Chocolate peanut butter cupcakes with peanut butter cream cheese frosting. Small batch of chocolate cupcakes with fluffy peanut butter frosting.
I've been tinkering with my chocolate cupcake recipe lately, because my original one, while delicious, made slightly too much batter for 4 cupcake liners. I love the new version I've come up with because it has even more chocolate flavor. I hope my niece and nephews approve this recipe--they're my biggest fans and they are the true authorities on cupcakes!
Yield: 4
Chocolate Peanut Butter Cupcakes
Makes 4 chocolate cupcakes with peanut butter frosting
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Ingredients
For the cupcakes:
- 2 ½ ounces bittersweet chocolate (60% cacao)
- 3 tablespoons canola oil
- 6 tablespoons unbleached flour
- ½ teaspoon baking powder
- ¼ cup sugar
- 1 large egg
- ¼ + ⅛ teaspoon vanilla
For the frosting:
- 3 ounces cream cheese (I used light), at room temperature
- ¼ cup powdered sugar
- 3 tablespoons brown sugar
- 2 tablespoons peanut butter
- ⅛ teaspoon vanilla
Instructions
- Preheat the oven to 350°. Place 4 paper cupcake liners in a muffin tin.
- In a small bowl, add the chocolate and canola oil. Microwave on 30 second pulses, stirring between each pulse, until chocolate is completely melted. Set aside to cool slightly.
- In a medium bowl, add the flour and baking powder and stir with a fork to combine.
- To the chocolate mixture, whisk in the sugar, followed by the egg and vanilla. Whisk this mixture together very well. Add all of the flour at once and stir with a spoon or spatula to combine.
- Divide the batter between the cupcake liners and bake the cupcakes for 20-25 minutes, until a toothpick inserted comes out clean. Let cool in the muffin tin for 5 minutes before moving the cupcakes to a wire cooling rack.
- To make the frosting: In a medium bowl, add all ingredients and beat together with an electric mixer until light and fluffy (about 2 minutes). Once the cupcakes have cooled, frost and serve.
Notes
These cupcakes are best stored at room temperature.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 494Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 68mgSodium: 191mgCarbohydrates: 45gFiber: 4gSugar: 29gProtein: 8g
megan @ whatmegansmaking says
This recipe makes 4 cupcakes? How perfect is that! It sounds delicious :)
sweetlife says
four cupcakes, oh how cool ..perfect for portion control...
sweetlife
Lauren at KeepItSweet says
yum! did you have trouble mixing that little frosting in your mixer?
Christina says
Hi Lauren,
No, I used a small bowl and my hand mixer. I imagine if you were trying to use a stand mixer, it would be difficult. Did that happen to you?
Christina
Heather says
I just mixed the frosting in a small bowl with a spoon. It probably would be prettier with a hand mixer, but it mixed up fine and tasted great.
Tim says
Happy Birthday! Get your eat on!!!
Laura says
I was just working on a post for this weekend for peanut butter cup cupcakes, which are basically a chocolate cupcake with a peanut butter cup and peanut butter frosting. Great minds must think alike...
Christina says
Tim--thanks! Hows it goin? Hows San Anton treating you?
Laura--Yes they do! I can't wait to see your version with peanut butter cups in it! Yum!
blackbookkitchendiaries says
i love the idea that this makes only 4 cupcakes! yay! thanks sweetie:)
Emma @CakeMistress says
Love love LOVE peanut butter and chocolate!!! So perfect that it yields just 4 muffins. I need responsible supervision when in the presence of a dozen cupcakes like this :)
Patricia says
Just letting you know that the recipe on Tasty Kitchen is missing the instructions. Perhaps you could edit it? I'm glad you have it on your website.
Ori says
These look great! I'm going to make them today for me and a friend. Just a head's up, your directions do not include the vanilla--I'm assuming you add it in with the sugar and the egg, though.