Moist and flavorful peanut butter cupcakes frosted with whipped chocolate ganache.
This is the cupcake for non-cupcake fans. I am one of those people.
I find most cupcakes far too sweet. They are usually covered with a ridiculous amount of frosting to further push more sweetness.
These peanut butter cupcakes are hundred times better than those from supermarket.
No need to drive to a trendy cupcake shop. Impress everyone with these timeless homemade cupcakes!
These peanut butter cupcakes are lightly sweetened and paired with a slightly bitter chocolate frosting. It’s the prefect cupcake for those with a more discerning palate.
Cupcakes are perfect for birthday parties and celebrations.
They’re already portioned out. No sliced required. No plates necessary. And, minimal clean up afterwards!
Recipe Ingredients
For best results, measure flour using a kitchen scale. Otherwise, use the spoon and level method when using cups to measure flour.
You need all-purpose flour, baking powder, salt, sugar, large eggs, and vanilla in addition to the following:
- Unsalted Butter: Control the saltiness of the finished cupcakes. Store-bought peanut butter will likely already be salted. Balance it out with unsalted butter.
- Smooth Peanut Butter: Best to use a no-stir shelf stable creamy butter like Jif or Skippy. Natural peanut butters do not fare well in this recipe.
- Brown Sugar: Use your choice of light brown or dark brown sugar. In a pinch, you may sub in regular granulated white sugar.
- Sour Cream: Full-fat sour cream is best. Suitable options are Greek yogurt, full-fat plain yogurt, and creme fraiche.
- Milk and Heavy Cream: Dairy or non-dairy milk work well in the cupcake batter recipe. It is vital to use heavy cream (also labeled as heavy whipping cream) to make the chocolate ganache.
- Chocolate: Use your choice of semi-sweet, bittersweet, or dark chocolate. Chocolate bars, chocolate chips, or chocolate chunks all work fine.
Variations
Sweeter Option: The dark chocolate ganache may be a tad bitter for children. Swap in milk chocolate to make a sweeter and creamier whipped chocolate frosting.
Peanut Butter Jelly Cupcakes: Punch a hole in the center of each cooled cupcake. Fill with fruit jelly of your choice. Top the cupcakes with peanut butter frosting.
Mix-ins: Enhance your peanut butter cupcakes with the addition of chocolate chips, peanut butter chips, or chopped peanuts. Fold in about 1 cup of desired mix-ins to the batter in Step 5 of recipe card instructions.
Use an ice cream scoop to portion out the cake batter. This ensure even sized cupcakes.
I used a size #20 scoop (about 3-4 tablespoons). These cupcakes are great for frosting because they bake up even and level.
These peanut butter cupcakes bake up flavorful and moist! Cupcakes may be baked ahead of time and stored in an airtight container.
Dark Chocolate Ganache
What is ganache? It is a simple mixture of chocolate and heavy cream. Just two ingredients!
Whipped Chocolate Ganache Frosting
There are two ways to cool the warm ganache.
- Let the ganache sit at room temperature for several hours until it has thickened.
- Or, pop it in fridge for about 45 minutes.
Once the ganache is shiny and thick, it’s time to whip!
Transfer the ganache to a mixing bowl fitted with a paddle attachment. Or, use an electric hand mixer.
Beat ganache for about five minutes until the mixture is smooth, creamy, and fluffy. It will look like buttercream frosting!
- Cool cupcakes to room temperature.
- Pipe whipped chocolate ganache on top.
- Garnish with chopped peanuts and enjoy!
Recipe FAQs
Yes! These cupcakes freeze well. Cool cupcakes completely, then store in an airtight container in the freezer for up to two months. Thaw at room temperature.
Avoid over-mixing or over-working the cake batter. To ensure easy mixing, ensure all ingredients are at the proper temperature.
Yes! Enhance your peanut butter cupcakes with the addition of chocolate chips, peanut butter chips, or chopped peanuts. Fold in about 1 cup of desired mix-ins to the batter in Step 5 of recipe card instructions.
Store frosted or unfrosted cupcakes at room temperature in an airtight container for up to two days. Keep in the fridge for longer storage, up to four days. Bring to room temperature before enjoying.
Related Dessert Recipes
- Chocolate peanut butter chip cookies
- Peanut butter cake donuts with chocolate glaze
- Peanut butter chocolate twisted swirl bread
- Mini peanut butter pretzel cheesecakes
Peanut Butter Cupcakes with Dark Chocolate Ganache
Ingredients
Peanut Butter Cupcakes:
- 1 cup all-purpose flour, (130 g)
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt*
- 6 Tablespoons unsalted butter, (84 g), softened, room temp
- ½ cup smooth peanut butter*, (128 g)
- ½ cup + 2 Tbsp brown sugar, (125 g), packed
- ¼ cup granulated sugar, (50 g)
- 2 large eggs, , room temp
- 1 teaspoon pure vanilla extract
- ¼ cup sour cream, (60 g), room temp
- ¼ cup whole milk, , room temp
Dark Chocolate Ganache:
- 8 oz dark chocolate, , finely chopped
- 8 oz heavy cream
- chopped peanuts, optional, to garnish
Instructions
Peanut Butter Cupcakes:
- Preheat oven to 350 ℉. Line muffin tin with paper liners. Set aside.
- Whisk together flour, baking powder, and salt in a medium-sized bowl. Set aside.
- Cream the butter using an electric mixer at medium speed until light and fluffy. Add the peanut butter and continue to blend until smooth. Add brown sugar and granulated sugar. Beat until creamy.
- Add in eggs one at a time, scraping down bowl as needed to ensure thorough mixing. Add in vanilla.
- Add half of the flour mixture to mixing bowl. Mix until almost combined. Add in sour cream and milk. Mix until incorporated. Add remaining flour mixture. Beat until just combined and there are no longer any dry streaks of flour.
- Use a #20 size scoop to evenly divide the batter among the lined cupcake pan.
- Bake for 18-20 minutes until cupcakes are light gold in color. Test the center with a toothpick and make sure it comes out clean. Remove cupcakes from pan and let cool on rack before frosting.
Dark Chocolate Ganache:
- Place chopped chocolate in a small bowl.
- Bring the cream to a boil and pour over chocolate. Cover bowl with plastic wrap and let side for about a minute.
- Using a heat-resistance spatula stir the mixture until smooth. Begin in one spot, stirring in a small circle, then gradually increasing size of circle. Cover the bowl with plastic wrap. Place ganache in the fridge for about 45 minutes.
- Chocolate mixture should have firmed up and thickened substantially. If mixture is still soft, return to fridge for another 15-30 minutes. Use a hand mixer or the paddle attachment of a stand mixer to beat ganache until smooth, creamy, and fluffy (about 8 minutes on hand mixer or 5 minutes on stand mixer).
- Fill a piping bag with a medium star tip and pipe on cooled cupcake. Top with chopped peanuts.
Notes
- Salt: This recipe was created using Diamond Crystal kosher salt. Use half the amount if using table salt or Morton’s kosher salt.
- Peanut Butter: Best to use a no-stir shelf stable creamy peanut butter like Jif or Skippy.
- Chocolate: Use your choice of semi-sweet, bittersweet, or dark chocolate.
- Unfrosted peanut butter cupcakes may be stored in an airtight container at room temperature for up to three days.
- Store frosted cupcakes in an airtight container in the fridge for up to three days. Warm to room temperature before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made this for my kid’s birthday. Everyone enjoyed it. I used milk chocolate for the frosting.
Looks very nice to eat. I like it. The flavor was very good. Keep it up.