Chocolate Cupcakes with Peanut Butter Buttercream and Vanilla Cupcakes with Vanilla Buttercream… I mean you could definitely say a party in your mouth, but that’s just me.
GUYS these are SO GOOD !!!! I’ve made these vanilla cupcakes with vanilla buttercream so many times in my life, but the peanut butter frosting on the chocolate cupcake is heavenlyyyyyy. The icing is so creamy, and peanut buttery, and smooth and buttery and ahhhh it was so hard not to eat the entire bowl of it before I iced my cupcakes.
I think next time to add a little extra something, I would add a mini Reese cup in the middle, or maybe an Oreo on the bottom of the cupcake…
One of my co-workers ordered 12 of each, so here they are!
I hope everyone is having a wonderful weekend (and Easter, if you celebrate it!) and I will talk to you tomorrow with another post I’ll be uploading (a chocolate rose cake! Mmmhm!)
(makes about 20)
- 1 cup (42g) unsweetened cocoa powder
- 1 1/2 cups (95g) all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup (100g) granulated sugar
- 1 cup (100g) light brown sugar
- 2/3 cup (80ml) vegetable or canola oil
- 4 teaspoons vanilla extract
- 1 cup (120ml) buttermilk
- Preheat the oven to 350F degrees. Line two 12-cup muffin pans with cupcake liners. Set aside.
- In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside.
- In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter won’t be very thick.
- Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
PEANUT BUTTER BUTTERCREAM
- 1 cup unsalted butter, room temperature
- 1 heaping cup creamy peanut butter (I use JIF)
- 3 cups powdered sugar
- ½ cup heavy cream
- pinch of salt
- In the bowl of your stand mixer, cream together the peanut butter and butter for 2-3 minutes. You want the color to lighten by a few shades.
- Add the powdered sugar, scrape the sides of the bowl and mix until combined.
- Pour in the heavy cream and beat until smooth. Scrape the bowl again.
- Mix in the salt.
- Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.
- Use immediately.
(makes about 20)
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 large eggs
- 1 1/2 cups sugar
- 3 tsp vanilla extract
- 1 cup canola oil (or vegetable or extra light olive oil)
- 1 cup buttermilk
- Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
- In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
- Add 3/4 cup sugar and continue to beat on medium speed.
- Add vanilla and oil and beat on medium speed.
- Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
- Pour batter into a lined muffin pan. Fill to about 1/2 full.
- Bake for 12 -14 minutes. Let them cool in the pan for a couple minutes, then remove.
Then I made a batch of my buttercream, and decorated away!