Get ready to experience a dessert that will make your taste buds dance with pure joy! These Chocolate Cupcakes with Peanut Butter Cookie Dough Frosting are not just a treat – they're a decadent journey of rich chocolate and creamy peanut butter that will have everyone begging for your secret recipe. Imagine biting into a moist, tender chocolate cupcake topped with a luscious frosting that tastes just like raw cookie dough – without the risk! Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and become an instant crowd-pleaser.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup peanut butter
- 1 cup powdered sugar
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk until well combined and no lumps remain.
- In a separate bowl, mix the melted unsalted butter, eggs, vanilla extract, and buttermilk until smooth and fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Divide the chocolate batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the peanut butter cookie dough frosting, cream together the peanut butter and powdered sugar in a mixing bowl until smooth.
- Gradually add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
- Once cupcakes are completely cooled, pipe or spread the peanut butter cookie dough frosting on top of each cupcake.
- Optional: Garnish with additional chocolate shavings, a drizzle of melted chocolate, or a sprinkle of crushed peanuts.
- Serve and enjoy the rich chocolate cupcakes with creamy peanut butter cookie dough frosting.
Tips
- Room Temperature Matters: Ensure your eggs and butter are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cupcakes.
- Check Doneness Carefully: Use the toothpick test to ensure your cupcakes are perfectly baked – it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Frosting Consistency: Add milk to the peanut butter frosting gradually to achieve the perfect spreadable texture.
- Make it Pretty: Use a piping bag for a professional-looking finish, or simply spread the frosting with a spatula for a rustic touch.
- Storage Tip: These cupcakes are best enjoyed within 2-3 days and can be stored in an airtight container at room temperature.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 85mg
