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.
Alexis
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??
Paige Blumenthal
Making for my daughter’s 4th birthday. She’s a chocolate lover!
joythebaker
Your daughter knows how to live, Paige! Happy Birthday to her!
ingeborgulla
My friends and I loooove these ones. While none of us are usually keen on sweets, these cupcakes blew our minds! So yummy.
Ana
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!
Nicky
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!
Heather
These are amazingly wonderful! Thanks for brightening the day with this recipe!
Ela
Hi Joy, I don’t have access to anything organic where I live, can I substitute regular flour/ingredients to make this? Thanks.
MEG
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!!
joythebaker
of course you can use non organic ingredients. go for it!
Kathryn Barrie
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!
Victoria
Joy, I needed something good to bake this morning, so, I came here and went through your archives. I am so glad I found these! Thanks for another great recipe. :)
Christine
I made these for my boyfriends birthday on Saturday. I put half of a recces cup inside the cupcake and then topped them with crumbled pretzel sticks. They were seriously good. I’m going to freeze the leftovers to bring on a road trip next week. Check out my blog for recipes of things I’m bringing to snack on: http://lovinthewoods.wordpress.com/.
What does the white vinegar do? Help keep them moist or add flavor?
Lisa
I only used the frosting recipe to top some guiness chocolate cupcakes I made. This frosting recipe is fantasitic, it tastes like the inside of a Reeses peanut butter cup… but better. so I left the chopped peanut butter cups off and sprinkled on some dark chocolate I shaved.
These were quite the hit at a baby shower I planned where I had several types of cupcakes
Beth
I just made these for my friend’s birthday today- they were a huge hit!
The Kevin
Made these with my daughter tonight for GirlScout Cookie Cupcake Wars. We were making our rendition of Peanut Butter Patties. They KILLED. Drizzled a little ganache on top for points and graham cracker crumbles over the top. Sick.
Dayna
SUP GURL! I totally just made these with whole wheat flour and a combination of brown and white sugar that I had in the house, and let me tell you, I’m pretty sure they turned out so awesome that no one noticed, or will ever notice! ALSO, I’m thinking the butter and sugar in that redonkidonk icing helped. SUCH good frosting! It is basically fat-sauce (lol podcast), and I am eating it like I do not know that it is basically fat sauce. :)
Fiona
These are soooooooo good! I just made a bunch for my sister who’s at university and misses my constant baking :)
Katie @ www.ohshineon.com
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.
Loren Brooke
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?
Isabelle
You are amazing. I love this recipe.
polkadotcupcake
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!
Shelby
Hi I was wondering if it was possible to use butter in the cupcakes instead of oil???
joythebaker
I havent tried this recipe with butter, but my instincts tell me that melted butter would be delicious!
EvilGenius
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.
Emily B
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! :)
Sara D.
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!
joythebaker
this makes me so happy! i’m glad you’re here!
The Newlywed Chefs
We made these last night. SO. STINKIN’. GOOD. Everyone, make them now! Joy- you’re a genius!
Nicole Marie
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!!!
Catherine
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.
Heidi
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.
Emily
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!
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
buttercups cupcake
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
Ruth
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!
Nikki
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!
Nicki
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.
Lauren
I just made these. there arent words to describe how good they are. period.
Natalie
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!!!
joythebaker
Throw them in the fridge. No problem!
Erin
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!
Mary
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!
joythebaker
it’s entirely possible that your oil is rancid. hmm… ick.
Caitlyn
I made these today for the cast of a musical I’m rehearsing for and it was a hit! The frosting is PERFECT.
Tina
Surfing the web for the perfect sweetness to have tonight. Thanks for posting this…looks like perfection to me!
Nina
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.
Janine Cofield
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!
Nikki
ok. i made these today. and, well, they are amazing! they are every bit you described and more. yum! thanks for the recipe!
jen
so so bad, especially that frosting BUT mouth is literally watering.
Shawna
oh, the hubbs would love these!
Strawberry Dani
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!
JenB
You are so evil. Now I don’t want to eat my oatmeal with dried fruit and almond milk! I want cupcakes for breakfast!
Dawn
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!
Paul Swindlehurst
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
Deanna
Totally going to make these! you are awesome Joy!
Emily
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!
Mamma C
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!
Hilari
I made these and brought them to work yesterday. Two different people told me they were the best cupcakes they’d ever eaten.
Nicole
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.
Natasha Kay
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. :)
Chris S.
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
Nida
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!
tea
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. :)
Terresa Wellborn
Fabu! Two of my fave flavor sensations: chocolate & peanut butter!
My open roads
wow, they looks amazing! will give them a try for sure!
Natalie
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!
Natalie
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!
Ashley in NC
Found the answer in the previous comments! Can’t wait to start baking!
