This Peanut Butter Chocolate Cupcakes Recipe is basically the be all, end all for every Reese's lover, cupcake lover and raspberry lover.
Peanut Butter Chocolate Cupcakes Recipe
I love raspberry, I love chocolate, I love peanut butter....I mean, this Chocolate Raspberry Cupcakes Recipe is the trifecta of sweet treats, and it's so easy to make!
How to Make Peanut Butter Chocolate Cupcakes
Here are the ingredients you need to gather to get started making this Peanut Butter Chocolate Cupcakes Recipe:
- All-purpose flour
- Cocoa powder
- Baking soda
- Baking powder
- Sugar
- Vanilla
- Eggs
- Sour Cream
- Water
- Peanut butter
- Powdered sugar
- Butter
- Heavy whipping cream
- Raspberry jam
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.
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Directions for making this Peanut Butter Chocolate Cupcakes Recipe
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 ¾ 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.
Frosting Directions:
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.)
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To print this Peanut Butter Chocolate Cupcakes Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Peanut Butter Chocolate Cupcakes
Ingredients
- Cup Cake Recipe:
- 2 C all purpose flour
- ⅔ C cocoa powder
- 1 ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ⅔ C sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 C Sour Cream
- 1 ⅓ C water
- 1 C peanut butter
- Frosting Recipe:
- 3 C powdered sugar
- ½ C unsalted butter
- 3 tablespoon heavy whipping cream
- 4 tablespoon of raspberry jam
Instructions
- Cupcake Directions:
- 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 ¾ 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.
- Frosting Directions:
- 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.)
