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”

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  1. Sabine on February 20, 2011 at 1:26 pm

    I have a batch of devil’s food cupcakes that I made yesterday, and was still deciding what to do with them…
    Now I know: peanut butter frosting!!! There can’t be a better way to go.
    Great post and pictures, I’m hoping mine turn out just as beautiful!


  2. Kathryn Nicole on March 11, 2011 at 12:40 pm

    Made these, and they were to DIE FOR. I seriously spend hours on your website. With my cupcake business just getting started, it’s nice to look around and find such wonderful recipes as this!


  3. Smitty on March 21, 2011 at 7:55 pm

    i drooled over the brown eyed baker recipe archives for days while trying to decide what to make for an at-work, fundraising bake sale/competition. i LOVE me some dark chocolate anything and these cupcakes hit the spot perfectly- and the frosting?!- i told my husband i’m topping everything that i make from here out with this airy, delectable devil’s delight. peanut butter cookies. cakes. steak.

    ok. i might be kidding about that last one. but honestly… the frosting is so good i would actually have to try it on steak before saying “never”. my next attempt: the Lemon-Limoncello Cupcakes. i happen to have a bottle of my mommy’s homemade Limoncello in the freezer as i type.

    in case you’re wondering- no. my 12 yumm inducing cupcakes did not win the competition but they flew off the table in record time and i will certainly be making them again and again.


  4. cheryl cheong on April 21, 2011 at 1:34 am

    hi, can I ask how you get that shape for the frosting?? I’ve always been longing to get that, but can’t seem to find the right piping nozzle


    • Michelle on April 21st, 2011 at 2:11 pm

      Hi Cheryl, I use a 1M decorating tip from Wilton and just pipe and swirl in circles. Nothing fancy!


      • Margaret Smith on December 27th, 2013 at 7:52 pm

        Another thing you can do is go to the wilton website and they will show you how to do the 1M swirl. It took me a while but is looks fantastic!


  5. Debbie on April 30, 2011 at 9:31 pm

    I made these today. Awesome! My frosting wasn’t quite as creamy as yours, but I think it’s because I mixed it just a little too long. No matter though, it was still amazing. I used Reese’s peanut butter…yum-my! I’m like you…it’s all about the frosting! I split the cupcake recipe in half, but made 2/3 of the frosting recipe. That made some yummy cupcakes, with a little frosting left over in the frosting bowl. Thanks for sharing!


  6. Shelly on May 9, 2011 at 5:44 pm

    I used this frosting on a different dark chocolate cake recipe, and oh my gosh, I’m so glad there was leftover! I love, love, love it. I filled the cupcakes with Reese’s peanut butter cups. Super yummy!


  7. DouxProject on May 11, 2011 at 11:09 am

    OMG! These were fabulous! So easy to make and such fantastic results! I’m not a big fan of peanut butter so I skipped that and frosted them with some white chocolate ganache to make them more kid friendly. The dark chocolate alone tasted quite bitter and I was a bit apprehensive about it but once they were done I couldn;t stop eating them! Thank you, this one is going in with all the other family favorite recipes :)

    p.s – they yielded 16 instead of 12. Do you think that has something to do with a difference between Indian and US muffin liners?


    • Michelle on May 11th, 2011 at 2:49 pm

      I’m not sure what size your muffin liners are, but that could definitely factor into a different yield!


      • DouxProject on May 13th, 2011 at 11:02 am

        Regardless, they were amazing. Thank you :)


  8. Mary Thomas on May 15, 2011 at 2:53 pm

    Wow, made these in mini muffin cups. They were AMAZING! Loving the blog, will be on daily! Blessings, Mary


  9. DouxProject on May 15, 2011 at 3:23 pm

    Do you think I could make a cake version of this? What pan size do you recommend if I were to keep the measurements as it is?


    • Michelle on May 16th, 2011 at 4:04 pm

      If you keep the measurements as is, this recipe would make one 8″ or 9″ cake (single layer).


      • DouxProject on May 17th, 2011 at 3:44 am

        Thank you! I do feel silly though – you had answered the question earlier in a comment above. Anyway thanks a bunch :)


  10. Kathy on May 19, 2011 at 12:32 pm

    These are amazing! Going into my favorites group!


