Ingredients
Cupcakes
- 1 cup all-purpose white flour (preferably sifted)
- 1/4 cup dark chocolate unsweetened cocoa powder (sifted)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons smooth peanut butter
- 4 tablespoons vegetable oil
- 1/2 cup brown sugar (packed)
- 2 eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk (room temperature)
Peanut Butter Buttercream
- 2 sticks unsalted butter (room temperature)
- 1/2 cup vegetable shortening (room temperature)
- 1 1/2 cups smooth peanut butter
- 4–6 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate unsweetened cocoa powder (optional)
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, unsweetened dark cocoa powder, baking soda, baking powder, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the smooth peanut butter, vegetable oil, and packed brown sugar. Beat together until the mixture becomes smooth and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time to the peanut butter mixture, beating well after each addition. Stir in the pure vanilla extract to enhance flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cupcakes.
- Fill Cupcake Liners: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Evenly distribute the batter among the liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Peanut Butter Buttercream: In a large mixing bowl, beat together the unsalted butter and vegetable shortening until fluffy. Add the smooth peanut butter and beat until fully incorporated.
- Add Powdered Sugar and Flavoring: Gradually add 4 cups of powdered sugar, beating continuously. Add the pure vanilla extract and mix until smooth. If desired, add the optional 1/2 cup unsweetened dark cocoa powder to the frosting for a chocolate peanut butter flavor, and sprinkle additional powdered sugar (up to 6 cups total) to achieve the desired frosting consistency.
- Frost the Cupcakes: Using a spatula or a piping bag, frost the cooled cupcakes generously with the peanut butter buttercream.
- Garnish: Top each cupcake with a peanut butter cup or another decoration of choice for a classic finishing touch. Serve and enjoy!
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best mixing results.
- Sifting the cocoa powder and flour prevents lumps and produces a smoother batter.
- Do not overmix the batter to keep cupcakes tender and fluffy.
- For a dairy-free version, substitute butter and shortening with plant-based alternatives and use almond or soy milk instead of buttermilk.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can add a pinch of espresso powder to the batter to enhance the chocolate flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
