I made these chocolate peanut butter cupcakes for the first time back in February for a party with friends. They were a big hit. The next day I brought the rest of the batch to work… and turned in my letter of resignation. As I walked into my boss’s office with cupcakes and my letter in hand, I realized it was a terrible idea. “Thank you for the opportunity, I’m leaving, have some cake”. But my former colleagues are lovely people who know me well. They were even kind enough to ask for the recipe. I thought they were being sweet- after all, I just ruining peanut butter and chocolate for them. On my last day, after saying goodbye to my little office, I got the following text:
“Speaking of cupcakes – is your peanut butter cupcake recipe up on your blog? I NEED that recipe!!!”
Four months later, I think it’s worth the wait.
- 2 cups of sugar
- 1 3/4 cups of flour
- 3/4 cup cocoa
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1 cup boiling water
- 1 1/2 cups creamy peanut butter
- 1/2 cup butter, softened
- 2 tsp vanilla
- 2 cups powdered sugar
- 2-3 tbsp milk
- In a large bowl (or stand mixer), mix dry ingredients until well incorporated.
- Add eggs (one at a time), milk, oil and vanilla and beat with an electric mixer on medium for two minutes
- Carefully stir in boiling water, scraping sides of the bowl as needed
- Pour batter into lined muffin tin
- Place a miniature peanut butter cup in the middle of each cupcake (the peanut butter cup will sink during the baking process)
- Bake at 350 degrees Fahrenheit for 17-20 minutes, or until a toothpick inserted into the center comes out clean
- Allow cupcakes to cool completely before frosting
- In a large bowl, cream butter and peanut butter
- Add vanilla extract and powdered sugar, mix well
- Gradually add milk until frosting is smooth. I kept my frosting very thick (I used only 2 tbsp of milk), add more milk for a thinner frosting
- Frost cupcakes and top with a miniature peanut butter cup
This recipe makes 24 cupcakes, which is perfect for a party or large gathering. For a smaller group, I’d halve the recipe.
You can see from the photos that the chocolate cake batter is very thin. Don’t worry if it looks more like chocolate soup than a traditional cake batter- it actually makes it a little easier to pour into the muffin tin.
I found this Nordic Ware frosting tool (affiliate link) on a clearance rack a few years ago and it has been a great tool in the kitchen. I love the way it pipes frosting and cuts down on the mess. Frosting cupcakes can get really messy in our house.
I’ve made these cupcakes several times, and they are always a hit! The cupcakes in these photos were actually for my sister-in-law’s bridal shower (don’t worry, my brother got one too). We’ve also served them for game night and of course brought them to work to share with our colleagues. No one can resist chocolate and peanut butter!