Chocolate Cupcakes with Peanut Butter Buttercream Frosting

20 Nov

I made these cupcakes a while back for a coworker’s birthday and they were delicious! The cake is so moist with a deep chocolate flavor that perfectly complements the peanut butter frosting. I had bought a bag of those Mini Reese’s Peanut Butter Cups to top them off, but sadly they accidentally melted in my car, so I just added a little chocolate chip instead! The frosting really impressed me – it had a great texture, not too creamy and not too stiff, and the peanut butter flavor wasn’t too overwhelming like I was afraid of. Now I just need to work on my piping skills! To all the peanut butter and chocolate fans out there – enjoy! 🙂

Chocolate Cupcakes with Peanut Butter Buttercream Frosting

For the cupcakes:
3/4 cup unsweetened cocoa powder
1 and 1/2 cups all-purpose flour
1 and 1/2 cups sugar
1 and 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 Tbsp vegetable oil
1 tsp vanilla extract

For the frosting:
1/3 cup shortening
1/3 cup butter, softened
3/4 cup peanut butter
1 tsp vanilla extract
4 cups powdered sugar, sifted
4 to 6 Tbsp milk

For the cupcakes:
To make the cupcakes, preheat the oven to 350˚ F.   Line standard cupcake pans with paper liners.  In a large mixing bowl, combine the cocoa powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend.  Add the eggs, warm water, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full.  Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan 5-10 minutes, then transfer to a wire rack. Allow them to cool completely before frosting.

For the frosting:
Cream shortening and butter with a mixer. Add peanut butter and vanilla. Gradually add powdered sugar, one cup at a time, mixing well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Source: Cupcakes slightly adapted from Annie’s Eats, Frosting from Wilton


4 Responses to “Chocolate Cupcakes with Peanut Butter Buttercream Frosting”

  1. hooplahicktx November 20, 2011 at 2:38 pm #

    I will make these after Thanksgiving!

  2. Savory Simple November 20, 2011 at 4:34 pm #

    Chocolate and peanut butter is always a winning combination! These look right up my alley.

  3. Cornelia Dea December 1, 2011 at 6:48 am #

    found your website on aol and was just what i was looking for, keep it up 🙂


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