Peanut Butter Caramel Chocolate Cupcakes
Ingredients
For the Chocolate Cupcakes:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vegetable oil
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
½ cup hot coffee or water
For the Peanut Butter Caramel Filling:
½ cup creamy peanut butter
⅓ cup thick caramel sauce
¼ cup chopped roasted peanuts
For the Peanut Butter Frosting:
½ cup unsalted butter, room temp
½ cup creamy peanut butter
2 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp heavy cream or milk
Toppings:
Chopped roasted peanuts
Mini Reese’s peanut butter cups
Optional: drizzle of caramel or melted chocolate
Preparation
1. Make the Cupcakes:
Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat together oil and sugar. Add eggs, one at a time, then vanilla and sour cream.
Gradually mix in dry ingredients. Stir in hot coffee until batter is smooth.
Fill cupcake liners about ¾ full. Bake for 18–20 minutes or until a toothpick comes out clean.
Cool completely.
2. Prepare the Filling:
Mix peanut butter and caramel sauce until smooth.
Stir in chopped peanuts.
Use a small knife or cupcake corer to remove centers of the cooled cupcakes.
Fill each cupcake with a generous spoonful of the peanut butter caramel mixture.
3. Make the Frosting:
Beat butter and peanut butter until smooth and fluffy.
Add powdered sugar a little at a time. Mix in vanilla and cream until fluffy and spreadable.
4. Assemble the Cupcakes:
Pipe or spread the peanut butter frosting onto filled cupcakes.
Garnish with chopped peanuts and a mini Reese’s cup.
Optional: drizzle caramel or melted chocolate over the top for extra flair.