This dessert is not healthy. It’s not subtle. It’s not revolutionary. It hurts.
Chocolate and peanut butter piled on top of peanut butter and chocolate. There’s sugar too… and it hurts.
These cupcakes hurt your diet. They hurt your teeth. They destroy your morning workout. They’re bad for puppies. They upset kittens. Big-eyed baby cows are pretty pissed about these things.
They’re mean. They’ll punch you in the shin and say awful things about your hair.
You should probably stay away from these cupcakes. Sure… they’re the most delicious cupcakes eeeevvvveeeerrrrr… but they’re also dirty rotten scoundrels. Sorry.
Do I really need to wax on about chocolate and peanut butter…. chocolate and peanut butter together?
Really?
I didn’t think so.
Make them and eat them. Just. Please.
Chocolate Peanut Butter Cupcakes
makes 24 cupcakes
cupcake recipe from Organic and Chic
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Peanut Butter Frosting
enough to frost 24 cupcakes
2 sticks (1 cup) unsalted butter, at room temperature
1 cup creamy peanut butter
3 to 4 cups powdered sugar (depending on your desired consistency)
1 tablespoon milk (or water will do too)
In the bowl of a stand mixer fit with a paddle attachment, beat butter and peanut butter until creamy and virtually no butter lumps remain. Scrape down the bowl. Add three cups of powdered sugar and beat on low for 1 minute. Add milk and beat on medium high for 1 minute. Add the remaining cup of powdered sugar if you’d like your frosting a bit thicker.
Slather frosting onto cooled cupcakes and top with coarsely chopped peanut butter cups.
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Found the answer in the previous comments! Can’t wait to start baking!
Joy, oh my goodness I have to make these today. You may have already answered this, but is it okay to use non-organic ingredients? Do I still need to use cane sugar or can I substitute plain sugar? Thanks for another awesome recipe!
Okay, I was totally missing where you already answered this. Sorry! Can’t wait to try these… thanks again and keep bringing the great recipes!
wow, they looks amazing! will give them a try for sure!
Fabu! Two of my fave flavor sensations: chocolate & peanut butter!
Erm, I made these today. They’re good, not awesome. Last year I made the Sour Cream Chocolate cake with Cream Cheese Peanut Butter Frosting (from Sky High) and both components (cake+frosting) were ridiculously good. I had thought this might taste something like that but it doesn’t. Extremely high expectations are never a good thing.
I made 12, used regular ingredients instead of organic, but next time I’d change up the recipe a bit. Buttermilk instead of water in the batter and cream cheese instead of butter in the frosting. Love the blog btw!
i find comments like these the most useful – i will of course try it for myself too, but at least i know not to get my hopes too high! i’ve also hunted out the recipe you mentioned and will adapt it for cupcakery (i just love joy’s presentation) to compare the two. mmm gots me a lot of baking to do on the weekend. :)
I’m coordinating a Cupcake Festival in Basel, Switzerland this weekend and am definitely going to make these as part of my donation to the cupcake sale! Reese’s PB Cups are non-existent in Europe (and well, so is peanut butter really) so I have had to make my own PB cups. I’m going to make mini ones in my mini-cupcake tin and I’m sure they’ll be a HUGE hit amongst the expat crowd as it seems every North American expat misses the choc/pb combo.
My most recent guests from Canada bought me a bag of mini PB cups only to have them confiscated at the Amsterdam border! What gives?! It’s chocolate, people! I think they just wanted to eat them. :)
Hi Natasha!
Is it too late to take part in the cupcake festival in Basel this weekend?
‘Oh! sweetest thing’ is a new cupcake business based in Zürich. :)
Many thanks
Chris
Made up a batch last night, very tasty! I was hoping the cake would have been more moist though. The boyfriend said it was the best Cup Cake he’s ever had!
So I made a batch to enjoy one; then bring the rest to work so the little devils are out of my house, and where are they stitting …. in my fridge, waiting to taunt me when I get home from work.
I made these and brought them to work yesterday. Two different people told me they were the best cupcakes they’d ever eaten.
What perfect timing – my daughters birthday in Monday and one of her friends is alergic to eggs. I can’t wait to make these for her party!
Wow, apparently we are riding the same wave length! I just made chocolate cupcakes with peanut butter cream cheese frosting about two weeks ago. I couldn’t find a good chocolate cupcake recipe that used melted real chocolate instead of cocoa powder. So, being the baker I am, I assumed I could simply add a bit more baking powder to an old chocolate cake recipe and cut the baking time…it worked :) Yay for chocolate/PB combos!
Totally going to make these! you are awesome Joy!
Thank you,Joy, for this amazing recipe. I work on the weekends at my friends restaurant and I made these on Saturday. Wow! Everyone loved them, especially me. The frosting is perfect…and the cake so easy to throw together. I love your blog and all of your recipes I have made. Keep up the good work!
Paul
Hi Joy- I made these, and used half+half instead of milk or water in the icing. It kind of seized up and looked like hummus after that- even after beating it a lot longer, in case the cream had hardened things with its cooler temperature. I added lots of cream to smooth it out, but it still was hard to spread. It was smoother before I added the cream! Not sure what the scientific reason is, but I would recommend sticking with water or milk!
You are so evil. Now I don’t want to eat my oatmeal with dried fruit and almond milk! I want cupcakes for breakfast!
I tried these yesterday but I used a different sugar which did not sweeten it very much so they came out flavorless. I am going to try to add a nice topping today to see if I can make something out of them… I also had a problem that the paper cases stuck to the bottom of the pan, and they came out bottomless!
oh, the hubbs would love these!
so so bad, especially that frosting BUT mouth is literally watering.
ok. i made these today. and, well, they are amazing! they are every bit you described and more. yum! thanks for the recipe!
