This Peanut Butter Chocolate Cupcakes Recipe is basically the be all, end all for every Reese’s lover, cupcake lover and raspberry lover. I love raspberry, I love chocolate, I love peanut butter….I mean, this is the trifecta of sweet treats, and it’s so easy to make!
Peanut Butter Chocolate Cupcakes Recipe
Cup Cake Recipe:
2 C all-purpose flour
2/3 C cocoa powder
1 1/4 tsp baking soda
1/4 tsp baking powder
1 2/3 C sugar
1 tsp vanilla
1 C Sour Cream
1 1/3 C water
1 C peanut butter
3 C powdered sugar
1/2 C unsalted butter
3 TBSP heavy whipping cream
4 TBSP of raspberry jam
Mix with a stand mixer until well blended the sour cream, water, eggs, and vanilla.
Blend well the baking soda, baking powder and sugar in a separate bowl except the flour and cocoa.
Mix this in with the sour cream, water, eggs, and vanilla.
Once well blended, add the flour and cocoa alternately a little at a time.
Work to blend all ingredients completely. Heat oven to 350 degrees.
Line cupcake pan with paper liners. Using a large ice cream scoop fill the cupcake liners 3/4 full.
Bake at the 350 degrees for 15-18 minutes.
Remove from oven and allow to cool for 10 minutes.Using a cupcake corer make a hole in the center of the cupcake.
Fill the hole to the top of the cupcake with peanut butter.
Slide a frosting tip to the opening of the pastry bag. Fill the baking bag with the raspberry frosting.
Frost the cupcakes with the frosting.
Pour Jam syrup over the frosted cupcake ( heat in microwave for 45 sec. then drizzle with a spoon.)