • 1/2 tsp salt
  • 1 tsp peanut butter for each cupcake, to swirl into batter
  • 1 c smooth peanut butter
  • 1/2 c unsalted butter, softened
  • 1/4 tsp salt
  • 3 c powdered sugar
  • 3/4 c heavy cream
Instructions

Chocolate Peanut Butter Cupcakes

Preheat oven to 350°F.

Using a Kitchen

Aid stand mixer or a handheld electric mixer, cream together butter and sugar. 

Add melted chocolate, oil, eggs, vanilla, coffee, and heavy cream and mix again just until smooth.

In a separate bowl, mix together all dry ingredients (flour, baking soda, baking powder, cocoa, and salt). 

With the mixer turning at low speed, slowly add the dry ingredients to the wet.

In a greased or lined cupcake pan, spoon batter into each cup, filling only halfway.

Add 1 teaspoon of peanut butter to each cup and swirl into the batter, using a chopstick or butter knife.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.

Homemade Peanut Butter Frosting

Again, using a Kitchen

Aid stand mixer or a handheld electric mixer, mix together the peanut butter and softened butter. 

Then add vanilla and salt and mix again.

With the mixer turning at low speed, slowly add the powdered sugar.

Then slowly add the heavy cream until your frosting is light and smooth.

Once the cupcakes have cooled to room temperature, frost them any way you’d like. Have fun and enjoy!

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