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Chocolate peanut cupcakes recipe

Chocolate peanut cupcakes recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Chocolate cupcakes

These flourless chocolate peanut cupcakes are made with ground peanuts and each topped with a caramelised peanut bar. The recipe makes 24 cupcakes but if you don’t want that many (or just have one 12-hole cupcake tray) you can simply halve the ingredients and bake 12 cupcakes instead.

London, England, UK

1 person made this

IngredientsMakes: 24 cupcakes

  • 230g butter, softened
  • 220g dark brown soft sugar
  • 230g milk chocolate, cooled but not set
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 250g ground peanuts
  • To decorate
  • chocolate frosting
  • 2 Mr Tom peanut bars, broken into pieces

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Preheat oven to 160 C / Gas 3. Line two 12-hole cupcake trays with cases.
  2. Using a hand mixer or stand mixer, beat the soft butter for a few minutes.
  3. Add the soft brown sugar and continue beating until the mixture looks fluffy.
  4. Add the cooled melted chocolate and vanilla extract and beat for 2 minutes.
  5. Add the eggs one at a time, mixing well after each egg is added.
  6. Gently fold in the ground peanuts until fully combined.
  7. Divide the mixture evenly between the cupcake cases and bake in the middle of the oven until a skewer inserted into the centre of a cupcake should come out clean, about 30 minutes.
  8. When baked, leave the cupcakes cooling in the tin for 5 minutes before transferring to a wire rack to cool completely.
  9. To decorate, make a batch of chocolate frosting and drop it into a piping bag fitted with an open star nozzle (I used the 1M nozzle).
  10. Give each cupcake a swirl of chocolate frosting and finish with a piece of Mr Tom.

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Chocolate Peanut Butter Cupcakes Recipe

We always joke that my Dad’s favorite “holiday” is the day after Easter, when all the candy goes on sale. Easter candy is his fave- mine too- so he heads to the store first thing to stock up on his favorites. He gets my favorites, too, and the kids’ favorites and even my husbands’ favorites.

The one candy that’s EVERYONE’S favorite? Chocolate peanut butter eggs, of course! That combo of peanut butter and chocolate is the best, no matter what shape it takes. Even if that combo isn’t in candy at all, and is actually in cupcakes!

These Chocolate Peanut Butter Cupcakes are THE cupcake for anyone who waits all year for those Chocolate Peanut Butter eggs .

To make these cupcakes, you start with a rich, moist chocolate cupcake. Then you add peanut butter on the inside– yes, it’s as magical as it sounds- and finally you top each cupcake with a homemade chocolate and peanut butter frosting swirl.

The best thing of all? You can make these ANY time of year, and they’re actually easy to make!


  • 3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)
  • 1/2 cup boiling water
  • 1 cup buttermilk
  • 1 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks plus 3 tablespoons unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup creamy peanut butter
  • 2/3 cup confectioners' sugar
  • 1 cup heavy cream
  • 8 ounces semisweet chocolate, chopped

Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.

Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.

In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.

In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.

How to Make Chocolate Peanut Butter Cupcakes

You’ll start out with my favorite chocolate cupcake recipe. I’ve been using this cupcake recipe for a while now and it never fails. The cupcakes always turn out super chocolatey, soft, and they stay moist for days.

You’ll also be topping these cupcakes with an easy peanut butter frosting. Remember my post about how to make buttercream frosting? The recipe for this frosting is pretty similar, with the addition of some peanut butter and a little less powdered sugar. I found that 2 cups of powdered sugar was just enough to create a nice thick frosting that piped well and wasn’t too sweet.

And the ganache? Is it not just so gorgeous dripping down the frosting on these Reese’s cupcakes? I did a post last week about how to make ganache and it’s extremely easy. All you need is a little chocolate, heavy cream, a microwave, and 5 minutes. You do want to let the ganache cool some before you spoon it over the frosting, so it doesn’t melt it.

Then, you’ll cut some miniature peanut butter cups in half and stick them on the cupcakes. You can leave the peanut butter cups off if you want or just buy a small bag to use. I really love the extra little treat on top of the cupcakes. It’s like a dessert on top of a dessert!

Can I Freeze These Cupcakes?

You can freeze the frosting and cupcakes separately in a freezer bag, thaw them overnight in the refrigerator, then bring to room temperature before frosting. Or you can frost the cupcakes, freeze them on a baking sheet first, then store them in a freezer bag.

Can I Use This Recipe to Make a Layer Cake?

Yes, you could double the cupcake recipe and bake it in two 9-inch cake pans or three 8-inch cake pans. The frosting will either need to be doubled or multiplied by 1.5 — it depends on how much frosting you like!

Recipe Fix: Peanut Butter Cupcakes

Old Peanut Butter Cupcakes Recipe:

  • Creamed butter & brown sugar
  • Too many eggs weighed them down
  • Not enough milk
  • Not enough flavor

The original cupcake recipe calls for creamed butter and sugar. This is how I typically start vanilla cupcakes. But peanut butter is a special ingredient. Though it’s technically “wet,” it’s heavy, dense, and actually pretty drying. Peanut butter baked goods need extra insurance to remain moist. I replaced the butter with oil and added sour cream and extra milk. Because the cupcakes are peanut butter flavored, we won’t miss the butter.

