Joy the Baker

Chocolate Peanut Butter Cupcakes

May 31, 2010

Chocolate Peanut Butter Cupcakes

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.

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Do I  really need to wax on about chocolate and peanut butter…. chocolate and peanut butter together?


I didn’t think so.

Make them and eat them.  Just.  Please.

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

makes 24 cupcakes

cupcake recipe from  Organic and Chic

Print this Recipe!

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.

209 Comments Add A Comment

  • These are perfect for that “special” time of the month ;)

  • Look so good… it’s a pity there’s no peanut butter to be found in Italy.
    I have to thank you again for the vegan coconut pineapple banana bread: it was an incredible hit at my yoga workshop on Saturday. Nobody had ever tasted banana bread before (new recipe for Italians) so I told everybody to take a look at your blog. Now you’re famous here!

  • I think that God married peanut butter and chocolate in heaven, then they dropped through the clouds and onto these cupcakes.


  • Even though these cupcakes will hurt me, I want them. Now.

  • these look awesome, definitely printed and saving for the future. i love your blog!

  • I love chocolate and peanut butter. Been on a little binge recently making cookies and cakes with them. Yours looks amazing, a definite must try :)

  • my tummy hurts just looking at these but i just know i have to try ‘em! delicious.

  • I’m with the big-eyed baby cows: these cannot be allowed anywhere near me. I’m gonna save the recipe for a time when I’m in the mood to eat 24 cupcakes singlehandedly in the space of half an hour… because that’s what would inevitably happen if I made these.

    PS: You would LOVE this frosting from ‘Sky High: Irresistable Triple-Layer Cakes’:

    10oz cream cheese, at room temp
    1 stick butter, at room temp
    4-5 cups icing sugar, sifted
    2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

    1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the icing sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

    Don’t be suspicious of the cream cheese; it’ll blow your mind. And as such, I can never make it again.

    • @ indigo; i tried this recipe suggestion for pb frosting using cream cheese. i too, cannot be let anywhere near it, ever again.

      i found 2 cups of icing sugar was perfect for consistency and sweetness so i stopped there. as did my will power.

  • Wow… worth a punch in the shin any day. Yum!

  • Wow. The chocolate cupcake without the frosting looks already delicious. I think you could eat the cupcakes and the frosting not put together for itself! :)

  • Joy – these look fantastically devious and delicious. I’ve only just come to love peanut butter, it’s not something we’re brought up to love in the UK. However, I found a recipe for peanut butter fudge and it converted me with one bite. I can’t wait to give these a go to further explore my new found flavour! Jessica x

  • Chocolate and peanutbutter are my friends and they make me happy!….

  • mmm looks so good! I love chocolate and peanutbutter. Delicious and sooo bad :)

  • OMG I feel the desperate urge to run to my kitchen!!

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