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Double Chocolate Cupcakes recipe
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Double Chocolate Cupcakes with a Peanut Buttercream Icing

Course Cake, Dessert
Cuisine American, Southern
Keyword double-chocolate-cupcakes-with-peanut-buttercream-icing, peanut-butter-cream-recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 40 minutes
Servings 24 Cupcakes
Calories 323kcal
Author Melissa Sperka

Ingredients

  • Cupcakes:
  • 1 15.25 oz box devils food cake mix
  • 1 1/3 cup buttermilk
  • 4 large eggs
  • 1/2 cup butter
  • 1 cup semi-sweet chocolate chips
  • Peanut Buttercream Icing:
  • 1 16 oz box powdered sugar
  • 1 cup peanut butter
  • 1 cup softened butter
  • 10-12 Tbsp heavy whipping cream
  • 1 tsp pure vanilla
  • 1 cup salted cocktail peanuts chopped

Instructions

  • Cupcakes: Preheat the oven to 350°F and line two 12 cup muffin tins with cupcake liners.
  • In a microwave safe bowl, melt 1/2 cup butter with 1 cup of semi sweet chocolate chips. Stir until completely smooth.
  • In a large mixing bowl, beat together the cake mix, buttermilk and eggs. Pour the melted chocolate into the cake batter on low speed then increase the speed to medium high.
  • Beat on medium high for about 1-2 minutes until the batter is smooth and the melted chocolate is fully incorporated.
  • Using a regular size ice cream scoop, scoop the batter into the muffin tins, filling about 2/3 full. 
  • Place into the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on wire racks before icing.
  • Icing: In a medium mixing bowl using an electric mixer whip together the softened butter and peanut butter around 2-3 minutes until smooth and fluffy.
  • Add 1 Tbsp of heavy cream, vanilla and 1/2 cup powdered sugar. Repeat alternating 1 Tbsp cream and powdered sugar until all sugar is used. Increase the speed to medium-high and whip for 3 minutes until light and fluffy.
  • Chocolate Ganache: Melt 1 cup of semi sweet chocolate chips with 1/3 cup of heavy whipping cream in the microwave until smooth. Do this in 30 second increments stopping to stir as needed. Cool slightly.
  • Frost cooled cupcakes and drizzle each with the melted ganache. Sprinkle chopped peanuts on top. Store in the refrigerator. Bring to room temperature before serving.

Notes

Please note: Follow the recipe for ingredient amounts not the instructions on the back of the box. 

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 8g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 228mg | Potassium: 199mg | Fiber: 2g | Sugar: 4g | Vitamin A: 619IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg