01
Step 1
Start by heating your oven to 350°F (175°C) and line a 24-cup muffin tin with paper liners. In a small bowl, mix together the flour, baking powder, baking soda, and salt.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
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02
Step 2
In a larger bowl, beat the brown sugar, peanut butter, applesauce, oil, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Next, add the flour mixture and buttermilk in turns, mixing on low speed just until everything is combined—don’t overmix.
03
Step 3
Spoon the batter into the lined muffin cups, filling each about two-thirds full. Pop them in the oven and bake for 14 to 16 minutes, or until a toothpick comes out clean when poked in the center. Let the cupcakes cool in the pan for about 5 minutes, then gently run a knife around the edges before transferring them to a wire rack to cool completely.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use room temperature ingredients for a smoother batter.
- Do not overmix the batter to keep the cupcakes light and airy.
- Check for doneness by inserting a toothpick; it should come out clean or with a few crumbs.
Why you’ll love it
These cupcakes are a perfect balance of rich peanut butter flavor and sweet chocolate. They are moist, fluffy, and easy to make. Everyone will enjoy the creamy frosting and the surprise peanut butter cup inside.
Serving ideas
Serve these cupcakes with a cold glass of milk or a cup of coffee. They also pair nicely with fresh fruit or a scoop of vanilla ice cream for a delightful dessert.
Storage & leftovers
Store cupcakes in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week, but bring to room temperature before serving for the best taste.
