Chocolate Peanut Butter Cupcakes

Here is another Food Network Magazine 50 Cupcake recipe.  These recipes are great because they make exactly 12 cupcakes and the perfect amount of frosting.  These are, what do you think…AWESOME.  Here is the recipe;

Chocolate Peanut Butter Cupcakes

may 012

Ingredients – Preheat oven to 350 degrees, line a 12 cup muffin pan with paper liners

may 008

1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1/2 cup unsweetened cocoa powder
1 cup sugar
3/4 cup vegetable oil
1 egg
1 teaspoon vanilla
1 cup peanut butter chips


1.  Whisk flour, baking soda and salt in a bowl.  Set aside.
2.  Heat milk until hot but not boiling. (I used a double boiler)
3.  In a large bowl pour warm milk over unsweetened cocoa, whisk until smooth.  Let cool slightly.
4.  Add sugar, oil, egg and vanilla to whisked cocoa/milk.  Whisk all until smooth.
5.  Whisk in the dry ingredients until combined.
6.  Add peanut butters chip and fold into batter.
7.  Divide the batter among the 12 muffin cups.  Bake until the tops spring back, 20-25 minutes.  Transfer to a rack and let cool for 5 minutes in the pan, remove the cupcakes to the rack to cool completely.

Chocolate Peanut Butter Frosting


1 stick butter, softened
2 cups confectioners sugar
4 ounces semisweet chocolate, melted (I used a double boiler to melt chocolate)
2 Tablespoons peanut butter
2 Tablespoons milk
1 teaspoon vanilla

Place all in food process and mix until smooth.  Frost the cupcakes and top with whole or crushed peanut butter chips.

YUM!may 010  These cupcakes are simple and delicious!!

One thought on “Chocolate Peanut Butter Cupcakes

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