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Chocolate Cupcakes with Peanut Butter Frosting

March 9, 2013 by Sandra Shaffer 9 Comments

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Delicious Chocolate Cupcakes with Peanut Butter Frosting and mini peanut butter cups!

Chocolate Cupcakes with Peanut Butter Frosting - TheFoodieAffair.com

Here we go again, the chocolate and peanut butter duo! Check out what I topped the cupcake with. Look familiar? Is it an oversized chocolate chip? Nope. Nope. They’re mini peanut butter cups, and they’re so good it’s ridiculous! If you haven’t had them before, then go straight to Trader Joe’s and pick some up! Every household needs to stock up on these heavenly bites. Yes, really. TRUST me.

The chocolate cupcake recipe is adapted from Martha Stewart, Everyday Food (October 2003). I decreased the sugar just a tad, which I do often if a baked good is topped with frosting. I also added buttermilk. The cake is dense and makes 12 cupcakes.

Chocolate Cupcakes with Peanut Butter Frosting

where’s the peanut butter frosting?


Continue to Content
Yield: 12

Chocolate Cupcakes with Peanut Butter Frosting

chocolate-cupcakes-makes-12-peanut-butter-frosting
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter at room temperature
  • 3/4 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Greek yogurt
  • 1/2 cup buttermilk
  • FROSTING
  • 1/2 cup peanut butter
  • 4 ounce cream cheese
  • 4 tablespoons butter
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla
  • 1 tablespoon milk

Instructions

  • Preheat oven to 350 degrees
  • Sift together cocoa, flour, baking powder, and salt in a medium bowl.
  • In a separate bowl cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each one. Add vanilla and buttermilk. On low speed, alternate incorporating flour and yogurt.
  • Pour batter into paper lined muffin tin about 3/4 full. Bake for 20-25 minutes.
  • Cool before adding frosting.
  • FROSTING
  • In a mixing bowl cream peanut butter, cream cheese, butter, and vanilla until smooth.
  • On low speed, add powdered sugar and mix until smooth. Add milk.
  • Frost cooked cupcakes and decorate.
  • Did you make this recipe?

    If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram

    © Sandra @ The Foodie Affair
    Category: Baking

    Chocolate Cupcakes with Peanut Butter Frosting

    Ahhhh, much better with the frosting

    Chocolate Cupcakes with Peanut Butter Frosting

    I made these for a mini family reunion we had a couple of weekends ago, and used the same recipe for my daughter’s 23rd birthday cake. I replaced the buttermilk with 3/4 cup of strong coffee. Fudgy and rich tasting! The batter was enough for a single layered cake. I topped it with ganache. Decadent!

    Chocolate cakes with Peanut Butter Frosting

    The ganache was decadent on top of the peanut butter frosting

    If you would like to try another chocolate cupcake, try this chocolate cherry cupcake recipe from Healthy. Delicious.

     

    Hugs Sandra Signature

     

    Filed Under: Baking, Dessert, Snack Tagged With: baking, birthday cake, chocolate, cupcakes, dessert, ganache, homemade, peanut butter frosting, snack

    Previous Post: « Skillet Chicken Enchiladas Recipe
    Next Post: Macaroni and Beef Pasta Dish »

    Reader Interactions

    Comments

    1. Sandra

      March 12, 2013 at 8:27 pm

      Thanks, Uru! Peanut butter is like Nutella, right?! LOVE

      Reply
    2. Sandra

      March 12, 2013 at 8:28 pm

      My favorite combo too, can you tell 😉

      Reply
    3. Heather @ SugarDish(Me)

      March 13, 2013 at 12:43 pm

      Gorgeous, Sandra!!! I love love love peanut butter frosting. And I could basically eat my weight in mini peanut butter cups. Yup.

      Reply
      • Sandra

        March 14, 2013 at 7:55 pm

        Thanks, Heather!

        Reply
    4. Allison @ Main St. Cuisine

      March 23, 2013 at 9:43 pm

      Oh my! I’d have to really practice self-control around these. 😉

      Reply
      • Sandra

        March 28, 2013 at 4:12 pm

        The plus side of yielding 12 instead of 24 cupcakes 😉

        Reply
    5. Joanne/WineLadyCooks

      June 23, 2014 at 11:36 am

      I’m a chocolate/peanut butter fan, but I have to say I have yet to see those cute little peanut butter ‘kisses’ in Trader Joe’s. I’m on my way to look for them. I’m always making cupcakes, and the peanut butter frosting sounds so good I’m going to have to make them for the end of school/start of summer celebration for the boys.

      Thanks for sharing your recipe,
      Joanne

      Reply
      • Sandra Shaffer

        June 24, 2014 at 7:05 am

        Those mini chocolate/peanut butter pieces are GREAT! Can be dangerous too when I start adding them to everything! lol well, worth it, though! They’re packaged in the clear plastic containers usually in the freezer isles where all the snacks are.

        Reply

    Trackbacks

    1. Peanut Butter and Chocolate Bars | The Foodie Affair says:
      June 12, 2014 at 8:22 pm

      […] butter. They are mean’t to be together, you know that. I’ve paired them up before; Chocolate cupcakes with peanut butter frosting, chocolate peanut butter eggs, a late night snack of a spoonful of peanut butter topped with a few […]

      Reply

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    Hi! My name is Sandra. I’m a health enthusiast, a recipe tweaker, and a wine sipper!! On my website I share my favorite family dishes… some are healthy low carb recipes, some are sinful, but all are delicious!

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