Ashley in NC
I read this post this morning and could hardly contain my excitement! My boyfriend’s birthday is next week and he is an avid peanut butter + chocolate fan, so I was planning on making some rendition of the two in cake form and this recipe looks incredible.
My question is — instead of 24 cupcakes, will this recipe also make and frost two 9″ cake rounds for a birthday layer cake??
mmmmm
The Cilantropist
Yes this looks obnoxiously decadent. And as you say, I would totally eat it anyway. They look totally worth the extra trip to the gym. ;)
Refrigerator Gaskets
I’m glad you clarified that this was not a healthy choice. It looks so amazing!
Amang Ms
It looks so good, then I’ll tell my wife the same, in order to make this kind of …. um …. yummy …
Kristy
I am dreaming about these! But I think I’m going to make a chocolate cake, then make the pb icing. It sounds AMAZING. Is powdered sugar icing sugar?
Alicia
Do you have a chocolate peanut butter cake recipe? Would it be possible to substitute peanut butter in for the canola oil in this one?
These look super yummy. I can’t wait to make them after work tomorrow! :o)
Maria
Thank you, Joy. Now I know what to make for my husband’s birthday.
Joanna
These look amazing! On a not so related note- I had a dream last night and I was in some sort of kitchen store and they had Joy The Baker brand cooking utensils! I think I bought a spatula :P
joythebaker
um…. awesome!
Meghan
I just want to make the frosting and eat it with a spoon. :) But I bet I’d get in trouble with my dentist.
Babette
Is it possible that I’ve never had peanut butter buttercream? I must make this soon, obviously I’ve BEEN missing out!
Heather Davis
I don’t care how mean this cupcakes are I am making them!
Camille
Found your blog from Cheeky Kitchen! Happy (belated?) Birthday!
I never turn down anything with peanut butter and chocolate. Even if it upsets the kitty.
Elke
hello, wow, very delicate pictures, i want to make them too. but i wonder if i can drop the saltet butter… or not ? may be the frost is too tangy then ? hm do you think the peanut butter can be mixed with whipped cream instead of using butter ?
love your blog !
Elke
Tara-cotta-flowerpot
Dear Cupcakes,
I know I haven’t said it often enough, but I am so glad to have you in my life. Please never leave.
xo Tara
Allison
I totally made these cupcakes yesterday too! Slightly different recipe, but same chocolate, peanut butter heaven when they were done! Pot-luck success!
Angela Powers
Joy,
This is probably a really dumb question.. Maybe one of the dumbest ones yet… But oh well here it goes anyway…. Will these cupcake come out the same if I use stuff that are not organic???
joythebaker
hey yes! they’ll be delicious! wanna know a secret? I used regular old ingredients for this cake… not organic. super delicious!
Maria
Joy-these look incredible!
Kelly
WOW! Amazing!
Amy
Joy. Joy, Joy, Joy. I made chocolate cupcakes with chocolate peanut butter frosting this weekend, and they were just…not good. These look soooooooo tasty. I’m going to try these next weekend. Or sooner, whichever comes first.
Angharad
These look absolutely out of control ridiculous.
It just so happens to be my friends birthday this weekend and I just so happen to be looking for an extravagantly over the top recipe. Found it!
Miss Candiquik
WOw….I guess all good things must come to an end – and it will happen very fast w/ these :) and always remember to share…
Sagan
Joy, you are CRUEL. :D These look amazing. Trying not to drool all over the keyboard.
Missy
Ohhhhhh ya. My grandmother made me this exact recipe in cake form for my birthday every year. I still make it on my birthday every year in honor of her (and my thighs).
However, I would like to continue believing that my grandma made up this recipe and created it all herself just for me because she rocked the kitchen that hard and I really am THAT special. So thank you in advance for letting me keep my delusions.
Sarah
these look amazing….i should have checked your blog yesterday when trying to find an idea for my husband’s birthday cake….instead i bought a peanut butter chocolate cake — it was too damn hot to bake anyway. but if i get a cool evening, i’m making these. yummo
Rachel
what would happen if after I filled the tins with batter, I put a whole peanut butter cup in each cupcake? do you think they would stay in the center throughout the baking process so that afterward there’s a nice peanut butter surprise inside each cupcake?
Izzy
omg i’m definitely trying that!
Marissa
These vegan chocolate cake recipe of yours have made it to our dining table many times in the past couple months already and it’s gonna make it there again soon…this time with the yummiest peanut butter frosting. Here in the Philippines, we have a local version of Reese PB chocolate called “Choc-nut”, I think I’m gonna use that as substitute in the next batch, but this time Reese it is! Yummy!!!
Nicole
OMG!
Reem B
Hey there Joy
the cupcakes look mouth-watering, but I was wondering
could I substitute non-organic ingredients? granulated sugar instead of the organic cane sugar and normal flour instead of the organic one?
joythebaker
heck yes! go for it!
