Dark Chocolate Cupcakes with Peanut Butter Frosting

You know, I don’t like cake either. I can walk past a sheet of cake like it was a tray full of brussel sprouts. Hahaha. I do enjoy dark chocolate cupcakes. I have a recipe that I always make that my husband loves. I might try my recipe with your frosting. ;)

I think you and I could throw birthday parties for one another. Like you, I’m not a cake fan either, but I DO loooove icing. This cupcakes look so awesome!

For mother’s day my 12 yo daughter offered to bake me anything in this world. I picked chocolate brownies with peanut butter icing. Yum! Can’t wait to make these for daughter’s day:)

I wish you could come down and make those for us after Sam’s born MMMMMMMMMM. Dark chocolate and PB are two of my favorite things! :D

How amazingly wonderful these look! Funny about your cake thing:)

I am in awe of that cupcake!!!! Its funny my post on salmon said the same thing I dont like it…lol….I am going to have to improve my icing skills, that icing looks so impressive sitting on top of that beautiful cupcake!! I guess its time to get the pastry bag out and practice, and of course since you love that frosting I will try to duplicate it!!
thanks so much for the inspiratation!

I shall have to try this, my husband is a pb/chocolate fanatic! Question though, on the icing recipe, wouldn’t it have to be refrigerated with the heavy cream in it? Was looking for a recipe I could put on cupcakes that would be able to sit out all day for co-workers to grab but kinda concerned about the cream on them spoiling. Just wondering!

I’ve never made PB frosting but now I’m dying to. And your swirls are so perfect – you should do some kind of a tutorial post, because I am awful! Have a great weekend! xxSAS

The perfect combination EVER!! Love it!

I actually like cupcakes, but not cake. The only explanation I can offer is the serious amounts of frosting on cupcakes! These look great!

Hi! Love these– gorgeous, and I bet they taste great, too!

I am learning to love dark chocolate, and one of the best ways to make that transition has been to bake with dark chocolate, where the flavor is amazing but not overwhelming… also, peanut butter makes everything perfect…

— Lauren, Lauren’s Little Kitchen

Funny, I made a recent confession that I’m not a huge fan of cookies (but I love cakes) and here I’ve been obsessed about making them.

Your cupcakes look gorgeous, delicious!

This is beautiful. Very deserving of the Top 9. Congratulations. GREG

I am totally a frosting girl. I will get a dozen frosting shots at my favorite cupcake shop and go to my car and eat six of them. I love frosting.

I think I just found what “Ill be making for Father’s Day… thank you :)

I made these for company this weekend. I did not tell them it was peanut butter frosting and the first bite was a look of suprise, and then OMG these are great!

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 :)

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! :)

Made these the other day and they were absolutely divine. I’ve linked back to your site from my blog. Thanks!! :)
http://themorethanoccasionalbaker.blogspot.com/2010/06/dark-chocolate-cupcake-with-peanut.html

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 ^.^

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?

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?

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?

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.

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.

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!

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!

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!

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

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. ;)

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

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

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

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!

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

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!

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

These are amazing! Going into my favorites group!

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!

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

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

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

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.

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?

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.

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!

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

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!

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!!

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!!!!

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

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.

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

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

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?

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 :)

hey are all of these cupcake recipes minuture or full size cupcakes ??? ;-)

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!!!

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!

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

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

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!

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.

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!

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!

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

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

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!!!

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!

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!

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 :)

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

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

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

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!

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

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

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

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!!

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!

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.

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!

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?

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.

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.

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 :]

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 :)

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.

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

I’m inspired by the rave reviews & making these for a party on Sunday. How far in advance could I make the frosting & store fridge?
Thanks!

Was seeking an Italian dressing recipe.
Your mom’s caught my eye. I was reading your blog about it, and found myself distracted by THIS recipe at the right of the screen. It’s like mandatory that I make chocolate cake with peanut butter frosting for my husband’s birthday. I recognized the tantalizing swirl of p.b. icing atop these cupcakes easily. I think I should do a practice run with this recipe…My husband’s birthday isn’t until November! Oh, but hey! Our anniversary is this week! How’s THAT for a good excuse?! AND I have chocolate…er…brown eyes too. : ) Great website, great recipes I’ve seen thus far. Thanks!

doubled the recipe and the are delicious! especially the frosting!

Hi Michelle,
Yay! I just discovered your blog.
I’m planning to make the Dark chocolate cupcakes w/ PB frosting for July 4th!
Please tell me, what brand PB do you use?
My usual is “smart balance” it has oil separation & natural.
Should I use a stable brand like jiffy! Or what?
My muffin pan is non stick but I always use liners anyhow, what temp should I use?

I always read the reviews on a recipe before I try it! There are usually some helpful tips, however when I was reading through this recipes reviews I was concerned that most of them were praising the frosting and making no mention of the cupcakes. (There was someone that commented that the cupcakes were too bitter) but, because my cousin had sent the recipe, I decided to give it a try… What was everyone thinking??? These are the best chocolate cupcakes I have ever tasted! Wow, they are so moist and flavorful, they don’t even need frosting! And putting peanut butter frosting on them… Ingenious! Thank you in advance from all of my Mothers Bingo group! They are going to LOVE them…

Would the frosting turn bad if I leave these out? Like not put them in the fridge I mean. I was going to bring these to a gathering and I’m making it a day before but I’m afraid that if I put it in the fridge after making these, when I take it out the frosting will melt if I leave it out for too long. What should I do?

I finaly have time to make these for a special occasion. But i want to make this recipe into mini cupcakes is that possible?
Thank you best regards Astrid

The cupcakes are soooooooooo dry!!!

Hi

I baked these and substitute sour cream with greek yogurt. It comes out dry. I am wondering if it was because of the substitution?

I love cake but this was way too dark for me! On the bitter side and not a treat for a sweet tooth. Frosting was creamy and good….not sweet but would compliment a sweeter cake.

I have always loved your recipes and this one seems divine! Making it right now and my oh my this smells AWESOME!

Do you use unsweetened (raw) peanut butter for this recipe?

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I made this chocolate cupcake w/ peanut butter frosting for a friend’s Church function and she said they were the first to go and the first tray empty. I felt so proud! Thanks for all these great recipres. They’re the bomb!!

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I love the cupcakes! It looks delicious and the colors are really inviting. :)

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I had to check if I was reading the right blog. You don’t like cake? I’m shocked!

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Delicious frosting!!!! * I didn’t make the cake, so no review on that : )

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I made these for a staff birthday party. Overall, the recipe was great! I made minis; they were done in about 13 minutes. I would advise making double frosting because I nearly ran out and wasn’t particularly generous with each cupcake. They were best after being refrigerated, which helped the frosting to be a little less oily. Next time I’ll top then with fruit- they tend to be a bit rich, so I’m hoping that the fruit will add a little acid balance.

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