Peanut Butter Caramel Chocolate Cupcakes

Indulging in a delightful dessert is one of life’s simple pleasures, and these Peanut Butter Caramel Chocolate Cupcakes are bound to elevate your sweet cravings to new heights. Each bite is a harmonious blend of rich chocolate, velvety peanut butter, and luscious caramel, perfectly balanced with a sprinkle of sea salt. These cupcakes are not just a treat; they’re an experience that will have your taste buds dancing with joy.

Whether you’re celebrating a special occasion or simply looking to satisfy your sweet tooth, these cupcakes are the answer. Let’s dive into what makes this recipe truly special!

What Sets This Recipe Apart

What makes these Peanut Butter Caramel Chocolate Cupcakes stand out is the combination of flavors and textures. The moist chocolate cupcake forms a rich base, which is enhanced by a creamy peanut butter frosting that’s not overly sweet. The addition of caramel sauce drizzled on top, paired with a touch of sea salt, creates a delightful contrast that is sure to impress. Plus, the surprise of chocolate and caramel candies inside adds an element of fun and indulgence!

Ingredient Breakdown

To create these heavenly cupcakes, you’ll need the following ingredients:

• 1/2 cup butter, softened: This adds richness and moisture to the cupcakes.
• 1 and 1/2 cups sugar: Sweetness is key, and sugar contributes to the cupcake’s delightful texture.
• 2 eggs: These bind the ingredients together and provide structure.
• 2 tsp vanilla extract: Enhances the overall flavor.
• 1 and 1/2 cups all-purpose flour: The foundation of the cupcake.
• 1/2 cup cocoa powder: Dark cocoa is preferred for a richer chocolate flavor.
• 1 tsp baking soda: Helps the cupcakes rise.
• 1 tsp baking powder: Works in tandem with baking soda for a fluffy texture.
• 1/2 tsp salt: Balances sweetness and enhances flavor.
• 1 cup buttermilk: Adds moisture and a slight tang; regular milk can be used if needed.
• 1/2 cup butter, softened (for frosting): Adds creaminess to the peanut butter frosting.
• 1 and 1/4 cups creamy peanut butter: Use a variety that doesn’t require refrigeration for best results.
• 1/4 cup caramel sauce: The delicious topping that brings everything together.
• 2-4 tablespoons of whipping cream: To adjust the frosting consistency.
• 1 and 3/4 cups powdered sugar: Sweetens and stabilizes the frosting.
• Caramel sauce for drizzling: Extra decadence on top.
• Sea salt for sprinkling: Enhances the flavors.
• Trader Joe’s Truffles or similar candies: For an extra surprise inside the cupcakes.

Setup & Equipment

Before you start baking, make sure you have the following equipment ready:

• Oven: Preheat to 350°F (175°C).
• Mixing bowls: For combining ingredients.
• Whisk or electric mixer: For beating batter and frosting.
• Cupcake pan: Standard size, lined with cupcake liners.
• Spatula: For folding ingredients and spreading frosting.
• Measuring cups and spoons: For accurate ingredient measurements.
• Cooling rack: To cool the cupcakes after baking.

Build Peanut Butter Caramel Chocolate Cupcakes Step by Step

Step 1: Prepare the Cupcake Batter

In a large mixing bowl, beat together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 2: Mix Dry Ingredients

In another bowl, combine the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Whisk them together until evenly mixed.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix!

Step 4: Fill the Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. If you’re adding chocolate or caramel candies inside, drop one into the center of each cupcake before covering with a bit more batter.

Step 5: Bake

Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Once done, let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Step 6: Make the Peanut Butter Frosting

In a mixing bowl, beat the softened butter and creamy peanut butter together until smooth. Gradually add the powdered sugar, whipping cream, and caramel sauce until you reach your desired frosting consistency. Feel free to adjust the cream for a smoother texture.

Step 7: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each one with the peanut butter frosting using a spatula or piping bag.

Step 8: Decorate

Drizzle additional caramel sauce over the frosted cupcakes and sprinkle a pinch of sea salt on top. For an extra indulgent touch, place a chocolate truffle or similar candy on each cupcake.

Smart Substitutions

If you’re looking to make some adjustments, consider these substitutions:

• For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Use coconut oil instead of butter for a dairy-free version.
• Replace buttermilk with almond milk mixed with a splash of vinegar for a dairy-free alternative.
• For a lower-sugar option, substitute half the sugar with a natural sweetener like honey or maple syrup.

Cook’s Commentary

• These cupcakes are perfect for any occasion, from birthday parties to casual get-togethers.
• Feel free to experiment with different types of chocolate candies inside; the more variety, the better!
• The combination of peanut butter and chocolate is a classic for a reason; it’s hard to go wrong with this pairing.
• Store any leftover cupcakes in an airtight container at room temperature for up to two days, or in the refrigerator for up to a week.

Shelf Life & Storage

The Peanut Butter Caramel Chocolate Cupcakes will stay fresh for about 2 days at room temperature in an airtight container. If you want to keep them longer, you can store them in the refrigerator for up to a week. For longer storage, consider freezing the unfrosted cupcakes for up to three months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag.

Reader Questions

Can I use crunchy peanut butter instead of creamy?

Yes, you can! Crunchy peanut butter will add a delightful texture to your frosting, making it even more interesting.

What can I substitute for buttermilk?

You can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes to create a buttermilk alternative.

How do I know when my cupcakes are done baking?

A toothpick inserted into the center of a cupcake should come out clean or with a few moist crumbs attached. If it comes out wet with batter, they need more time.

Can I make these cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance and frost them right before serving for optimal freshness.

Keep Cooking

• Peanut Butter Stuffed Brownie Cookies – another amazing peanut butter treat!
• Chocolate Pecan Turtle Brownies – indulge in rich chocolate desserts!

Hungry for More?

If you loved these Peanut Butter Caramel Chocolate Cupcakes, stay tuned for more delicious recipes that will satisfy your sweet tooth! From brownies to cookies, there’s always something new to try in the world of baking. Happy baking!

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