Dark Chocolate Cupcakes with Peanut Butter Frosting

Dark Chocolate Cupcakes with Peanut Butter Frosting

I have a secret that I’m about to blab. It’s about me. And it’s a doozie. It’s going to rock your world…

I don’t really like cake…

Shhh…

Can you believe it? It’s the truth. Hard to fathom, with all those cakes that I decorate. Now, don’t get me wrong. I will eat cake. But it pretty much ranks at the very, very bottom of the dessert hierarchy for me. Given options, I would choose pretty much anything over cake. Now, if you’re talking cheesecakes, flourless chocolate cakes, coffee cakes, crumb cakes, and things of that nature, well then that’s a whole different ballgame. But regular cake? Like birthday cake-cake? Meh. It’s just never really been my cup of tea. But what I do love is frosting. And phenomenal frosting can absolutely make my day. Peanut butter or cream cheese frosting? It may as well just be Christmas. As a result, I love cupcakes because I can pile them sky-high with dreamy frosting and enjoy each and every bite. These dark chocolate cupcakes are a dream come true for anyone who is a cake or frosting lover – they are truly the best of both worlds.

Dark Chocolate Cupcakes with Peanut Butter Frosting

These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. The resulting batter almost resembled a mousse; both thick and light. It creates incredibly moist cupcakes that also have a light and fluffy texture.

And the frosting. Oh the frosting. Bestill my heart. I have been using this recipe for a couple of years now (how has it never made it on here before?!), mostly as a filling for chocolate cakes. But on top of cupcakes? Where I purposefully try to create a 2:1 frosting to cupcake ratio? A-MAZING. I cannot make this without usually ending up with a stomach ache from nibbling out of the bowl one too many times. It’s irresistible. Sometimes I’m tempted to make it to just have. Smeared on toast? Used as a dipping vessel for bananas or apples? So many possibilities. The “secret ingredient” in this frosting, just as in the Easy Vanilla Bean Buttercream, is the heavy cream. It creates a smooth and fluffy frosting that is easy to slather or pipe on.

Note: To make the swirls of icing, I use a 1M icing tip. I just love the look that it gives the cupcakes; it reminds of a soft serve ice cream cone. Which is another one of my favorite things :)

Dark Chocolate Cupcakes with Peanut Butter Frosting

One year ago: Sweet and Sour Chicken
Two years ago: Fresh Strawberry Tart

More chocolate & peanut butter deliciousness:

Chocolate-Covered Peanut Butter Crisp Squares
Marshmallow Crunch Brownie Bars
Chocolate Peanut Butter Torte
Peanut Butter-Fudge Cheesecake
No-Bake Cookies

Dark Chocolate Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes (active), 45 minutes (inactive)

Cook Time: 18-20 minutes

Total Time: 50 minutes

Ingredients:

For the Cupcakes:
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup (1.5 ounces) Dutch-processed cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) sour cream

For the Peanut Butter Frosting:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
⅓ cup heavy cream

Directions:

1. To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

7. To make the Peanut Butter Frosting: Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

(Dark Chocolate Cupcakes recipe adapted from Cook's Illustrated, Peanut Butter Frosting recipe from Barefoot Contessa at Home by Ina Garten)

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457 Responses to “Dark Chocolate Cupcakes with Peanut Butter Frosting”

  1. logousaha on September 25, 2012 at 10:42 am

    inspiring cook

    Reply

  2. Sue N. on September 28, 2012 at 1:39 pm

    Hey there! I was trying out this recipe for my daughter’s baking contest at church (you know, giving it a dry run so I could make sure there weren’t any steps too hard for a 6 yr old) and the batter is absolutely SCRUMPTIOUS!! However, when I took them out of the oven, they hadn’t puffed up– they kind of spread out flat. Do you think there was a problem w/ the leavening? or maybe I didn’t mix it enough? I can very easily fix it all with frosting (YUM!) I was just wondering if you had any ideas? Maybe I overfilled the cups? It made 12 cupcakes. Any ideas, let me know!

    Reply

    • Michelle on September 30th, 2012 at 10:28 pm

      Hi Sue, My cupcakes didn’t get super puffy, but they did raise a bit. Your leavening could be on the old side, or you could have actually mixed it too much, which could have made them dense and flatter. The other possibility is that they were slightly underbaked and sunk just a tiny bit.

      Reply

  3. Laurie@Womens Aprons on September 28, 2012 at 1:58 pm

    Those cupcakes look really good! And I have to agree with you – cake is not high on my list of desserts either. I don’t usually find it worth the sugar intake:-) Now, cheesecake and carrot cake – yum! My first choice in desserts is pie – especially apple pie, which is in season right now!

    Reply

  4. Cristi on October 1, 2012 at 12:00 pm

    I NEED HELP!!! LOL… I need a great chocolate cupcake recipe… I have looked all over for one and I can’t find anything good… I need something that is going to be very moist, and I would prefer it not to be dark chocolate… I need something ASAP I have a wedding in a couple of weeks… Help Please!
    Thank You!!!

    Reply

    • Sue on October 1st, 2012 at 2:13 pm

      So we finally did the taste test and these cupcakes won out BIG TIME over the others I cooked– even if they didn’t rise that much which was probably a function of my baking powder being old. You could probably do these cupcakes with another kind of baker’s chocolate but the dark chocolate is fantastic– not heavy and not bitter. The cupcake overall is very moist. We even did a marshmallow filling. The peanut butter frosting is such a winner I think I’ll be putting it on all my cupcakes, maybe using it as a filling, squirting it on top of ice cream instead of whipped cream– it is absolutely fantastic! Just know that this recipe only makes about 12 cupcakes so for a wedding you’ll have to do some tweaking. Best wishes!!

      Reply

    • Michelle on October 1st, 2012 at 11:53 pm

      Hi Cristi, I would recommend these cupcakes. The dark chocolate doesn’t impart a bitter flavor, but if you prefer, you can substitute semisweet chocolate.

      Reply

  5. Pauline on October 4, 2012 at 6:57 am

    Thanks for sharing this amazing recipe, it is really YUMMY!!!! I also use this peanut butter frosting recipe as my macaron filling.

    Reply

  6. Emily on October 9, 2012 at 12:04 am

    I have made these cupcake yesterday, as my hubby’s birthday cake. They are so amazing and delicious, everybody in my family love it. Will try these frosting recipe into my next batch macaron’s filling. click here

    Thanks for sharing here!

