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Irresistible Rich Peanut Butter Chocolate Cupcakes

Irresistible Rich Peanut Butter Chocolate Cupcakes to Savor

Delight in these irresistible rich peanut butter chocolate cupcakes that blend nostalgic flavors with decadent indulgence.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Provides structure for the cupcakes.
  • 1/2 cup Cocoa Powder Adds rich chocolate flavor.
  • 2 teaspoons Baking Powder Acts as a leavening agent for fluffiness.
  • 1/4 teaspoon Salt Enhances overall flavor.
  • 1/2 cup Unsalted Butter Should be at room temperature.
  • 1/2 cup Granulated Sugar Sweetens the cupcakes.
  • 1/2 cup Brown Sugar Adds depth and moisture.
  • 2 large Eggs Use room-temperature eggs.
  • 1/2 cup Milk Whole milk is recommended.
  • 1 teaspoon Vanilla Extract Essential for enhancing overall taste.
  • 1/2 cup Peanut Butter Creamy peanut butter is preferred.
Optional Toppings
  • 1 cup Chocolate Frosting For a decadently sweet finish.
  • 1/4 cup Crushed Peanuts Adds extra texture.
  • 1/2 cup Chocolate Chips An irresistible addition.

Equipment

  • Oven
  • Cupcake pan
  • Mixing bowls
  • Electric Mixer
  • Whisk

Method
 

Baking Instructions
  1. Preheat the Oven to 350°F (175°C). Prepare your cupcake pan by greasing it or lining it with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
  3. In another bowl, beat the unsalted butter with granulated and brown sugar using an electric mixer for about 3 minutes.
  4. Incorporate the eggs one at a time into the butter-sugar mixture, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the creamed mixture, alternating with milk, and mix until just combined.
  6. Gently fold creamy peanut butter into the batter until evenly distributed.
  7. Spoon the batter into prepared liners, filling them about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack.
  9. Optional: Top with chocolate frosting before serving.

Notes

Make sure ingredients like butter and eggs are at room temperature for better blending. Don't overmix to avoid dense cupcakes. Opt for fresh baking powder for best results.