Chocolate Peanut Butter Cupcakes
A super moist, velvety chocolate cupcake doctored easily from a cake mix, with a smooth and creamy peanut butter frosting. Together, they are amazing!
Yield: 24
Calories: 235kcal
Materials
Chocolate Cupcakes:
- 3 large eggs
- 1 cup whole milk (instead of water)
- 1/2 cup vegetable oil
- 1/2 cup sour cream
- 1/2 tsp. espresso instant coffee
- 13.25 oz. box Devil's Food cake mix, such as Betty Crocker's Super Moist
Peanut Butter Frosting:
- 1 heaping cup peanut butter, creamy
- 1 cup unsalted butter, softened
- 3 - 4 cups powdered sugar
- 1/2 cup heavy cream, or whole milk
- pinch of salt
- OPTIONAL: 1 tablespoon of Wilton's Meringue Powder
Instructions
- Preheat oven to 350° and line two muffin pans with 24 cupcake liners.
Chocolate Cupcakes:
- In large bowl, mix together the eggs, milk, oil, sour cream, and instant coffee. Once combined, add in the dry cake mix with beaters on LOW. Stir until mixed, but do not over mix.
- Divide cake batter evenly into cupcake liners and bake for 15 - 20 minutes, or until a toothpick inserted in the center comes out clean or with dry crumbs. If wet, bake a couple more minutes, then test again.
- Let cupcakes cool in muffin pans for 10 minutes, then remove them to cool completely on a wire rack.
Peanut Butter Frosting:
- Beat the peanut butter and butter on MEDIUM-HIGH until light and fluffy. Reduce beaters to LOW and add powdered sugar alternating with the heavy cream. Don't forget the pinch of salt. Beat on MEDIUM-HIGH until fluffy. Spread or pipe onto cupcakes.
- The frosting is on the softer side, so if piping, you may want to add a tablespoon of Wilton's Meringue Powder for added stability. Enjoy!
Nutrition
Calories: 235kcal | Carbohydrates: 27g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 146mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg