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”

  1. Debbie on February 2, 2012 at 5:11 am

    I think I’m in love. These look fantastic! You got me at DARK CHOCOLATE. My sister will absolutely love this. Question: Did you use a stand mixer in making the batter and frosting? Can I hand mix the frosting? Thanks=)


    • Michelle on February 2nd, 2012 at 10:17 am

      Hi Debbie, I did use a stand mixer, but you can definitely use a hand mixer. Enjoy the cupcakes!


  2. Mei D. on February 3, 2012 at 12:17 am

    Thank you for the recipe! My husband loves the peanut butter and chocolate combo. It’s a favorite at work too. Needless to say, it was a hit. Made 2 batches, one batch regular size cupcakes and the second batch made mini cupcakes (325 degrees for 17 minutes). For extra sinfulness, added peanut buttercup! Yummy!


  3. Tonya on February 3, 2012 at 11:12 pm

    I was very excited about this recipe but the cupcakes were dry and almost bitter tasting. Not at all what I expected. Not sure if I screwed them up or if I just prefer a lighter, moister cupcake. I baked them at 325 and took them out after 15 minutes. I may give it another try since I see so many others raving about them. The frosting was amazing, though.


  4. Paulien on February 6, 2012 at 12:13 pm

    can you place the recepy, in one way or another, in kg, so not in ‘cups’? I would be very grateful :)


    • Michelle on February 7th, 2012 at 12:14 pm

      Hi Paulien, Unfortunately I do not use kg as a measurement, so I likely won’t do full conversions for each recipe. However, I would recommend Googling for a conversion calculator and using something like that if you need different types of measurements.


  5. Hannah on February 6, 2012 at 11:18 pm

    Just made this frosting – it is soooo amazing!!!!


  6. Faye on February 8, 2012 at 4:46 pm

    I’v been dying to try this recipe for a while, I finally got round to it and I have never had a cupcake with this moist, velverty texture, it was great, I like to follow recipe’s to a T, but I couldn’t get hold of any Dutch-Processed Cocoa and subsituted it for unsweetened Cocoa, they were perfect. Great Recipe!!!!


  7. Katie H. on February 11, 2012 at 1:26 am

    My favorite Brown-Eyed Baker recipe is anything involving PB and chocolate obviously! But I can’t choose a specific favorite. Too many good ones. :)


  8. Kylen on February 11, 2012 at 3:35 pm

    I am making these for Valentines day for my friends and boyfriend. I live in the dorms at college and I am not sure I will have time to make them Monday or Tuesday. Would they hold up if I made them tomorrow and I put them in an air tight container in the fridge? Also would a water bath aid in perserving the moisture of the cakes at all? I just want them to be perfect! Can’t wait to make them! They look great! Thank you!


    • Michelle on February 12th, 2012 at 1:26 pm

      Hi Kylen, Yes you could definitely put them in an airtight container, but I would not put them in the refrigerator – refrigerating cake and cupcakes can cause them to dry out. You can keep them at room temperature. It’s best to frost them the day they are going to be eaten, but if you have to do it ahead I would only do it one day in advance. (You can make the cupcake base 2-3 days ahead.)


  9. Bea on February 12, 2012 at 8:01 am

    I just finished making these cupcakes and they worked beautifully!! And the recipe was so concise even a novice like me found it easy :) keep up the excellent work!


  10. Melissa on February 19, 2012 at 3:27 pm

    I just found this recipe and it looks amazing! We only have natural peanut butter on hand right now though, do you think the frosting would turn out ok using that? I may just give it a try and see, but just thought I would ask!


    • Michelle on February 19th, 2012 at 3:43 pm

      Hi Melissa, That depends on the type of natural peanut butter that you have available. Is it the no-stir kind like JIF, that can be kept at room temperature, or is it the “stir and refrigerate” type? If it’s the no-stir variety you can definitely use that, however if it’s the natural type that needs to be stirred and kept in the refrigerator then it will be much too oily for this frosting.


