Peanut Butter Cupcakes with Creamy Chocolate Frosting Recipe

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Peanut Butter Cupcakes with Creamy Chocolate Frosting Recipe
Peanut Butter Cupcakes with Creamy Chocolate Frosting Recipe photo by Taste of Home
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Peanut Butter Cupcakes with Creamy Chocolate Frosting Recipe

Read Reviews
1 1 1
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My son is a peanut butter connoisseur, so I wanted to come up with a cupcake recipe he would like. He gave them a thumbs up. If you like chocolate and peanut butter, you will agree.—Carolee Meek, Huntsville, Utah
MAKES:
22 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
22 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • CREAMY CHOCOLATE FROSTING:
  • 1/4 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 6 tablespoons milk
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Directions

In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full.
Bake at 350° for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes. Yield: 22 cupcakes.
Originally published as Peanut Butter Cupcakes in Taste of Home Recipe Card Collection Winter 2010 Winter 2010, p91

Nutritional Facts

1 each: 302 calories, 12g fat (5g saturated fat), 56mg cholesterol, 216mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 5g protein.

  • 3/4 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk
  • CREAMY CHOCOLATE FROSTING:
  • 1/4 cup butter, softened
  • 3-1/2 cups confectioners' sugar
  • 1/2 cup baking cocoa
  • 6 tablespoons milk
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  1. In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full.
  2. Bake at 350° for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes. Yield: 22 cupcakes.
Originally published as Peanut Butter Cupcakes in Taste of Home Recipe Card Collection Winter 2010 Winter 2010, p91

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Reviews forPeanut Butter Cupcakes with Creamy Chocolate Frosting

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MY REVIEW
MrsJAM5 User ID: 6736620 125611
Reviewed Jun. 14, 2012

"Awful! I would never make these again. They had the worst texture almost like cornbread and the flavor was just "off"! I have been baking for many years and have never had anything come out so bad. I didn't use the frosting recipe thinking that with the great one I already had it would help cover up the taste, but sadly no. A complete waste of ingredients. On a brighter note the ones I didn't frost I gave to my puppy and she loves them!"

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