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You are here: Home / Recipes / Desserts / Cakes & Cupcakes / Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Yum

February 4, 2012 by Jodi + Leave a Comment

Moist chocolate cupcakes topped with a to-die-for peanut butter frosting.  These Chocolate Peanut Butter Cupcakes are a chocolate/peanut butter lover’s dream come true.

SONY DSC

Chocolate Peanut Butter Cupcakes. . . .those words are music to my ears!

Oh how I LOVE peanut butter and chocolate!  Seriously, I could eat it every day and never get tired of it.  In fact, some days I’ll grab a spoon and help myself to a spoonful of peanut butter (yes, even without the chocolate).  YUMMY!  I’m still trying to figure out what could possibly be wrong with people that don’t like chocolate and peanut butter — they must be crazy.  Anyway,  these are delicious!

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Chocolate Peanut Butter Cupcakes


  • Total Time: 30 minutes
  • Yield: 30 cupcakes 1x
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Description

Moist chocolate cupcakes topped with a to-die-for peanut butter frosting.  These Chocolate Peanut Butter Cupcakes are a chocolate/peanut butter lover’s dream come true.


Ingredients

Scale

CUPCAKES:

  • 2 cups sugar
  • 1–3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1–1/2 teaspoons baking powder
  • 1–1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

PEANUT BUTTER FROSTING:

  • 1/2 cup butter (, soft-room temperature)
  • 3 cups powdered sugar
  • 1/2 cup peanut butter (not natural)
  • 1 tsp. vanilla
  • 3–4 Tbsp. half &half (more or less to get consistency you want)

Instructions

Cupcakes:

  1. Preheat oven to 350°F. Line muffin cups with paper baking cups.
  2. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. This batter is fairly thin. Fill the muffin cups 2/3 full and bake for 18-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. This recipe makes about 30 cupcakes. Let the cupcakes cool completely on a wire rack, after removing them from the muffin tin.

Frosting:

  1. Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the half-n-half and beat on high speed until the mixture is light and smooth. Fill pastry bag with frosting and pipe onto cupcakes. Top with a mini peanut butter cup.
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Desserts

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you're making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you're making.

Recipe Source: Cupcakes: Hershey’s Cocoa Box

Filed Under: Cakes & Cupcakes, Desserts Tagged With: Chocolate, cupcakes, peanut butter

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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