    Reply

  7. Sarah on October 10, 2012 at 4:26 pm

    I just made these and followed the recipe to a t and they came out HUGE. I mean like totally cascading over the cupcake tin. I used a regular sized muffin tin. Any idea what I did wrong?? I’m disappointed, because I could not get them out of the tin without breaking them :(

    Reply

  8. Jen on October 11, 2012 at 11:58 am

    Hi! I’m planning to bake this tomorrow… But i don’t have sour cream.
    What can i substitute for it? Thanks!

    Reply

  9. Shelley on October 13, 2012 at 2:56 pm

    I just made these today .. They are perfect! Scrumptious! Look exactly like yours and i think I may have to eat them all myself ;) thanks for a great recipe!

    Reply

  10. Daniella on October 14, 2012 at 12:53 pm

    Does the sour cream need to be room temp or straight out of the refrigerator?

    Reply

  11. April Hunt on October 21, 2012 at 10:59 am

    Someone may have already pointed this out but I think the last three ingredients listed under the frosting should actually go under the cupcakes. I’ve made these many times and the recipe looked different today?? very bizarre!!

    Love this recipe soo much!! :)

    Reply

    • Michelle on October 23rd, 2012 at 10:52 pm

      Hi April, My apologies! It looks like we had a reformatting glitch with the new design. I’ve corrected the problem; so sorry about that!

      Reply

  12. Meg on October 23, 2012 at 10:25 am

    I make these every month for my classmates! They’re delicious! :) Can’t quite get the icing right though.

    Reply

  13. Debbi on October 23, 2012 at 7:51 pm

    I have made these cupcakes dozens of times and they are awesome. When I went to make them tonight, though, I just noticed that the amount of salt called for in the instructions is not listed under the cake ingredients. I can’t believe I never noticed that before! Can you please advise how much salt should be used. Thank you!!!

    Reply

    • Debbi on October 23rd, 2012 at 8:03 pm

      And the vanilla is missing too! Something must have happened to the post.

      Reply

  14. Debbi on October 23, 2012 at 8:06 pm

    Ok I was having a serious panic attack but in reading an above post I see that the last 3 ingredients in the frosting should be the last three of the cupcake itself. Whew!

    Reply

    • Michelle on October 23rd, 2012 at 10:52 pm

      Hi Debbi, My apologies! It looks like we had a reformatting glitch with the new design. I’ve corrected the problem; so sorry about that!

      Reply

  15. Jocelyn on October 26, 2012 at 3:55 pm

    Wow! Just made this icing for a wedding cake I’m doing for a friend, and it is PHENOMENAL! I actually needed a thicker consistency, so I simply added more powdered sugar, and I almost liked it even more with the extra sweetness. This is definitely a recipe that I am keeping in the books! Thank you for sharing!

    Reply

  16. Lynne on October 31, 2012 at 1:45 pm

    What’s up with the measurement for the heavy cream? Is that supposed to be 1/3 cup?

    Reply

    • Michelle on November 1st, 2012 at 11:18 am

      Hi Lynne, Yes, it is 1/3 cup. There seemed to be an issue with the HTML code for the fraction when it’s viewed on certain browsers. I changed it and it should look fine now. Let me know if you continue to have issues. Thanks!

      Reply

  17. Cuppers on November 5, 2012 at 7:01 am

    This is the best peanut butter frosting ever i had. I use it as my macarons filling, it is really yummy, can’t stop myself to stop eating. Even my friend also like it. Thank you so much for sharing this recipe here.

    Reply

  18. Lynne on November 6, 2012 at 10:24 am

    Hi, I made these last week for my sibiling’s birthday party, and they are absolutely out of the park delicious. I think they will be my signature cupcake now, but first I have to fix some things. Maybe someone can help? I made the recipe exactly (was happy to use my dutch cocoa that I ordered from King Authur!), except that I doubled it. I used Ghiradelli bittersweet chocolate chips for the chocolate. The batter is very foamy – I used my ice cream scoop to fill the tins, overfilling it to the size of just a little larger than a golf ball. It’s hard to tell if they are 3/4 full because the batter is so airy. I only had batter left over for 1 cupcake this time, so I was happy. Until I saw them baking, and most of them overran the tin :-( I had set the timer for 15m based on some of the comments of over-baking, but I ended up having to bake them for 25 minutes to get the tester to come out clean. Then, once I took them out of the oven, they all fell into a concave! The few that weren’t too overfull only fell a little, but all the rest had a crater top. So, my first question is about what I did wrong to have that happen? Is it just a symptom of them being a little too full? Even so, when I tried the extra cupcake, I thought that the texture and taste were phenominal. I doubled the frosting, and it was not stiff, I used every bit of it on the cupcakes with a large open star top – I always seem to be literally scraping the bowl to have enough frosting to cover the cupcakes, and I never have enough to do the 2nd swirl. I put them in the fridge to keep the frosting from melting on the cupcake. I would have added more sugar, but I didn’t want it too sweet. All and all, it’s a really yummy cupcake, and I would recommend it. The cupcake itself would taste great with vanilla buttercream or meringue buttercream – it’s so rich and flavorful.

    Reply

  19. Traci Noche on November 6, 2012 at 1:59 pm

    This were the best cupcakes I have ever eaten!!

    Reply

  20. Kelly on November 9, 2012 at 10:01 pm

    We’ve been making this combination of dark chocolate cake with peanut butter frosting for more than 40 years! This is my dad’s birthday cake, and made even on other special occasions. If you’re in a big hurry, you can use a container of buttercream frosting and mix in a 1/2-cup of peanut butter. Then refrigerate the leftovers (hah!) and spread on crackers for a sweet yummy snack!

    Reply

  21. Jenn on November 23, 2012 at 9:04 am

    Wow, these are decadent! I made these for Thanksgiving as well (along with 2 of your pumpkin rolls). I made them as mini cupcakes, figuring with all the desserts and the richness of these, guests probably wouldn’t want a whole cupcake…instead they ended up having 3 or 4 mini ones! lol…The cake was moist and of course I couldn’t stop tasting the the frosting! Thanks :)

    Reply

    • Angel on April 12th, 2013 at 4:52 pm

      Hi Jenn, how long did you bake the mini’s for? I am contemplating baking mini’s rather than full cupcakes. Thanks!

      Reply

  22. Libby on November 27, 2012 at 12:40 pm

    Our family motto is “Why have cake when you can have pie?”

