This recipe for chocolate peanut butter cupcakes is a delightful combination of flavors and textures, making them perfect for game day or any occasion. The key to these treats is the use of devil’s food cake mix as the base for the chocolate ganache batter, which is then topped with creamy peanut butter frosting, crunchy pretzels, and salty potato chips. If you’re a fan of rich chocolate flavors, you’ll adore these unique cupcakes that offer a sweet and salty contrast. With their adorable appearance and irresistible taste, they’re sure to be a hit. You can also try experimenting with other creative treats like Funfetti Birthday Cheesecake or Disney cookies with cream cheese sprinkle dip, or go for something more decadent like Cream Cheese Brownies.
Why You’ll Love These
What sets these chocolate cupcakes apart is their ease of preparation. The recipe is straightforward, with no complicated steps to follow. Even the addition of frosting and garnishes is a breeze, making it accessible to bakers of all levels. Furthermore, you won’t need to worry about sourcing typical cake ingredients like flour, baking soda or baking powder, as the cake mix provides everything you need. The result is a deliciously simple treat that’s sure to please. With their rich chocolate flavor, courtesy of chocolate chips and extract, these cupcakes are light, fluffy and utterly scrumptious. And the best part? They’re completely customizable. Feel free to swap out the boxed cake mix for a different flavor, try a new frosting in place of the peanut butter buttercream or get creative with your decorations on top.
How to Make Chocolate Devil’s Food Cupcakes
To bring your chocolate peanut butter cupcakes to life, start by creating the cake batter. Combine the ingredients until they’re smooth, then portion them out into muffin tin holes lined with baking liners. Once you’ve prepared the batter, transfer it to a preheated oven and bake until a toothpick inserted into the center of each cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before moving on to the next step. Next, prepare the frosting by beating the butter until it’s creamy, then mixing in the peanut butter, cream, half of the powdered sugar, and both the salt and vanilla extract. Once the frosting is smooth, you can use it to decorate the cooled cupcakes. Pipe a dollop of frosting onto each cupcake, followed by your choice of pretzels and chips.
Substitutions and Variations
While Greek yogurt can be used, feel free to substitute it with sour cream for a different flavor profile. When it comes to butter, unsalted is the way to go; if you do use salted butter, skip adding extra salt to avoid over-seasoning. For those requiring gluten-free options, consider substituting regular cake mix with a gluten-free alternative and pairing it with a gluten-free pudding mix, such as Simply Delish, to create a completely gluten-free dessert.
How to Store These Game Day Cupcakes
For optimal freshness and quality, store your cupcakes in an airtight container at refrigerated temperatures for up to three days. Although the toppings might become slightly softer, the cupcakes themselves will remain enjoyable to eat. If you prefer, you can also freeze your unfrosted cupcakes for later use. To do this, place them in a freezer-safe container or Ziploc bag and consume within three months. When you’re ready to serve, simply thaw as many as you need in the refrigerator overnight before frosting and decorating.
Top Tips
Before attempting to frost the cupcakes, it’s essential to allow them to cool completely as any attempt to do so before they’ve reached room temperature will result in a messy and melted frosting. Additionally, you can experiment with different flavor combinations by swapping out the cake mix and instant pudding mix for alternative flavors – who knows, you might stumble upon a new favorite recipe! To ensure your cupcakes are cooked through, it’s crucial to check their doneness using a toothpick as ovens may vary in their cooking times. Typically, cupcakes take anywhere from 15 to 18 minutes to cook thoroughly.
Easy Chocolate Cupcakes Recipe FAQs
The term ‘kitchen sink cupcakes’ is often used to describe these chocolate treats because they’re loaded with an assortment of tasty add-ins – peanut butter, chocolate, vanilla, and even instant pudding mix. It’s as if everything except the kitchen sink has been thrown into the batter! As for frosting them, you can use a piping bag if you’re comfortable with that technique. However, if you don’t have one or would rather not use it, a simple butter knife will suffice for spreading the frosting on top before adding any toppings.
Chocolate Peanut Butter Cupcake Recipe
Chocolate Peanut Butter Cupcakes
Bella Bucchiotti, the mastermind behind these indulgent treats, has crafted a game-changing recipe that combines the richness of chocolate with the savory essence of peanut butter and crunchy pretzels. The resulting ‘kitchen sink’ cupcakes are nothing short of irresistible, perfect for satisfying your cravings during the big game. With a prep time of just 20 minutes, cook time of 15 minutes, and a total time of 35 minutes, you can enjoy these delightful treats in no time. And with 18 servings to boot, they’re sure to be a touchdown at any gathering.
Instructions
To begin, preheat the oven to 325 degrees Fahrenheit and prepare a muffin tin by lining it with baking liners. Set this aside for now. Next, combine all the batter ingredients in a large bowl and use a hand mixer to beat the mixture until it’s smooth and well combined. Fill each cupcake liner about three-quarters of the way full, being mindful not to overfill them. Place the cupcakes on the middle rack of the oven and bake for 15 to 18 minutes, or until a toothpick or cake tester comes out clean. Once they’re done, remove them from the oven and transfer them to a wire cooling rack to help them cool before frosting.
To make the peanut butter frosting, start by beating the butter in a large bowl until it’s smooth and free of lumps. Next, add in your peanut butter and beat until smooth once again. Then, mix in half of the powdered sugar, salt, and vanilla extract until well combined. Add in the remaining powdered sugar and heavy cream, mixing until smooth. If the frosting is too thin, you can thicken it by adding more powdered sugar a tablespoon at a time until you reach your desired consistency. Conversely, if the frosting is too thick, you can thin it out by adding a little more heavy cream, also one tablespoon at a time. Finally, pipe the frosting onto your cooled cupcakes and garnish with pretzels and potato chips for a delicious finishing touch.