Peanut Butter Caramel Chocolate Cupcakes
Indulge in these rich Peanut Butter Caramel Chocolate Cupcakes! Moist chocolate cake meets creamy peanut butter frosting—pure bliss!
Servings: 12 servings
Ingredients
- 1/2 cup Butter softened for cupcakes
- 1/2 cup Butter softened for frosting
- 1 1/2 cups Granulated Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Dark Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Buttermilk
- 1 1/4 cups Creamy Peanut Butter shelf-stable variety
- 1/4 cup Caramel Sauce
- 2-4 tbsp Whipping Cream to adjust frosting consistency
- 1 3/4 cups Powdered Sugar for frosting
- Sea Salt for finishing touches
- Chocolate Truffles for decoration
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your cupcakes bake evenly.
- Line a cupcake pan with cupcake liners. This step makes it easy to remove and serve the cupcakes later.
- In a large mixing bowl, whisk together 1 and 1/2 cups of all-purpose flour, 1/2 cup of dark cocoa powder, 1 tsp of baking soda, 1 tsp of baking powder, and 1/2 tsp of salt. Set aside.
- In another mixing bowl, beat together 1/2 cup of softened butter and 1 and 1/2 cups of sugar until light and fluffy, about 3-4 minutes using an electric mixer.
- Add 2 eggs and 2 tsp of vanilla extract to the butter mixture. Mix until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of buttermilk. Start and end with the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cupcake liners, filling each about 2/3 full. This allows room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- In a separate bowl, beat together 1/2 cup of softened butter and 1 and 1/4 cups of creamy peanut butter until smooth. Gradually add 1 and 3/4 cups of powdered sugar and 2-4 tablespoons of whipping cream until the frosting reaches your desired consistency.
- Once the cupcakes are completely cooled, generously frost each one with the peanut butter frosting.
- Drizzle 1/4 cup of caramel sauce over the frosted cupcakes for that extra touch of sweetness.
- Sprinkle a pinch of sea salt on top of each cupcake and place a chocolate truffle on each for decoration.
Equipment
- Mixing Bowls
- Electric Mixer
- Cupcake pan
- Cupcake liners
- Spatula
- Measuring cups and spoons
Notes
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Use natural sweeteners like maple syrup or agave in place of sugar for a healthier twist.
- For a dairy-free option, replace butter with vegan butter and use plant-based milk.