    Reply

  23. Sierra on December 3, 2012 at 12:08 am

    I just made these for a close friends’ birthday, and I have to say: they look delicious! I tried one already, and it tasted incredible, but I’m sure it’ll be even better tomorrow, since it was half frozen today. I’m looking forward to sharing these, especially the peanut butter frosting! Fantastic.

    Reply

  24. Nisren on December 8, 2012 at 9:25 am

    I’ve baked these cupcakes for a friend’s tea party and again for a graduation party – they turned out DIVINE both times!! the cake it is moist and fluffy but rich and mousse-like at the same time!! I’ve tried them with a salted caramel buttercream and vanilla buttercream which went very well with the cupcake. Next time i’ll need to try out this peanut butter frosting of yours!!! Thank you so much for posting this recipe! You are amazing :)

    Reply

  25. Jennifer on December 14, 2012 at 4:01 pm

    These were amazing! I was pressed for time so I used a devil’s food cake mix for the cupcakes. But the frosting was so good! I also featured it on my blog, feel free to check it out here: http://www.cupcakesandcombatboots.com/2012/12/devils-food-cupcakes-with-peanut-butter.html

    Thanks again!
    Jennifer
    Cupcakes and Combat Boots

    Reply

  26. Margaret on December 21, 2012 at 7:59 pm

    I just made these and gave them away for Xmas (but kept a few for myself! ;) Mine came out fine – not super duper moist but not dry either. Also, I used Hershey’s Unsweetened Cocoa since I didn’t have Dutch Processed and used European baking chocolate. The cupcakes were a hit with my peeps and myself. The frosting – OMG. To DIE for. I sprinkled chopped lightly salted cashews on top since I didn’t have peanuts. People were eating them and rolling their eyes behind their heads. I froze the leftovers otherwise I KNOW I would’ve eaten them all! Really delicious and I’m not even a cupcake fan!

    Reply

  27. Yannah on December 25, 2012 at 7:49 am

    Just found your blog and I LOVE it! Today is Christmas and it is also my daughter’s birthday. She is turning 9! I was googling for the BEST cupcake recipe and found you. She also LOVES cupcakes & Tiramisu and you happen to have THE recipe. However, since it’s Christmas and whole food is likely to be closed, I will have to save the recipe. But I will be making your delicious chocolate cupcake with butter cream frosting and dust with cocoa instead. Wish me luck as I DO NOT have good luck with cupcakes. Luckily I have all the ingredients on hand,

    MERRY CHRISTMAS!

    Reply

  28. Maggie on December 28, 2012 at 7:07 pm

    I made this cupcakes for my BBF’s birthday last wednesday and they were a total success. Here in Chile the peanut butter is not a typical thing, but all of my friends loved the combo chocolate-peanutbutter. SO GOOD!!! And best of all the birthday girl told me that these were her favorites so far.

    Reply

  29. Daniela on January 8, 2013 at 2:43 pm

    hey! I must say that I made these cupcakes and they were fantastic!!!!! loved the chocolate taste, so perfect! i just wanted to ask what kind of tip do you use for piping the frosting? cuase your cupcakes look so beautiful and it’s always so hard to get them so perfectly done!

    thanks!

    Reply

    • Michelle on January 9th, 2013 at 11:07 am

      Hi Daniela, So happy to hear you loved the cupcakes! I used a Wilton 1M decorating tip.

      Reply

  30. Laura on January 12, 2013 at 2:52 pm

    These are fantastic!!! I had some friends over for movie night last night and they were a hugh hit! The frosting….hmmmm…it so creamy and peanutty and delicious. You have changed my mind about cake, which I though was all the same and never bothered to have any, I think you have just got me into big trouble, its all I want to eat now…..but thank you!

    Reply

  31. Cupcake Ideas on February 1, 2013 at 11:46 pm

    This is way too delicious, i have to add it to my blog if you dont mind :)

    Reply

  32. Venie A on February 11, 2013 at 10:07 am

    I love so many and tried a lot but if I had to pick one it would be buckeye peanut butter cup cookies. Yummy!!!!

    Reply

  33. Ying on February 12, 2013 at 1:57 am

    I have seen almost of your cupcake recipe have been adding sour cream to the recipe. But I’m having the difficulty finding sour here. I’m wondering if I can take sour cream out of the recipe or not? Is that going to make any difference? Can I substitute sour cream with anything else to make the same outcome? Please advice.

    Thank you!

    Reply

    • Michelle on February 12th, 2013 at 8:27 pm

      Hi Ying, Don’t just omit it; the sour cream is what gives the cupcakes a really moist texture. You can substitute plain yogurt (preferably) or buttermilk.

      Reply

      • Az on April 6th, 2013 at 1:58 am

        I mix cream with yogurt in equal quantities to substitute for sour cream. Should I ditch the cream then?

        Reply

  34. Donalyn on February 16, 2013 at 10:09 am

    Hi there – I ran across a pin of this recipe, but stolen by another site, here: http://www.easykitchenrecipes.com/2013/01/dark-chocolate-cupcakes-with-peanut.html

    Reply

  35. sugpiaq baker on February 21, 2013 at 1:00 am

    I was wondering does this frosting do well sitting out or put in the fridge over night of for a couple of days?

    Reply

    • Michelle on February 21st, 2013 at 2:56 pm

      It’s been fine for me at room temperature; I try not to refrigerate cupcakes unless absolutely necessary since they can dry out.

      Reply

  36. Faiza on February 21, 2013 at 6:15 pm

    YUMMMM-MMYYY!!! Can’t wait to try these out! :)!

    Reply

  37. Kirsten on March 5, 2013 at 12:40 pm

    Does the frosting freeze well?

    Reply

    • Michelle on March 5th, 2013 at 11:36 pm

      Hi Kirsten, I wouldn’t freeze the frosting, I would make it fresh before frosting the cupcakes.

      Reply

  38. Anaisa on March 27, 2013 at 7:46 pm

    Hi again Michelle!!!, i want to try your recipe for chocolate cupcakes but (as i told you in your post about apple pie) i’m from Venezuela and i can’t seem to find some of the products you use for your recipes, in this case, i can’t find Dutch-processed cocoa powder, can i substitute it with something else? Thanks in advance!!!

    Reply

    • Michelle on March 28th, 2013 at 3:34 pm

      Hi Anaisa, You can substitute regular unsweetened cocoa powder.

