Saturday, February 23, 2013

Peanut Butter and Chocolate...Cupcake Style

Recently my partner in blog Brandi posted an amazing looking peanut butter & chocolate cake. I recently dipped my toes into the world of peanut butter and chocolate as well only I did it cupcake style! Recently my husband had a birthday and cupcakes were required. He is a diabetic and rarely eats things like cupcakes so his birthday cupcakes are a big deal. Took him weeks to decide what kind he wanted. In the end he decided on German Chocolate Cupcakes....until I mentioned something about peanut butter cupcakes with chocolate frosting. He got very excited and decided that is what he wanted!

These scream birthday to me!

It did not take me long to settle on a recipe for peanut butter cupcakes. Once again I turned to my girl Martha Stewart. I made her recipe for peanut butter cupcakes with one sneaky addition. I added Reese's peanut butter chips to the batter. They don't melt but they get soft and delicious and add an extra burst of peanut butter to your cupcakes. Now who the heck does not want an extra burst of peanut butter in their cupcakes? If you find someone who says "yeah, that's not for me" walk away because let's be honest you don't need those kinds of people in your life!

My arsenal!

Now you see that bag of jelly beans in the corner? Those are delicious. I first found them in the bulk bin at the grocery store and then later found them in those small bags. They are chocolate covered strawberry jelly beans but they are not the same texture as jelly beans they are softer and really quite delicious. They added that certain something I needed to the cupcakes. Now Martha Stewart has you adding peanut butter frosting to her cupcakes. But it's peanut butter and peanut butter needs chocolate. So I whipped together a chocolate cream cheese frosting and slathered the cupcakes with it. I will post the recipe below!

I was running late and my husband doesn't care if frosting is piped or not

The frosting was pretty tasty but it wasn't my favorite. I prefer frosting made with melted chocolate makes it richer but this frosting was made with cocoa powder which is still good but not my personal preference. Everyone else loved them and that's all that matters! I of course topped them with a nice festive appropriate birthday party sprinkle! I again made them for Valentine's Day and used Valentine's Day sprinkles because that's just how I roll.

My arty picture, every blog needs one

Chocolate Cream Cheese Frosting:

2 sticks unsalted butter - softened
1 8oz block cream cheese - softened
1 tablespoon vanilla
1 bag powdered sugar
Cocoa powder
Brown icing coloring (only if wanted)

Cream together butter and cream cheese. Add vanilla. Add as much cocoa powder as you want. You can be as light or as heavy handed as you choose in regards to chocolate. Then again add as much powdered sugar as you want. Depending on the level of sweetness and thickness you want/need. Then if you are unhappy with the color add some brown icing color to make it a richer brown. I am aware this is not much of a recipe but for me frosting is an experiment. I just start throwing things into the mixing bowl and hope for the best.

Those are Martha Stewart cupcakes in my Martha Stewart cupcake carrier

I'm going to include the Martha Stewart recipe as well. I linked it above but as of right now our links are not showing up a different color so you may miss it!


  • 1 3/4 cups all-purpose flour
  • 3/4 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 ounces (1 1/2 sticks) unsalted butter, softened
  • 1 1/3 cups sugar
  • 2/3 cup natural, creamy peanut butter (I use Jif natural because it was on sale)
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 teaspoon pure vanilla extract


  1. Make cupcakes as directed in Basic Cupcake How-To, adding peanut butter before adding eggs. Use sour cream and vanilla as wet ingredients. Once cupcakes are cool, frost tops with peanut butter frosting. Place a dollop of jam in center of frosting. Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.
It was delicious and look my teeth marks!

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