Easy to make and amazingly delicious, this is an easy crowd-puller cupcake. They are so easy to whip up, topped with peanut butter buttercream frosting, chocolate sauce, and filled with peanut butter chocolates, these cupcakes taste heavenly.
If you do not wish to frost, you can munch on these cupcakes as-is but they taste good with the frosting. Oil gives nice spongy texture to the cupcakes, while coffee adds the flavor to regular chocolate cupcakes, I decided to add in peanut butter chocolates and enhance the taste and it was awesome. I had made them plain when my kid wanted frosting and chocolate sauce too so I decided why not try it out with the peanut butter frosting and the result was awesome
During the lockdown, with limited ingredients available, I decided to make peanut butter chocolates at home itself. It’s quite easy to prepare them , you can also use store brought ones for these cupcakes if you have easy access to it, I have included the homemade chocolate recipe for ease of convenience
This cupcake with the frosting and sauce is absolutely sinful in taste, share with your family and friends and I am sure they will ask for more 🙂
If you are a big fan of peanut butter just like myself then do give a try to below peanut recipes
- Peanut Butter chocolate chip cookies
- Eggless Peanut butter Blondies
- Banana Peanut Butter Brownies
- Dark Chocolate Peanut Butter Oatmeal Bars – No Bake
- Peanut Butter Chocolate Shake
- Peanut Butter Balls – No cook/no bake
Do watch the video for better clarity in preparation and share your experience once you prepare the cupcakes
Notes:
*Use whole wheat flour for more healthier cake, just reduce the quantity as 11/4 cups else the cake will become dense
**If you dislike the sweetness of buttercream frosting, just add little almond essence
***The cupcakes can be frozen for a month, both the cupcakes and frosting should be stored separately if freezing them. You can thaw them , frost and then serve
Preparation time: 40 mins Baking time:20 mins Total time: 60 mins
Servings: 16 Cupcakes
Ingredients
1 cup = 240 ml
For Cupcakes
- 1.5 cups flour
- 1 cup caster sugar
- 1 cup hot Coffee
- 1/2 cup Oil
- 1 teaspoon baking soda
- 5 tbsp. cocoa powder
- 1 teaspoon vanilla essence
- 1.5 tbsp. white vinegar/ ACV
- 1/4 teaspoon salt
- 16 Peanut butter chocolates (homemade/store brought)*
For Peanut Butter Frosting
- 56g soft unsalted Butter
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1 teaspoon vanilla essence
- 2 tbsp cold heavy cream
- 125 g smooth creamy Peanut Butter
For homemade Peanut Butter Chocolates
- 250 g good quality Chocolate, chopped
- 110 g creamy peanut butter
- 2-3 tbsp. powdered Sugar
Steps to prepare
*Always read notes before preparation
- For homemade peanut butter chocolates: Mix sugar and peanut butter in a bowl, transfer this mixture to piping bag for ease of making chocolates
- Using microwave or double boiler method, melt the chocolate. Pour small amount of chocolate in the mold covering base and sides
- Generously pipe peanut butter at the center. Cover top with chocolate and level evenly
- Chill the mold until chocolate is set. Demold the chocolates. Peanut butter chocolates is ready
- For Cupcakes: Preheat oven to 180 degree centigrade and line cupcakes tray
- In a bowl ,sieve together flour, baking soda, salt and cocoa powder
- Mix coffee , oil and sugar in a bowl until well combined
- Now add vinegar and vanilla to bowl and mix well
- Gradually add dry ingredients and mix until just combined
- Pour half of the batter into prepared muffin molds
- Now place Peanut butter chocolates in the batter in each mold
- Pour little batter at the top to cover the chocolates
- Level evenly and tap the tray on the counter several times
- Bake for 18-20 minutes until done
- Cool the cupcakes in the tray for 10 minutes
- Allow the cupcakes to cool completely on wire rack
- For Frosting: Blend both the butter well in a bowl for 1-2 minutes. Gradually add powdered sugar until it has reached thick consistency for around 4-5 minutes
- Add vanilla essence, salt and cream , blend well for 1 -2 minutes
- Transfer the frosting to piping bag fitted with desired nozzle
- Pipe the frosting on all the cupcakes
- Serve these delicious cupcakes. Store leftovers in airtight container and refrigerate. Consume within 4 days
Cook with Rekha 