Chocolate Peanut Butter Cupcakes

When I couldn’t be with my little sister to celebrate her birthday recently, I wanted to go all out for her. Yes, I got her the obligatory Anthropologie gift card, but I wanted to give her something else, something she loves more than pretty much anything in the world… CUPCAKES!

One of her faves is chocolate with peanut butter frosting. Even though we couldn’t be together to share the cupcakes, she was totally shocked and thrilled with the blog post I wrote to surprise her that day.

The people I did share them with (my friends and coworkers whom I continually force-feed sweets to) seemed to like these much more than anything else I’ve made recently. Rave reviews! The frosting’s not too sweet, and the flavor and texture of the cake and the frosting play off of each other perfectly. I hope you make these, and I hope you love them!

Printable Recipe

One Bowl Chocolate Cupcakes
Adapted from Martha Stewart’s Cupcakes
Makes 18 cupcakes

1 1/2 c. all-purpose flour
3/4 c. unsweetened Dutch-process cocoa powder
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
2 eggs
3/4 c. buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract
3/4 c. warm water

1. Preheat oven to 350. Line standard muffin tins with paper liners (Amy’s note: I always use baking spray with flour instead). With an electric mixer on medium speed, combine dry ingredients. Reduce speed to low. Add eggs, buttermilk, vegetable oil, vanilla extract, and water; beat until smooth and combined, scraping down the sides of the bowl as necessary.

2. Divide batter evenly among 18 cups, filling each about 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto rack and cool completely.

Cupcakes can be stored overnight at room temperature, or frozen up to 3 months in an airtight container.

Peanut Butter Frosting
Adapted from The America’s Test Kitchen Family Baking Book
Makes 3 cups, enough for 24 cupcakes or the top of 1 sheet cake

2 sticks unsalted butter, cut into chunks and softened
1 cup creamy peanut butter
2 tbsp heavy cream
2 tsp vanilla extract
pinch of salt
1 1/2 cups confectioners’ sugar

1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes.

2. Reduce the mixer speed to medium-low, slowly add the confectioners’ sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed and beat until the frosting is light and fluffy, 5-10 minutes.