Tag Archives: cupcake

Chocolate and Peanut Butter Cupcakes

1 Jul

So Father’s Day was….about a month ago. But I lost the memory cards with these pictures until today! So I’m finally getting these up now. You can tell this is from father’s day because of the BBQ cupcake decorations…and the London ones? My dad and I are obsessed, so I thought it fit…although now looking at the pictures they don’t go together all that well.Oh well!

This is a recipe I have made before, and it is BY FAR the most high in demand. Rich chocolate and peanut butter flavors mix and are not overpowered by sweetness.

These cupcakes were stolen adapted from my baker ever! I adore every one of her recipes I’ve made.

Makes about 24 regular cupcakes

Chocolate cupcakes:
1-3/4 cups all purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk (I used milk + lemon juice)
1/2 cup vegetable oil
2 large eggs
1 tsp pure vanilla extract
1/2~3/4 cup freshly brewed hot coffee (I’ve found more than that makes the batter way too runny, just judge it on consistency)

  • Preheat the oven to 350 degrees. Prepare your cupcake pan with tins and spray with a touch of crisco. My cute London/Father’s Day tins and picks are from Sur La Table
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt together into a bowl and mix until well combined
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla
  • With the mixer on low speed, slowly add the wet ingredients to the dry
  • With the mixer still on low, add the coffee and stir just to combine
  • Carefully fill the tins up about 2/3 of the way.
  • Bake for 15-20 minutes, or until cake tester comes out clean
  • Transfer onto cooling rack and wait until cool to the touch before frosting

For Peanut Butter Frosting:
8 oz cream cheese, at room temperature
4 tbsp unsalted butter, softened
1/2 cup creamy peanut butter
3-1/4 cup powdered sugar
1 cup frozen whipped topping, thawed
Reese’s Peanut Butter Cups for decoration (I used the mini kind from Central Market in bulk)

  • In an electric mixer, beat cream cheese, butter, and peanut butter together on medium speed until smooth
  • Slowly add powdered sugar until well combined
  • Gently mix in whipped topping until smooth and fluffy
  • Once cupcakes are completely cooled, use a large star tip (or any tip really) to pipe the frosting and top with mini Reese’s peanut butter cup pieces.



Would I make it again? I already have! I’ll be making this recipe again and again and again!