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…


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


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


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)


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

Comment Pages 1 2 3 4 7
  1. Eliana on June 13, 2010 at 10:54 pm

    They looks amazing Michelle.


  2. Ameya on June 14, 2010 at 12:15 am

    Hi Michelle,
    These cupcakes looks fantastic! I admit, I really don’t like ordinary birthday cakes either. But I love anything with both chocolate and peanut butter in it :) I usually make a peanut butter frosting with cream cheese, but the heavy cream version sounds divine!
    You have a fantastic blog. I love baking myself, so I was very fortunate to have discovered your blog. I really like your take on the lasagna tart, and I am planning to try out my own version this weekend with a bechamel sauce. Ive recently started my own blog, and I would love to get your feedback; so please feel free to drop by and leave any comments you may have :)


  3. Alta on June 14, 2010 at 11:58 am

    I shouldn’t look at these. I shouldn’t have even opened the email, because I saw the blog post title on the subject line. but I did. and now I won’t be able to get these out of my head. Yum.


  4. Brie on June 15, 2010 at 2:48 pm

    you earn extra points for admitting you don’t like cake all that much – i don’t either. the frosting is usually subpar and the cake is just dense and not very flavorful. for some reason, the same recipe can taste better as a cakecup, but i still prefer cheesecakes, gelato, cookies, etc. way before i’ll look at a piece of cake and consider eating it. thanks for sharing another great cupcake recipe! :)


  5. Fuji Mama on June 19, 2010 at 12:30 pm

    I just absolutely love this post! The confessional tone just grabs me, draws me in, and makes me want to eat spoonfulls of this amazing looking frosting while I spill all of my own secrets! How about I start with this one: I’m not a birthday cake person either. But give me a flourless chocolate cake and I’ll disappear and eat the whole thing by myself.


  6. bakingaddict on June 20, 2010 at 1:04 pm

    Made these the other day and they were absolutely divine. I’ve linked back to your site from my blog. Thanks!! :)


  7. Becka on June 21, 2010 at 10:39 am

    I made these yesterday – I only made a half batch and wish I’d made more now!
    Ready to eat at around 4pm, all gone by half 9 *blush*

    I converted the measurements to UK weights & measures and am going to blog the recipe later if anyone over this side of the pond wants them :) Will link back to here too!



  8. Amber on June 22, 2010 at 2:40 am

    These look great!! I’m the exact same way about frosting, too! When I have a cup cake I don’t even touch the cake until I’ve piled it up and licked off the frosting multiple times ^.^


  9. Lisa on June 24, 2010 at 6:56 pm

    Just found this though one of the FB posts and they look delish! I don’t make cupcakes often although I have been watching Cupcake Wars and it’s gotten me in the mood! Is it safe to assume that because there is cream in the frosting that these need to be refrigerated? Can’t wait to try them!


  10. Linda C on June 25, 2010 at 9:03 am

    I baked these last weekend and they are positively the best chocolate cupcakes I have ever tasted! Wow! Thank you!

    Wondering if it’s possible to use similar recipe to make white chocolate cupcakes?


    • Michelle on June 29th, 2010 at 11:04 pm

      Hi Linda, Aren’t these awesome cupcakes?! So glad to hear that you loved them too!

      I have never tried adapting this to white chocolate cupcakes, but it sounds fantastic! I would just replace the cocoa powder with more flour, and of course white chocolate for the dark chocolate. If you try it, please come back and let us know how they turned out!


  11. ivoryhut on June 25, 2010 at 10:07 am

    You had me at dark chocolate. Then you had to go and throw in some peanut butter too. I can’t wait to make these!


  12. brooke on June 25, 2010 at 9:35 pm

    i made these today. i was really looking forward to them too. they turned out dry and crumbly. what did i do wrong? i followed your recipe to a t. please don’t tell me i overbaked either, i took them out at 18 minutes. i just don’t get it!


    • Hannah on July 5th, 2010 at 2:08 pm

      I had the same problem…hmmm


    • liling on February 1st, 2012 at 11:17 am

      I baked mine at 350F (used an oven thermometer) and took them out at the 12 minute mark (when a skewer inserted came out clean). The cupcakes were nice and moist then. I’m sorry but I think you definitely overbaked your cupcakes. Try testing them with a skewer at the 10-11 minute mark next time.