      Reply

  39. Sarah on March 31, 2013 at 8:05 am

    Hey there! These cupcakes were a huge hit with my friends and family! The frosting was to die for. Hehe. It’s so light and creamy and full of peanut butter flavour! :)
    However my peanut butter frosting did not turn out like yours did. After whisking in my frosting with the heavy cream, it started to separate and kind of clump together like how a whip cream looks like when it is over beaten. :( I did the second time and it turned out the same. Is my method wrong?

    Reply

    • Michelle on March 31st, 2013 at 2:51 pm

      Hi Sarah, I’m sorry you’re having some trouble with the frosting. You mention that you’re whisking; are you mixing this by hand or using an electric mixer? I would recommend using an electric mixer (even a hand held is fine if you don’t have a stand mixer) for best results.

      Reply

  40. Elizabeth on April 5, 2013 at 6:57 am

    Thank you so much for sharing this recipe, made these a couple days ago for my colleagues and they were definitely a hit. The frosting is to die for!

    Reply

  41. Az on April 6, 2013 at 1:55 am

    I substituted Dutch processed cocoa with unsweetened cocoa only to read later that if you’re to do that, there’s a science to it. I do hope they turn out fine!

    Another thing I read was that dutch-processed cocoa is used in recipes that use baking powder in place of baking soda and if you needed to sub with unsweetened cocoa powder you needed three tbspns of unsweetened cocoa plus 1/8th tspn of baking soda for every ounce of dutch processed cocoa. But this already has baking soda sooooo … do we do the same here?

    Thanks!!

    Reply

    • Michelle on April 6th, 2013 at 4:47 pm

      I have never used unsweetened cocoa in place of Dutch-process cocoa, so unfortunately I can’t tell you if it will work or not. I have seen many recipes mention that you can substitute one for the other without issue.

      Reply

      • Az on April 6th, 2013 at 6:35 pm

        I couldn’t have these because I have a really upset stomach but I’ve been told they’re super moist and melt in your mouth so I’m assuming it worked! I do hope I can try these myself! Thanks for the quick reply! I do love your blog! And I have never ever liked cake. Unless it’s cheesecake. :)

        Reply

  42. Maxine on April 9, 2013 at 2:15 pm

    I really want to make these, but I want to get the exact ingredients, so there’s no chance of them turning out less-than-best. Question! I’m a bit confused about the dutch processed cocoa, if it’s blended like this product, http://www.amazon.com/Hersheys-Cocoa-Special-Dark-8-Ounce/dp/B001EQ4SHK/ref=sr_1_10?ie=UTF8&qid=1365531192&sr=8-10&keywords=dutch+cocoa can it be used? But that’s a dark blend….not sure!
    Sorry if this has been asked earlier! They look scrumptious, I want to make them this Sunday for a party!

    Thanks so much!

    Reply

    • Michelle on April 10th, 2013 at 9:52 am

      Hi Maxine, I do know that a lot of people use Hershey’s Special Dark for their Dutch-process cocoa. I’ve never used it, so I can’t speak to its flavor, but I think you should be fine using that. Enjoy!

      Reply

  43. Sarah on April 9, 2013 at 10:54 pm

    Hello may I ask if the peanut butter frosting freeze well? Because I have leftover frosting and was wondering if it can be rewhipped so that I am able to use it another time? Thanks :)

    Reply

    • Michelle on April 10th, 2013 at 9:54 am

      Hi Sarah, I have never frozen frosting; I’m not sure that the texture would remain in tact, but you can certainly give it a try! If you do, I would thaw it in the refrigerator, and then re-whip it.

      Reply

  44. Angel on April 12, 2013 at 4:48 pm

    I am curious, could the frosting be made with PB2 (the powdered peanut butter) to make it lower in calories (I know, silly question when I am about to make cupcakes but any calorie counts, right!? ;) ) And if so, what would you suggest the substitution? Could I simply substitute the PB2 for some of the powdered sugar? Or would the consistency not be right? I guess I may have to experiment :)

    Reply

    • Michelle on April 12th, 2013 at 6:43 pm

      Hi Angel, I have never heard of powdered peanut butter. You could not substitute for the peanut butter or the texture will turn out very differently. You could try substituting for some of the powdered sugar, but you’ll need to replace the peanut butter with butter. Which, in that case, you may as well just use the peanut butter if all you’re trying to do is cut calories ;-)

      Reply

      • Angel on April 13th, 2013 at 10:40 pm

        True, True. PB2 is powdered peanut butter, you just add a little olive oil or water to it to get the consistency you want. I am excited to make these as a “cheat treat” for me and my team tomorrow. We are health nuts at heart but who doesn’t love a good cupcake ;) Question: If I made these into mini cupcakes, how long would you suggest baking them for?

        Thanks for your amazing recipe, I’ll let you know how everyone likes it :) I am sure I will be writing it down all day!

        Reply

        • Michelle on April 14th, 2013 at 8:59 pm

          Hi Angel, For mini cupcakes, I would start checking around 8 minutes (although they may take longer than that), just to be sure you don’t overbake them.

          Reply

          • Angel on April 15th, 2013 at 12:38 am

            They took 12 minutes. But these were DELICIOUS!!! Everyone loved them, my best friend’s husband ate SIX!! LOL! I used the ganache recipe from the irish car bomb cupcakes ( minus the whiskey, to my husband’s dismay) to fill the full size ones and it was amazing!!! I will definitely be using this recipe again!

            Reply

  45. uma on April 14, 2013 at 7:42 am

    This is just tempting…I have just made this….successfully done! Thanks for sharing reciepe!

    Reply

  46. Atiya on April 14, 2013 at 9:39 am

    Made these yesterday, they came out so good, everyone went back for seconds. Cannot wait to make them again :D

    Reply

  47. Andrea Walter on April 17, 2013 at 12:47 pm

    Planning to make the frosting for cupcakes for my sons’ birthday party this weekend. I am hoping to make all the cupcakes on Friday for the party Saturday. Will they need to be refrigerated because of the heavy cream, or will they be okay at room temperature?

    Reply

    • Michelle on April 17th, 2013 at 3:59 pm

      Hi Andrea, They will be just fine left out at room temperature. Enjoy and happy birthday to your son!

      Reply

      • Andrea Walter on April 17th, 2013 at 4:03 pm

        ok out overnight? or just close to party time? And thanks! It’ll be a fun time- celebrating my boys turning 4, 2 and 1!!!

        Reply

        • Michelle on April 18th, 2013 at 9:27 am

          Hi Andrea, Overnight is fine. I’ve left them out for a couple of days. Enjoy! :)

          Reply

          • Andrea Walter on April 18th, 2013 at 11:11 pm

            cool! Thanks so much! can’t wait to try it! Cupcakes in the oven right now so I can frost tomorrow :)

            Reply

  48. shaina on April 19, 2013 at 11:16 am

    love the pb icing , i use the same recipe on my chocalte cakes and cupcakes !