  11. Dame on February 19, 2012 at 9:05 pm

    I just took them out of the oven and have very high hopes. Over the past 11 days, I have spent nearly every waking hour on blogs, in cookbooks and on my browser in seach of a dense but fluffy, airy but not overly light-weighted, moist dark chocolate cupcake. I have test baked over 25 different receipes and found some of those qualities in many, but not one receipe has filled this tall order. I know, however, that such a cupcake exists because I ate one two months ago at my daughter’s wedding cake tasting. Unfortunately the baker does not share her recipes (and I don’t blame her), so I’ve been out there on my own spending all my spare change on flour, sugar and the like and staying up way past my regular bedtime baking cupcakes. I will be forever grateful for your generosity in sharing this recipe if it turns out to be what I’m looking for! Can’t wait till they cool!


  12. BeeSea on March 1, 2012 at 12:51 am

    I just tried to make these cupcakes; the cake is delicious and most, yet it was very crumbly. I’m not sure what I might have done wrong, I followed he recipe exactly. I do live in a high altitude, though. Should I have done something different? I’m still pretty new at baking!


    • Michelle on March 1st, 2012 at 8:11 pm

      Oh no! I would suspect that your altitude had something to do with it. Although I’ve never baked at high altitude, I have included some general modification guidelines on my Baking FAQ page: http://www.browneyedbaker.com/baking-faq/


  13. Wendy on March 2, 2012 at 8:18 pm

    I just finished making these, they are just divine… considering I am not the biggest fan of peanut butter, that frosting totally knocks your socks off in the taste department! Big winner here. Thanks so much for sharing.


  14. Sarah on March 10, 2012 at 12:32 am

    I made these for a girlfriend’s birthday. Seemed like a good excuse to make them really for me! :) They were FABULOUS! I reposted with my own pictures (and a link to you of course) on my own blog.. hope that’s okay. Will be making your mocha and vanilla cupcakes next. I am stalking your blog like crazy now! Thank you so much!!


  15. Steph on March 10, 2012 at 11:27 pm

    I just made these but didn’t have enough creamy peanut butter for the frosting (we’re a crunchy kind of family) so I scraped out the bottom of our creamy PB jar and reached for the crunchy stuff to top off the measuring cup when I saw the Nutella on the counter and used that instead… OH.MY.GOODNESS. it was like Reese’s pieces frosting!! Such yummy choco-peanut buttery deliciousness!!! Thanks for this fantastic recipe! :)


  16. Gail on March 18, 2012 at 9:25 pm

    OMG, I just made these! The best batter I’ve ever eaten. The frosting is insane. What a great find!! Delicious, heavenly, perfect. Now you owe me a gym membership!!!!


  17. Gar Luen on March 20, 2012 at 10:35 pm

    The recipe called for whisking the ingredients in the cupcake batter. Can I use a stand mixer instead? Would that affect the texture of the cupcake?

    Thank you.


    • Michelle on March 31st, 2012 at 10:45 pm

      Hi Gar, I would not use a stand mixer, as you could easily overmix the batter, which could result in dry or dense cupcakes.


  18. Faye on March 29, 2012 at 12:26 pm

    Hi Michelle, I’v already made these cupcakes and they are amazing! I wanted to make mini one’s this time, but was wondering how long I should bake them for?.. (I’m using a 12 hole mini muffin tin)


    • Michelle on March 31st, 2012 at 8:56 pm

      Hi Faye, I would probably start checking them around 8 minutes just to be safe.


  19. Stasia on April 3, 2012 at 10:49 am

    Hi Michelle, I love and use this recipe a lot. I just created a dark chocolate fudge sundae cupcake with it and its amazing! THANK YOU for sharing all of your awesome recipes! I will link this to my blog!!! Sugars!


  20. Brynn on April 4, 2012 at 3:15 am

    LOVE the penut butter frosting and the cake was really moist. I’ll be making these again soon :)


  21. Lisa on April 8, 2012 at 11:54 pm

    Hi Michelle,

    I needed a scratch recipe for chocolate cupcakes and with all of the rave reviews, I decided to try this one. Unfortunately, mine came out dry and crumbly as some others. :( I did have to substitute Hershey’s Unsweetened Cocoa for the Dutch Processed and since I didn’t have any bittersweet chocolate, I used Hershey’s Special Dark. I don’t know anything about Dutch processed so I’m not sure if that had to do with it I saw that posted that we could sub it in. I did love the flavor and richness of the chocolate and with the marshmallow frosting I used that was very sweet, it balanced it well but it was just dry. I watched them closely and didn’t overbake. Not sure how to fix it since baking is a science and don’t want to just add things willy nilly. Dang…sorry it didn’t work out for me…and I used them for Easter. LOL Oh well.