      Otherwise, the recipe is good. I used dark coverture chocolate bits and the cupcakes were perfect–not too sweet and have a rich chocolatey flavour. I wolfed down 2 before I started frosting them. :)


  13. Kimberly on June 26, 2010 at 8:43 pm

    Just found this post through Foodbuzz … these cupcakes look amazing! I do believe they’ll be on our Fourth of July menu next weekend!


  14. Lisa on June 28, 2010 at 6:04 pm

    Haven’t gotten a response regarding refrigeration. Anyone if if that’s the case? Is that always the case with things with cream? I see a lot of truffles and frostings made with cream. Anyone? Thanks!


    • Michelle on June 29th, 2010 at 10:25 pm

      Hi Lisa, So sorry I am a little behind on comments – was sick last week and been trying to catch up. You don’t need to refrigerate these – they will be just fine at room temperature. A lot of the buttercreams that I make use some amount of cream, and they keep just fine without refrigeration. Enjoy the cupcakes and the frosting!


  15. Anne Greene on June 29, 2010 at 5:48 am

    OK I have to admit I am the opposite of a lot of folks here. I like cake but don’t like sugary sweet icing so the peanut butter icing had me from the start. Also lazy at times so I just made a Duncan Hines Devil’s food cake (9 X 13) and slathered that peanut buter icing over it. It was gone in less than 48 hrs. So I made another one and it was gone in less than 48 hrs.


  16. Hannah on July 5, 2010 at 2:07 pm

    I made this for a 4th party. The frosting was to DIE for…but my cupcakes were a little on the dry side. Did I bake them too long?


  17. Brittany on July 6, 2010 at 8:46 am

    Beautiful pictures!


  18. Katherine on July 10, 2010 at 9:53 am

    I would like to make these cupcakes ahead of time (obviously not frosted). Will the cupcakes be okay if I make them about a week ahead of my special event and freeze them?


  19. Nova on July 20, 2010 at 3:10 pm

    I am exactly the same way when it comes to eating regular cake and cupcakes. I just don’t like eating them, but frosting on the other hand is highly favoured on my part as well. Great recipe!


  20. sana on August 4, 2010 at 3:37 am

    Hi Michelle, can i use unsweetened cocoa powder (i have Hershey’s) instead of dutch process? I can’t find the dutch process here in Dubai and many of your recipes call for it.


    • Michelle on August 5th, 2010 at 1:56 pm

      Hi Sana,

      Yes, you can substitute. Dutch process tends to give chocolate baked goods a more balanced and richer flavor, but you can substitute unsweetened natural cocoa powder if you can’t find Dutch. If you can get it shipped there, you can order it from King Arthur Flour, Penzeys and Amazon if you’re interested!


      • Angela on February 3rd, 2013 at 11:55 am

        If you add about a teaspoon of finely ground espresso coffee (the bean, not instant powder) to the mix it will help to enhance the flavor of the chocolate. You can add less or more but you are not trying taste the coffee, just enhance the flavor of the chocolate.


        • Julie on March 14th, 2013 at 10:43 pm

          I’ve always heard to use instant espresso, not ground espresso beans, to heighten the chocolate flavor. Are you sure about this? Not really sure what the difference is anyway….


  21. sana on August 6, 2010 at 8:32 am

    Thanks Michelle!! The cupcakes were awesome! Everyone loved them especially the frosting! PB rocks!!


  22. Holly B on August 9, 2010 at 11:01 pm

    I made these tonight! Very yummy, I used Hershey’s Special Dark chocolate bars to melt down, and they turned out great! Just wanted to share my pic :)


  23. Molly on August 15, 2010 at 12:52 pm

    I made these last night and they turned out perfect. To go over the top i dipped the cupcakes in chocolate after the frosting was on and then drizzled peanut butter over the top. They look divine and everybody loves them!


    • Michelle on August 25th, 2010 at 11:32 pm

      Oh Molly, that whole dipping and drizzling sounds so good! I bet they looked like a soft serve cone with the optional chocolate dip. Did you ever have those as a kid? So delicious! Thanks so much for sharing such a fabulous idea!


