Wednesday, June 23, 2010

Chocolate Peanut Butter Cupcakes

My latest cupcake adventure started when I came across this very promising recipe from Annie's Eats. I have been eyeing an opportunity to try to recipe, and finally got my wish when my husband picked it for his special treat for Father’s Day. Let me just say that I just ABSOLUTELY L-O-V-E the icing from this recipe! It is soooooooo good: creamy, smooth and sweet, with a nice peanut butter flavor!
I made a couple of modifications from the original recipe: I decreased the amount of confectioner’s sugar used in the frosting, and since I did not have any frozen whipped topping at home, I whipped heavy cream and added that. It worked out great! Enjoy the recipe!

Chocolate Peanut Butter Cupcakes
For the filling:
1 cup confectioners' sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
2-2.5 cups confectioners' sugar (changed from 3 1/4)
¾ cup heavy cream, whipped, or 1 cup frozen whipped topping, thawed
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

To make the filling, combine the confectioners' sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.

To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners' sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.

Adapted from Annie's Eats


  1. Yum! I've made peanut butter and chocolate cupcakes before, but I've yet to try adding a filling to the cupcake (which I'm sure is divine). Thanks for sharing this great recipe!

  2. I just happened upon your blog. I love your super yummy recipes.

  3. Thank you Moogie! I hope you enjoy the recipes that I post periodically. :)