I made these on monday night and can I say this was an awesome recipe. :) I didn’t use the organic ingredients but I use cane sugar instead of the regular white sugar… anyhow everyone loved them, I think me and another person were the only ones that really enjoyed the peanut butter icing. Yum!
these are fantastic! Just made them a couple of days ago. The frosting had to sort of be improvised since we(my friend and I) ran out of powdered sugar. Thus, the frosting didn’t turn out as sweet as we had hoped, but it was good nonetheless.
Surfing the web for the perfect sweetness to have tonight. Thanks for posting this…looks like perfection to me!
I made these today for the cast of a musical I’m rehearsing for and it was a hit! The frosting is PERFECT.
These were absolutely delicious: soft and moist, chocolately, peanut buttery…wonderful! But I had one small issue- they smell like canola oil! O.o
Once you get past the initial smack in the face of peanut butter, the first thing I smell off of the cupcake is canola oil, not chocolate. In fact, when I baked these they made my entire kitchen smell like oil; I was a little skeptical about how they were going to taste until I bit into one.
Any idea why this might be? Did I maybe use oil that had been sitting around for too long? I’d love feedback. :)
Thanks for the recipe!
it’s entirely possible that your oil is rancid. hmm… ick.
OMG I made these for a friend for her birthday a few days ago, and I had no less than 3 people tell me they were the best cupcakes they had EVER tasted! One woman even offered to pay me to make them for her for her birthday :) Thanks for the AWESOME recipe!
These are so divine! How do you feel about refrigerating? I am bringing these to a friend tomorrow and I don’t want to ruin the texture. Thanks!!!
Throw them in the fridge. No problem!
I just made these. there arent words to describe how good they are. period.
This may be the best icing ever. I had a bunch left over after frosting the cupcakes and I’ve eaten it as a crepe filling, over oatmeal, and even spread on toast. It’s fantastic!
My thighs, however, are very angry with you.
AMAZING! I was looking for a cupcake recipe, and I came across this one. I gathered all the ingredients and made it right away. Boy, am I glad! I brought it over to my neighbors and everyone loved them. I recommend this cupcake for everyone!
These cupcakes were amazing! I made them for my friend Sarah’s 31st birthday (along with your Raspberry Almond Cupcake recipe) – and they were a hit. We had the birthday party at this local wine bar and I thought the cupcakes paired quite well with wine and champagne! Thank you for all the fabulous recipes!
buttercups cupcakes
You can really play with this recipe. You can use alternate candy bars for different
tastes. Try using a Kit Kat bar. If you like peanut butter, try using Reese’s Peanut Butter
Cups. You can also use either chocolate chips or chocolate kisses in place of the candy
bars. You can also sprinkle some peanut butter chips on top of the warm marshmallows giving
your s’mores a peanut butter taste.
buttercups cupcakes
you do not need to add vanilla to your recipe if you have the proper ingredient in the proper proportions. This is why the typical recipes you find on the Web are wrong. An awesome peanut butter filling is easier than you think to make if you know the right ingredients and measurements.
Wyse Gyrls Cupcakes
this recipe is amazing. i just made it for me and my whole family and they LOVED it. thanks for all of your wonderful recipes!
A friend of mine brought these to work…they are totally evil. Also they are the BEST cupcakes I have ever eaten! Thanks so much for the wonderful recipe.
I made these cupcakes on the weekend for a potluck. I was a bit nervous that there were no eggs in the recipe, but this is such a winner. I am SO happy I held a few back and stashed them in my freezer. They won’t last long.
I just used the cupcake recipe and they came out smelling and tasting delicious.
I was exciting to find a vegan chocolate cupcake recipe that i didnt have to use egg replacer for.
and since the friends im baking for are on diets i just didnt use butter and the frosting still came out great.
Thanks!!!
We made these last night. SO. STINKIN’. GOOD. Everyone, make them now! Joy- you’re a genius!
Hello!
I just discovered you in the past month through the pioneer woman website and love your stuff. I made these delicious cupcakes for a cookout last night…they were a HIT!! Can’t wait to try another one of your recipes!
this makes me so happy! i’m glad you’re here!
Joy-have you ever tried making peanut butter cream cheese frosting? Do it, it’s delicious. Extra calories, extra delicious, and really I just want to eat it by the spoonful. All I do is take a good cream cheese frosting recipe and add a healthy dose of peanut butter, but I’m sure you could think of an even better way. Also, these cupcakes are heaven! :)
I made these cupcakes last week for work and they were a hit! everyone loved them but my co-workers kept on calling me evil.
Hi I was wondering if it was possible to use butter in the cupcakes instead of oil???
I havent tried this recipe with butter, but my instincts tell me that melted butter would be delicious!
joy, you’ve just saved my bacon. cupcakes that don’t involve creaming butter and sugar? make my day. and chocolate and peanut butter? need I say more? thanks, hon, you’re a lifesaver :) live from south africa!
You are amazing. I love this recipe.
I just had to comment on how good this cake recipe is! It’s so moist and chocolaty, I’ve used it several times to make cupcakes for various occasions. My only problem is, though, that I believe it’s so moist, that when I try to make it in a layer cake form, it wont come out of the pan, no matter how much I grease it. I haven’t tried to use parchment paper yet, but will probably try that next. I’d really like to use this as my chocolate cake go to recipe. Any ideas on how to keep it from sticking?
Oh. Wow. OH WOW. Oh. Oh my. If I was ever secretly really mad at someone, I’d totally bake them a solid bundle of these cupcakes with a secret desire for them to gain 50 pounds. Is that wrong of me? I mean, they’d be delicious, no doubt.
These are soooooooo good! I just made a bunch for my sister who’s at university and misses my constant baking :)
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