  11. Lee on May 20, 2011 at 1:18 pm

    What frosting tip did you use to frost these wonderful cupcakes?


    • Michelle on May 20th, 2011 at 9:25 pm

      Hi Lee, I used a Wilton 1M decorating tip.


  12. karissa on May 21, 2011 at 11:51 pm

    This recipe is amazing ! :) I LOVEEE your recipes. Thank you soo much :))


  13. joon yoo on May 24, 2011 at 4:12 am

    hi, ive tried this recipe 3 whole times, but each time my cupcakes fall flat! i checked my baking soda and baking powder, and theyre both perfectly fine. my oven temperature is also correct. any idea why this happens?


    • Michelle on May 24th, 2011 at 11:24 am

      Hmm, the only other thing that I can think of is that you are taking them out before they are fully done baking. That can cause regular cakes to sink in the middle, so I imagine it could happen to cupcakes as well.


  14. Karin on May 25, 2011 at 3:24 am

    Hi, I have a question about the heavy cream in the peanut butter frosting. As I live in Germany it is very hard to find heavy cream. I was just wondering if that cream is still liquid or if it is whipped already. Thanks for your help!


    • Michelle on May 25th, 2011 at 11:36 am

      Hi Karin, The cream is liquid, hope that helps!


      • Karin on May 25th, 2011 at 1:40 pm

        thanks! it did help :-) will try to find non whipped heavy cream now!


  15. Lesli on May 29, 2011 at 8:31 pm

    I can not wait to make these for my family! We all love pb and choc!


  16. Michelle on June 6, 2011 at 11:30 pm

    I know what you mean about peanut butter frosting. I also do the dark chocolate and pb frosting combo anytime someone wants anything chocolate :) okay i am gonna blow your mind though… i make a peanut butter cream cheese frostin!!!! i know, sounds insane but it is heaven. it is 3 oz cream cheese, 1/3 cup pb, 2 cups confectioners sugar, 2 tb milk or heavy cream, 1/2 tsp vanilla. please try it :) i think your gonna love it


  17. ashleylikecupcakes on June 10, 2011 at 2:51 pm

    Hey Michelle , do you double the frosting recipe to get the swirls for 12 cupcakes???


    • Michelle on June 12th, 2011 at 8:24 pm

      Nope, just a single batch for 12 cupcakes!


  18. Kris on June 14, 2011 at 1:43 pm

    I’m a huge chocoholic, but when it comes to cake, I prefer vanilla to chocolate every time. But these cupcakes are soooo good! So moist and they have such depth of flavor!

    Just a warning though – I made the peanut butter frosting and tried to substitute half-and-half for the heavy cream because I had it on hand. Does not work! It got all separated and gross. Should have known better. Made a fresh batch with the heavy cream and it was delicious. A major hit!


  19. Mei on June 18, 2011 at 5:03 pm

    I made these for my husband’s birthday and a second batch of mini cupcakes for co-workers..It was a hit! Added mini reese’s peanut cups … So sinful…but ooo soo delicious! Thank you for the recipe!


  20. Kathleen on June 18, 2011 at 6:26 pm

    I am always looking for new frosting since that’s really the only reason that I bake. This frosting has the best texture and taste. I will be using this again soon. The only problem that I did have was that the frosting had little crunchy pieces as if the sugar didn’t blend right, does this mean that I didn’t whip enough before I added the cream? Any suggestions?


    • Michelle on June 19th, 2011 at 12:32 pm

      Hi Kathleen, There’s actually nothing that should cause crunchy pieces in this frosting. Did you happen to use granulated sugar instead of powdered sugar?


  21. The Doux Project on June 22, 2011 at 4:39 am

    Hi Michele,

    Just wanted to let you know, I made them in an 8″ cake tin (I made it twice because I wasnt sure if I’d get a thick layer), cut each layer in two and got a fabulous four layer cake! Thank you!


    • Michelle on June 22nd, 2011 at 10:02 am

      Sounds delicious! Thanks for sharing!


  22. bk on July 1, 2011 at 12:41 am



  23. Sarah on July 1, 2011 at 9:02 pm

    Oh my gracious! This frosting is unreal…cupcakes are cooling…hope there is frosting left to put on top of them! Yum!


