These Peanut Butter Chocolate Swirl Cupcakes are a match made in dessert heaven! Fluffy chocolate cake is swirled with creamy peanut butter for a rich and tasty treat.
Who can resist that chocolate and peanut butter combo? Just try to keep your hands off them until they’re cool—good luck with that! 😄 I love pairing these with a glass of milk for the perfect snack!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cupcakes. If you’re looking for a gluten-free option, you can use a gluten-free baking blend that works cup-for-cup. I’ve tried almond flour too, but it can change the texture a bit!
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. If you need a substitute, try using carob powder, though it has a different taste. I personally love Dutch-process cocoa for its smoothness!
Unsweetened Applesauce/Buttermilk: Applesauce keeps the cupcakes moist. If you’re out of it, mashed bananas work well too, but they’ll add more banana flavor. Buttermilk is also a great option if you have it on hand.
Vegetable Oil: While vegetable oil is wonderful for moisture, canola oil or melted coconut oil can also be used. I prefer using coconut oil sometimes for its subtle flavor and health benefits.
Peanut Butter: Creamy peanut butter is a must for the frosting. If you need to avoid peanuts, almond butter or sunflower seed butter can make a great alternative with a slightly different taste.
How Do You Achieve the Perfect Cupcake Texture?
Getting the cupcakes just right can be a challenge. Here are some tips to ensure a light and fluffy texture:
- **Room Temperature Ingredients:** Make sure your eggs and butter are at room temperature. This helps the ingredients mix better and create a smoother batter.
- **Don’t Over-mix:** When combining the wet and dry ingredients, mix until just combined. Over-mixing can make your cupcakes dense.
- **Use Boiling Water:** Adding boiling water helps bloom the cocoa powder and creates a smooth batter, which leads to moist cupcakes.
- **Check for Doneness:** Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, they’re done!
How to Make Peanut Butter Chocolate Swirl Cupcakes
Ingredients You’ll Need:
For the Chocolate Cupcakes:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup unsweetened applesauce or buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
For the Peanut Butter Frosting:
- ½ cup creamy peanut butter
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream or milk
For the Chocolate Swirl Frosting (optional):
- ½ cup unsweetened cocoa powder
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk (as needed for consistency)
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare the batter and frosting, plus an additional 20 minutes for baking. After that, allow about 10 minutes for cooling, and you’re ready to frost and enjoy your cupcakes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C) and line a cupcake tin with paper liners. This will help your cupcakes bake evenly and make for easy removal once they’re done.
2. Prepare the Cupcake Batter:
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt to combine the dry ingredients. In a separate bowl, whisk together the granulated sugar, brown sugar, applesauce or buttermilk, vegetable oil, eggs, and vanilla extract until everything is well mixed. Now, slowly add the dry ingredients to this wet mixture, mixing gently until just combined. Carefully pour in the boiling water and stir until the batter is completely smooth.
3. Bake the Cupcakes:
Fill each cupcake liner about two-thirds full with the batter. Place the cupcake tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
4. Make the Peanut Butter Frosting:
While the cupcakes are cooling, it’s time to make the peanut butter frosting! In a large bowl, beat together the creamy peanut butter and softened butter until you have a smooth mixture. Gradually add the powdered sugar and vanilla extract, mixing until everything is well combined. If the frosting seems too thick, add heavy cream or milk a little at a time until it reaches your desired consistency.
5. Make the Chocolate Swirl Frosting (if using):
If you’d like to add a chocolate swirl, simply mix the peanut butter frosting with cocoa powder, more powdered sugar, and vanilla extract in a separate bowl. Again, use cream or milk as necessary to get the right creamy texture.
6. Frost the Cupcakes:
Now comes the fun part! Use a piping bag fitted with a star tip to create beautiful swirls of peanut butter frosting on top of each cooled cupcake. If you made the chocolate swirl frosting, feel free to layer a bit on top or mix both frostings together for a delightful swirl effect.
7. Serve and Enjoy:
Add any additional decorations you like, whether it’s sprinkles, chocolate chips, or chopped nuts. Serve these delightful Peanut Butter Chocolate Swirl Cupcakes at your next gathering and watch them disappear!
Enjoy your tasty treat!
Can I Use a Different Type of Oil for the Cupcakes?
Absolutely! You can substitute vegetable oil with canola oil or melted coconut oil in equal amounts. Just ensure the coconut oil is melted and slightly cooled before adding it to the batter to avoid cooking the eggs.
How Can I Make These Cupcakes Gluten-Free?
To make gluten-free cupcakes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the cocoa powder is also gluten-free. The baking process remains the same, and they’ll taste just as delicious!
Can I Freeze These Cupcakes?
Yes! After frosting, let the cupcakes fully cool, then place them in an airtight container or wrap them individually in plastic wrap. They can be frozen for up to 3 months. To enjoy, just thaw them in the fridge or at room temperature for a few hours before serving.
What Can I Substitute for Eggs in This Recipe?
If you need an egg replacement, you can use ¼ cup of unsweetened applesauce or ¼ cup of mashed banana per egg. This will keep your cupcakes moist and delicious while making them suitable for a vegan diet!
