Chocolate Cupcakes with Peanut Butter Frosting

Five hundred.

Could be a big deal.

Or not.

Depends on what you’re counting five hundred of.

A five hundred word essay? Not a big deal.

A five hundred-dollar gift card to Target? Big deal.

Since this is my 500th blog post, I thought we should celebrate with something sinfully sweet.

Like über chocolatey cupcakes.

Sounds good, right?

I knew I liked you.

Chocolate Cupcakes with Peanut Butter Frosting

Yield: 12 cupcakes


  • For the cupcakes
  • ½ cup (1 stick) butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup chocolate chips, melted and slightly cooled
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
  • ½ cup plus 2 tablespoons all-purpose flour
  • ½ cup plus 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • For the frosting
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup peanut butter
  • 1 ¼ cups powdered sugar
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon milk


    For the cupcakes:
  1. Preheat oven to 350? F.
  2. In a large bowl, using a hand mixer, cream butter and sugar together for about 2 minutes. Add melted chocolate and mix for a minute more.
  3. In a separate bowl, whisk together eggs, sour cream, and vanilla. Add egg mixture to butter mixture. Beat until combined.
  4. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Slowly add dry ingredients to wet ingredients. Mix until combined.
  5. Pour into lined cupcake tins and fill about ? of the way full. Bake for 18-22 minutes or until a toothpick comes out clean.
  6. Cool cupcakes completely before frosting.
  7. For the frosting:
  8. Cream butter and peanut butter for 1-2 minutes.
  9. Add powdered sugar a little at a time while mixing with a hand mixer. Once all sugar is incorporated, beat for 1-2 minutes more.
  10. Add vanilla and milk. Beat for another minute.

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