Fay
Wow. Beautiful deliciousness, come unto me.
Miri
Oh these look so… chocolatey!
Kathleen
I’m definitely making these for my bf. The irony is killing me that these would be chocolate & peanut butter cupcakes for someone whose last name is Reese. . .
Shannon V.
Uh, only my three favorite things ever…chocolate. peanut butter. AND cupcakes. Time to do the Happy Dance.
Stiffler
you got your peanut butter in my chocolate.
you got your chocolate in my peanut butter.
oh snap!
take a megabite
I don’t trust anyone that doesn’t like the chocolate + peanut butter combo. I don’t trust them at all.
I trust you though, Joy. You know what’s up. And you just say it. I’ll eat these little dreamboats and probably feel too lazy for my morning workout like you said … but at least you tell me straight up.
Margaret
Other than the milk these are VEGAN! YAY! They also look amazing!!!
Miri
And so easily you could use soy or almond milk and they would be TOTALLY vegan! Double yay!
Amanda
Oh. Oh Joy. Thank you. This is officially on the very tippy-top of my ‘make as soon as the last batch of whatever you last made is gone’ list. And/or the ‘make when you get over the Memorial Day dessert calories’ list, but I might not make it that long. Bless your sweet (wink) heart…! And thanks for the peanut-butter-and-chocolate porn- my favorite.
RunningGirl
Joy, I’ve been living under a cave…only found your fabulous blog this weekend. Love it! And this recipe. My dog’s name is Reese, after the PB buttercups. Though broke, I quickly went online to buy Organic and Chic and The Big Sur Bakery cookbooks. You’re talented and witty. A publishing deal is just around the corner, just like the perfect-for-you guy.
Em
I just gained 10 pounds looking at these photos.
So good.
Tiffany
i’m like the only person in the world who doesn’t like peanut butter. if i did though, i’d be all over these. or, they’d be all over me. either way, they’d be eaten.
risa
I hate peanut butter too, but Hubby’s a Reese’s addict so I’ll have to give these a go just for fun.
Shannon @ bakeandbloom.com
I have dribbly mouth right now.
Chelsey Green
So these just went to the top of my “to bake list”
With love and cupcakes,
Cookteen
Check out my blog please!!! cookteen.blogspot.com
Jenna
Every year for my birthday since I was like 10 my mom made me a chocolate cake with peanut butter frosting. There are just some aspects I miss about living at home. But I guess I get to make it myself for myself now!
dani
if i wasnt on a hardcore diet/exercise kick i would so be making a batch of these
Niamh
YES – but they’re ORGANIC. Which means they’re GOOD FOR YOU. Ahem…
Katie @ Cozydelicious
If I hadn’t just made a huge batch of not-quite-so-evil cupcakes, I would totally be making these right now! I have a peanut butter weakness. And these look amazing!
Maddie
Joy, How could I make this into two 8 inch rounds (oven temp and time?)?? They look delicious, but I don’t have the patience to frost 24 individual cupcakes….
joythebaker
hey maddie,
you could absolutely make these into an 8-inch or 9-inch cake. Bake at 350 degrees F for 25 to 35 minutes. I’m not sure on the cooking time exactly, but keep an eye on them and take out when a skewer inserted in the center comes out clean.
Kelly McElligott
I am making these right now- I promise to bring them to work tomorrow so I don’t eat them all myself! A much needed change has happened at work, so I would like to treat all the employees that are still standing :) Thanks for the recipe!
Jenny
That description just makes me want to make them more and experience this deliciousness.
The Sweetest
Oh, just looking at the icing hurts my.
Julie
Love hurts.
Jessanna
I must say those chopped up peanut butter cups sprinkled on them took these cupcakes over the top!
Good one! mmmm mmm
I feel for those with peanut allergies:( I’m so THANKFUL that I’m not one of them, and neither are any one in my family- these are going to be made!
Elisabet Figueras
I love chocolate and peanut butter and this recipe seems delicious.
Congratulations!!!
DessertForTwo
Oh my, my mouth is watering.
Kirstin
This came at the perfect time. A group of friends volunteered me for a memorial day BBQ this morning and I needed a cupcake recipe. So these are in the oven as I type this. Thanks! (I hope they’re as delicious as you said!)
Sara_Tea
You are cruel. Peanut butter and chocolate? That’s like…spaghetti and meatballs, but better and even more fattening. It’s always impressive when you can get your daily caloric intake in 3 bites. (give or take a few). Is it bad the only thing that bums me out about peanut butter cups and baking is taking all the wrappers off? haha!
Agentmom
OH MAH GAWD……..:):):)
a. maren
wowsers. obviously i am going to have to make these as soon as possible! hilarious writing too :)
Andrea
This is the only kind of beat down I welcome. Bring it!
