Peanut Butter Chocolate Cupcake from Sprinkles Cupcakes features moist chocolate cake layered with creamy peanut butter frosting and topped with a rich chocolate ganache, delivering a delightful blend of sweet and nutty flavors in every bite.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Whisk
- Cupcake/muffin pan
- Cupcake liners
- Ice cream scoop or spoon (for batter portioning)
- Cooling rack
- Piping bag and piping tip (for frosting)
- Small saucepan (for ganache)
- Heatproof bowl (for ganache)
- Offset spatula or spoon (for spreading ganache)
Ingredients
- For the chocolate cupcake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup hot water
- For the peanut butter frosting:
- 1/2 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the chocolate ganache:
- 4 ounces semisweet or bittersweet chocolate (chopped)
- 1/2 cup heavy cream
Using fresh and softened unsalted butter is essential to achieve a smooth peanut butter frosting, while the choice of creamy peanut butter affects the frosting's texture and taste. Be sure to measure the cocoa powder accurately to balance the chocolate intensity in the cupcake. The ganache requires semi-sweet or bittersweet chocolate for the ideal rich and slightly bitter topping; avoid milk chocolate as it may be too sweet. Hot water in the cupcake batter helps to bloom the cocoa powder, enhancing the chocolate flavor and moistness. Your Peanut Butter Chocolate Cupcake copycat from Sprinkles Cupcakes will deliver the perfect blend of rich chocolate, creamy peanut butter frosting, and decadent ganache in every bite.
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan with liners.
- Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl.
- In a separate bowl, blend buttermilk, oil, eggs, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until combined.
- Stir in hot water until batter is smooth.
- Divide batter evenly among liners using an ice cream scoop or spoon.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to a cooling rack.
- Beat butter and peanut butter in a mixing bowl until smooth.
- Gradually add powdered sugar, mixing on low speed.
- Add heavy cream or milk, vanilla extract, and salt; beat until fluffy.
- Fill piping bag with peanut butter frosting and pipe frosting onto cooled cupcakes.
- Place chopped chocolate in a heatproof bowl.
- Heat cream in a small saucepan until just simmering; pour over chocolate.
- Let sit 1–2 minutes, then stir until smooth ganache forms.
- Allow ganache to cool slightly, then spoon or spread over frosted cupcakes.
- Let cupcakes set until ganache is firm.
- Serve and enjoy.
Substitution
The Peanut Butter Chocolate Cupcake from Sprinkles Cupcakes copycat recipe allows some flexibility in ingredient choices to suit your kitchen situation. If you don't have buttermilk on hand, you can substitute it by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and letting it sit for 5 minutes before using. When creamy peanut butter is unavailable, natural peanut butter works but may need extra powdered sugar for the right frosting consistency. For a dairy-free option, use coconut cream instead of heavy cream in the ganache and frosting, though the flavor may be slightly altered. Using a small offset spatula helps you achieve smoother ganache coverage on your cupcakes when spreading.
Tips
Ensure your measuring cups and spoons are level for precise ingredient amounts, as accurate measurements impact the texture of the chocolate cupcake. When mixing wet and dry ingredients, avoid overmixing the batter to keep cupcakes tender and moist. Use an ice cream scoop for even cupcake portions, promoting uniform baking and consistent cook times. Cool cupcakes completely before frosting to prevent the peanut butter frosting from melting and losing its shape on your cupcakes.
Nutritions
Peanut Butter Chocolate Cupcakes from Sprinkles Cupcakes contain a balanced mix of macronutrients, with carbohydrates from all-purpose flour and sugar providing energy, while eggs and peanut butter contribute protein and healthy fats. The unsaturated fats in vegetable oil and peanut butter support heart health, though the rich frosting and chocolate ganache add additional calories and sugars that should be consumed in moderation. You can expect approximately 350-400 calories per cupcake, making them an indulgent treat rather than a daily dietary staple. Nutritional content may vary slightly depending on portion size and ingredient brands used.
Storage
Store your Peanut Butter Chocolate Cupcakes in an airtight container at room temperature for up to 2 days to maintain moisture and freshness. For longer storage, refrigerate the cupcakes covered for up to 5 days, allowing them to return to room temperature before serving to enhance flavor and texture. Avoid freezing, as the ganache and frosting may lose their texture when thawed.
Variation or Alternatives
For a variation, substitute the creamy peanut butter in your frosting with natural or chunky peanut butter to add texture and a more intense nutty flavor. Consider replacing vegetable oil with melted coconut oil in the chocolate cupcake batter for a subtle tropical hint that complements the peanut butter. You can also experiment by folding chopped roasted peanuts into the cupcake batter before baking to add a delightful crunch inside each cupcake. To lighten the ganache, mix in Greek yogurt after it cools slightly, creating a tangy contrast that balances the rich chocolate and peanut butter layers.
Allergies
Peanut Butter Chocolate Cupcake from Sprinkles Cupcakes contains common allergens such as peanuts, eggs, dairy (buttermilk, butter, heavy cream), and wheat (all-purpose flour). Your peanut allergy risk is especially high due to the creamy peanut butter frosting, which can cause severe reactions in sensitive individuals. Always check ingredient labels carefully and consult with the bakery if you have multiple food allergies.
Why this recipe?
The Peanut Butter Chocolate Cupcake from Sprinkles Cupcakes combines rich, creamy peanut butter frosting with moist, decadent chocolate cake, creating a perfect balance of flavors that appeals to both chocolate and peanut butter lovers. This cupcake features high-quality ingredients and a signature recipe that ensures a consistently delicious experience, making it a standout item on their menu. You will appreciate the unique texture contrast between the smooth frosting and tender crumb, which heightens each bite's indulgence. Trying to make this copycat recipe at home allows you to enjoy the iconic dessert anytime while customizing sweetness and freshness to your preference.