Football Peanut Butter Chocolate Cupcakes
These cupcakes are a touchdown of flavor. The moist, nutty peanut butter base pairs perfectly with the rich, creamy chocolate frosting, delivering a delightful balance of sweet and savory in every bite.
Ingredients
Cupcake Ingredients:
- 1 ⅓ cups all-purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- 6 Tbsp unsalted butter, room temperature
- ¾ cup brown sugar
- ½ cup peanut butter
- 2 eggs
- ⅓ cup milk
- ¼ cup sour cream
- 1 tsp vanilla extract
Frosting Ingredients:
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- ¼ cup cocoa powder
- ¼ cup semi-sweet chocolate chips, roughly chopped
- 1 tsp vanilla extract
- Milk (added as needed for consistency)
Instructions
For the Cupcakes:
- Preheat your oven to 350°F. Line a 12-cup cupcake pan with liners and set it aside.
- In a small bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Mix the vanilla extract into the milk and set aside.
- In a large mixing bowl, use an electric mixer to beat the butter until creamy and smooth.
- Gradually add the brown sugar and eggs to the butter. Beat until fully combined, scraping down the sides as needed.
- Add the peanut butter and sour cream, then beat until smooth and creamy.
- With the mixer on low, alternate adding the dry ingredients and the milk mixture to the bowl. Mix until just combined. Increase speed and beat until the batter is fluffy.
- Spoon the batter evenly into the prepared liners, filling each about ¾ full.
- Bake for 17–18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack.
For the Frosting:
- In the bowl of an electric mixer, beat the butter until creamy (about 1 minute).
- Slowly mix in powdered sugar and vanilla extract until combined.
- Gradually add milk, a tablespoon at a time, until you reach the desired consistency.
- Reserve about ¼ cup of the frosting in a piping bag with a small round tip for the football stitching.
- To the remaining frosting, add cocoa powder and chopped chocolate chips. Beat until smooth.
- Transfer the chocolate frosting to a piping bag with a large round tip. Pipe swirls onto the cooled cupcakes. Use the reserved white frosting to pipe football stitching patterns on top.
Nutrition
Calories: 408kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgSodium: 223mgPotassium: 153mgFiber: 2gSugar: 37gVitamin A: 481IUVitamin C: 0.04mgCalcium: 42mgIron: 1mg
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