  24. Rowena on July 8, 2011 at 6:46 am

    Thanks so much for sharing this recipe.. It was just PERFECT! I made this today and it tasted just AMAZING! Everyone who ate them was very happy and I got such good compliments. I made about 53 mini cupcakes with this recipe and the peanut butter frosting was enough to do swirls and frosted all 53 mini cupcakes! :) I will definitely be using this recipe again. I’ll try your other recipes soon!


    • Adell on July 13th, 2011 at 3:08 am

      I was thinking of making mini cupcakes too. Thanks for sharing how that worked out for you. 😀


  25. Adell on July 13, 2011 at 3:06 am

    Just wondering can I use natural peanut butter in the frosting? I’m so excited about trying this recipe. I saw a few other recipes that I would like to try also. 😀


    • Michelle on July 13th, 2011 at 1:07 pm

      You can use natural peanut butter if it is the “no-stir” type (Jif is one brand that makes this); I wouldn’t use the varieties that require stirring and refrigeration, as there will likely be too much oil in the frosting.


  26. Kristine on July 14, 2011 at 3:15 pm

    I made these cupcakes for a co-worker who loves chocolate and peanut butter combo. They were definitely the best cupcakes I’ve ever made, and quite possibly the best I’ve ever eaten (and I know good cupcakes!). I used 60% cocoa Ghiradelli chocolate chips for the bittersweet chocolate and Hershey’s Special Dark cocoa powder. Baked in foil wrappers in a non-stick muffin pan for 22 minutes at 325 deg and they came out PERFECTLY moist. I used about 2/3 the frosting on each cupcake as shown here and I think that was the perfect amount since it’s so rich and peanut buttery. I also topped with sugar crystals which (to my surprise) really enhanced the flavor of the frosting. A+ all around, thank you so much for sharing this recipe!!


  27. sam on July 18, 2011 at 11:49 am

    I loved the cake but the peanut butter frosting was a little too much.


  28. Sharana on July 31, 2011 at 9:00 am

    Oh my Gosh! the Frosting!!!!!!!!!!! i LOVE it. I didn’t have any heavy cream so I used regular milk and it came out fine. Maybe not as light as it would have with the cream but still fluffy.
    I used it to frost a 9″ chocolate cake.


  29. Elsa on August 1, 2011 at 5:47 pm

    I’m from Mexico and sometimes the ingredients are a bit confusing or we just can’t find them here. Like the case of sour cream and heavy cream.
    What we have here as sour cream is just (yes, i know) a very very sour cream that it is also used for cooking, like the one used in guacamole for example. I dont know if its the same one you use in this recipe.
    And heavy cream, we only have the Lyncott whipping cream. Is there any other thing i can replace the heavy cream with? or will this cream help as well?
    Thanks :)


    • Michelle on August 2nd, 2011 at 10:26 am

      Hi Elsa, You can use the whipping cream in place of the heavy cream (here in the U.S. they are almost used interchangeably). As for the sour cream, I have never had the one you are referring to, so I can’t really say for sure if it would work or not. But if you typically do cook with it, I think it should be okay. You could also substitute plain yogurt.


  30. Natasha on August 4, 2011 at 10:08 am

    I LOVE this because I feel exactly the same way about cake as you do! No one gets it! Haha


  31. mis-cakes on August 5, 2011 at 2:24 pm
  32. Imelda on August 17, 2011 at 4:19 am

    Hi- these look lovely!! Can I ask, what size frosting tip did you use to frost these? I am a newbie baker and not too familiar with frosting


    • Michelle on August 18th, 2011 at 10:12 am

      I use a Wilton 1M decorating tip.


  33. Saki on September 14, 2011 at 9:43 am


    I stumbled across your site and last week and FELL IN LOVE WITH IT. (>.<) I tried making your vanilla cupcakes yesterday and my husband loves it; considering how he doesn't like all desserts and cake-related stuff. [I wouldn't count green tea ice cream as dessert]

    Anyway, I was thinking of making these for his birthday and I was wondering if there is anything I could do to make these cakes less dark chocolate-ish? (O_o) Thank You!

    Also, I live in Japan so sour cream is either really expensive or I have to travel to Tokyo to get it. (T_T) Is it okay if I just mix cream and vinegar for this recipe? I tried this technique for the vanilla cupcakes; and they came out fine. (^_^)

    I apologize for this LONG comment. Thank you!