AbbybluJay
lllike i said. already bookmarked!
what kind peanut butter cups did you get? do you recommend THE name brand of cups (that starts with an R) or just any kind you’d pick up at a candy store?
i can’t actually bake these til… like august but when i do… it’ll be the BEST. DAY. EVER.
Shush-mi
How can peanut butter and chocolate ever be mean! Sounds like a piece of heaven to me… yum yum yum!
zoe
ummm……..drooooooool!
Mary
Great pictures! These look heavenly! Wow!
xxMK
Delightful Bitefuls
Allie (Live Laugh Eat)
Hmmm at least you used organic ingredients!! That counts for something, right? :)
Hannah
Aw! They look delicious. And I’ll try them as soon as I can get peanut butter cups :) But I’m pretty sure that the frosting will be gone when the cupcakes are ready. Hihi :D
Marcia
“You got chocolate in my peanut-butter!” “You got peanut-butter in my chocolate!”
You’re probably too young to remember that commercial but when Reeces peanut butter cups first came out, that was there logo! Those cupcakes sound wonderful, can’t wait to try them out!
Marcia
Heather @ chik n' pastry
hmmmmmm. im thinking these might be perfect for the hubs this week. he’s finishing up a quarter of grad school thursday and has one class left – plus it’s our anniversary this week and i feel like cupcakes are in order :)
colleen @ sweetswallows
That cupcake recipe looks suspiciously vegan…. HOORAY!
Mackenzie@ The Caramel Cookie
I’m afraid if I make these I will eat all of them….in 10 minutes.
SINGAPORE SHORT STORIES
I also cannot resist these delicacies!
Avril @ http://bakingandcreatingwithavril.blogspot.com
Lovely. Yummy. Sinful. Soooooo delicious looking. SOLD!!!!! :-) Those that ate these little gems of PB and Chocolate heaven must have fallen over backwards with happiness!!!! :-)
Kelly
I have been looking for an amazing chocolate peanut butter cupcake recipe for a long time. I have tried many, but now I know my search is over because yours WILL be perfect. Thank you, thank you, thank you!
Bethannw
Is it bad that I really wish I had some made RIGHT NOW so I could have one, maybe two for breakfast?
Veggielady4life
These look absolutely decadent… and delicious. Love the photos.
Samantha Angela @ Bikini Birthday
I’m eyeing that frosting with lots of ideas swirling about in my head for its potential uses. Including just dipping my finger in and eating it. YUM!
carrie
thank you for another beautiful vegan cake recipe!
Lauren @ Crave. Indulge. Satisfy.
WOW! Chocolate and peanut butter is my favorite combination! I can’t wait to make these!
Paula
it looks awesome!
Cookbook Queen
I agree with you on the whole baby cow thing…there are a bunch of them in the field across the street from my house…they sensed me just READING about these cupcakes and proceeded to begin mooing angrily and shaking their cow fist/hooves in the direction of my home.
EEEKKK!!!
I think I’ll risk it anyways, these cupcakes look totally worth it!!
Cookbook Queen
I agree about the whole baby cow thing…there are a bunch in the field across the street from my house and when they sensed me even READING about these cupcakes, they began mooing angrily and shaking their hoofs in the direction of my house.
EEEKKK!!
I think I’ll take my chances and make ’em anyways…worth the risk!!
Julie
In a pinch, would regular granulated sugar work instead of organic cane sugar? If so, would it be equal amounts?
Swee San
Oh niceeeee ….. Reese peanut butter cups … *sluuurrrpppss*
Maggie @ Vittes and Bits
Oh my goodness… these DO look evil! How delicious!!!
Jessica @ How Sweet It Is
Holy yum. I am practically drooling over these. They look incredible!
Noêmia
Beautiful!
:)
Angelique
this looks amazing.. and I agree with what Estela said!!
Brilliant description! and your photography.. wowie, I do admire your work indeed
Nisrine@Dinners and Dreams
So yummy. Bravo!
Estela @ Weekly Bite
These are perfect for that “special” time of the month ;)
Silvia
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!
Wei-Wei
I think that God married peanut butter and chocolate in heaven, then they dropped through the clouds and onto these cupcakes.
Wei-Wei
Katrina
Even though these cupcakes will hurt me, I want them. Now.
Nikki
these look awesome, definitely printed and saving for the future. i love your blog!
bakingaddict
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 :)
delaney
my tummy hurts just looking at these but i just know i have to try ’em! delicious.
Indigo
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.
DinnerSheWrote
@ 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.
Xan
Wow… worth a punch in the shin any day. Yum!
Stephanie
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! :)
Jessica
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
peachkins
Chocolate and peanutbutter are my friends and they make me happy!….
Loyoya Bakery
mmm looks so good! I love chocolate and peanutbutter. Delicious and sooo bad :)
Orla
OMG I feel the desperate urge to run to my kitchen!!