  22. sue griffore on April 14, 2012 at 8:48 pm

    Michelle, I have made these before and, of course, they were very good. I have seen another recipe with a small peanut butter cup in the middle, peanut butter frosting, and then —– dipped in a magic shell frosting. Have you tried these? Any thoughts about the magic shell?? …………..Also, the other peanut butter frosting was the same as this one, only with two cups of powdered sugar… ?? What would the difference be with one or two cups xxxxsugar??? I would certainly hope that the frosting would stay on when dipped upside down……… thanks for your help, sue.


    • Michelle on April 16th, 2012 at 5:56 pm

      Hi Sue, My guess is that the extra powdered sugar was to help the frosting set up and not droop at all when dipped in the shell. I haven’t played around with the magic shell cupcakes yet, but it is on my list!


  23. Kelly on April 18, 2012 at 5:06 pm

    i made these and they were really dry … maybe it was the cocoa because i didn’t use dutch processed? :S


    • Michelle on April 19th, 2012 at 11:13 pm

      Hi Kelly, I don’t think that would have caused them to be dry. It could be due to either overmixing or baking a tad too long.


  24. Rosie on April 19, 2012 at 2:42 pm

    so i dont have dutch chocolate can i just use reg cocoa powder


    • Michelle on April 19th, 2012 at 11:12 pm

      Yes, definitely!


  25. Kelly on April 27, 2012 at 8:04 pm

    Hi Michelle, another question for you.. So mostly all recipes that use cocoa powder will say to use dutch-processed. I don’t know what the difference is between normal and dutch-processed … would it make THAT much of a difference to switch to dutch-processed cocoa powder instead of just using no-name brand or something like that?


    • Michelle on April 30th, 2012 at 7:30 pm

      Hi Kelly, Dutch-processed cocoa powder goes through an additional processing which makes baked goods more flavorful and rich. I personally love it. In some instances, though, regular unsweetened is fine too. I keep both on hand, but you could substitute unsweetened regular if you don’t have any; if you’re looking for Dutch-process and can’t find it, you can order it online from places like Penzeys, King Arthur Flour, Amazon, etc.


  26. Rosie on April 28, 2012 at 1:50 am

    i made these today. Was very nervous about them but they came out wonderful. Thanks for these wonderful recipes Michelle. I would be lost without them. You are my go to baking blog. <3<3<3


  27. Joanna Clark on May 2, 2012 at 12:49 pm

    Do these need to be refrigerated since there’s heavy cream in the frosting? What is best way for storing? I’m making a cupcake bar for a bridal shower and want to make these! :)


    • Michelle on May 4th, 2012 at 12:10 am

      Hi Joanna, I never store them in the refrigerator; just room temperature in an airtight container. Enjoy!


  28. Barb H. on May 17, 2012 at 3:30 am

    Could you tell me whether I can double this recipe and not mess up the cupcakes? I am making 6 dozen of these for my parents 50th wedding anniversary in 2 weeks. Thank you!!


    • Michelle on May 17th, 2012 at 3:00 pm

      Hi Barb, Yes, you can double this recipe. Enjoy! (And congratulations to your parents!)


      • Barb on May 17th, 2012 at 10:35 pm

        Thank you so much! i am in the middle of making my first batch and they already smell wonderful!!! =)


  29. Beverly Slocum on May 21, 2012 at 4:43 pm

    I made these for a pot luck at work, and a colleague said that this frosting would make cardboard taste good!


  30. nazhah on May 28, 2012 at 3:24 am

    hi! i already try this recipe 😀 love it to the max!!!
    i’m not a peanut butter fan, but the frosting recipe is just nice. not too buttery nor too creamy peanutsss. yum yum!!!
    such a good combo with the dark choc cuppies. thanks so much!


