These chocolate peanut butter cupcakes feature moist chocolate cupcakes that are topped with a creamy peanut butter frosting. They taste exactly like a peanut butter cup!
Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
Chocolate Cupcakes
In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined (the batter will be thin).
Fill the cupcake liners½ way full (about 2 tablespoons) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.*Bake each muffin pan separately.
Peanut Butter Frosting
In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, peanut butter, and vanilla extract on high speed until fully combined and creamy (about 1-2 minutes).
Add the powdered sugar, heavy whipping cream, and salt and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).
Assemble
Use a piping bag and your favorite frosting tip to frost the cupcakes. I used the Wilton 1M. Drizzle the chocolate sauce over each cupcakes (optional) and enjoy!
Keep any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes:
Cupcake Pan: Prep two 12-count muffin pans with cupcake liners. This recipe makes 14 cupcakes.Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.Combining Ingredients: Be careful not to overmix the batter. Whisk just until the flour is combined.Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons). If you fill them any more than that the cupcakes will have large muffin tops and will risk sinking once cooled.