    Reply

  49. mr asked on April 19, 2013 at 9:13 pm

    Is kosher salt really necessary in frosting? both kosher and regular table salt should fully dissolve in the whipping process and the main difference is grain size

    Reply

    • mr asked on April 19th, 2013 at 9:18 pm

      of course measured by volume table salt uses about half the amount of space so the amount of table salt added should be reduced by half, I just don’t get why the resipie called for kosher salt specifically, is there a reason?

      Reply

    • Michelle on April 21st, 2013 at 3:56 pm

      You can substitute table salt for kosher salt if you don’t wish to use it; just be sure to use only 1/2 the amount. The frosting is based on an Ina Garten recipe, and in most of her recipes she calls for kosher salt; probably a personal preference.

      Reply

  50. Pat Testing Sheffield on April 21, 2013 at 11:52 am

    Tried these with the kids today – taste great and look great too – really stand out, thanks!

    Reply

  51. Dee on April 22, 2013 at 9:53 am

    Hi, Michelle. I made these cupcakes with your chocolate buttercream frosting and they are delicious. The cupcakes were a little too ‘dark chocolately” for my kids (which is fine by me since I had to ‘finish’ their cupcakes for them), but I’m wondering if I substituted the Bittersweet chocolate with Semi-sweet, would that make them a little sweeter and work okay? I realize I could use another recipe, but I do love the texture of these cupcakes and they came out beautiful. What do you think?

    Reply

    • Michelle on April 22nd, 2013 at 11:31 am

      Hi Dee, You could definitely substitute semisweet chocolate for the bittersweet, I think it would work just fine. Hopefully your kids like those better! :)

      Reply

  52. Debbie on April 23, 2013 at 8:14 pm

    Can I use cake flour in this recipe instead of all purpose flour? Do you think that would make them lighter and moist?

    Reply

    • Michelle on April 24th, 2013 at 9:51 am

      Hi Debbie, These cupcakes are very moist; I don’t think you need to replace any flour. You could try it, but I can’t guarantee how they’ll turn out.

      Reply

  53. sue griffore on April 25, 2013 at 2:17 pm

    Can I make the frosting Thursday to serve Sat pm? Can it be refrigerated, then brought up to room temp to pipe on cupcakes on Friday? thanks…sue

    Reply

    • Michelle on April 25th, 2013 at 7:14 pm

      Hi Sue, Yes, you could definitely make the frosting on Thursday and refrigerate it until Saturday. You will need to re-whip it, though; just bringing it to room temperature probably won’t get it to the consistency you’ll need to pipe it.

      Reply

  54. sue griffore on April 26, 2013 at 12:48 pm

    hi again………frosting went together easily. now — will the frosting set? or crust? do they have to be refrigerated til serving? hopefully the weather will stay cool!!! ————— it tastes wonderful! thank you

    Reply

    • Michelle on April 27th, 2013 at 10:21 am

      Hi Sue, You do not need to refrigerate unless your home is very, very warm with no air conditioning.

      Reply

  55. Jenny on April 27, 2013 at 1:54 pm

    The cupcakes are outstanding. they are the best I have ever made, I felt so lucky to find your page. One question, my frosting does not look like yours, it wasn’t smooth and so when I tried to pipe onto cupcakes, it was not pretty :-(
    Should I try to whip the cream first and then add the peanut butter mixture later so I can get a smoother frosting? Regardless of bad looking frosting today, I love this recipe. Thanks!

    Reply

    • Michelle on April 28th, 2013 at 11:46 pm

      Hi Jenny, By not smooth, do you mean lumpy? Perhaps try sifting your powdered sugar next time. Also, make sure that you don’t use natural peanut butter – it has too much oil for frostings.

      Reply

      • Jenny on April 29th, 2013 at 11:58 am

        Yes It’s a bit lumpy and runny. When I pipe it couldnt keep the shape. I will try sifting the sugar next time. I did use creamy butter. Thanks for your answer.

        Reply

  56. Poca on May 4, 2013 at 10:59 am

    Hi Michelle,
    Love, love, love your website and these Dark Chocolate Cupcakes with the devine Peanut Butter Frosting are just perfect! Thanks for this wonderful recipe, made my day :).
    I made them now twice and they came out just right every time. Only problem is, they do not last long, first batch didn’t even leave the house.
    I followed the recipe but only had Hershey’s unsweetened cocoa powder, used whipping cream instead of heavy cream, and normal salt. Am afraid I can not say at what temperature I baked them. Sounds funny, I know. So, I am living in China and am using a counter top toaster oven, I inherited it from the former tenant and when I cleaned it after moving in, I accidentally cleaned away all the marks and dots on the temperature and program control knobs. Yup.
    Thanks Michelle, great work!

    Reply

  57. Elisabeth on May 9, 2013 at 3:07 pm

    I made these cupcakes last night for a pot luck we had at work today. The batter for the cakes was absolutely delicious! But like some other commenters, the cakes themselves turned out a little dry. Perhaps my oven runs hot, as this tends to happen more often than desired. As far as the peanut butter frosting goes… that stuff is to DIE for! I had tons left over after frosting the cupcakes, so my boyfriend spread some between graham crackers and dipped apple slices in it to help me get rid of it. I must say, though, the frosting was better last night than it was today. It seemed to have more of a peanut butter richness to it today, rather than the light, fluffy, sweet goodness it was last night. It was still tasty, I was just surprised it was so different (I am thinking it’s because the oil from the peanut butter separated a little bit; there were little oily pools around the bottom of the frosting mountains.) Despite a couple bumps in this chocolate-peanut-buttery road, I would absolutely make these cupcakes again! And I’ll use that frosting for many other recipes; I’ll just make sure to use it the same day.

    To impress my colleagues even more, I dipped my cupcakes in a homemade dark chocolate ganache and let cool before adding the PB frosting. They were beautiful!

    Reply

  58. Carolyn on May 18, 2013 at 5:11 pm

    Finally made these yesterday, now I wonder why it took me so long! Loved both the cupcake and the frosting, they seem made for each other

    Reply

  59. Lena G. on May 24, 2013 at 6:58 am

    Thank you so much for this wonderful recipe. In the past week, I’ve made a batch with peanut butter frosting for my 8th grade class. I also made a batch that I filled with chocolate buttercream and topped with mocha buttercream and cookie crumbs to make it a Starbucks Cookie Crumble Frappuccino! Both times, I’ve been missing bittersweet chocolate, so I have subbed in half semi-sweet and half unsweetened and it has worked great.

