Rich Chocolate Cupcakes with Fluffy Peanut Butter Frosting

I made these decadent peanut butter chocolate cupcakes for my husband’s birthday, and he loved them! The fluffy peanut butter frosting is the best part. You can’t go wrong with a little peanut butter and chocolate!

Side note: For the cupcakes, I used half of a cup of boiling hot water. This allows the cacao to “bloom,” which creates a more intense chocolate flavor.

Ingredients:

For the Cupcakes:

• 1 cup all-purpose flour

• ½ cup white granulated sugar

• ½ cup light brown sugar

• ½ cup 100% unsweetened cacao powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 large egg

• ½ cup buttermilk

• ½ cup canola oil

• 1 teaspoon vanilla

• ½ cup hot water

For the Frosting:

• 1 cup creamy peanut butter

• ½ cup butter, softened

• 1 & ½ cups confectioners’ sugar

• 3 tablespoons heavy whipping cream

Instructions:

1. Preheat the oven to 350° and line a 12-cup muffin pan with cupcake liners.

2. In a medium-sized bowl, whisk together the flour, sugars, cacao powder, baking soda, and salt. Set aside.

3. Using a stand mixer, combine the egg, buttermilk, oil, and vanilla. Gradually add the dry ingredients until well combined and smooth.

4. Lastly, stir in the boiling hot water.

5. Fill each cup about ⅔ full. Bake at 350° for approximately 20 minutes or until a toothpick inserted in the middle comes out clean. Remove cupcakes from the oven and allow them to completely cool on a cooling rack before frosting.

For the Frosting:

1. Beat the peanut butter and butter together on medium speed until smooth and creamy.

2. Gradually add the confectioners’ sugar and continue to whip until combined.

3. Lastly, add heavy cream and whip for about 1 minute.

4. Using a piping bag or spatula, frost the cupcakes generously. Decorate with peanut butter cups and sprinkles. Enjoy!