A super soft and moist chocolate fudge cupcake topped with a creamy peanut butter frosting. This classic recipe uses the reverse creaming method for a deliciously soft and buttery crumb.
So sorry for having to share yet another chocolate cake recipe! And a fudgy chocolate cupcakes with peanut butter frosting recipe at that! I’m on a whole chocolate craze lately, since the beginning of the year actually, and I still haven’t had enough 😂. I’ve even re-made my double chocolate fudge cookies and have managed to make them even more amazing! be sure to check them out 😄.
This is probably my favourite… there’s peanut butter involved.
This recipe is based on my already-top-post of the year chocolate fudge cake that I shared earlier this month. The cake is so moist and rich, deeply chocolate-y and fudgy and just leaves you needing more. Coupled with my favourite frosting, a perfectly creamy and peanut buttery frosting that just pairs so well with the chocolate cupcake.
Reasons to adore this cupcake:
- Deep chocolate flavour with a lusciously soft and buttery crumb. Using the reverse creaming method gives the cupcake a beautiful super soft and moist crumb.
- Ease and simplicity. This cupcake is a one bowl recipe meaning that everything will get beaten in one bowl so cleaning up will be minimal.
- Guaranteed results. Having a perfectly soft fudgy cupcake that is also moist and flavourful is quite literally the best. As long as the steps mentioned in the recipe card below are followed, you will get this cupcake!
- Gorgeous peanut butter frosting that is creamy and bursting with flavour. The combination of chocolate and peanut butter is like no other. Definitely one of my favourites.
Power ingredients that guarantee results:
First and foremost, fresh room temperature ingredients are key to succeed with these cupcakes. The ingredients mix together much better compared to cold ingredients so they cupcakes will bake perfectly.
- Softened butter: although chocolate cupcakes tend to use oil, these cupcakes are made using all butter. We incorporate it into the dry ingredients instead of creaming it with sugar. In doing so, the butter moistens the flour and this prevents the batter from overmixing and the baked cupcake becoming tough or dry.
- Cornflour: just a tablespoon gives the cupcakes such a soft crumb, it’s definitely a must add ingredient.
- Soft brown sugar: replacing some of the white sugar with soft brown sugar makes these cupcakes nicely fudgy with a lovely caramel undertone.
- Buttermilk: the combination of buttermilk with the cocoa powder and brown sugar reacts with the baking soda giving a luscious melt-in-your-mouth crumb. If you can’t find buttermilk, a mixture of sour cream and milk can be used instead.
I used chunky peanut butter for the frosting, just as I did here with these cupcakes, that’s my favourite way to go these days. Alternatively you could just use creamy peanut butter and top with peanuts. Using the chunky peanut butter gives you a little bit more texture and depth of flavour.
I drizzled some chocolate on top but the cupcake is just as perfect without it. You could even melt some chocolate and drizzle that instead or top with chopped chocolate bars like Reeses 😉 or even add some nuts and/or caramel!
I’m a major peanut butter chocolate lover so this is my kind of cupcake! the frosting goes with pretty much any chocolate cupcake recipe and I HAVE made it with all of these chocolate cupcakes but I had to make a chocolate and peanut butter cupcake recipe with it’s own post 🙂
Chocolate-y, moist, fudgy and peanut buttery. The perfect cupcake 😍