Chocolate Cupcakes with Peanut Butter Frosting

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These cupcakes are soft and fluffy with a delicate cocoa flavor that is sweet without being overly rich. Each one is topped with a swirl of creamy, whipped peanut butter frosting that adds a smooth, salty-sweet contrast to the chocolate base.

For many years I wouldn’t eat chocolate cake or cupcakes.   I loved chocolate candy but I didn’t like it in cake or cupcake form.

I later learned that’s because I was eating the wrong chocolate cupcakes.  Making a light and fluffy chocolate cupcake that is both sweet and rich takes some serious skills but once you master the technique it’s easy to replicate.

One of my favorites are these Triple Chocolte Cupcakes with candy bar topping. If you like soda these Chocolate Root Beer Cupcakes are the perfect combination of rich and sweet. Of course you can’t make chocolate cupcakes with a Salted Caramel Chocolate Cupcake.

This week I decided to make chocolate cupcakes with peanut butter frosting.  While I’m not a peanut butter fan I know many people who are.

The base of this cupcake is my favorite chocolate cupcake recipe which combines the cocoa powder with hot water before combining it into the batter.

The frosting is made with smooth peanut butter and honey.  The honey gives it a bit of sweetness and helps to make a smooth and creamy frosting.

Do I have to use honey in the frosting?

While you don’t have to use honey in the frosting it does really add a depth to the peanut butter frosting.  It helps make the frosting smooth and creamy.  If you don’t want to use the honey you can use maple syrup, agave syrup, corn syrup, or molasses in place of the honey.

You can choose to decorate the cupcakes any way you want.  I decided to go the easy route and put chocolate chips on top of the frosting.

How can you decorate Chocolate Peanut Butter Cupcakes?

I decorated the cupcakes with chocolate chips.  Another great way to decorate them is to simply drizzle a bit of chocolate sauce or melted chocolate over top of the cupcakes.  You might also choose to put a piece of candy bar on top or colored sprinkles.  It’s really up to you!

Ingredients:

• all purpose flour
• baking soda
• baking powder
• salt
• hot water (does not have to be boiling, just hot)
• unsweetened cocoa powder
• salted butter (or unsalted if you prefer)
• granulated sugar
• eggs
• vanilla extract

To make the cupcakes preheat the oven to 350 degrees.  Line 2 muffin tins with cupcake liners and set aside.

In a medium bowl combine the flour, baking soda, baking powder, and salt.  In a small bowl whisk together the hot water and cocoa powder until the powder dissolves.   In a large bowl cream together the butter and sugar.   Add in the eggs and vanilla and mix well.

Add half the flour mixture to the butter mixture and mix well.  Stir in the cocoa powder mixture.   Add the remaining flour mixture and mix until just combined. 

Fill the muffin tins 3/4 of the way full and bake for 22 minutes.

The base of these cupcakes is a little firmer than my traditional chocolate cupcake recipe but it works really well.  It would be perfect for making a filled cupcake or holding a heavy frosting.  It’s rich and full of chocolate flavor.

The frosting is a basic buttercream where I substituted peanut butter for the butter and added a bit of honey.   It was creamy, sweet, and full of peanut butter flavor. 

I topped the cupcakes off with chocolate chips.  These cupcakes are simple but delicious and are in high demand every time I make them.  People love the peanut butter and chocolate combination.

How do you store these cupcakes?

Store the cupcakes in a cupcake carrier or place them in an air tight container for up to 5 days.  If you want to freeze the cupcakes, wrap them in plastic wrap before frosting them and either put them in a freezer bag or an air tight container then put them in the freezer for up to 6 months.