Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter (processed brand like Jif or Skippy works best)
- 2 cups powdered sugar, sifted
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Ensure there are no large cocoa lumps left in the mixture.
- Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Use a hand mixer or a whisk to beat the mixture on medium speed for about two minutes. The batter will be thick at this stage. Slowly pour in the boiling water while whisking by hand. The batter will become thin and watery, which is exactly what you want for a moist crumb.
- Pour the batter into the prepared muffin liners, filling each about two-thirds full. Place the tin in the center of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Remove from the oven and let the cupcakes cool completely on a wire rack before frosting.
- While the cupcakes cool, prepare the frosting. In a medium bowl, beat the softened butter and peanut butter together until completely smooth. Gradually add the powdered sugar one cup at a time, beating on low speed. Increase the speed and add the heavy cream, vanilla, and salt. Whip the mixture for 3 to 4 minutes until it becomes light, fluffy, and doubled in volume.
- Once the cupcakes are entirely cool, use a piping bag fitted with a large star tip or a simple spatula to apply the frosting. Generously swirl the peanut butter clouds over the dark chocolate cakes. If desired, garnish with a sprinkle of cocoa powder or a few chopped peanuts for extra crunch.
- Cook Time: 40 minutes