  31. Rachelle on June 1, 2012 at 1:43 pm

    The icing was great! The cupcakes had a rich flavor (not overly sweet). Unfortunately the cupcakes were really dry. I tested them at 16 minutes and they weren’t done. I took them out at 18 minutes. I will try them again but set the oven to 325, take them out at 16 minutes and put them in an airtight container for a few hours as suggested.


  32. Rida on June 4, 2012 at 6:59 am

    Sour cream is not available where I live..can you suggest a substitute? Or can it be skipped from the recipe?


    • Michelle on June 4th, 2012 at 10:03 pm

      Hi Rida, I would use plain yogurt as a substitute. You can’t skip it, as it helps keep the cupcakes nice and moist.


  33. nikkita on June 5, 2012 at 5:54 pm

    Made these on the weekend.
    Used natural yogurt as I had no sour cream and added 2Tbs of red wine.
    Served with a raspberry sauce and double cream instead of frosting.
    Best. Chocolate. Cake. Ever.


  34. Rebecca220 on June 6, 2012 at 6:35 pm

    I want to make these, but the event I’m making them for has peanut allergies…. could I use the chocolate buttercream instead? Or normal buttercream?


    • Michelle on June 7th, 2012 at 11:04 am

      Absolutely! Either one would be delicious!


  35. Dena on June 7, 2012 at 8:22 pm

    Just made these cupcakes. The perfect dark chocolate cupcake! Will be making these again!


  36. Kelly on June 8, 2012 at 11:13 pm

    Delicious , Michelle! Its insane how moist they actually are! Amazing :) I love your blog btw 😀


  37. cathy on July 2, 2012 at 11:16 pm

    I am making a chocolate wedding cake with peanut butter filling…is this peanut butter frosting a frosting that can remain un-refrigerated for a day or two? The cake will be covered with fondant, which shouldn’t be refrigerated.


    • Michelle on July 4th, 2012 at 11:53 am

      Hi Cathy, As long as it’s in cool room temperature (i.e. an air conditioned house) and not out in 80 or 90-degree heat, it will be just fine.


  38. Ace on July 10, 2012 at 7:56 pm

    OH MY GOSH!!!! this dark choc cupcake recipe is to die for!!! I LOVE IT!!! the cupcakes turned out moist and very decadent, and you can’t really go wrong with that.. at first i was like “why would you need sour cream??” but you i guess the most tastiest foods are made from very interesting combinations.. i love this recipe .. 5 stars :)


  39. Susan on July 13, 2012 at 11:35 am

    Yum, yum, yum!!!! I have been wanting to make these cupcakes since I stabled on to your blos site! I finally did it, at 1030PM the other night! I doubled the batch so I could share with coworkers! After finishing them I just have to try it immediately, soy hubby and I split one (since it was after midnight). He told me I was not allowed to take them to work, they were the best cupcakes he ever ate ( and that was without the yummy Peanut butter icing, he’s not a fan of peanut butter). Anyway, I did manage to get them to work and everyone raved about them! Even the dieters had to cave! I will definately be making these again. They were moist and chocolatey! My husband could tell that the had cocoa powder and he didn’t even see me making them! Thanks for posting this! Next up to try is the blueberry- lemon bunt cake! :)


  40. maddie on July 16, 2012 at 1:37 am

    hey are all of these cupcake recipes minuture or full size cupcakes ??? 😉


    • Michelle on July 27th, 2012 at 6:05 pm

      Hi Maddie, They are all for full-sized cupcakes unless the recipe states otherwise.


  41. Clare on July 22, 2012 at 12:19 pm

    I happened upon your website because other bloggers were referencing you–I’m so happy I did. I followed this recipe for my boyfriends birthday. They are rich and decadent—and very well received!


  42. Tasha on July 23, 2012 at 2:56 pm

    I love this recipe, but my cupcakes keep sinking in the middle. They taste wonderful, and the texture is great, but I end up with a big sink whole in the middle. Do you have any idea why this is happening? Thanks


    • Michelle on July 28th, 2012 at 4:31 pm

      Hi Tasha, I would make absolutely certain that the cupcakes are baked the whole way through. Usually if a cake is underbaked in the middle it will sink in as it cools.


