Peanut Butter Cupcakes with Chocolate Frosting

by Heather on June 29, 2010

Peanut butter is one of my absolute favorite foods, and I will take any chance I can to make a baked good with it included. I’m a cupcake fanatic, I think they are the cutest things and are the perfect take-along treat, after cookies of course :) Sometimes, it can be a challenge to make a cupcake that isn’t dry, especially on the bottom! I can’t tell you how many times I remember eating cupcakes (mostly from cake mixes) that were dried out and just blah. It became almost like eating a muffin- eat the muffin top and no more. And then there are the wonderful store bought cupcakes with the pound of lard frosting on each one, and if they’re colored, that distinct color-dyed taste ( you know what I’m talking about). I’m glad the cupcake craze is still going strong to help raise the bar for mediocre mini cakes. A quick tip: if you’re in the bay area, other than SF, stop by a Teacake Bake Shop– they make an awesome cupcake, no matter what flavor you get (and the cookies are delish as well!).

Anyway, back to these lovelies. I found a screamin’ deal on amazon for the cookbook Cupcakes!, by Elinor Klivans. That lady makes some awesome little books. It must’ve been some kind of random special because I paid $1.86 for a brand new copy! I didn’t have the right ingredients for the milk chocolate glaze that she includes as the topping, so I found a perfect recipe on allrecipes instead. I had some evaporated milk that needed to be used, so I did the handy-dandy ingredient search and found a perfect fit.

The cupcakes were some of the moistest, perfectly peanut buttered treats I’ve tried. If you have any doubts about a peanut butter flavored cupcake, these will erase those thoughts.

Peanut Butter Cupcakes, adapted from Cupcakes!

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup chunky or smooth peanut butter (I used Safeway brand)
1 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla
1/2 cup milk (I used fat-free)

Heat the oven to 350 degrees. Line 12 muffin tin cups with paper cupcake liners. Sift the flour, baking powder and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium, beat the butter, peanut butter and brown sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Mix in the egg. Add the vanilla and beat for 1 minute, or until the batter is smooth. On low speed, add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture and mixing just until the flour is incorporated and the batter looks smooth.

Fill each paper liner with a generous 1/4 cup of batter, to about 1/3 inch below the top of the liner. Bake just until the tops feel firm and are lightly browned, about 20 minutes. There will be a few cracks on top. Cool the cupcakes for 10 minutes in the pan on a wire rack. Carefully remove cupcakes from pan to finish cooling.

Creamy Chocolate Frosting

2 3/4 cups powdered sugar
6 tablespoons cocoa powder
6 tablespoons softened butter
5 tablespoons evaporated milk
1 1/2 teaspoons vanilla

In a medium bowl, sift together the powdered sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

And, I can’t help it, I have to put up another photo of our babe :)

{ 21 comments… read them below or add one }

CC Recipe June 29, 2010 at 6:02 pm

Beautiful Baby and wonderful looking peanut butter cupcakes, I am also a huge fan of PB!

Chef Dennis June 29, 2010 at 7:58 pm

Peanut butter cupcakes…..yummm…..I have to start using pretty papers for my cupcakes at school…I know my girls will appreciate it. Your baby is Beautiful!!!! (but of course you knew that!)
all the best

Just Food Snobs June 30, 2010 at 12:17 am

My husband loves peanut butter, this is a great recipe to try! Beautiful baby girl!

Lisa { AuthenticSuburbanGourmet } June 30, 2010 at 3:10 am

What wonderful looking cupcakes! Nice photos! I too am a Bay Area resident (walnut creek) – welcome to the food blogging world – it is a lot of fun and you meet terrific people!

Brian @ howtobaker June 30, 2010 at 4:41 am

Great looking cupcakes! It is amazing how a few fancy cupcake wrappers really dress up an already impressive cupcake. Thanks for sharing both a beautiful baby and beautiful cupcakes.

The Housewife June 30, 2010 at 7:15 pm

How can anyone say no to peanut butter and chocolate! :) Your baby is so cute… how old is he? I’m due in 2 months and cannot wait!

Danielle July 1, 2010 at 4:36 am

Heather: I’m impressed that you are making cupcakes with a baby less than 2 weeks old. I guess she probably is sleeping a lot, though, and you gotta do something. :)

Linn @ Swedish Home Cooking July 1, 2010 at 2:47 pm

Peanut butter cupcakes always satisfies my sweet tooth. Great post!

Kocinera July 1, 2010 at 7:01 pm

Ooooh these look so yummy! And those frog prince cupcake wrappers…I just realized that I don’t know what those things are actually called. Cupcake cups? Tins? Wrappers? Anyway they’re really cute! 😀

A Little Yumminess July 1, 2010 at 7:06 pm

Baby is ADORABLE….hard to concentrate on cupcakes after seeing such a cutie!

Sues July 7, 2010 at 9:08 pm

Peanut butter and chocolate is basically the best combination ever :) I love the photo of the cupcakes in the chest! And, of course, your baby is adorable :)

Rita February 6, 2011 at 2:07 pm

I made these and they were amazing. So soft and moist! A huge hit among pb lovers!!!

Neeli February 13, 2011 at 7:38 pm

These turned out awesome! They made exactly a dozen; I frosted them with chocolate buttercream.

Amanda March 10, 2011 at 8:30 pm

I made these last night – in mini-cupcake form… I had a little batter leftover. SOOOOOO GOOOOOOOOD! The Chocolate Buttercream frosting recipe is amazingly good, I was trying to stop myself from licking the bowl and spoon clean! I’m familiar with peanut butter frosting on chocolate cake, but I think I like this better! I will definitely be keeping this recipe.

Thanks, Heather!

Mar April 4, 2011 at 4:10 pm

I’m a NON-professional baker and I have to tell you this cupcakes are to DIE for…I’ve made alot of recipes from the internet that I wish I had not wasted my ingredients or time on. I was pleasently suprised when I tasted these cupcakes, tasted just like a giant peanutbutter cookie…I used evaporated milk in the cupcakes. Wasn’t sure if the recipe called for whole milk. Can’t wait to get my family and friends opinions.

Alicia April 25, 2011 at 2:57 pm

Yummy! I made these for my husband’s birthday. He loves peanut butter, and these cupcakes were a hit!

Motts August 5, 2011 at 3:13 am

Thank you so much for posting this recipe!!!!!! I wanted to find a good new cupcake recipe because i just bought new icing tips, and peanut butter and chocolate are my two favorite foods even though they aren’t the best for you but who cares! Thank you!

P.S you have a beautiful baby girl. shes precious!

Jennifer February 11, 2012 at 7:45 pm

I just finished making this recipe & it was delicious. I think the peanut butter cupcake was the perfect texture & the flavor was outstanding – thanks so much!!

naila April 9, 2012 at 9:39 am

Ur cupcakes look very amazing . i too made PB cupcakes but after baking the cupcake liner separated from the cake plus the liner became oily. is this normal? what type of liners did u use and did they separate at the end?


Natasha P. April 21, 2012 at 5:02 pm

I made these with wheat flour and soy milk, hoping they would still turn out. These are amazing! Awesome recipe. Highly recommend these.

Eliza July 4, 2012 at 12:04 pm

I just baked these but used my own chocolate cream cheese frosting and oh my goodness… these were the absolute best cupcakes I have ever baked/eaten ever!
Thanks for the awesome recipe!

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