Ingredients
Chocolate Cupcake
- 120 g boiling water
- 200 g granulated sugar
- 50 g unsweetened Dutch cocoa powder
- 160 g all-purpose flour
- 1 tsp instant espresso powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 120 g sour cream 14-18% (room temperature)
- 75 g vegetable oil
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla bean paste
Peanut Butter Frosting and Filling
- 150 g butter (room temperature)
- 160 g creamy peanut butter
- 230 g powdered sugar
- 1-1 1/2 tbsp milk (room temperature)
- 1 tsp vanilla bean paste
- 12 tsp creamy peanut butter (for filling)
- 12-24 Reese’s mini peanut butter cups (for decoration)
- Small handful of peanuts (for decoration)
Instructions
- Preheat Oven and Prepare Pan: Preheat your conventional oven to 160ºC (320ºF) and line a 12-cup cupcake tray with cupcake liners.
- Boil Water: Boil 120 g of water and allow it to cool slightly while you prepare the other ingredients.
- Mix Dry Ingredients: In a large bowl, combine granulated sugar, Dutch cocoa powder, all-purpose flour, instant espresso powder, baking powder, baking soda, and salt. Stir well to mix thoroughly.
- Mix Wet Ingredients: In another bowl, whisk together the sour cream, vegetable oil, eggs, vanilla bean paste, and boiled water gently until combined, avoiding over-mixing to preserve egg structure.
- Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth and without lumps.
- Fill the Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 20-23 minutes. After baking, let the cupcakes cool in the pan for 5 minutes.
- Cool Completely: Carefully remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
- Make Peanut Butter Frosting: Sift the powdered sugar. Using a stand mixer with a paddle attachment or a hand mixer, beat the butter and peanut butter on medium/high speed for 2 minutes.
- Add Remaining Frosting Ingredients: Scrape the bowl sides; then add powdered sugar, vanilla bean paste, and milk in two parts, mixing on low speed until incorporated. Continue mixing for one additional minute.
- Prepare Cupcakes for Filling: Using the end of a piping tip or a similar tool, hollow out the center of each cupcake to create an indent for filling.
- Fill Cupcakes: Spoon a teaspoon of creamy peanut butter into the hollowed centers of the cupcakes.
- Pipe Frosting and Decorate: Fill a piping bag fitted with a round tip (e.g., Wilton 1A) with peanut butter frosting. Pipe the frosting on top of each cupcake. Decorate with Reese’s mini peanut butter cups and chopped peanuts.
Notes
- Make sure all room temperature ingredients are truly at room temp to ensure smooth batter and frosting.
- Instant espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Do not overmix the wet ingredients to avoid dense cupcakes.
- Use full-fat sour cream for the best texture and moisture.
- Adjust the milk quantity in the frosting to reach desired consistency.
- Peanut butter filling can be adjusted to taste or swapped for another nut butter if preferred.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
