Ultimate Chocolate Cupcakes with Peanut Butter Frosting

7 Jul

Oh. Heck. Yes.

Chocolate? Check. Peanut butter? Check. Mini Reese’s peanut butter cups hidden in the middle of the cupcake? Check! These babies are decadent! My taste buds are dancing…

The chocolate cake is moist and not too crumbly. Oh and it’s packed with chocolatey goodness. Wanna know the secret? The chocolate chips and cocoa powder were melted in hot coffee, and instead of all purpose flour, the recipe called for bread flour (high in protein – to give this cupcake structure) and vegetable oil (for moistness).

I swear… if I didn’t care so much about my waistline, I would’ve drank the melted chocolate-coffee mixture. It smelled so damn good.

By the way, these cupcakes are best served with a glass of milk.

Chocolate Cupcakes Recipe

Adapted from America’s Test Kitchen

Makes 12 cupcakes


3 ounces bittersweet/ semi-sweet chocolate, chopped fine

1/3 cup Dutch-processed cocoa powder

3/4 cup bread flour

3/4 cup granulated sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons vegetable oil

2 large eggs

2 teaspoons white vinegar


1. Preheat oven to 350 degrees. Line your cupcake pan with liners. Place the chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate until completely cool, about 20 minutes. Whisk the flour, sugar, salt, and baking soda together in a medium bowl and set aside.

2. Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate-coca mixture until smooth.

3. Divide the batter evenly among the cupcake liners. Place a mini Reese’s peanut butter cup in the middle if you like…I did!

4. Bake 17 to 19 minutes until the cupcakes set and are firm to the touch.

5. Frost with fluffy peanut butter frosting (recipe below)

Peanut Butter Frosting

Adapted from Allrecipes


1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar


1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Sharing is caring :) Some for work, some for Meemz, and some for A.

Oh, but this one’s for me. Now, get in mah belly!!!


the cupcake enthusiast


4 Responses to “Ultimate Chocolate Cupcakes with Peanut Butter Frosting”

  1. EdH July 8, 2011 at 6:11 pm #

    Wow! Ever since you got that KitchenAid mixer… there’s no stopping ya in what’s baking in that kitchen! I just can’t wait to see what you’re going to whip up when the Holiday Season starts rolling in!

  2. Lisa @ Sweet as Sugar Cookies July 10, 2011 at 4:34 am #

    Oh boy what I wouldn’t give for cupcakes like that. They look superb. I have a sweet treat linky party going on at my blog till Monday and I’d love it if you’d come by and link your cupcakes up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

  3. Tracy July 10, 2011 at 8:38 pm #

    Oh heck yeah is right! Geez, if I wasn’t watching what I was eating right now (just had a gallbladder attack), I’d make these right now. Yummmm!

    I’d love for you to link this and any other cupcake related post you have at the month long Cupcake Link Party!


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