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Chocolate-Peanut Butter Cupcakes

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ManyCupcakes

Chocolate-Peanut Butter Cupcakes
 
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Photo courtesy of IvoryHut
by:
Serves: Makes 1 dozen
Ingredients
  • 1½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa
  • ¾ teaspoon instant coffee (optional)
  • ½ cup boiling water
  • ⅓ cup sour cream
  • ¾ teaspoon vanilla extract
  • 12 tablespoons butter, softened
  • 1½ cups sugar
  • 3 large eggs, at room temperature
  • ¼ cup peanut butter
  • 1 container (1 pound) store-bought chocolate frosting
  • 3 peanut butter cups, quartered
Instructions
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line a 12-cup muffin tin with cupcake papers; spray with vegetable cooking spray.
  2. Whisk flour, baking soda, and salt in a medium bowl; set aside. Measure cocoa and coffee in a medium bowl. Whisk in water to form a smooth thick paste. Stir in sour cream and vanilla; set aside.
  3. With a hand mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Starting and ending with dry ingredients, alternate adding chocolate mixture and flour, beating until each is thoroughly incorporated.
  4. Evenly divide batter among prepared muffin cups. Bake until fully cooked and golden, about 20 minutes. Remove from oven, let cupcakes stand a couple of minutes; turn onto a wire rack to cool.
  5. Meanwhile, whisk peanut butter into frosting; spread a portion over each cupcake. Garnish with peanut butter cup quarters. Serve.

 

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

14 Comments

  4. Kim says

    Hey gals, any recipes for really good chocolate frosting? I always fall back to the reliable (and yummy) butter cream, but seeing these cupcakes makes me want to work on a homemade chocolate version!

    Reply

  13. Sophia says

    So creamy! This frosty looks heavenly!! This is the perfect thing to indulge on, but I’d be on the treadmill right after! Haha! Have you tried Banana Cupcakes with Dark Chocolate Chunks? http://www.recipe4living.com/recipes/banana_cupcakes_with_dark_chocolate_chunks.htm
    They’re pretty good too.

    Thanks for sharing!
    ~Sophia

    Reply

  14. Pam says

    Hey Kim,

    Actually there’s a very chocolate-y frosting recipe in CookSmart. Ten bucks says you have a copy of that book: )

    Reply

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