Chocolate Peanut Butter Cupcakes (GF & DF Option) (Edit recipe)

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These chocolate peanut butter cupcakes are rich, moist, and topped with the creamiest peanut butter buttercream. They’re easy to make, full of classic flavor, and can be made gluten-free and dairy-free with simple ingredient swaps.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 12

Ingredients

Chocolate Cupcakes

1.5 cups All Purpose Flour, can sub 1:1 baking blend
.5 cup Cocoa Powder
1 cup Granulated White Sugar
1 tsp Baking Soda
1 tsp Salt
1 tsp Instant Coffee, optional
1 cup Milk, hot *plant-based or regular
.333 cup Vegetable Oil
.25 cup Sour Cream, room temperature *plant-based or regular
1 Tbsp White Vinegar, Distilled

Peanut Butter Frosting

1 cup Butter, Salted, room temperature *plant-based or regular
1 cup Creamy Peanut Butter, smooth no-stir
2 cups Powdered Sugar
1 tsp Sea Salt, fine
6 pieces Milk Chocolate Peanut Butter Cups - Reese's, optional for decor

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F and prepare a cupcake tray with cupcake liners. Set aside.
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, salt, and instant coffee powder (if using).
Create a well in the center of the dry ingredients and pour into it the milk, oil, sour cream, and vinegar, and whisk together until smooth and fully combined.
Divide the batter evenly between the cupcake liners and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them to a wire rack to fully cool.
Beat the butter and peanut butter on high speed until light and fluffy. This should take approximately 5-10 minutes.
Add in the powdered sugar and salt and mix on low until combined. Turn up to high and allow to beat for 5 minutes. Scrape down the sides of the bowl when necessary.
With a piping bag fitted with a Wilton 1m tip, pipe the peanut butter buttercream on each cooled cupcake and, if desired, top with a peanut butter cup. Enjoy!
Store leftover cupcakes in an airtight container at room temperature for up to 3 days, in the fridge for 5 days, or frozen for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	577
Fat:	32 g
Carbohydrates:	60 g
Protein:	9 g
Cholesterol:	47 g
Sodium:	673 mg
Fiber:	6 g
Sugars:	37 g
Sugar Alcohol:	0 g
Calculated per serving.