Chocolate Peanut Butter Cupcakes! Peanuty, Buttery, Bliss!
 
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • For the Peanut Butter Filling:
  • 1 cup creamy peanut butter
  • 4 tbsp. unsalted butter - room temp
  • 2 cups powdered sugar
  • For the Cupcakes:
  • 1⅓ cup AP flour
  • ½ cup cocoa powder
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ cup unsalted butter - room temp
  • 1 cup sugar
  • ¼ cup dark brown sugar (can sub light brown sugar)
  • 2 large eggs - room temp
  • 2 tsp. vanilla extract
  • ½ cup whole milk - room temp
  • ¼ cup buttermilk - room temp
  • ¼ cup hot water
  • ¼ cup sweet almond oil (can sub vegetable oil)
  • For the Buttercream:
  • 5 large egg whites (reserve yolks for another use)
  • 1½ cups of granulated sugar
  • ½ tsp. of salt
  • 4 sticks of unsalted butter room temp cut in pieces
  • ½ cup to ¾ cup of creamy peanut butter
  • 1 tsp. vanilla extract
  • Garnish:
  • Flakey sea salt
  • Peanut butter malt balls (optional, I got at Whole Foods) or mini peanut butter cups
Instructions
  1. For the Filling:
  2. Line a baking sheet with parchment paper and set aside.
  3. Add all the ingredients into the bowl of stand mixer fitted with a paddle attachment and blend until smooth and a starts to form a bit of a dough like consistency.
  4. Using about a tbsp. or so, scoop out balls of the peanut butter filling and form into a ball. Place on the prepared pan and continue until all the mixture is used up. Place the sheet pan in the freezer while you prepare the cupcakes.
  5. For the Cupcakes:
  6. Pre-heat the oven to 350 degrees and line a 12 cup cupcake pan plus a second with 4 liners and set aside.
  7. In large mixing bowl, add all the dry ingredients and whisk to combine, set aside. In the bowl of stand mixer fitted with a paddle attachment, cream the butter and sugars until lighter and fluffier, around 4 to 5 minutes. Add the eggs one at a time and mix after each addition. Add the vanilla extract and mix.
  8. Pour in the butter milk. Add half of the flour mixture and mix to just combine. Add the milk and mix. Add the rest of the dry ingredients and mix until all the flour bits are incorporated. Scrape down sides and bottom of the bowl as needed. Add the hot water and mix, then add the almond oil and mix to incorporate.
  9. Fill each of the liners only about a ¼th of the way full. Pull the peanut butter balls out of the freezer and place one in each cup and gently press down (you will have extra peanut balls, store in freezer bag in the freezer). Cover the balls with more batter to cover the peanut butter and fill ¾rds of the way filled. Smooth off the tops of the batter with off-set spatula or knife.
  10. Bake in pre-heated oven on middle rack for 16 to 18 minutes, rotating halfway through, until toothpick inserted (go into the side to avoid the peanut butter center) comes out with only a few moist crumbs. I baked one pan a time.
  11. Allow to cool in pan on cooling rack for 10 minutes, remove from pan and allow to cool completely on rack.
  12. For the Buttercream:
  13. Separate whites from yolks in the bowl of a stand mixer. Reserve yolks for another use.
  14. Pour sugar in bowl with the egg whites and add the salt.
  15. Place bowl over, not touching, a pot with simmering water.
  16. Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
  17. Then return bowl to stand mixer fitted with a whisk attachment.
  18. Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
  19. The bowl should be cool to the touch, this will take around 10 minutes.
  20. When the egg whites are stiff and glossy, switch to the paddle attachment and beat on medium high speed.
  21. Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
  22. Mix until frosting is smooth and shiny.
  23. Add in the vanilla extract and peanut butter. Adjust to your liking. I used ¾ cup for mine.
  24. Frost the Cooled Cupcakes:
  25. Fill a large pastry bag with tip of choice. I used a Russian tip with a ball end to create these ribbons. Pipe the frosting over each of the cupcakes. Top with a little flakey sea salt and malt balls if using or a mini peanut butter cup.
  26. Serve at room temp. Store leftovers in airtight container at room temp for 3 days, five days in the fridge and in the freezer ungarnished for up to 3 months.
  27. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2021/01/24/chocolate-peanut-butter-cupcakes-peanutty-buttery-bliss/