    Reply

  60. Marie on May 26, 2013 at 9:53 pm

    Hi! I’m going to try to bake this tomorrow. because it totally looks delicious and I have read some of the comments above that it tasted great. So if it does taste great i will make this in our family gathering. So excited! :D

    Reply

  61. Jessica on June 4, 2013 at 12:36 pm

    Hi, I was just curious if the same recipe can be used to bake a cake? If so, what size pan would accommodate for the recipe of 12 cupcakes? Thank you and I hope to hear back soon. :)

    Reply

    • Michelle on June 5th, 2013 at 9:31 am

      Hi Jessica, I have not used it for a cake, but some other readers have commented that they’ve done so. You will need to double the recipe, and that will give you enough batter for a two-layer 8″ or 9″ cake, or a 9×13-inch cake.

      Reply

  62. elka on June 8, 2013 at 1:50 pm

    they are SOOO yummy! the frosting is delicious, and the cake is awesome! really good. must taste them.

    Reply

  63. Bethany on June 8, 2013 at 7:40 pm

    The frosting is divine. Haven’t made the cake but it’s on my list. This frosting on fudgy brownies is a decadent overload. Thanks for the recipe.

    Reply

  64. Ngoc on June 12, 2013 at 3:25 pm

    Just made these cupcakes this morning and they were amazing! Moist cupcake with the right sweetness and the frosting was to die for. I’m totally not a sweets person but I ended up inhaling an entire cupcake in seconds. Had to stop there since I wanted to save some for others to taste the awesome flavor! Great job!

    Reply

  65. Christine on June 24, 2013 at 3:45 am

    Hey Michelle! I actually have a really serious problem (:P). You see, whenever I’m done with my cupcakes (any sort, any kind), they look perfectly fine at first, but after an hour or two, they’ll sorta sink and become really flat and ugly, Are there any reasons why this happens and how should I solve it????

    Reply

    • Michelle on June 24th, 2013 at 6:16 pm

      Hi Christine, Make sure your baking soda and powder are fresh, and also make sure that you do not underbake them. Cakes that are not fully cooked through in the center tend to sink as they cool.

      Reply

  66. Nora Olasehinde on June 25, 2013 at 8:01 am

    Hi all! I tried these cupcakes, and they were really good. But I had a little problem with the frosting. It was delicious to the taste, but looked awful. I don’t know what happened, but mine did not look like the frosting above. It just collapsed into ingerdients. I followed the recipe correctly. Can you help me out?

    Thanks in advance,
    Nora

    Reply

    • Michelle on June 25th, 2013 at 5:11 pm

      Hi Nora, I’m not sure what you mean by “collapsed into ingredients”. If you could provide a better description, I can see if I can help. Also, did you make any substitutions to the ingredients or technique called for?

      Reply

    • Nora Olasehinde on June 26th, 2013 at 10:30 am

      Hi Michelle,
      Thank you for the fast answer. I used the same things you wrote in the recipe, the only thing I changed was the order because at first I beat the butter for a couple of seconds, the I added the peanut butter and the sugar (+salt and vanilla), then I added the milk. You wrote it should be creamy and light, mine was heavy and kinda looked like sand, so it had big chunks, and when time passed by it seemed the butter is starting to “separate” from the mixture. I posted a picture on instagram with the “thebrowneyedbaker” tag where you can see my frosting.

      Reply

      • Nora Olasehinde on June 26th, 2013 at 10:31 am

        not milk..heavy cream..sorry

        Reply

      • Michelle on June 27th, 2013 at 5:03 pm

        Hi Nora, If you didn’t substitute any ingredients, I can’t imagine why it would have turned out like that. You could re-try and mix according to the order in the recipe and see if that helps. It should be completely smooth before you add the cream and whip on high speed.

        Reply

  67. Kate on June 26, 2013 at 1:51 pm

    Made these today because I can’t think of a better combination of flavors-chocolate and peanuts. Yum! The frosting turned out as advertized, delicious. However, sadly, the cake part is a bit dry. Not near the toss ‘em side of the spectrum but certainly not moist. I’ll keep the frosting but keep looking for the right dark chocolate cupcake recipe. Thanks for sharing nonetheless.

    Reply

    • skicounselor on July 17th, 2013 at 4:44 pm

      Hmmm…I’m really surprised yours were dry. Mine were the most moist of anything I’ve ever eaten…professional or homemade and I bake a lot. Maybe you should give it another try.

      Reply

  68. Carol Polusn on June 30, 2013 at 11:11 am

    I’ve made these a number of times (including this morning) for friends. And every time it’s a big hit. Thank you for sharing this recipe. Regards from Indonesia.

    Reply

  69. Charlotte on June 30, 2013 at 11:43 am

    These cupcakes are marvelous. I texture is so light a fluffy, and the icing is the perfect complement to the slightly bitter chocolate cupcake! For a topping/accessory, I made mini sugar cookies and sandwich them together with a grape jelly to add to bring the childhood flavor of PB&J back. Love, love, love!

    Reply

  70. Angela on June 30, 2013 at 8:58 pm

    Hi! I just made this recipe and the frosting is phenomenal!!! However my cupcakes all cracked on the tops when baking, not sure what may have caused this! Any ideas or tips??

    Reply

    • Michelle on July 1st, 2013 at 11:19 pm

      Hi Angela, I’m really not sure what have caused that :(

      Reply

  71. natalie on July 2, 2013 at 4:23 pm

    I have made these a gazillion times now and I just love love love them! you just can’t go wrong with this recipe. perfection. and I always top mine with a reese’s . :)

    Reply

  72. Karin on July 16, 2013 at 11:47 pm

    I’ve made these at least once as cupcakes since you posted the recipe (YUM!) but made it tonight as an 8″ 2-layer cake instead. I kept the frosting fairly thin but then refrigerated and topped after a while with a hardening bitter chocolate glaze (covering the top and dripping down the sides). It looked beautiful and tasted even better! Thank you; this is a wonderful blog!!

    Reply

  73. skicounselor on July 17, 2013 at 4:40 pm

    These cupcakes are the best ever! If you love dark chocolate that is moist beyond belief than these are for you. The peanut butter frosting is very rich. The guys in our family all love peanut butter and they are hooked! It was very easy to pipe on the cupcakes.

