Dessert
Chocolate Peanut Butter Caramel Cupcakes
Chocolate protein cupcakes are filled with maple caramel and finished with peanut butter frosting and roasted peanuts.
- Yield
- 12 cupcakes
- Cuisine
- American
Serving ideas
Spoon the remaining caramel over the frosted cupcakes.
Ingredients
See the ingredient checklist
- 2 large eggs
- 3/4 cup vegetable oil
- 1/2 cup granulated sugar, 100 g
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour, 120 g
- 1/2 cup oat flour, 46 g
- 1/3 cup chocolate protein powder
- 1 1/2 tsp baking powder
- 1/2 cup plain whole-milk yogurt
- 1/2 cup softened unsalted butter
- 1/2 cup creamy peanut butter
- 2 cups confectioners’ sugar, 226 g
- 1/2 tsp kosher salt
- 1 cup maple syrup
- 3 tbsp unsalted butter
- 2 tbsp heavy cream
- 3 tbsp vanilla protein powder
- crushed roasted unsalted peanuts
Before you cook
Cool the cupcakes before coring and frosting them.
How to make Chocolate Peanut Butter Caramel Cupcakes
Heat the oven to 350°F and line a 12-cup muffin tin. Whisk eggs, oil, sugar and vanilla. Separately whisk the flours, chocolate protein powder and baking powder. Stir dry into wet until a few streaks remain, then mix in the yogurt until smooth.
Fill the liners about three-quarters full and bake 15 to 20 minutes, until a tester comes out clean. Cool completely.
Beat the softened butter with peanut butter until creamy. Beat in the confectioners’ sugar 1/2 cup at a time, then add the salt and beat until fluffy.
Bring maple syrup and the 3 tablespoons butter to a gentle boil for 2 to 3 minutes. Reduce the heat, stir in the cream, then remove from the heat and whisk in vanilla protein powder. Let cool slightly.
Core a small hole in each cupcake and fill with caramel. Cover the centers with frosting and finish with crushed peanuts and a caramel drizzle.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Chocolate Peanut Butter Caramel Cupcakes
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Ingredients
2 large eggs- ¾ cup vegetable oil
- ½ cup granulated sugar 100 g
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour 120 g
- ½ cup oat flour 46 g
- ⅓ cup chocolate protein powder
- 1 ½ tsp baking powder
- ½ cup plain whole-milk yogurt
- ½ cup softened unsalted butter
- ½ cup creamy peanut butter
- 2 cups confectioners’ sugar 226 g
- ½ tsp kosher salt
- 1 cup maple syrup
- 3 tbsp unsalted butter
- 2 tbsp heavy cream
- 3 tbsp vanilla protein powder
- crushed roasted unsalted peanuts
Instructions
- Heat the oven to 350°F and line a 12-cup muffin tin. Whisk eggs, oil, sugar and vanilla. Separately whisk the flours, chocolate protein powder and baking powder. Stir dry into wet until a few streaks remain, then mix in the yogurt until smooth.
- Fill the liners about three-quarters full and bake 15 to 20 minutes, until a tester comes out clean. Cool completely.
- Beat the softened butter with peanut butter until creamy. Beat in the confectioners’ sugar 1/2 cup at a time, then add the salt and beat until fluffy.
- Bring maple syrup and the 3 tablespoons butter to a gentle boil for 2 to 3 minutes. Reduce the heat, stir in the cream, then remove from the heat and whisk in vanilla protein powder. Let cool slightly.
- Core a small hole in each cupcake and fill with caramel. Cover the centers with frosting and finish with crushed peanuts and a caramel drizzle.
Notes
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