Chocolate Cupcakes with Peanut Butter Frosting


Since we are back in school, that means that we are back to regular requests for baked goods to be brought in. Since we love baking, we don’t mind it at all (although unfortunately we have not had the time to make large quantities of treats)! Anyway, we brought in these particular cupcakes for a bake sale last week and they practically all sold out before the sale even started. That stands as a testimony to how good these cupcakes are! You might recognize the peanut butter frosting recipe. It’s quite similar to the frosting on these brownies, but with a bit more sugar to make it suitable texturally and flavor-wise for topping a cupcake. The cake is a basic moist chocolate cake with sour cream for adding a nice texture. It will become our new go-to chocolate cupcake because it is so easy! All in all, these cupcakes are delicious and we hope you’ll try them soon!

Chocolate Cupcakes with Peanut Butter Frosting

Makes about two dozen cupcakes

Cupcake recipe adapted from Annie’s Eats, originally from Martha Stewart’s Cupcakes, Frosting adapted from Not Without Salt


For the cupcakes:

½ cup plus 1 tablespoon Dutch-process cocoa powder

½ cup plus 1 tablespoon hot water

2¼ cups all-purpose flour

¾ tsp. baking soda

¾ tsp. baking powder

½ tsp. salt

2 sticks plus 1 tablespoon unsalted butter, at room temperature

1 2/3 cups sugar

3 large eggs, at room temperature

1 tbsp. vanilla extract

¾ cup sour cream

For the frosting:

6 Tablespoons (3/4 stick) softened salted butter


¾ cup peanut butter


1 1/2- 2 cups powdered sugar


For the cupcakes:

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl combine the flour, baking soda, baking powder, and salt.

Place the butter and sugar in a medium saucepan set over medium heat.  Heat, stirring now and then, until the mixture is smooth and the butter is melted.  Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  Add the eggs one at a time, mixing thoroughly after each addition and scraping down the sides of the bowl as necessary.  Add the vanilla and then the cocoa and water mixture until smooth.  With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the flour mixture and mixing each addition just until incorporated.

Divide the batter between the prepared liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.

For the frosting:

Cream the butter and the peanut butter until combined. Beat them on medium-high for several minutes more until lightened in color and fluffy. Slowly add the powdered sugar until completely incorporated. Beat again for a couple more minutes until light and smooth. Using a piping bag, frost your cooled cupcakes. Enjoy!

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