    Reply

  74. Tanya on July 19, 2013 at 3:45 pm

    I made these cupcakes yesterday, and they were truly amazing. The cake has a deep yet not too sweet chocolate flavor, and the frosting was light, which was perfect with the peanut butter flavor since peanut butter can often be too rich and overwhelming. My friends and family loved them — even the ones who aren’t huge fans of peanut butter. I will be making these again, and I will also use this chocolate cupcake recipe with other types of frostings. Thank you for sharing this recipe!

    Reply

  75. Take It from Meg on July 29, 2013 at 11:34 am

    This frosting did not work out for me. I used natural peanut butter. Could that be why? I have a bowl full of greasy glop. I’m very disappointed.

    Reply

    • Michelle on July 29th, 2013 at 7:36 pm

      It’s definitely because of using natural peanut butter; it contains much more oil than processed peanut butter.

      Reply

      • Take It from Meg on July 30th, 2013 at 8:46 pm

        Hi Michelle, I assumed that was the problem. I managed to salvage the frosting by adding 8 oz. of cream cheese and probably another 3 cups!! of sugar. It came out delicious, albeit soft. I would do this, using natural pb again, with more butter, and the cream cheese. Thanks for replying.

        Reply

  76. Tania on July 31, 2013 at 7:21 pm

    These cupcakes are amazing! I tried them and everyone loved them! thank you so much!! I didn’t do the PB frosting, instead I used the Vanilla frosting from your Vanilla Cupcakes, and omg they were amazing. tasted like an oreo cupcake.

    Reply

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  78. Christine Duran on August 5, 2013 at 3:05 am

    Okay so these cupcakes are the BOMB! I’m a 16 year old baker and I made them once for my good friend. The frosting is so dam good perfectly combined with the dark chocolate. Ill be making them again for my little brothers birthday tomorrow he loves peanut butter and I’m sure he will love this combination even more! Thanks for the great recipe : ) they are to die for!

    Reply

  79. Arielle on August 9, 2013 at 9:31 pm

    I wish I could do this frosting recipe but I’m allergic to peanut butter! But when I’m un allergic to peanut butter then the first thing I will try will be this cupcake recipe with the frosting for sure!

    Reply

  80. Wendy on August 23, 2013 at 6:52 am

    This looks amazing! I really want to make it but i have a few questions. First, can i sub the dutch-proccessed cocoa for unsweetened coca? And for the frosting, can i whip it up by hand instead of using a mixing machine?

    Reply

    • Michelle on August 23rd, 2013 at 5:51 pm

      Hi Wendy, You can make that substitute, I believe, without an issue. I have never made frosting by hand, but you could use a whisk – you’ll need a lot of elbow grease!

      Reply

  81. Carolyn on August 26, 2013 at 7:26 am

    Hi there! I loved these when I made them, but have a neighbor’s birthday coming up and would love to make this as a cake. Have you? Any suggestions for tweaking the recipe? Thank you so much!!! Have a wonderful day….Ms. Newlywed :-)

    Reply

  82. Lisa on August 26, 2013 at 3:28 pm

    Hi,I am a big fan of your blog and these are my favourite cupcakes by far :) I was just wondering if anyone has tried different variations of the chocolate cupcake recipe? i am thinking of making chocolate orange cupcakes and am wondering how I could adapt this recipie as I love the cupcake itself!

    Reply

  83. Roxanne on September 17, 2013 at 1:42 pm

    Ok, I made these today for my sons last week in speech class tonight. I, of course, had to taste one, because that’s what all good chefs do. OMG, the cupcake is so moist and the peanut butter icing is smooth and creamy! Love it!!! Keeping this recipe forever. <3

    Reply

  84. Hannah on September 20, 2013 at 10:10 pm

    Do you think I could make mini cupcakes out of this recipe for a party? And could I use Hershey’s cocoa powder instead of dutch?

    Reply

    • Michelle on September 23rd, 2013 at 11:23 am

      Hi Hannah, I think mini cupcakes would come out just fine. I really recommend using Dutch (it’s worth stocking in your kitchen if you do a lot of baking with chocolate), but if you absolutely must, Hershey’s is okay in a pinch.

      Reply

    • Margaret Smith on December 26th, 2013 at 3:06 pm

      I used hershey’s for my cupcakes and they tasted fine so i guess you could.

      Reply

  85. Paul on September 30, 2013 at 6:57 am

    These look and sound amazing, before I make them can anyone tell me if the cakes need to be kept in the refrigerator overnight (as I am using them for tomorrow) due to the fresh cream in the frosting?

    Reply

    • Michelle on October 3rd, 2013 at 2:38 pm

      Hi Paul, No, you can keep them at room temperature.

      Reply

  86. Hannah on October 2, 2013 at 6:52 pm

    In a pinch I had to use whole milk instead of cream for the frosting, and since all I ever use is Smucker’s natural peanut butter, it didn’t come out as pictured. I figure most people use the sugary super-creamy stuff, so mine would be different in that respect. My advice is to make a different flavor icing if that brand of PB all you have.

    Reply

  87. The Cake Lovers (@thecakelovers75) on October 3, 2013 at 6:19 pm

    These Dark Chocolate cupcakes look amazing. Thanks for sharing.

    Reply

  88. Mama G on October 16, 2013 at 5:49 pm

    Soooo, I am aware all these post are from so long ago…but I just made these- the batter for the cupcake is so good. I can’t wait to eat them. :) they will be used as the “burger” to the hamburger cupcakes we are making for my daughter to take to school tomorrow for her birthday…so good.

    Reply

  89. Chloe on October 25, 2013 at 2:25 am

    Peanut butter cupcakes, yum! I need to make them!

    Reply

  90. sukpret on November 1, 2013 at 6:58 am

    hey i tried making these today but i made a mistake which is that i added to much of batter in each cupcake holder and it rise to the max and overflowed but the taste was so good
    I am glad that i tried making these :]

    Reply

  91. The Baking Hermit on November 9, 2013 at 2:33 am

    Hi, could you tell me how you managed to get the frosting so smooth and shiny? I followed the recipe almost exactly (except I used only half of the suggested powdered sugar). The frosting was yummy but the texture was just too frothy (not sure what is the right term to describe it but there were bubbles) to be piped nicely.
    Also, I noticed I had cracks on the cakes, I was baking it with a fan oven at 140C, which I thought was quite a low temperature. The recipe was delicious, I just wished the cupcakes I made looked better. Thanks in advance for any tips or advice.

