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
Softa123 says
It's a miserable, rainy day, complete with thunder storms and lightning. To complete the mood, the only outing we had today was to go to a funeral. Then I Stumbled! across this fabulous website and recipe. I hope you don't mind, but I'm going to post this recipe on my website, and, of course credit you and put a link to your website!
Thanks for lifting my spirits!
emily W. says
Ack! What did I do wrong?! These blew up. BUT...they were delicious. Had a wonderful little crust on the top. And I didn't make the frosting because I was sans cream cheese, but they were great with just peanut butter smeared on them lol. Thanks!
Christina says
Aww, honey! So sorry to hear that! How's your oven temp?
Heather says
Yesterday I made the chocPB bars, and today I made these. It's tough to say which I liked more! Deeeeeeelicious.
Lisa says
Can you replace the cream cheese for butter? I just don't have cream cheese in the house. I have plenty of butter ????.
Christina Lane says
Sure, Lisa! Keep them cold so the frosting doesn't melt :)
Ramsey says
I want to make this for my son’s birthday but in a 6” springform pan (then cut it in half to make a layered cake). How would I need to modify the recipe? I thought the amounts may be okay but not sure about baking times/temp.
Thanks in advance!
Christina Lane says
I have no idea, Ramsey. I'm sorry. I only tested this recipe the way you see it written. If you need a 6" cake, try searching my cake recipes because they're all baked in a 6" pan. Substitute 1/3 of the butter for peanut butter in the buttercream recipe, and you should be set!
Ramsey says
Will do. Thanks so much! I always love your recipes.