Ingredients

For the Chocolate Cupcakes:

• 1 cup (125 g) all-purpose flour

• ¼ cup (30 g) unsweetened cocoa powder

• ¾ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (100 g) brown sugar

• ½ cup (100 g) granulated sugar

• ⅓ cup (80 ml) vegetable oil

• ½ cup (120 ml) buttermilk

• 1 large egg, room temperature

• 1 tsp vanilla extract

• Optional: ½ cup (120 ml) boiling water or hot coffee (for richer chocolate flavor)
  
  

For the Peanut Butter Frosting:

• ½ cup (115 g) unsalted butter, softened

• 1 cup (250 g) creamy peanut butter (not natural/separated)

• 2 cups (240 g) powdered sugar

• 3 Tbsp (45 ml) heavy whipping cream

• 1 tsp vanilla extract
  
  

Optional Fillings/Toppings:

• Mini peanut butter cups (halved) or chopped peanuts

• Chocolate ganache drizzle (optional)
  
  

Instructions

Step 1: Prep

1. Preheat your oven to 350 °F (175 °C). Line a 12-cup muffin tin with cupcake liners.

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, combine brown sugar, granulated sugar, oil, buttermilk, egg, and vanilla. Mix until smooth.

4. Gradually add the dry ingredients to the wet mixture and stir until just combined.

5. If using, slowly stir in the boiling water or hot coffee for extra moisture and depth of flavor.
   
   

Step 2: Bake

1. Divide the batter evenly among the liners (fill about ⅔ full).

2. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

3. Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
   
   

Step 3: Prepare the Peanut Butter Frosting

1. In a mixing bowl, beat softened butter for 1 minute until smooth.

2. Add creamy peanut butter and beat until combined.

3. Gradually add powdered sugar, mixing on low speed.

4. Add heavy cream and vanilla extract, then beat until light and fluffy.

5. Adjust consistency as needed — add more cream for softer frosting or more powdered sugar for a thicker one.
   
   

Step 4: Assemble & Decorate

1. Once cupcakes are cool, optionally remove a small portion from the center and fill with peanut butter or a mini peanut butter cup.

2. Pipe or spread frosting onto each cupcake.

3. Top with chopped peanuts, mini peanut butter cups, or a drizzle of chocolate ganache.

4. Chill for 15–20 minutes before serving to help the frosting set.

Chefify Tips

• Use high-quality cocoa powder for a richer, deeper chocolate flavor.

• Avoid over-mixing once you add dry ingredients — this keeps cupcakes light and fluffy.

• Always let cupcakes cool completely before frosting.

• Regular creamy peanut butter works best — natural varieties can separate and affect texture.

• Store cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving.

• For a gourmet finish, drizzle chocolate ganache over the frosting and sprinkle with sea salt flakes.