Peanut Butter Chocolate Cupcakes With Caramel Swirl

These Peanut Butter Chocolate Cupcakes with Caramel Swirl are the ultimate dessert for any peanut butter and chocolate lover! Imagine a moist, rich chocolate cupcake infused with creamy peanut butter, swirled with a luscious homemade caramel, and topped with a decadent dark chocolate ganache. It’s a symphony of flavors and textures that will leave you wanting more. This recipe combines the best of both worlds – the comforting familiarity of chocolate and peanut butter with the sophisticated touch of a homemade caramel swirl. Perfect for birthdays, celebrations, or simply a sweet treat to brighten your day, these cupcakes are guaranteed to impress. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• 125g (1 cup) All-Purpose Flour: The foundation of our cupcakes, providing structure and a tender crumb. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid packing it too tightly.
• 30g (¼ cup) Unsweetened Cocoa Powder: This adds a deep, rich chocolate flavor to the cupcakes. Using a high-quality cocoa powder will result in a more intense and satisfying chocolate experience.
• 150g (¾ cup) Granulated Sugar: Provides sweetness and helps create a tender texture. It also contributes to the golden-brown color of the cupcakes.
• 1 tsp (5ml) Baking Powder: A leavening agent that helps the cupcakes rise, creating a light and fluffy texture. Ensure your baking powder is fresh for optimal results.
• ½ tsp (2ml) Baking Soda: Another leavening agent, which reacts with the acidity in the recipe (like cocoa powder) to create lift.
• ¼ tsp (1ml) Salt: Enhances the flavors of the other ingredients and balances the sweetness. A pinch of salt is crucial for a well-rounded flavor profile.
• 2 Large Eggs: Bind the ingredients together and add richness and moisture. Use large eggs at room temperature for better emulsification.
• 115g (½ cup) Unsalted Butter, Melted: Adds moisture, tenderness, and flavor. Using melted butter ensures a smooth batter and a moist cupcake.
• 120ml (½ cup) Whole Milk: Provides moisture and helps to create a smooth batter. Whole milk contributes to a richer flavor and texture.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor of the cupcakes, adding a warm and aromatic note.
• 80g (½ cup) Creamy Peanut Butter: The star of the show! Use a creamy peanut butter for the best texture and flavor. Avoid using natural peanut butter that separates, unless you stir it very well.
• 100g (3½ oz) Dark Chocolate, Melted: Adds a deep chocolate flavor and richness to the cupcake base. Choose a dark chocolate with at least 70% cacao for a more intense flavor.
• 60g (¼ cup) Brown Sugar: Used in the caramel swirl, brown sugar adds a molasses-like flavor and helps create a chewy texture.
• 30g (2 tbsp) Unsalted Butter: Contributes to the richness and smoothness of the caramel swirl.
• 30ml (2 tbsp) Heavy Cream: Provides moisture and helps create a smooth and creamy caramel swirl.
• 30g (2 tbsp) Creamy Peanut Butter: Adds a peanut butter flavor to the caramel swirl, complementing the peanut butter in the cupcakes.
• Pinch of Sea Salt: Balances the sweetness of the caramel and enhances the overall flavor.
• 100g (3½ oz) Dark Chocolate, Chopped: Used to make the ganache, providing a rich and decadent topping.
• 60ml (¼ cup) Heavy Cream: Used to create a smooth and glossy chocolate ganache.
• ½ tsp (2ml) Alcohol-Free Vanilla Extract: Enhances the flavor of the ganache.
• 2 tbsp (15g) Toasted Chopped Peanuts: Adds a delightful crunch and nutty flavor as a garnish.

Optional Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can substitute with a gluten-free all-purpose flour blend for a gluten-free version.
• Whole Milk: Almond milk or oat milk can be used as a dairy-free alternative, but the texture may be slightly different.
• Dark Chocolate: Milk chocolate can be used, but it will result in a sweeter ganache.

