Tag Archives: peanut butter

Salted Dark Chocolate Cupcakes with Fluffy Peanut Butter Icing

These are so light and fluffy, you won’t feel like you’ve consumed an awful amount of calories. No guilt! How great is that? And, they are really easy to make. The cupcakes do not even require a mixer.

Chocolate and peanut butter. You can’t go wrong with that. Add a little salted dark chocolate and it takes it to another level. The sour cream in the batter makes the cake moist and light. The peanut butter icing is like a fluffy cloud.

I started off wanting to make a mousse icing, but I didn’t have any heavy cream and as much as I tried, Half & Half would not whip into anything, so I ditched that idea and added the cream afterwards. It still came out amazingly fluffy.

Salted Dark Chocolate Cupcakes:

  • 8 tablespoons unsalted butter, cut into 4 pieces
  • 2 ounces salted, dark chocolate, chopped ( I used Lindt with Sea Salt)
  • ½ cup Hershey’s Special Dark cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup sour cream

Pre-heat oven to 350°. Position rack in upper-most part of oven.

Line a muffin pan with 12 cupcake liners.

Chop 2 ounces of bittersweet chocolate.


Place butter, chocolate, and cocoa in a heatproof bowl. Set bowl over saucepan with two inches of simmering water.  Gently stir butter and chocolate until melted and combined. Set aside until mixture is warm to touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in another bowl to combine; add sugar, vanilla, and salt until fully incorporated.


Add cooled chocolate mixture and whisk until combined. Sift 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 well-combined and thick.


Fill cupcake line 2/3 full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
Cool cupcakes to room temperature before icing, about 30 minutes.


Fluffy Peanut Butter Icing

  • 1 stick unsalted butter, softened 
  • 1 cup creamy peanut butter
  • 2 cups confectioner’s sugar
  • 3/4 teaspoons vanilla extract
  • 3 tablespoons of cream or half & half

In a large mixing bowl, combine butter and peanut butter and beat with electric mixer, until creamy.




Add two cups of confectioner’s sugar, vanilla and cream to mixer bowl, starting on low, and mix. Once it is partially combined, increase speed to medium-high and mix until well combined.


Place icing into a piping bag, fitted with your tip of choice. I used a closed-star tip and also a large, round tip for these, and pipe icing onto your cooled cupcakes.





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Chocolate-Peanut Butter Cupcakes with Peanut Butter-Cream Icing

This was my first attempt, ever, at making cupcakes from scratch. They came out pretty good. Or so my family tells me. Just wanted to share.

My darling daughter helped me make and frost them. She was very excited about the cool baking cups my friend Frank gave me yesterday. Today we used the leopard-print cups.

Chocolate-Peanut Butter Cupcakes

  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/2 cup creamy peanut butter
  • 3 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/8 teaspoon baking soda
  • 3 tablespoons baking cocoa
  • 1 1/4 cups 2% milk
  • 1 teaspoon vanilla
  • 3 large eggs
Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pans with a butter and flour combination spray that can be found in your local grocery store.Combine all ingredients in a large mixing bowl. Mix at low-speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

Spoon cupcake batter into liners until they are 1/2 to 2/3 full (I used an ice-cream scoop). You should have enough batter for 24 cupcakes.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then move to wire rack to cool completely.

Peanut Butter-Cream Icing

  • 4 cups powdered sugar
  • 1/2 cup milk
  • 1/2 cup butter or margarine
  • 1 cup peanut butter
  • 2 tsp. vanilla

Mix all ingredients together in a large bowl and mix on high-speed until smooth and creamy. Makes enough for 24 + cupcakes.

P.S. I tasted a forkful of one. This frosting is excellent.

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Filed under Chocolate, Peanut Butter