Is there anything in this life that tastes better than the combination of chocolate peanut butter? I ask myself this question again and again and can’t seem to find any other sweet pairing that I would rather stuff my face with. Don’t get me wrong: I will continue to taste test every chocolaty combination I can find in this world until the day I die (that actually sounds like a fairly solid life plan, amiright?). But, I’m fairly certain that no flavor team will match up to the true confectionary champion. Chocolate peanut butter…I love you.
These Chocolate Peanut Butter Cupcakes have a rich, chocolaty base that I’ve posted before, so if you’ve tried any of my recipes you will know that it’s easy and well-beyond delicious. It’s my go-to fudgy cupcake bottom, because it’s chocolaty, moist, and melt-in-your-mouth amazing. I also find that the cake holds up better than other super moist cupcake bases that I’ve attempted, as it won’t crumble apart or cave in when you try to get it out of the cupcake pan. The peanut butter frosting is whipped, creamy, fluffy, and peanut buttery. Based on the amount of frosting I consumed before it even made its way into my piping bag, I can vouch that this is one of the best frostings I’ve ever made. Maybe I’m biased, but trust me on this one. This cupcake top and bottom is a match made in heaven.
Let’s now talk about cupcake toppings. As much as it physically pains me from the very depths of my core to say this, sprinkles just don’t belong on every cupcake*. Enter: mini chocolate chips. Soooooo, I’ve never believed in scaling down the amount of chocolate in any sort of product. Like why do fun-sized candy bars even exist in the first place? (I guess portion control when it comes to eating pure fat and sugar isn’t the worst idea in the world, but let’s face it, we all end up eating more than one mini Kit Kat anyway, so what’s really the point of the whole “fun-size” thing?) But mini chocolate chips are a whole different ball game when it comes down to it. On top of cupcakes, they reign supreme as a chocolaty topping. Mini chocolate chips give a subtle, but much-needed crunch when paired with this moist and fudgy cupcake. They also don’t take away from the amazing peanut butter flavor, or the light, creamy texture of the frosting, as regular chocolate chips sometimes do when they are loaded on top of a cupcake. So yes, mini chocolate chips are me-approved as a cupcake topping. Just don’t try and substitute the minis for the regular sized chips when you’re baking cookies or brownies, unless you like committing unspeakable acts of blasphemy. Mini chips have a time and a place: right now, and on a chocolate peanut butter cupcake, respectively.
I would wrap this post up with a nice conclusion summarizing all of the reasons you need to make these right now, but I probably should get back to my actual job of molding the young minds of children right now, and hopefully the above description has convinced you that you need these cupcakes in your life.
*Don’t worry my dear sprinkles, you are my first true love and I will never ever leave you.
- 1/2 cup (1 stick) unsalted butter
- 2 ounces semi-sweet baking chocolate
- 1/2 cup unsweetened cocoa powder (not Dutch processed)
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups peanut butter
- 2 cups powdered sugar
- 1/2 cup butter
- 2 tsp vanilla
- 2-3 Tbs of milk
- 1/3 cup mini chocolate chips
- Preheat the oven to 350° F, and line your cupcake pans with 18 cupcake liners. Set aside.
- Melt the butter in the microwave in a microwave-safe bowl, and quickly add the chocolate to the bowl once it's done. As you mix, the chocolate will melt with the butter. Set aside and cool for at least 2 minutes.
- In a medium-sized bowl, mix together the dry ingredients (cocoa powder, flour, baking soda, baking powder and salt). In a separate, larger bowl, whisk together the eggs, butter/chocolate mixture and vanilla. Alternate between adding the flour mixture and buttermilk to the bowl with the liquid ingredients, and mix with an electric mixer until smooth. Do not overmix. The batter will be thick.
- Fill the cupcake liners 2/3 of the way full with batter. Bake for 18 minutes, or until a toothpick inserted into the middle of the cupcakes comes out clean. Be sure to cool cupcakes at least 30 minutes before frosting.
- In the bowl of an electric mixer, cream the butter and peanut butter together. Then, add in the vanilla and powdered sugar, beginning on low speed and increasing speed as the ingredients combine. Then, slowly add in milk, to achieve desired consistency. Put the frosting into a piping bag, and frost the cupcakes in any design. Top the cupcakes with the mini chocolate chips. Enjoy!