Monday, July 12, 2010

Chocolate Peanut Butter Cupcakes

While grocery shopping one day I came across this:

Of course I had to buy it since my sweet tooth was screaming out!! I really had no idea what I was going to do with it until I came across a picture of a chocolate cupcake with peanut butter frosting. From that moment I was on a mission. I played around with some recipes for peanut butter frosting until I discovered something that I loved. Then I went easy on myself for the cupcake mix by just buying a boxed chocolate cake mix. Hey, it wasn't the cake mix that I was looking to perfect ;-)

After mixing the cake/cupcake mix according to the package, I added half the recommended batter to each of the cups. Then I sprinkled 6-8 of the chocolate/peanut butter chips onto the batter. Next I added the remaining recommended batter to each cup and baked it as the box directed. It's really important to not over bake (or under bake) since moist cupcakes are the best!!

For the peanut butter frosting:

1/3 cup peanut butter,
2 cups confectioner/powdered sugar,
2 teaspoons honey,
1 teaspoon vanilla extract,
3 to 4 tablespoons milk (enough to give it the consistency you would like)

Cream peanut butter and sugar until light and fluffy (I used my large mixer because it gets thick). Beat in honey and vanilla. Beat in enough milk to achieve a spreading consistency. It's enough frosting for 1 1/2 dozen cupcakes but I made a double batch since my cake mix was for 24 cupcakes and I generally use a little more frosting when I pipe it on. Then I drizzled melted chocolate on the top.

This is now my most requested "dish to pass" :)


  1. How do you melt the chocolate so you can drizzle it? The last time I tried to melt it on the stove it got all gloppy (for lack of a better word).

  2. I have an easy solution since you don't need that much for this project. Put some chocolate chips in a Ziploc bag and then microwave it. I'd recommend doing 30 second intervals (stopping every 30 seconds to rub the chips together). Keep doing this until they have become a soft cream (over heating will melt your bag and could burn the chocolate). Then press the melted chocolate toward one corner of the bag. Cut a small portion of the tip of the bag off. The size of the cut depends on how big you want your drizzle to be. I would recommend starting very small and cutting more if you need to. You are now ready to drizzle!