    • Michelle on September 18th, 2011 at 3:07 pm

      Hi Saki, You could choose to use semisweet, or even milk chocolate, if you don’t like dark chocolate (I would recommend the semisweet over the milk though). If mixing cream and vinegar worked for the vanilla cupcakes, you’ll be good doing it for this one as well. Enjoy!


  34. Rachel on September 16, 2011 at 6:22 pm

    Rich beyond anyone’s wildest dreams. I used Hershey’s Dark cocoa, and was amazed at the depth of the chocolate in just a bite of the perfectly moist cake. Incredible recipe. And the PB adds more than a light touch! Deelish.


  35. Dalia on September 21, 2011 at 7:35 am

    OMG! I just made these and they are AMAAAAZING!!!
    I doubled the recipe and made mini cupcakes (84 cupcakes) and before I could even make the frosting, my kids and I gobbled down half of them. Thank you so much for sharing! lOVE YOUR BLOG!!!


  36. Louisa on October 9, 2011 at 9:20 pm

    Hi Michelle, I love your recipes! This is my first time for making cupcakes. I’m a lil bit confused with the ratio of the ingredients. Is that really 1.5 ounces for 1/2 cup cocoa, 3.75 ounces for 3/4 cup all-purpose flour, 5.25 ounces for 3/4 cup sugar, and 4 ounces for 1/2 cup sour cream? Were you using a different cup?


    • Michelle on October 10th, 2011 at 5:43 pm

      The volumes are correct. I do a lot of my baking by weight, and all dry ingredients have different weights per volume, i.e. one cup of sugar doesn’t not weigh the same as one cup of flour.


  37. Jackie on October 18, 2011 at 11:14 am

    This is the best chocolate cupcake recipe I have ever made. Thank you.


  38. Cheryl on November 2, 2011 at 4:05 pm

    I’m so excited to make these for our girl’s night this evening! There is only a small group of us, so just wondering if it is o.k. to freeze any left-over icing for later use?

    Thanks :) YUMMY!


    • Michelle on November 2nd, 2011 at 7:36 pm

      Hi Cheryl, I have never frozen icing before, and don’t know how well it would thaw (you could certainly try, and let me know how it turns out!). You could certainly refrigerate it for a couple of weeks and then re-whip it when you want to use it again.


    • Ellen on November 18th, 2011 at 9:21 pm

      I refridgerated my left over icing and used it later the same week, just put it on the counter to get to room temperature and it was just as delicious as the first go around!


  39. Moo Eleven on November 13, 2011 at 5:06 pm

    These were perfect! I agree with the dryness, but I think my US cups to UK grams conversions just needs tweaking – maybe less cocoa powder?? And thanks for the tip about unsweetened apple sauce – great idea! Next time, I might add some chocolate chips too. Anyway, a wholehearted thumbs up from all the boys in our house – they said these were the best yet!


  40. Ellen on November 18, 2011 at 9:19 pm

    I have been searching for a nice chocolate cake recipe for awhile and I have to say this one totally rocks!! Every bite you take leaves your mouth watering, I’m holding myself back from eating all of them! I am not one to even exaggerate but I am absolutely in love with this cake! As for the icing, I don’t think there are enough words to describe how delicious it is. Is the recipe purposely written to leave enough left over so you can eat it like a bowl of ice cream? Great recipe thanks so much, your website is a treasure chest of deliciousness!!


  41. colleen on December 11, 2011 at 9:40 am

    I made these for my husband’s brithday party yesterday and had to tell you immediately how amazing they are. The cupckae has a fantastic deep chocolate flavor and the peanut butter frosting–simply perfect. We had former Pittsburgh bakery Dozen’s cater cupcakes for our wedding cake and my husband said this recipe far outshined the chocolate peanut butter cupcake we had then. Thanks for sharing such an amazing and easy recipe!


  42. pam on December 21, 2011 at 6:53 pm

    I made these cc’s for a friend who really likes dark chocolate. I followed the recipe to a T, didn’t over bake, and found them to be quite dry. Not sure why when all the reviews were so good….


