Food and Recipes Desserts Cakes Chocolate Peanut Butter Cupcakes By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 1, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Kathleen Varner Active Time: 30 mins Total Time: 60 mins Servings: 24 Whether you're celebrating or simply enjoying a Sunday at home, there's hardly a situation these Chocolate Peanut Butter Cupcakes can't make better…much, much better. Rich, moist, and brimming with chocolate flavor, these party-worthy cupcakes are piped with a Peanut Butter Buttercream that has just the right amount of flavor–noticeably peanut butter in taste, but not so intense that you feel like you just ate a spoonful of peanut butter straight from the jar. Salt in the buttercream and peanut topping gives this dessert just the right touch of salty taste to cut through the sweetness of the chocolate cake. While baking, we suggest using a portion scoop to spoon the batter into your paper cupcake liners. This will ensure consistency in size and baking rate. Serve with vanilla ice cream, a big glass of milk, or coffee (with Bailey's if you're feeling fun). Ingredients Chocolate Cupcakes 1 1/2 cups (about 6 3/8 oz.) all-purpose flour 1 cup unsweetened cocoa 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup granulated sugar 1 cup packed light brown sugar 2/3 cup (5 1/3 oz.) unsalted butter, softened 4 large eggs 2 teaspoons vanilla extract 1 cup whole buttermilk Peanut Butter Buttercream 2 cups (about 8 oz.) powdered sugar 1/2 cup (4 oz.) plus 2 Tbsp. unsalted butter, softened 2 cups creamy peanut butter 1 1/2 teaspoon vanilla extract 1/2 teaspoon kosher salt 2/3 cup heavy whipping cream Additional Ingredient 3/4 cup salted, dry-roasted peanuts, roughly chopped Directions Prepare the Chocolate Cupcakes: Preheat oven to 350°F. Line 2 (12-cup) muffin pans with paper baking cups. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl until thoroughly combined. Beat granulated sugar, brown sugar, and butter in bowl of a stand mixer fitted with a paddle attachment on medium speed until well combined, 2 to 3 minutes. Add eggs, 1 at a time, beating until just incorporated after each addition. Add vanilla; beat until just incorporated, about 30 seconds. Add flour mixture to butter mixture in 3 additions, alternating with buttermilk, beginning and ending with flour mixture, beating on low speed until blended after each addition. Increase speed to medium, and beat batter until smooth and well combined, 1 to 2 minutes, scraping down sides with a rubber spatula as needed. Spoon 1/4 cup batter into each baking cup. Bake in preheated oven until a wooden toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cupcakes in pans 5 minutes. Remove from pans to wire racks, and let cool completely, about 30 minutes. Prepare the Peanut Butter Buttercream: Beat powdered sugar and butter in bowl of a stand mixer fitted with a paddle attachment on low speed until well blended, about 1 minute. Increase speed to medium, and beat until fluffy, 2 to 3 minutes. Scrape down sides of bowl. Reduce speed to low, and beat in peanut butter, vanilla, and salt until just incorporated, about 30 seconds. Increase speed to medium, and beat until light and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in heavy cream until just incorporated, about 30 seconds. Increase speed to medium, and beat until light and fluffy, about 2 minutes. Transfer buttercream to a piping bag fitted with a star attachment. Pipe buttercream (about 1/3 cup) in a spiral on top of each cupcake. Sprinkle each with 1/2 tablespoon chopped peanuts. Serve immediately or store in an airtight container at room temperature up to 2 days. Print