Introduction
There's something irresistible about the combination of peanut butter and chocolate, and these cupcakes embody that delicious pairing perfectly. With a moist, flavorful peanut butter base topped with a rich chocolate ganache, they are sure to satisfy your sweet tooth.
Whether you’re baking for a special occasion or just indulging in a weekend treat, these cupcakes are an excellent choice. Their fluffy texture and decadent topping create a delightful contrast that will impress anyone who takes a bite.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Directions & Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and peanut butter together until creamy and well-combined.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the tin before transferring to a wire rack.
- While the cupcakes cool, prepare the chocolate topping. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove the saucepan from the heat and add the chocolate chips. Let them sit for a minute, then stir until the mixture is smooth and glossy.
- Once the cupcakes are cool, pour the chocolate ganache over each cupcake, allowing it to drip down the sides if desired.
- For an added touch of sweetness, whisk together the powdered sugar and a little bit of heavy cream to create a drizzle and top the cupcakes before serving.
FAQs
What if my cupcakes are too dry?
Ensure you are not overmixing the batter and that you measure the flour correctly. Also, check your oven temperature with an oven thermometer.
Can I use natural peanut butter instead of creamy?
Natural peanut butter can be used, but it may alter the texture slightly. Choose a creamy variety for best results.
What can I do if the ganache is too thick?
If your ganache is too thick, gently reheat it with a little more cream until it reaches the desired consistency.
How can I enhance the chocolate flavor?
You can add a tablespoon of cocoa powder to the ganache or use dark chocolate chips for a richer flavor.
What if I want to make mini cupcakes instead?
If making mini cupcakes, reduce the baking time to 10-12 minutes and monitor closely.
Can I add some chopped peanuts on top?
Absolutely! Chopped peanuts make an excellent crunchy topping and enhance the peanut butter flavor.
Conclusion
Peanut butter cupcakes with decadent chocolate topping are a delightful treat that bring joy to any dessert table. The combination of flavors creates an indulgent experience that is hard to resist.
Baking these cupcakes is not just about satisfying a craving; it's about sharing a delicious moment with friends and family. Enjoy the process and the delightful results!
Recipe Card
Peanut Butter Cupcakes with Decadent Chocolate Topping
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and peanut butter together until creamy and well-combined.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely in the tin before transferring to a wire rack.
- While the cupcakes cool, prepare the chocolate topping. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove the saucepan from the heat and add the chocolate chips. Let them sit for a minute, then stir until the mixture is smooth and glossy.
- Once the cupcakes are cool, pour the chocolate ganache over each cupcake, allowing it to drip down the sides if desired.
- For an added touch of sweetness, whisk together the powdered sugar and a little bit of heavy cream to create a drizzle and top the cupcakes before serving.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
