Get ready to experience the ultimate dessert indulgence that will make your taste buds dance with joy! 🧁 These Peanut Butter Black Bottom Cupcakes are not just another ordinary cupcake - they're a decadent symphony of rich chocolate and creamy peanut butter that will transform your ordinary baking routine into an extraordinary culinary adventure. Imagine biting into a moist, dark chocolate base with a luxurious peanut butter swirl that promises to be both visually stunning and incredibly delicious. Whether you're a chocolate lover, a peanut butter fanatic, or simply someone who appreciates mind-blowing desserts, these cupcakes are about to become your new obsession!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup peanut butter
- 1/2 cup cream cheese
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prevent sticking and make for easy removal.
- In a medium mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. This will ensure that your dry ingredients are well combined and free of lumps.
- In another bowl, whisk together the buttermilk, vegetable oil, large egg, and vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- In a separate bowl, beat together the peanut butter, cream cheese, and powdered sugar until smooth and creamy. This will be your peanut butter filling.
- Using a spoon or an ice cream scoop, fill each cupcake liner about halfway with the chocolate batter.
- Next, add a generous tablespoon of the peanut butter filling on top of the chocolate batter in each cupcake liner. Use a toothpick or a small knife to swirl the peanut butter filling slightly into the chocolate batter for a marbled effect.
- Top off each cupcake liner with more chocolate batter until they are about 2/3 full. Make sure the peanut butter filling is covered.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean (a few moist crumbs are fine, but no wet batter).
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost them with additional peanut butter or serve them plain. Enjoy your delicious Peanut Butter Black Bottom Cupcakes!
Tips
- Make sure all ingredients are at room temperature for better mixing and smoother batter consistency.
- Do not overmix the chocolate batter - this can lead to tough, dense cupcakes.
- Use a toothpick or skewer to create beautiful marbling effects when swirling the peanut butter filling.
- For extra richness, use high-quality cocoa powder and natural peanut butter.
- Allow cupcakes to cool completely before adding any additional frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a fun variation, try adding chocolate chips to the batter or sprinkling sea salt on top for a gourmet touch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 30g
Protein: 8g
Fat: 20g
Saturated Fat: 6g
Cholesterol: 35mg
