Peanut Butter Cupcakes with Chocolate Buttercream Frosting

Soft, fluffy, and full of peanut butter; these cupcakes are a peanut butter & chocolate lover's dream come true!

If only you could SMELL these through the screen. The peanut buttery scent is debilitating.

I know peanut butter and chocolate is a combo that so many of you love. I don't know of a combination with more fans... peanut butter and jelly? chocolate and caramel? It's hard to say.

I have to say I prefer other things over peanut butter cups... but in cake form is SO GOOD! My Peanut Butter Cake with Chocolate Buttercream Frosting has converted me to the peanut-butter-loving dark side. And I'm here to stay.

Not only that, but I plan to convert you as well. By adapting that delicious peanut butter cake I made into cupcakes.. Come taste some...

What was even worse about making these deliciously-smelling cupcakes was knowing I couldn't eat them. I tested the recipe to know that it worked of course, but these photos are of cupcakes I made for an order. And having to smell the peanut butter cupcakes, and topping them with this delicious Fudgy Chocolate Buttercream Frosting, and then top that with crushed peanut butter cups?!? TORTURE, I TELL YOU, TORTURE! 

It's probably a good thing I didn't though-in regards to my "wedding diet"..

I do know that they are delicious though! Fluffy, moist, soft, and SO PEANUT BUTTERY. Top with a rich and creamy chocolate frosting and you're in hog heaven. Peanut butter cups don't hurt either. Enjoy!

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Peanut Butter Cupcakes

by Julia Hampton - Sprinkled With Jules May-6-2015

Fluffy and rich cupcakes packed with peanut butter.

Ingredients

• 1 cup (2 sticks) butter, room temperature
• 2 cup peanut butter
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 4 large eggs, room temperature
• 2 tea. vanilla extract
• 3 cups flour, spooned and leveled
• 1 T. baking powder
• 1 1/2 tea. baking soda
• 1 tea. salt
• 1 cup milk

Instructions

*Preheat oven to 350 F and prepare muffin tins with cupcake wrappers. 1. Start by creaming butter and sugars together on high until light and fluffy, about 5 minutes. 2. Slowly mix in eggs one at a time. 3. Scrape down the sides of the bowl, add vanilla, and mix until combined. 4. In a small bowl stir together flour, baking powder, baking soda, and salt. 5. With the mixer on low, alternately add 1/3 of the flour mixture to the batter, with 1/2 of the milk. Starting and ending with the flour. 6. Scrape down the sides of the bowl and mix another 20 seconds to ensure the batter is fully mixed. 7. Divide batter evenly among cupcake wrapper-lined muffin tins, filling them 2/3 of the way full. 8. Bake at 350 for 15-20 minutes, until a toothpick inserted comes out with just a few crumbs.

Details

Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Yield: 30 cupcakes