Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup creamy peanut butter
- ½ cup chocolate chips
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- Step 3: In a small bowl, combine the buttermilk and peanut butter until smooth. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in the chocolate chips.
- Step 4: Fill each muffin liner about ¾ full.
- Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a warm, gooey center, microwave individual cupcakes for 10-15 seconds.
- Serve these decadent cupcakes with a scoop of vanilla ice cream or a drizzle of extra peanut butter for an irresistible treat.
- To prevent dry cupcakes, don't overmix the batter; mix until just combined to maintain a moist texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American