    Reply

    • Michelle on November 11th, 2013 at 10:26 am

      I would recommend using the full amount of powdered sugar, otherwise the texture of the frosting will not come out right.

      Reply

  92. Nika on December 2, 2013 at 1:49 pm

    hi,
    I tried these once and they came out really delicious! then I tried them again after a few weeks and they were different, although I did all the same as before. I don´t know what´s wrong, but they came out spongy and dry.

    how do you make a chocolate cupcake that is moist as well as fluffy at the same time?

    btw, I love your website and recipes and everything, thank you :)

    Reply

    • Michelle on December 2nd, 2013 at 10:17 pm

      Hi Nika, Since you had a successful batch and didn’t change anything, I’m not sure what would have caused the second batch to be spongy and dry. Do you use an oven thermometer? Perhaps the oven ran hot? Or you overheat the batter a bit? Without any substitutions or alterations to the recipe, I can’t think of anything else.

      Reply

      • Nika on December 9th, 2013 at 9:32 am

        thank you for your reply. I have tried them one more time and I added some hot water to the batter since it was too thick and they came out really nice. maybe there was a problem with the flour or cocoa powder, maybe it was a different brand than the first time.

        thank you and good luck :)

        Reply

  93. Margaret Smith on December 21, 2013 at 2:24 pm

    can i substitute heavy whipping cream for half and half? Pppppppplllllllleeeeeeaaaaaasssssseeeee reply soon!!!!!

    Reply

    • Michelle on December 22nd, 2013 at 11:18 am

      Hi Margaret, Yes, I think that would be fine.

      Reply

      • Margaret Smith on December 26th, 2013 at 3:01 pm

        Thanks Michelle, that was really helpful! Though when I went to make the cupcakes they turned out to be dry? I had same problem as Nika.

        Reply

  94. David on December 25, 2013 at 6:10 am

    I thought I’d share my version of this (fantastic) recipe, which has been converted to Australian measurements and Australian equivalent ingredients, for any Aussies out there, since measurements are different between the US and Australia:

    Ingredients

    Cupcakes
     113.4g unsalted butter, cut into 4 pieces
     57g bittersweet chocolate, chopped
     42.5g Dutch-processed cocoa powder
     106.3g plain flour
     ½ teaspoon bicarbonate of soda
     ¾ teaspoon baking powder
     2 eggs
     148.8g white sugar
     1 teaspoon vanilla extract
     ½ teaspoon table salt
     113.4g sour cream

    Peanut butter frosting
     90g icing sugar
     100g smooth peanut butter
     30g unsalted butter, at room temperature
     3/8 teaspoon vanilla extract
     1/8 teaspoon salt
     1/6 cup of pure cream

    Method

    1. Preheat oven to 160°C, fan forced. Line a 12 hole muffin pan with 12 paper cases.

    2. Combine the butter, chocolate and cocoa in a medium heatproof bowl. Set the bowl over a saucepan containing barely simmering water. Heat the mixture until the butter and chocolate are melted, and whisk until smooth and combined. Set aside to cool until just warm to the touch.

    3. Whisk the flour, bicarbonate of soda and baking powder in a small bowl to combine.

    4. Whisk the eggs in another medium bowl to combine. Add the sugar, vanilla and salt until fully incorporated.

    5. Add the cooled chocolate mixture to the egg mixture and whisk until combined.

    6. Sift in one-third of the flour mixture over the chocolate mixture, and whisk until combined.

    7. Whisk in the sour cream until combined, and then add in the remaining flour mixture. Whisk until the batter is homogenous and thick.

    8. Divide the batter evenly among the muffin pan cups. Bake for 18-20 minutes, or until a skewer comes out clean. If making mini-muffins, bake for 9-10 minutes.

    9. Cool cupcakes in the muffin pan on the wire rack for 15 minutes. Then place the cupcakes onto the wire rack to cool before icing, which should take 30 minutes.

    10. To make the peanut butter frosting, place the icing sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on a medium-low speed until creamy, scraping the bowl down with a rubber spatula. Add the cream and beat on high speed until the mixture is light and smooth.

    11. Pipe the icing onto the cupcakes after they have cooled down.

    Reply

  95. Margaret Smith on December 26, 2013 at 2:54 pm

    My cake wasn’t moist at all. in fact it was really dry. Though the frosting was to DIE for ! Any tips for next time?

    Reply

  96. Chelsea on December 30, 2013 at 2:51 pm

    Where can I buy espresso powder?? I can never find it anywhere. I live in Minneapolis, MN

    Reply

    • Michelle on December 30th, 2013 at 10:02 pm

      Hi Chelsea, I find it at a local Italian grocery store here. I have also purchased it from King Arthur Flour and Amazon.com in the past.

      Reply

  97. Pearl on January 2, 2014 at 6:04 pm

    I NEVER write a review for recipes I use but this one forced me to come here and write one. This cupcake was the best cupcake I ever had. The cupcakes came so good that my family really appreciated it. My 9 yr old son is quite fond of baking and he helped me in this recipe. He followed the instructions to the T except that we used Yoghurt instead of sour cream and we did not have bittersweet chocolate so we skipped that altogether, still the cupcakes came really awesome. We did add chocolate chips though. When we were preparing the batter my son exclaimed how silky the batter looked! Thank you very much for sharing this recipe. Will try other recipes too.

    Reply

  98. monica on January 5, 2014 at 8:48 pm

    Hello, it’s my 1st time here. I am not a professional baker but I love baking simple recipes. Just want to ask if what’s the alternative of sour cream in this recipe or is it ok if there’s no sour cream? It’s hard to find sour cream here.

    Thanks.

    Reply

    • Michelle on January 6th, 2014 at 4:31 pm

      Hi Monica, You can’t simply leave it out, but you could substitute buttermilk or plain yogurt in its place.

      Reply

  99. monica on January 6, 2014 at 9:47 pm

    thanks for the reply.another thing, after making any kind of frosting will i chill them before using? how many minutes?

    Reply

    • Michelle on January 7th, 2014 at 10:12 am

      Hi Monica, No, you do not (and actually should not) need to chill frosting before using, unless a recipe specifically states that you must.

      Reply

  100. siobhan on January 14, 2014 at 12:01 am

    I made these cupcakes and they are absolutely amazing. It impressed my guests thats for sure. One thing I did do to give it that extra wow factor on the look was made some peanut brittle and stuck a shard of that in the icing.

    Reply

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