  24. foodlvr on August 23, 2010 at 2:54 pm

    Funny that you don’t like birthday cake. I am not big on it either and my son hates it. I baked him Birthday Pies! Yes, pies. That he likes. A good slice of pumpkin pie, or a slice of blackberry pie, yes, that he will eat with relish. He goes to birthday parties and people get insulted because he doesn’t want the birthday cake. He does like the icing though or the frosting. Who doesn’t love sweet frosting? Whipped and gorgeous sitting on top. I love that too. I have a sweet tooth. These cupcakes look so wonderful. I would even eat one.


  25. Erin S on September 11, 2010 at 12:39 am

    I REALLY dont like cake either. I would rather have anything else, but I think decorating pretty cakes sounds fun! Guess I’ll just have to find someone else to eat it!


  26. Rosalind on September 20, 2010 at 5:09 am

    After a disaster with Hummingbird Bakery Red Velvet cupcakes and a serious knock to my cupcake confidence I approached these with some hope.

    I have to say I hadn’t counted on having a two step conversion going on, US cups => imperial => metric (us Brits are used to both imperial&metric being shown) and didn’t find out that US cups are different to UK cups until they were in the oven……so I suspect mine may have turned out a bit different to yours but they were a roaring success!

    Also as the mixture made 17 instead of 12 I am thinking the UK muffin cases might be a different size too…one lives and learns :)

    Next weekend we have a charity (for Macmillan Cancer Support) coffee morning so I am baking some more for that plus some of the Mocha Expresso ones too. Thank you for having tried and tested recipes to share, it does make all the difference!


    • Michelle on September 20th, 2010 at 10:14 am

      Rosalind – I apologize for any confusion with the measurements, but so happy that they turned out in the end and were a big hit! I think you will love the Mocha Espresso ones too!


  27. sarah-jane on September 23, 2010 at 7:52 pm

    looks fab – I have to have a go at your cupcakes !


  28. ping on September 25, 2010 at 2:48 am

    I’m not a cake fan either but I go weak for dark chocolate. I’ll be baking these for my niece’s birthday and dedicating it to her on my blog as she lives at the other end of the world so guess who’s going to benefit from these? Yum!


  29. Christie on October 5, 2010 at 1:16 pm

    Ok, you just went into my favs. I am now officially a HUGE Brown Eyed Baker fan!! What took me so long to find your fabulous site? Oh happy day….


    • Michelle on October 8th, 2010 at 9:52 am

      Aw, yay! So happy you found your way here!


  30. Sabrina on October 8, 2010 at 3:19 pm

    I baked these for the first time about two hours ago. They came out deeeelicious! I also did a few where instead of icing the outside of the cupcake, I took a pastry-decorating bag bag, stuck it in the center, and filled them with the creamy peanut butter icing. I still have to try them out on my boyfriend and see which one he prefers.

    One change that I made to the recipe before I even started–as a dark chocolate fan–was use Hershey’s Special Dark (chopped up from the 4.25 oz bar: I used half). I used that to melt with the cocoa powder and butter, and it gave the cupcakes the savory flavor I was looking for. Also, I tossed the remainder of the Special Dark bar (chopped up finely, again) into the batter and stirred right before baking. The cupcakes currently have dark-chocolate pockets of goodness.

    Thank you so much for this recipe: it was exactly what I was looking for!


    • Michelle on October 10th, 2010 at 5:59 pm

      Sabrina, I’m so glad you enjoyed these and love the idea of piping the peanut butter frosting into the middle! Thanks also for the tip on adding some chopped chocolate to the batter!


  31. veena on October 10, 2010 at 4:13 am

    Hey Michelle… i love love loved the recipe.. tried it on friday… i made dark chocolate cake with espresso buttercream icing and it turned out beautiful. Though my icing was a bit loose, it tasted divine with the cupcakes. Is it alright to keep adding powdered sugar until you get the right consistency for the icing??. My cupcakes were a lil dry on the outside, is it how it should be or did i over bake it??.. Thank you sooo much..


    • Michelle on October 10th, 2010 at 6:01 pm

      Hi Veena, You could definitely add more powdered sugar if you prefer your frosting to be a little sweeter/stiffer. Just adjust to your taste. Sometimes I find that cupcakes can sometimes be a little dry or overcooked around the outside. I put them in an airtight container for a few hours or overnight before decorating or serving and they soften up beautifully.


