• Cooking Time: 18-20
  • Servings: 12
  • Preparation Time: 20



  • 1 c flour
  • 1/4 c unsweetened, dutch processed cocoa
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c granulated sugar
  • 1/2 c firmly packed light brown sugar
  • 4 TBSP unsalted butter at room temperature
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 c lukewarm water
  • 1/4 c buttermilk
  • Cupcakes to go!
  • 6 TBSP unsalted butter at room temperature
  • 3/4 c confectioner’s sugar, sifted
  • 1 c smooth peanut butter
  • 1/4 c heavy cream


  • Preheat oven to 350°F.
  • Line a standard 12 cup muffin pan with papers.
  • Sift the flour, cocoa, baking soda, and salt together in a bowl.
  • In the bowl of your mixer, beat the granulated sugar, brown sugar and butter on medium-high speed until the mix is light and fluffy, about 2-3 minutes.
  • Add the egg and the vanilla and beat until combined.
  • Add the flour mix in 3 additions, alternating with the water and the buttermilk.
  • Beat on low speed until just combined, scraping down the sides of the bowl as needed.
  • Then continue to beat on medium-high speed until no traces of flour remain, about another 30 seconds.
  • Do not overbeat.
  • Divide the batter evenly among the muffin cups, filling each about three-fourths full.
  • Bake until a toothpick in the center comes out clean, about 18-20 minutes.
  • Let the cupcakes cool in the pan on a wire rack for about 5 minutes before transferring the cupcakes to the wire rack to cool for another hour.
  • In the bowl of your electric mixer, on medium-low speed, beat the butter, sugar, peanut butter, and cream together until combined and smooth; about 2 minutes.
  • Scrape down the sides of bowl as needed.
  • Use right away.
  • I garnished these with chopped, honey roasted peanuts!

Categories: Cupcakes 

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