Chocolate Cupcakes with Peanut Butter Frosting

To make this nutty spread paradise, it’s fundamentally the same as making customary buttercream – just we’re subbing a portion of the margarine with nutty spread. Since the nutty spread is so thick, you don’t really require as much powdered sugar, so the icing isn’t excessively sweet either.

Note: Make sure that you utilize ordinary, smooth nutty spread –, for example, Jiffy, Skip or Kraft. Try not to utilize characteristic, whipped or custom made nutty spread as it can separate and make the icing thick or slick.

The formula will make enough icing to pipe every cupcake with a liberal bit, however don’t hesitate to ice the cupcakes by essentially whirling on the buttercream utilizing a level edge blade.

Chocolate Peanut Butter Cupcakes

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Recipe by justsotasty Course: DessertCuisine: AmericanDifficulty: Easy


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These Chocolate Peanut Butter Cupcakes are drizzled with dark chocolate and topped with a peanut butter frosting.


  • For the Cupcakes
  • 1 cup all purpose flour

  • 2/3 cup cocoa powder

  • 1 1/2 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup vegetable oil

  • 1 cup granulated sugar

  • 1/2 cup brown sugar

  • 3 large eggs* room temperature

  • 2 teaspoons vanilla

  • 1/4 cup sour cream*

  • 1/2 cup buttermilk* room temperature*

  • For the Peanut Butter Buttercream
  • 1 cup unsalted butter softened to room temperature

  • 3/4 cup peanut butter do not use natural, homemade or whipped

  • 3 cups powdered sugar

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2-4 tablespoons whipping cream*

  • peanut butter cups, peanuts or sprinkles for decorating


  • Preheat the oven to 365F degrees and line 2 muffin tins with cupcake liners. You will get 18-20 cupcakes in total.
  • In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt.
  • In a separate bowl – whisk together the oil, sugars, eggs and vanilla.
  • Scrape down the sides of the bowl and stir in the sour cream.
  • Whisk in about 1/2 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the process with the rest of the flour & buttermilk.
  • Spoon the batter into the prepared muffin pan, filling each about 1/2 full.* You should get 18-20 cupcakes total.
  • Bake 1 pan at a time in the middle rack of the preheated oven for 17-20 minutes, or until an inserted toothpick comes out clean. Cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.
  • Peanut Butter Frosting
  • In a large bowl, beat the butter until soft.
  • Then add in the peanut butter and continue beating until until evenly combined.
  • Add in the 2 cups powdered sugar, the vanilla extract and salt and carefully beat them in with the mixer on low speed.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with the whipping cream until the desired sweetness and thickness is reached.
  • Frost the cupcakes using a piping bag or with the flat-edge of a knife. I frosted mine using a 1M Wilton tip.


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