  43. Tara on January 9, 2012 at 5:51 pm

    I am so confused! First off, I LOVE your site. Second, I made this peanut butter frosting tonight and mine was horrible. I read other reviews (on the food network regarding this same Barefoot Contessa icing recipe) and most were great, but a few were the same as mine–the icing turned out like glue. I added an extra 2 1/2 cups of icing sugar bit by bit and a bit of milk to try to lighten it up but still glue. I finally gave up and iced my cupcakes with it anyway. It was more like a glaze as it hardened slightly on the cakes. Still delicious though.

    Any suggestions? Does the type of Peanut Butter matter? As much as I love Skippy and high sugar varieties, a year ago I converted to healthier less sugary varieties. Could that have been the downfall? I make icing all the time and this has never happened. I know I did nothing wrong, so I’m convinced it must be the type of pb….???


    • Michelle on January 9th, 2012 at 9:13 pm

      Hi Tara, You mentioned icing sugar, what type exactly did you use? It’s important to use powdered, i.e. confectioners sugar. Also, the type of peanut butter could definitely have affected your texture. You mention “healthier, less sugary varieties” – are you using natural peanut butter? The extra oil in natural pb can wreck havoc on icings, for sure.


      • Tara on January 10th, 2012 at 6:16 am

        Hi Michelle, yeah I definitely used confectioners sugar (In Canada it is often called Icing sugar). I’m convinced it was the peanut butter. I didn’t use the purely natural kind, but there is little sugar in this and thus it has a far greasier/heavier consistency, so it must be that. I’d like to buy the ‘other’ kind of PB and try it again since everyone is raving about the icing!


  44. Naomi on January 15, 2012 at 6:15 pm

    I made some banana cupcakes and was looking through pinterest to find a peanut butter frosting when I thought of just checking your site because while I LOVE pinterest, you’re recipes are ALWAYS the best. This frosting does not disappoint. On the contrary, I had to immediately wash the bowl so I didn’t eat all of the frosting left in the bowl. Oh my gosh this is the best frosting I have ever tasted!!!!!!!!


  45. Lori on January 23, 2012 at 3:11 pm

    I made these cupcakes with a small change…I used the peanut butter frosting to FILL the cupcakes and then covered the cupcakes in a dark chocolate buttercream frosting. I just had to experiment and the frosting makes a great filling!!!


  46. Jenny on January 28, 2012 at 5:53 pm

    This cupcakes are delicious and very moisty!!!! I just made them with the cream cheese frosting because I dont like much peanut butter.. Yummi!!!!

    I just found this website and is now my addiction.


  47. Shelly Knight on January 29, 2012 at 7:50 pm

    This is the best from scratch chocolate cupcake recipe ever! I frosted them with the best chocolate buttercream frosting, also from this site, and they were a huge hit!


  48. Jamie on January 31, 2012 at 2:40 pm

    These cupcakes are amazing! I made some regular chocolate buttercream to go with them from another recipe on your blog, but honestly I think I like these plain best of all. The cake is just incredible.

    One quick question thought, the tops of my cupcakes look a little split, like they aren’t completely smooth. I know that doesn’t matter if I cover it with frosting, but I figured I’d ask if you have any ideas why that happened?


    • Michelle on January 31st, 2012 at 4:18 pm

      Hi Jamie, What did you use to scoop the batter into the muffin cups? I sometimes use a cookie scoop and notice that at times it can cause a crease in the top of the batter and unless I smooth it out the top can turn out a little cracked.


      • Jamie on January 31st, 2012 at 6:11 pm

        Yep. That’s exactly what it was…I used a cookie scoop.
        Thanks :)


  49. Kawehi on February 1, 2012 at 3:31 am

    I wanted to know if i don’t have a mixer could i do it with a hand held mixer to do the frosting? If I can then im going to do homemade frosting from now on…


    • Michelle on February 1st, 2012 at 9:41 am

      Yes, you could definitely use your hand mixer.


  50. Tay on February 2, 2012 at 4:57 am

    Hey. I was wondering if I can substitute All purpose cream for the heavy cream? Heavy cream is not available at home right now and I’m dying to try this recipe.


    • Michelle on February 2nd, 2012 at 10:14 am

      Hi Tay, I’m not familiar with “all purpose cream” but if it is similar to heavy cream then I think you should be fine.


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