Let’s Bake: Detailed Step-by-Step Instructions

1. Preheat & Prepare: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Simultaneously, line a 12-cup muffin tin with parchment paper liners. Using liners prevents sticking and makes cupcake removal a breeze.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisking is crucial here – it aerates the dry ingredients and ensures they are evenly distributed, leading to a consistent texture in your cupcakes.
3. Combine Wet Ingredients: In a separate bowl, beat the eggs until lightly frothy. Then, gradually whisk in the melted butter, whole milk, vanilla extract, creamy peanut butter, and melted dark chocolate. Ensure everything is thoroughly combined and the mixture is smooth. The melted chocolate and peanut butter should be fully incorporated for that rich flavor.
4. Combine Wet & Dry: Gently fold the dry ingredients into the wet ingredients. *Do not overmix!* Overmixing develops the gluten in the flour, resulting in tough cupcakes. Fold just until the dry ingredients disappear; a few streaks are okay. The batter will be quite thick – this is normal.
5. Make the Caramel Swirl: In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the sugar dissolves completely and the mixture thickens – this should take about 3-4 minutes. Remove the saucepan from the heat and whisk in the creamy peanut butter and a pinch of sea salt. The sea salt enhances the sweetness and adds a delightful contrast. Allow the caramel to cool slightly before using.
6. Fill the Cupcake Liners: Spoon approximately one level teaspoon of batter into each prepared cupcake liner. This creates a base layer. Then, drop a small dollop (about ½ teaspoon) of the warm caramel swirl into the center of each cupcake.
7. Cover with Batter: Cover the caramel swirl with another teaspoon of batter, gently smoothing the top. This ensures the caramel is encased within the cupcake and creates a beautiful swirl effect when bitten into.
8. Bake to Perfection: Bake in the preheated oven for 18-20 minutes. To check for doneness, insert a toothpick near the edge of a cupcake. If it comes out clean (or with a few moist crumbs), they are ready. Remember, the centers will be soft and slightly gooey – this is intentional!
9. Cooling Process: Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Cooling in the tin initially helps them set, while the wire rack prevents them from becoming soggy.
10. Prepare the Ganache: While the cupcakes cool, make the chocolate ganache. Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Then, stir gently until the chocolate is completely melted and the ganache is glossy and smooth. Whisk in the vanilla extract.
11. Frost & Garnish: Once the cupcakes are fully cooled, drizzle a thin ribbon of chocolate ganache over each cupcake, allowing it to pool slightly around the edges. This creates a beautiful, glossy finish. Finally, sprinkle toasted chopped peanuts over the ganache for added crunch and visual appeal.

The Science Behind the Swirl: Why This Caramel Works

The caramel swirl isn’t just about flavor; it’s about texture and temperature. The combination of brown sugar, butter, and heavy cream creates a rich, viscous caramel. The brown sugar contributes a molasses-like depth, while the butter provides richness and smoothness. The heavy cream ensures a silky texture. Cooling the caramel slightly before adding it to the batter prevents it from sinking completely and allows it to maintain its distinct swirl. The pinch of sea salt is a crucial element, balancing the sweetness and enhancing the overall flavor profile.

Peanut Butter & Chocolate: A Match Made in Heaven

The pairing of peanut butter and chocolate is a classic for a reason. The saltiness of the peanut butter complements the sweetness of the chocolate, creating a harmonious balance. In these cupcakes, the peanut butter is incorporated into both the batter and the caramel swirl, intensifying the flavor and providing a delightful textural contrast. The dark chocolate adds a sophisticated bitterness that prevents the cupcakes from being overly sweet.

Tips for the Perfect Ganache

A smooth, glossy ganache is essential for a professional-looking finish. The key is to use high-quality chocolate and to heat the cream just until simmering. Pouring the hot cream over the chocolate and letting it sit for a minute allows the heat to melt the chocolate evenly. Stir gently, starting from the center, until the ganache is smooth and glossy. Avoid over-stirring, as this can cause the ganache to seize.

Storing Your Peanut Butter Chocolate Masterpieces

These cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Be aware that refrigeration may slightly alter the texture of the cupcakes. To revive them, let them sit at room temperature for about 30 minutes before serving.

Frequently Asked Questions (FAQ)

Can I use a different type of chocolate?

Yes, you can! Milk chocolate will result in a sweeter ganache, while semi-sweet chocolate will offer a balance between sweetness and bitterness. Adjust the amount of sugar in the caramel swirl accordingly.

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.

Can I make the caramel swirl ahead of time?

Yes, you can! Prepare the caramel swirl and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.

Save this Recipe for Later!

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