Print Recipe

Peanut Butter Chocolate Cupcakes

Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 24
Author: Swah

Ingredients

Dark Chocolate Cupcakes

  • 1⅔ cups plain flour
  • 2 cups white sugar
  • 1 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 2 eggs
  • 1 cup milk
  • 1 tbsp white vinegar
  • 1 cup brewed coffee
  • ½ cup flavourless vegetable oil
  • 1 tbsp vanilla extract/essence

Peanut Butter Filling

  • 1/2 cup smooth Peanut Butter
  • 3 tbsp butter softened
  • 1 cup icing sugar
  • 2-4 tbsp milk

Peanut Butter Frosting

  • 2 cups/500g smooth Peanut Butter
  • 1 cup/125g butter softened
  • 4 cups icing sugar

Instructions

Dark Chocolate Cupcakes

  • Preheat the oven to 180°C. Line 24 muffin tins with cupcake papers.
  • Sift flour, sugar, cocoa, baking soda, baking powder and salt into a bowl and set aside.
  • Combine the non-dairy milk, vinegar, coffee, oil and vanilla extract in another bowl. Beat in the eggs one at a time until well combined.
  • With the mixer on low, carefully add in the dry ingredients. Mix until combined (the batter will be very thin).
  • Fill cupcake liners about ⅔ full with mixture and bake for 25 minutes or until a skewer comes out clean.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Peanut Butter Filling

  • In a small mixing bowl, stir together the peanut butter and soft butter.
  • Mix in the icing sugar until combined.
  • Add the milk, one tablespoon at a time, until smooth and creamy.

Peanut Butter Frosting

  • Place the softened butter and peanut butter in a large mixing bowl and beat until smooth with electric beaters.
  • Gradually add in the icing sugar, 1 cup at a time.
  • Beat for around 3-5 minutes until thick and creamy.

To assemble

  • Take a small, sharp knife and cut a cone shaped piece out of the centre of each cupcake.
  • Put the peanut butter filling into a sandwich bag, cut off the tip of a corner, and use it to carefully fill each cupcake.
  • Spoon frosting into a piping bag and pipe swirls onto the cooled cupcakes.