So sorry for having to share yet another chocolate cake recipe! :oops::D I’m on a whole chocolate craze lately, since the beginning of the year actually, and I still haven’t had enough! 😂 I’ve even re-made my chocolate fudge cookies and have managed to make them even more amazing! be sure to check them out! 😄
This is probably my favourite… there’s peanut butter involved! 😋😋
This recipe is based on my already-top-post of the year chocolate fudge cake that I shared earlier this month. The cake is so moist and rich, deeply chocolate-y and fudgy and just leaves you needing more. Coupled with my favourite frosting, a perfectly creamy and peanut buttery frosting that just pairs so well with the chocolate cupcake. 🙂
I used chunky peanut butter for the frosting, just as I did here with these cupcakes, that’s my favourite way to go these days. Alternatively you could just use creamy peanut butter and top with peanuts! 🙂
I drizzled some chocolate on top but the cupcake is just as perfect without it. You could even melt some chocolate and drizzle that instead or top with chopped chocolate bars like Reeses 😉 or even add some nuts and/or caramel!
I’m a major peanut butter chocolate lover so this is my kind of cupcake! the frosting goes with pretty much any chocolate cupcake recipe and I HAVE made it with all of these chocolate cupcakes but I had to make a chocolate and peanut butter cupcake recipe with it’s own post 🙂
Chocolate-y, moist, fudgy and peanut buttery. The perfect cupcake 😍
Chocolate Fudge Cupcakes With Chunky Peanut Butter Frosting
Makes 14 – 15 cupcakes
- 3/4 cup (90gms) minus 1 tablespoon flour*
- 1 tablespoon corn flour/corn starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (48gms) cocoa powder
- 1/2 cup (100gms) butter, cut into cubes
- 1/2 cup (100gms) white sugar
- 1/4 cup (50gms) soft brown sugar**
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (125mls) buttermilk***
For the frosting
- 1/4 cup (50gms) butter
- 3/4 cup chunky peanut butter****
- 1 cup (125gms) icing sugar
- 3 tablespoons milk or cream
- Preheat oven to180C. Line a muffin tray with cupcake cups.
- In a bowl, whisk together the flour, corn flour, baking powder and soda, salt and cocoa powder until well combined. Add in the sugars and whisk until everything is well mixed together.
- Add in the butter and whisk until all the flour is moistened and mixture resembles coarse sand. (See pictures below).
- Add in the eggs one at a time whisking between each addition and whisk until the mixture is smooth. It will look like a very thick frosting.
- Add in the buttermilk and vanilla and whisk until batter is smooth and creamy. Batter will be right in the middle of thick and thin (only just thick enough to spoon into cupcake cups).
- Divide batter between cupcake cups and bake until cooked through about 15 – 17 minutes, don’t over bake so try and take them out of the oven when a toothpick or knife comes out with a few moist crumbs (no batter) attached to it. Cool cupcakes on a wire rack before frosting. (I like to cool for about 10 – 15 minutes on the rack then place in an air tight container to continue cooling completely. This helps retain as much moisture as possible and is a great trick for all cakes and cupcakes).
For the frosting
- Whisk butter and peanut butter until combined.
- Add in the icing sugar and milk/cream until well blended. Add more milk/cream if frosting is too thick.
- Frost cooled cupcakes and drizzle with chocolate sauce (recipe follows).
To make the chocolate sauce
- 2 tablespoons butter
- 2 tablespoons cocoa powder
- 2 tablespoons water
- 3/4 – 1 cup (125gms) icing sugar
- 1/2 teaspoon vanilla
- Melt the butter over low heat. Add the cocoa powder and water and cook just until it has slightly thickened. Make sure you don’t boil the mixture.
- Remove from heat and cool slightly. Add in the icing sugar until desired consistency is reached. Whisk in vanilla and mix until smooth.
- Drizzle on top of cupcakes.
*For best results, you should measure 3/4 cups flour and remove 1 tablespoon. This is replaced with 1 tablespoon corn flour for a better structured cake.
**White sugar can be used instead of soft brown so you would use 3/4 cup (150gms) white sugar all together.
***Unless you have actual buttermilk, I’ve found that sour cream is the best substitute so use 1/4 cup (60gms) sour cream whisked with 1/4 cup (60mls) milk instead. If you can’t find sour cream then substitute with thick Greek yoghurt. Use as stated in the recipe.
**** Creamy peanut butter can be used instead.
This cupcake uses the reverse creaming method which results in a beautiful moist and tender crumb.
The dry mix and butter will look like this right before adding the eggs and buttermilk:
Once you’ve reached this stage don’t mix longer just add in the liquids.