  32. Jolene on October 11, 2010 at 7:51 pm

    I made these this past weekend and the peanut butter was a bit much for me, but I still loved it! I just had to put on a much smaller amount of peanut butter frosting. =) I can’t wait to try the pumpkin whoopie pies!


    • Michelle on October 11th, 2010 at 8:36 pm

      Thrilled to hear you loved it Jolene! I admittedly load up my cupcakes with frosting because it’s my favorite part but it’s certainly okay to use less :) I think you’re going to love the pumpkin whoopie pies!


  33. Jenna on October 12, 2010 at 7:16 am

    OMG… This is the best frositing ever!!! I made some chocolate cupcakes for my co-workers and made the Panut Butter Icing!!! It is so smooth and delicious. My hubby isnt a sweet tooth kinda guy.. but he told me he could get a tummy ache from eatig so much of it :) This is my new favorite frosting….. I know all my co-workers are gonna love it!!


    • Michelle on October 18th, 2010 at 9:33 pm

      Isn’t it great Jenna?! And I agree with your hubby – I could definitely eat enough of this to give myself a stomach ache!


  34. Amanda on October 18, 2010 at 8:04 am

    These look fabulous. And you’re right, I can’t believe you aren’t crazy about cake! :)


  35. Drew on October 24, 2010 at 3:26 pm

    Has anyone tried making this recipe as an 8 or 9 inch round cake? If so, how long did you bake it and how did it turn out? Dark chocolate sounds great and I would like to make this for a birthday next weekend. Thanks!


    • Michelle on October 24th, 2010 at 7:32 pm

      Hi Drew, I never made this as a cake, but I think it’s worth giving it a shot. Usually a recipe for two standard cakes (8″ or 9″ round) yields 24 cupcakes, so you could make 1 layer and I would probably do an 8-inch so it’s a little higher.


  36. Tina Reedy on October 26, 2010 at 8:51 am

    The peanut butter icing is the BEST I have ever had! I didn’t use the cupacke recipe, I made boxed and topped with this wonderful icing!!


    • Michelle on October 28th, 2010 at 8:18 pm

      Yay so glad you liked it! And I agree – the peanut butter frosting is definitely the best!


  37. Laura on November 4, 2010 at 11:47 am

    Has anyone tried these at high-altitude – any recommended modifications? I live at 6,600 feet…..Thanks!


  38. Laura on November 8, 2010 at 2:11 pm

    I have been eyeing this recipe for quite a while, and finally got a chance to make them over the weekend. The cupcakes came out of the oven LOOKING perfect, but ended up tasting very dry and crumbly :-(
    I was especially excited about the peanut butter frosting, but somehow managed to mess that up too! I followed the directions super closely, but I still must have done something wrong… my frosting didn’t look like the picture at all. It was darker in color and wasn’t nearly as light and “whippy” SO SAD! :-(

    Any idea where I could have gone wrong?

    PS… Your blog is awesome!! Now I just wish I had your talent!


    • Laura on November 8th, 2010 at 2:15 pm

      (Just to clarify, I’m a different Laura than the post before me) : -)


    • Michelle on November 8th, 2010 at 9:50 pm

      Hi Laura, Oh no that’s such a bummer! I have found these to always be super moist. Any chance you could have overbaked them? Totally unsure about the frosting, especially not knowing exactly how you prepared it :(


  39. Darcy on November 9, 2010 at 11:38 am

    I am going to make these as mini cupcakes for a Big Girls pajama night with friends! Any suggestions on bake time? It’s so easy to go over with cake.
    Can’t wait to make them. Going to make one batch with PB frosting and one batch with buttercream and valrhona chocolate beads on top. Yummy. Thanks!


    • Michelle on November 10th, 2010 at 2:50 pm

      Oh what a fun idea, love it! I typically start testing mini cupcakes around the 8 minute mark and go from there. Have fun!!