As we taste-tested, my friend Gabe recommended very finely chopped peanuts to amp up the peanut flavor. This addition worked miracles! If you chop the peanuts fine enough, they won’t be crunchy or anything. Rather, they’ll melt right into the cupcake itself.

As soon as they finished baking, I knew the new peanut butter cupcakes would be a huge success! They smell AWESOME. Here’s a list of everything I did differently.

Recipe Summary

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 pinch salt
  • ½ cup brown sugar
  • ¼ cup chunky peanut butter
  • 3 tablespoons unsalted butter, softened
  • 1 egg
  • ½ teaspoon vanilla extract
  • ½ cup milk
  • ½ cup semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.

Whisk flour, baking powder, and salt together in a bowl.

Combine brown sugar, peanut butter, and butter in another bowl beat together with an electric mixer until creamy. Beat in egg and vanilla extract. Mix in flour mixture and milk beat until smooth. Fold chocolate chips into the batter.

Spoon batter into the prepared muffin tin.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 30 minutes.

Salted Peanut Butter Oat Cups Ingredients:

Before we get to the full recipe listed below, here are a few notes about the ingredients you will need to make these salted peanut butter oat cups:

  • Peanut butter: I used homemade natural peanut butter (made with 100% peanuts) for this recipe, which my husband loves making so we always have on hand, but any type of creamy peanut butter that you have on hand will do.
  • Honey: I prefer not to add too much honey to these oat cups, since the peanut butter and chocolate are already quite sweet. But feel free to add however much you prefer. (Just give the oat mixture a quick taste before adding it to the pan to see if you would like to add more honey.)
  • Oats: You will need old-fashioned (rolled) oats for this recipe. If you are making it gluten-free, be sure to double-check the brand to be sure that the oats are certified gf.
  • Dark chocolate: You can use any type of dark chocolate that you prefer for this recipe, which we will roughly chop and then melt in a saucepan (or in the microwave) with a tablespoon of oil (any neutral-flavored oil that you prefer).
  • Flaky sea salt: And finally, I love finishing these oat cups with a pinch of flaky sea salt on top.

I also highly recommend making these oat cups in a silicone muffin pan, which is definitely the easiest option when it comes to popping the frozen oat cups out of the pan. That said, any non-stick muffin pan will also work. You may just need to carefully run the bottom of the pan under a stream of warm water to help release the cups from the pan.

Can I make Chocolate Peanut Butter Pies Ahead of time?

Absolutely! You can make your mini Chocolate Peanut Butter Pies completely ahead of time and store them in a freezer for up to 7 days. If serving company, however, I recommend only preparing part of the recipe ahead of time because the peanuts will soften slightly when frozen.

I recommend making the recipe up through Step 4 (putting the peanut butter filling in each cup) and freezing for several hours or for up to 7 days. When you’re ready to put this dessert on your menu, start at Step 5, making the chocolate ganache, and follow through to the end of the recipe.

Chocolate Peanut Butter Cupcakes Recipe

Adjust oven rack to middle position and heat oven to 350°F. Line muffin pan with 10 cupcake cups. In medium bowl, whisk flour, cocoa, baking soda, and salt until combined set aside.

In large bowl, whisk sugar, buttermilk, oil, egg, and vanilla until combined and smooth. Whisk in dry mixture until smooth. Spoon batter into cupcake cups, dividing evenly. Bake until center is just set, about 25 minutes. Let cool in pan 10 minutes, then transfer cupcakes to wire rack to cool completely.

While cupcakes are cooling, prepare the buttercream. In bowl of standing mixer, whisk sugar, egg whites, and salt until combined. Set bowl over pan of simmering water and gently whisk until mixture registers 160 degrees F on instant read thermometer. Immediately transfer to mixer fitted with whisk attachment. Whip on medium-high speed until mixture resembles shaving cream and is just cool. On medium speed, whip in butter, one piece at a time, until combined and creamy. Add peanut butter and vanilla and beat until smooth. Transfer buttercream to pastry bag fitted with a plain 1/2-inch tip (#808).

Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in fridge until buttercream is completely firm, about 1 hour.

When cupcakes have chilled, make the chocolate coating. Place chocolate and oil in a medium bowl and place over a pan of barely simmering water. Gently whisk until chocolate has just melted and mixture is smooth. Transfer to a large mug.

Holding cupcake by the bottom, carefully dip in chocolate to submerge all of the frosting. Pull up and let excess chocolate drop off for a few seconds before turning cupcake right side up. Transfer to cooling rack and repeat with remaining cupcakes. Let cupcakes rest a few minutes to allow chocolate to set and buttercream to soften before serving.

Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).

Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.

How to produce even cupcakes

To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.