Chocolate Peanut Butter Cupcakes

A couple of weeks ago, I came home from the store with peanut butter, cupcake liners, flour, cocoa powder and Reese's peanut butter cups.

Mr. Foodie asks "what is all that for?"

"Chocolate Peanut Butter cupcakes of course. Duh!"
And would you believe he said "umph, I don't know about that"
So I, of course, had to show him a thing or two.

I even got all fancy on him.  I piped the frosting on the cupcake by cutting the tip off the freezer bag (haven't yet upgraded to a fancy pastry bag) and chopped up the Reese's peanut butter cups to sprinkle on top.
Now all he can say, as he inhaled his second one, is...
"umph, that's a pretty damn good cupcake. I had my doubts but, you were right"

Alas, my three favorite words (after my other three favorite words). Things would be a lot simpler if he just remembered that from the beginning.

Chocolate Peanut Butter Cupcakes (makes 12)
Printable Recipe

1 cup plus 2 tablespoons flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon vanilla extract
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water

Preheat oven to 350 degrees.  Prepare cupcake pan by spraying with cooking oil and placing liners in the pan.  Set aside.

In a medium bowl, shift together the flour, sugar, cocoa powder, baking soda and salt.

In another bowl, whisk together vanilla extract, oil, vinegar and water.  Then slowly whisk the wet ingredients into the dry ingredients.  The mixture will be wet but do not overmix.

Pour the batter into the cups until they are 2/3 full. Place cupcake pan into oven for approximately 20-22 minutes, or until a toothpick is inserted into the center and comes out clean.

Remove from oven and cool in pan for 10 minutes.  Then remove to wire rack to cool completely before adding the frosting.

Peanut Butter Frosting

1/2 cup unsalted butter (1 stick), at room temperature
1/2 cup creamy peanut butter
2 cups of powdered sugar
1 - 1 1/2 tablespoon milk (depending on desired consistency)

Using a stand mixer with a paddle attachment, cream together to butter and peanut butter until creamy and there are no more butter lumps.  Add the two cups of powdered sugar and beat on low for 1minute.  Add milk and beat on medium for an additional minute.  Add additional powdered sugar if you want your frosting to be thicker.

Decorate cupcakes with frosting and sprinkle with chopped Reese's peanut butter cups

adapted from joy the baker


  1. can't believe mr.foodie doubted this creation!!! DEF!!!! can't wait for 10.10.10...so i can get my very own bakers dozen...;-)

  2. Good Job "Passion Foodie"! I'm impressed maybe I'll get you some piping tips now that you're a piping pro! -Mel B

  3. oh lordy these look delish! Too bad my favorite reese's cups are no where to be found here!

  4. wow those look delicious! your photos are incredible

  5. Those look so so so yummy...I want one so much...hahah

    Ps: I am hosting a sweet jewelry GIVEAWAY today :) Hope you will join in!!!

  6. Here I was, loaded with resolve and ready to start the healthy eating after the Thanksgiving gorging, and then along comes this AMAZING looking recipe! I'm doomed, doomed I tell you!

    Looks fab. Thanks for sharing!