Recipe: Delicious Chocolate Cupcakes with Peanut Butter Buttercream Frosting

Chocolate Cupcakes with Peanut Butter Buttercream Frosting.

You can cook Chocolate Cupcakes with Peanut Butter Buttercream Frosting using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chocolate Cupcakes with Peanut Butter Buttercream Frosting

1. You need of Chocolate Cupcakes.
2. You need 50 g (1/4 cup) of + 2 tbsp all-purpose flour.
3. It's 50 g (1/4 cup) of granulated sugar.
4. Prepare 10 g (2 tbsp) of unsweetened natural cocoa powder (not Dutch-processed).
5. Prepare 1/2 tsp of baking soda.
6. Prepare 1/4 tsp of salt.
7. You need 60 ml (1/4 cup) of milk.
8. You need 1/8 tsp of white vinegar.
9. Prepare 30 ml (2 tbsp) of vegetable oil.
10. Prepare 1 tsp of vanilla extract.
11. It's of Peanut Butter Buttercream Frosting.
12. It's 60 g (1/4 cup) of unsalted butter, softened.
13. It's 150 g (1 1/4 cup) of powdered sugar.
14. It's 65 g of 1/4 creamy peanut butter, Skippy creamy.
15. You need 30 ml (2 tbsp) of milk.

Chocolate Cupcakes with Peanut Butter Buttercream Frosting instructions

1. Preheat oven to 350°F (180°C). Line a cupcake/muffin tin with 4 liners and set aside..
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt..
3. In a small bowl, whisk together the milk, vinegar, oil, and vanilla. Pour the wet ingredients into the center of your flour mixture and stir until just incorporated. Careful not to overmix!.
4. Divide the batter among the 4 large cupcake liners and bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool..
5. To make the frosting, beat softened butter until smooth and creamy. Add powdered sugar, peanut butter, and milk and beat until combined. Add more powdered sugar if frosting is too thin or more milk if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes. There may be leftover frosting depending how much you use on each cupcake..