  43. Christina on July 24, 2012 at 10:37 pm

    Hi Michelle! You said you usually use this frosting to fill cakes – did you make any changes to it? It looks so fluffy and silky i’m afraid my layers will slide around or won’t stay straight! Thanks :) I can’t wait to try it out this weekend


    • Michelle on July 28th, 2012 at 4:39 pm

      Hi Christina, Nope, no changes. It’s not a super thick frosting, but it will definitely stay put. Enjoy!


  44. Tracey on July 29, 2012 at 8:56 am

    I cannot have sour cream. Is there anything I can replace it with?


    • Michelle on July 29th, 2012 at 8:30 pm

      Hi Tracey, You can use plain yogurt in place of the sour cream.


      • Rida on July 29th, 2012 at 9:41 pm

        Hi Michelle! I made these cupcakes (using yogurt instead of sour cream like you had told me when I asked a while ago!) and they were realllyyyy soft and great!! My cupcakes were always too cakey =p But unfortunately the taste wasn’t so good because I couldn’t find good dark chocolate =(
        This calls for another attempt in the future, however =D


  45. Caitlin on July 30, 2012 at 10:52 am

    This is some of the best peanut butter icing I have ever tasted. It is fantastic.

    The cupcakes, however, were a wasted effort. The cupcakes did not rise properly and therefor were extrememly dense. I’m not too familiar with dutch processed cocoa powder so I was afraid to alter the baking powder which (from a quick google search) I know has a reaction with the dutch processed cocoa. I know something was off. Regardless of the dense nature of the cupcake, they tasted good but not spectacular. The PB icing really saved this recipe!


  46. Katharine on August 17, 2012 at 11:23 am

    All I can say about this recipe is – WOW! I’ve made so many different chocolate cakes, some tiered for weddings, some for showers, some just cause I’m in the mood ; ). BUT I have never made one that had eggs with this fluffy of a texture. The batter looked like mousse, it was so fluffy! Excellent! When it was baked, it had a moist, light texture that belies the intense chocolate flavor. And the frosting . . . what can I say about the perfect pairing of chocolate and peanut butter? I’ve added your site to my faves!!


    • Katharine on August 17th, 2012 at 6:26 pm

      Hmmm, what I meant was a cake / cupcake that had FLOUR that was this fluffy!!


  47. Frances on August 29, 2012 at 3:24 am

    I tried to make the frosting. It turned out delicious. :) but also v v soft to the point that I was afraid it will melt! Did I do something wrong? I beat it at high after adding whip cream and immediately it turn soft and watery. How long approximately should we beat? Should I continue to whisk even though it has turned watery??



    • Michelle on September 27th, 2012 at 4:30 pm

      Hi Frances, Did you use heavy cream or did you use a whipped topping? If you beat a whipped topping, it will essentially turn to water.


  48. Frances on August 29, 2012 at 4:48 am

    Another question: my cupcakes turned out rounded on top. Kinda difficult to put frosting as its a semi circle. May I know is it suppose to be like this or should the cupcakes be flat top?

    Thanks a lot!:)


    • Michelle on September 27th, 2012 at 4:32 pm

      Hi Frances, Most cupcakes rise at least a little bit while baking, so you typically don’t find completely flat tops. Just pile the icing on! :)


      • Frances on September 27th, 2012 at 7:25 pm

        Dear Micelle,

        Thanks for repying! :)

        I used heavy cream, aka whipping cream with 35% fat.:)


  49. GermanGirl on September 8, 2012 at 5:19 am

    Cupcakes are not really common in Germany, so I thought I just might give it a go and searched for the “best” cupcake recipe. I tried out this one with the doubled amount of chocolate and these cupcakes taste like they were made in heaven!
    Everybody in my family asked me to please make these again :)
    Thanks for sharing this with us,
    best regards


  50. Michelle on September 12, 2012 at 3:20 am

    Made the peanut butter frosting few weeks ago and it was AWESOME! The only thing I tweaked was instead of 1 cup icing sugar, I used 3/4 cup. The taste was just nice for my family and got 2 thumbs up from the kids!



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