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Chocolate Peanut Butter Cupcakes

May 31, 2010 by Joy the Baker 216 Comments

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?

Really?

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.

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Categories: Chocolate, Cupcakes, Recipes

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Questions
  1. Alexis

    October 13, 2019 at 10:22 pm

    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??

    Reply
  2. Paige Blumenthal

    January 30, 2015 at 4:01 pm

    Making for my daughter’s 4th birthday. She’s a chocolate lover!

    Reply
    • joythebaker

      February 25, 2015 at 8:33 am

      Your daughter knows how to live, Paige! Happy Birthday to her!

      Reply
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  1. GF Chocolate Cupcakes with Peanut Butter Frosting says:
    April 12, 2016 at 3:35 am

    […] my strong suit, I offered to bring the eats.  My first thought was to make a batch of these Chocolate-Peanut Butter Cupcakes that I had found on Joy the Baker's site, but upon learning that one of the board members […]

    Reply
  2. Things I have been cooking lately #98: Dark chocolate and peanut butter cupcakes | Where The Wild Things Are says:
    November 19, 2014 at 3:41 am

    […] are moist and extremely light. I adapted this from Edibles and Travels who originally got it from Joy the Baker via Organic and […]

    Reply

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