Ingredients
For the Cupcakes:
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1/2 cup buttermilk
1 tsp vanilla extract
For the Peanut Butter Frosting:
1/2 cup unsalted butter, softened
3/4 cup creamy peanut butter
1 3/4 cups powdered sugar
2–3 tbsp milk or cream
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and line a cupcake tin with 12 liners.
2. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat eggs, both sugars, oil, buttermilk, and vanilla until smooth.
4. Gradually add dry ingredients to wet, mixing just until combined.
5. Divide batter evenly into liners (about 2/3 full). Bake 18–20 minutes or until toothpick comes out clean.
6. Cool completely before frosting.
7. To make frosting: Beat butter and peanut butter until creamy. Add powdered sugar and salt.
8. Mix in milk 1 tbsp at a time until fluffy and spreadable.
9. Frost cooled cupcakes and decorate as desired.
Notes
• Add mini chocolate chips to the batter for extra texture.
• Pipe frosting using a star tip for a bakery-style finish.
• Store cupcakes in an airtight container at room temp for 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 340
- Sugar: 27g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
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