Chocolate Peanut butter Cupcakes. These Chocolate Peanut Butter Cupcakes are my go-to cupcake recipe. They're rich, dark, and incredibly moist. I don't usually have cake flour on hand, so it's nice when you can use AP flour and still get an incredibly soft and moist texture. In fact, the Chocolate Cupcake batter doesn't have. This chocolate peanut butter cupcakes recipe is a guaranteed crowd-pleaser!!

Delicious chocolate cupcakes are topped with a rich peanut butter frosting. So get ready to lose your mind today, because this fantastic Chocolate Peanut Butter Cupcakes recipe has officially arrived on the blog. These cupcakes are the ultimate chocolate and peanut butter dessert! You can have Chocolate Peanut butter Cupcakes using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chocolate Peanut butter Cupcakes

Prepare of For the cupcakes.
Prepare 100 gms of maida.
Prepare 25 gms of Coco powder.
It's 1/2 tsp of baking soda.
It's 1/2 tsp of baking powder.
It's 200 gms of milkmaid.
Prepare 50 gms of butter.
Prepare 100 ml of milk.
You need 1 tsp of chocolate essence.
You need of For the centre filling.
You need 3 tbsp of peanut butter.
Prepare 2 tbsp of icing sugar.
You need of For the topping.
You need 100 gms of milk chocolate.
Prepare 50 gms of cream.
It's 1 tbsp of butter.
Prepare of For garnish.
It's of Caramel crunch.

If you follow me on Instagram you may remember seeing a sneak peek of these I originally planned to stuff these cupcakes with a peanut butter cup in the middle. But, since the cupcake batter is so thin they sunk straight to the. These Chocolate Peanut Butter Cupcakes start with a moist and dense chocolate buttermilk cake. Once the cupcakes cool, we then pipe pretty swirls of a satiny smooth peanut butter frosting on top.

Chocolate Peanut butter Cupcakes step by step

For the cupcakes, sieve maida with baking powder baking soda and Coco powder and keep aside..
In a mixing bowl take butter, milkmaid, chocolate essence and beat well for 1 minute. Now add the dry ingredients and milk and make a smooth batter..
Line the muffin tray with cupcake liners, pour half batter in each liner & bake the cupcakes in a preheated oven over 170°c for 20-22minute. Keep both the oven coils on. Check by inserting a toothpick, if it comes out clean it done..
Remove the cupcakes from muffin mould & let them cool for 30 minutes. Melt peanut butter in microwave for 30 seconds, add icing sugar and mix well, scoop out the centre of each cupcake fill in the peanut butter mix, cover the centre with the crumbs..
In a double boiler melt chocolate with butter & cream, mix well it well combined and all the chocolate has melted..
Top each cupcake with the frosting & garnish with caramel crunch. Serve..

I hope you have some major fun on the books for this weekend. They're all about the peanut butter cup!!! The salty peanut butter mixed with the creamy, sweet chocolate and crunchy pretzels will blow your mind! The chocolate peanut butter frosting is simple. Start with butter, confectioners' sugar, cocoa powder, and milk or cream.