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.
216 Responses
Question to those that have made these delicious looking cupcakes – I love sweets – don’t get me wrong – but I don’t like cupcakes that are sickly sweet. With “make your teeth hurt” in the description I am wondering if anyone out there found these too sweet or if they are just right for the average taste buds? Thanks!
will the taste be the same if i dont use organic ingredients? i’m not so much after health but more of flavor hehe thanks!!
of course you can use non organic ingredients. go for it!
Hi Joy, I don’t have access to anything organic where I live, can I substitute regular flour/ingredients to make this? Thanks.
These are amazingly wonderful! Thanks for brightening the day with this recipe!
I have used this cupcake recipe multiple times with all sorts of different buttercreams and they are delicious every time! never disappointed with these babies. Thanks Joy!
I made these and with the little garnish they’re quite cute and pretty good. I think next time, however, I’ll half the icing recipe as I was left with quite a bit of extra. I also found the chocolate cake to be slightly tasteless and couldn’t figure out why, but they weren’t bad!
My friends and I loooove these ones. While none of us are usually keen on sweets, these cupcakes blew our minds! So yummy.
Making for my daughter’s 4th birthday. She’s a chocolate lover!
Your daughter knows how to live, Paige! Happy Birthday to her!
Hi! Can’t wait to surprise a friend with these for her birthday. I usually eat all natural peanut butter with no added anything. Are people using a kind like jiff or Peter Pan etc or Any kind like smuckers natural would work? Happy to use whatever’s best.
Also has anyone made the frosting without a stand mixer??