This Peanut Butter Chocolate Cupcakes Recipe is basically the be all, end all for every Reese's lover, cupcake lover and raspberry lover.
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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!
Where can I find the recipe card?
If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the recipe card, just scroll right on down to the bottom, where I have a printable recipe card just for you!
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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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Are you looking for other Recipes like my Chocolate Raspberry Cupcakes Recipe?
Check out these super delicious dessert recipes that I have shared over the years. Like our Chocolate Lasagna Dessert Recipe!
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- Chocolate Lasagna Dessert Recipe
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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!
Sometimes it is just easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Peanut Butter Chocolate Cupcakes Recipe
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.)
