Recipe: Chocolate Cupcakes with Peanut Butter Frosting


  • 1 2/3 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 8 tbsp. unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs
  • For the frosting:
  • 2 ½ cup confectioners’ sugar
  • 1 ¾ cup creamy peanut butter
  • 8 tablespoons unsalted butter, at room temperature
  • 2 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 2/3 cup heavy cream


  1. To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk and vanilla extract. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated. Spoon a tablespoon or two of batter into the bottom of each cupcake liner. If using, place a mini peanut butter cup in each cupcake well and top with the remaining batter so that all the cups are filled. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  2. For the Frosting:
  3. Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture

Recipe and Photo: Quick Feet Good Eats / CC BY-SA

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