Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup cocoa powder
- 1 cup granulated sugar
- ½ cup light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup creamy peanut butter
Special Equipment Needed:
- 2 cupcake pans
- 12 cupcake liners
- Electric mixer
- Medium bowl
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F and line cupcake pans with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, mix together granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until combined.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Add buttermilk and mix until combined.
6. Add peanut butter and mix until combined.
7. Divide batter evenly among cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow cupcakes to cool before frosting.
Time:
Preparation Time: 15 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: 12 cupcakes
Nutritional Information (per cupcake):
Calories: 300
Fat: 15g
Carbohydrates: 34g
Protein: 6g
Substitutions for Ingredients:
- All-purpose flour can be substituted with gluten-free flour.
- Buttermilk can be substituted with almond milk or coconut milk.
- Vegetable oil can be substituted with coconut oil.
Variations:
- Add ½ cup of chopped peanuts to the batter for extra crunch.
- Substitute peanut butter with almond butter or cashew butter.
- Add ½ cup of mini chocolate chips to the batter for extra sweetness.
Tips and Tricks:
- To ensure even baking, make sure to fill cupcake liners no more than two-thirds full.
- For a light and fluffy cupcake, make sure not to overmix the batter.
Storage Instructions:
Store cupcakes in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat cupcakes in the microwave for 15-20 seconds.
Presentation Ideas:
- Top cupcakes with a swirl of peanut butter frosting and a sprinkle of chopped peanuts.
- Pipe a swirl of chocolate frosting on top of cupcakes and top with a mini peanut butter cup.
Garnishes:
- Chopped peanuts
- Mini peanut butter cups
- Chocolate shavings
Pairings:
- Milk
- Ice cream
- Coffee
Suggested Side Dishes:
- Fruit salad
- Potato salad
- Coleslaw
Troubleshooting Advice:
- If cupcakes are too dry, add a tablespoon of buttermilk to the batter.
- If cupcakes are too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure eggs are at room temperature before adding to the batter.
Food History:
Chocolate and peanut butter are a classic combination that has been around for decades. This combination is believed to have originated in the United States in the early 1900s.
Flavor Profiles:
This recipe has a rich and creamy flavor with notes of chocolate and peanut butter.
Serving Suggestions:
Serve cupcakes with a glass of cold milk or a scoop of ice cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A