Chocolate Peanut Butter Cupcake Recipe
Snickers, reese’s peanut butter cups, butterfingers, baby ruth, peanut m&m’s and oh Henry, all make it to the Top Ten list of the worlds most popular chocolate bars. How m&m’s count as a chocolate bar I am not sure, but the point is they all contain the winning combination of chocolate and peanuts. If you are a fan of these bars then decadent chocolate peanut butter cupcakes will not disappoint.
Chocolate Cupcake Recipe (makes 24)
200g (7.05 ounces) of 70% cocoa dark chocolate
315g (11.11 ounces) or 1 1/2 cups less 1 Tblsp margarine
2 1/4 cups or 486g (17.14 ounces) caster sugar
8 eggs
1 1/4 cups or 200g (7.05 ounces) plain flour (use GF flour if coeliac, this recipe has been tested with gluten free flour and works well)
1/4 cup 30g (1.06 ounces) cocoa powder (unsweetened)
1 1/2 tsp baking powder
Chocolate Ganache
200g (7.05 ounces) Chocolate (I use a mixture of dark and milk)
200 millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp and 1 tsp cream
2 Tblsp or 26g (0.92 ounces) Butter
4 Tblsp or 60g (2.12 ounces) peanut butter.
Directions
To make the ganache, break the chocolate into pieces and place in a bowl. Boil the cream and pour over the ganache. Leave for a couple of minutes and then stir until swell combined. Refrigerate.
To make the cupcake mixture, melt the chocolate and margarine together in the microwave or on the stovetop. Remove from the heat and add the sugar. Allow the mixture to cool and whisk through the eggs. Then add the flour, cocoa powder and baking powder.
Pour into a jug and tip into cupcake cases.
Bake in the oven at 160°C (320 degrees Fahrenheit) (or 320°F (160 degrees Celsius)) for 20-30 minutes or until a knife inserted into the centre comes out clean.
Allow to cool completely, cut out a hole in the top of each cupcake and fill with peanut butter. Pipe the cooled ganache over the top.
by Ann Reardon How To Cook That
My Cookbook
Stores that sell my book listed by country:
http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.
Hello! I would like to know how is the cocoa powder like in Australia? Because in Argentina if I use a 200 gr of good quality cocoa powder the cup cakes will turn out bitter, so, the cocoa powder that you use Is sweet if you taste it with a spoon?
By the way I love this Blog!! Never stop ploise
Hi Brenda, Straight cocoa powder in Australia is unsweetened, however because there is additional sugar and chocolate in this recipe the finished product will be sweet enough.
What I find so intrseeting is you could never find this anywhere else.
Hi Ann! I know this vid is sorta old, but do we need all 8 eggs? I can use 8 eggs, but I’m just wondering, will the flavor taste different with fewer eggs?
Hi Mandy, This recipe is made with 8 eggs. If you use fewer eggs it will mainly impact the texture of the cake and it won’t be as rich and moist.
hi i want to ask can i use compound chocolate
i have big bar of compound chocolate but it doesn’t mention cocoa amount any where
Hi Farheen, you could replace the real chocolate in this recipe with compound chocolate if desired but it wont have the same flavour. You will also need a little more cream for the ganache as otherwise it will be too firm to work with.
Hi Ann,
I made these cupcakes today. They are awesome! I didn’t put peanut butter though, and frosted with white chocolate ganache. I was wondering, whether I can make cupcakes out of your sponge cake recipe and add chocolate and cocoa powder? I ask because, those cakes are simply the best; so light, fluffy and moist. Whilst these chocolate cupcakes are not as light and fluffy. Is it possible? Would that be a good idea? If so, at which point should I add the melted chocolate? I guess, I could add the cocoa powder to the flour mixture.
Thanks in advance!
Lasanthi
This is the best thing ever created! Even though I hate PB, I love this cake x
Hi Ann,
I would want to make this recipe but to make 6 muffins and not 24. Could you help me, I’m really bad at math.
Please help me !!!
Thank you 🙂
Hi Mikaela, Yes you need to divide all the quantities by four. For example 200g chocolate divided by four is 50g chocolate.
Hi Ann,
It’s probably a long shot, since I’m supposed to bake my cupcakes now, but can I substitute for the margarine that you call for in your cupcake recipe for coconut oil (hardened) or butter? I live in NL and margarine can only be bought in specialty stores. Love your website and all the wonderful tutorials! They have done wonders to improve my baking skills!
Hi Danielle, You can replace the margerine with butter. We wouldn’t recommend coconut oil for this recipe.
Hi Danielle, you can buy margarine in any supermarket in the Netherlands. It’s next to the butter (wrapped in paper) 🙂 . No need to go to specialty stores, it’s a very common product.
Hi Ann,
I tried your cupcakes and they were awesome! It was very light and fluffy and it tastes wonderful! They were much better than the cupcakes I made from another recipe.
I’ve got a question: When I put the chocolate ganache on top, if I leave it at room temperature at 30 degrees, will the chocolate ganache melt?
Thank you so much for the recipe!
Charlene
Hi Ann,
I found out about you when I was searching for chocolate truffle recipes. I’ve also tried them. They were great. I tried the orange truffles and the liqueur ones.
I’ve got a question: will the chocolate ganache hold and not melt in room temperature 30 degrees celcius? Or do I need to put the ganache on the cupcake in the fridge?
Thank you very much.
Charlene
Hi Ann,
I found out about you when I was searching for chocolate truffle recipes. I’ve also tried them. They were great. I tried the orange truffles and the liqueur ones.
I’ve got a question: will the chocolate ganache hold and not melt in room temperature 30 degrees celcius? Or do I need to put the ganache on the cupcake in the fridge?