  40. Melissa on November 17, 2010 at 10:04 am

    I have no idea what I’m doing wrong with these cupcakes. I’ve baked 2 batches now, and both have come out dry as a desert. The first I baked at 325 because I have nonstick pans for about 18 minutes and used regular cocoa. The second batch I baked at 350 for 15 minutes and used dutch cocoa and they are still terribly dry. Does anybody have any suggestions? The batter tastes so awesome and I would really love to try these cupcakes moist so that I can get the flavor of them. The frosting was easy breezy and quite delicious, I didn’t screw that one up. 😉


    • Michelle on November 18th, 2010 at 3:05 pm

      Hi Melissa, I’m so sorry you’re having issues with these! I’m not sure, they’ve always come out super moist for me. Do you by any chance have an oven thermometer? Thinking maybe your oven is running hot perhaps?


  41. Sarah - RecipeLion on November 17, 2010 at 4:26 pm

    This recipe just made my day. Dark chocolate! Yum. I really enjoy your blog. Would it be OK if we link to some of your recipes in the future from our blog? Or maybe you’d like to participate in our blog hop.



    • Michelle on November 18th, 2010 at 3:03 pm

      Hi Sarah, sure, link away!


  42. Bluebells on November 19, 2010 at 8:47 am

    heya can u tell me how the recipie will b diff for 6 cupcakes? ..thanks :))


    • Michelle on November 19th, 2010 at 9:22 pm

      You can just cut the recipe in half and make 6 :)


  43. Eva on November 21, 2010 at 8:35 am

    I made these for my girlfriends birthday along with the Red Velvet cupcakes. They did turn out a little on the dry side but the flavor is amazing. Keep in mind, these are suppose to be more ‘cake like’. I will try them again but will add a little unsweetened applesauce to the recipe. This usually cures the ‘dryness’ and perhaps underbake by just a minute.
    PB frosting is awesome!!
    Bravo BEB!


    • Michelle on November 22nd, 2010 at 9:51 pm

      Hi Eva, glad you enjoyed these! I find that if you put cupcakes in an airtight container for only a couple of hours they really moisten up. See if that works!


  44. aretha on December 4, 2010 at 1:39 pm

    OMG,, I cant wait to make these,they look so goooooood !!!!!!!!!!!!


  45. Sue on December 7, 2010 at 11:14 pm

    Just to finish these off for the “WOW” visual factor….I chopped some peanuts and sprinkled them on top of the frosting for some….”scribbled” a little melted chocolate over some…..and took a regular size peanut butter cup and cut it into 4 pie shaped pieces and put one on top of some. Awesome visual presentation for some really yummy cupcakes!!!!


    • Michelle on December 10th, 2010 at 1:59 pm

      I love how you finished these off Sue!


  46. Grandma Goddess on January 9, 2011 at 2:41 pm

    Yes, yes, yes, these cupcakes were dee-vine and the frosting, wow. I was at a party and had a chocolate cupcake with peanut butter frosting purchased at a local cupcake/cake bakery @ $3 bucks apiece! I made these for probably $4 for a dozen. Love em, now I have to try the red velvet, the espresso, the ?????


  47. Megan on January 29, 2011 at 1:17 pm

    I stumbled across your blog in an effort to find new dessert recipes. I am a freshman in college and baking is a real passion of mine and i miss it as i don’t have a kitchen in my dorm. I had a real craving for cupcakes so this weekend i went home and tried these. The frosting was to die for, but my cupcakes were incredibly dry and crumbly. :( the flavor is still good and i hope popping them in the microwave for a few seconds before eating will help them.


  48. Christie on January 29, 2011 at 6:13 pm

    TOTALLY off topic – I haven’t gotten a weekly newsletter in quite some time! Are you still sending them? I miss it :(


    • Michelle on February 15th, 2011 at 5:08 pm

      Hi Christie, Aw I’m sorry, it’s great to hear you miss it though! It’s on hiatus as I try to game plan how to deploy the newsletter and other areas of the site. Stay tuned! :)


  49. Larissa on February 16, 2011 at 10:19 pm

    My kids and I made the peanut butter frosting last night to top the chocolate cupcakes (from a box) we made for my husband’s b-day. The frosting was OUT OF THIS WORLD, and I don’t even like peanut butter!! We shared the goodies w/ a few neighbors, and they raved about the frosting, too. It’s a winning recipe–thank you for posting it.


  50. Ashley on February 17, 2011 at 11:42 pm

    OMG! These are wonderful. I just finished making them and me and my roommate taste tested. And they are delicious! I will for sure be making these cupcakes again. <3


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