Chocolate Peanut Butter Cupcakes

I have some exciting news!  No, baby Ezekiel did not come early – We still have a little bit over 5 weeks to go.  But, there’s something else really exciting that’s going on.  WE FINALLY GOT A HOUSE!  Just last week we found the perfect house.  Were in Escrow right now and should close mid/end September.  {Which just means that's when we get the house and move in.}  So, if your counting along, that's literally 2 weeks before Ezekiel’s due date!  I know – we pushed it super, super close.  But, I’ll tell you this, house hunting is not easy.  Not one bit.  There were many ups and downs, but there is nothing like finding that perfect home and getting the final acceptance.  We have been dreaming and praying for a house for such a long time and finally our time is here!

We’ll celebrate with these cupcakes!  These cupcakes are my favorite Chocolate Cupcakes filled with Peanut Butter chips and topped with a creamy Peanut Butter Buttercream.  The combination of peanut butter and chocolate is a favorite of mine and I especially love it in cupcake form.  I was trying to get the taste of a Reese’s Peanut Butter Cup into a cupcake {without actually using Reese's} and I’m pretty sure I hit it perfectly! 

Chocolate Peanut Butter Cupcakes
For Printable Recipe, Click here!

Makes: About 24 Cupcakes

2 cups Sugar
1 ¾ cups All Purpose Flour
¾ cup Cocoa Powder
1 ½ teaspoon Baking Powder
1 ½ teaspoon Baking Soda
1 teaspoon Salt
2 Eggs
1 cup Milk
½ cup Olive Oil
2 teaspoons Pure Vanilla Extract
1 cup Boiling Water

Peanut Butter Buttercream

2 cups (4 Sticks) Unsalted Butter, At Room Temperature
4 cups Confectioners Sugar

1 cup Creamy Peanut Butter
Pinch Salt
2 teaspoon Pure Vanilla Extract

To make the cupcakes, start by preheating the oven the 350 degrees F.  Line 2 cupcake pans with baking liners.  Set aside.

In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

In the bowl of a stand mixer, combine the eggs, milk, olive oil, and vanilla.  With the mixer running on low, gradually add the dry ingredients until fully incorporated.  Scrape down the sides of the bowl and add the boiling water; mix until the batter is smooth.  The batter is supposed to be thin.

Divide the batter between the prepared cupcake liners.  Bake the cupcakes until a toothpick inserted into a couple cupcakes comes out clean, about 20-25 minutes.  Allow the cupcakes to cool in the pan for a couple minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the buttercream.  Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes.

Add the confectioners sugar and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 minutes.  You may need to stop the mixer and scrape down the sides of the bowl a couple times.

Add the peanut butter, salt, and vanilla and whisk until the mixture is light and fluffy, about 3 minutes.  Once the buttercream is creamy and airy, it’s done. 

To frost the cupcakes, place the buttercream in a piping bag fitted with a large, open-star tip.  Pipe in a circular motion, starting at end up and working up.  Top the cupcakes with chocolate cupcakes, if desired.

These cupcakes last up to 5 days in a sealed container.

Cupcake Recipe adapted from Annie Eats.