Ingredients
Scale
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tablespoons (43g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup (120ml) milk
- ½ cup (120ml) vegetable oil
- ¾ teaspoon vanilla extract
- ½ cup (120ml) hot water*
- 1 cup (224g) unsalted butter (room temperature)
- ¾ cup (210g) peanut butter
- 4 ½ cups (518g) powdered sugar
- 3–4 tablespoons (45-60ml) heavy cream
- Pinch of salt
- Chopped peanuts (optional)
- Chopped chocolate chips (optional)
Instructions
- Preheat the oven to 300°F (148°C) and prepare a cupcake pan with liners.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Mix the wet ingredients into the dry ingredients until well combined.
- Stir in the hot water until the batter is smooth, acknowledging it will be thin.
- Fill the cupcake liners halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
- Allow cupcakes to cool in the pan for 2 minutes before transferring to a cooling rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for the best mixing results.
Feel free to add chopped peanuts or chocolate chips for extra texture on top of the cupcakes.
The cupcakes can be stored in an airtight container for up to three days.
- Prep Time: 45 minutes
- Cook Time: 183 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 337
- Sugar: 29g
- Sodium: 199mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 41mg