Dark Chocolate Cupcakes with Peanut Butter Icing

Maybe if I keep my baked goods on top of my studies the Study God will give me all of the answers on my exam??

Some things are meant to be together. Eggs and bacon, toast and jam, Britney Spears and Justin Timberlake are a few examples. But one matching rises above all of the rest (at least in my mind), that being peanut butter and chocolate. I am salivating just thinking about the love affair that occurs in my mouth every time I munch on these two simultaneously.

You may have noticed that this is my first cupcake post. Well, there’s a reason for that…I have yet another secret to reveal: I don’t enjoy making cupcakes. It isn’t that I don’t like EATING cupcakes, it is just the whole frosting thing. It’s time consuming (in my opinion) and me being a perfectionist makes it take a lot longer. Recently, however, I decided to invest in a piping bag that comes with several tips! I have found that piping is much quicker and easier (and it makes them look so gosh darn cute!).

Friday I am going home for Thanksgiving break! I am seriously so excited. Since my younger sister is allergic to peanuts, I decided that I wanted to get this recipe over and done with before I get home so she can eat all of my yummy treats!

I was skeptical to try out this recipe. For one, the dark chocolate cupcakes contain coffee. I HATE COFFEE. However, the cupcakes came out full of flavor and moist. What makes these cupcakes so awesome is the peanut  butter icing. It is light, fluffy, and it is the perfect compliment to these cupcakes.

Dark Chocolate Cupcakes (Adapted from a recipe found here)

  • 2 cups all-purpose flour
  • 2 cups plus 2 tablespoons white sugar
  • 1 cup unsweetened cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup cold brewed coffee
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vinegar
  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line a 12 cup muffin pan with liners.
  2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk, oil and vinegar. Mix until smooth, batter will be thin. Pour into prepared cups.
  3. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool.
After  these bad boys cool, it’s time to prepare the frosting.
Fluffy and Light Peanut Butter Frosting (Adapted from Allrecipes)
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1 tablespoon water
  • 1 heaping cup creamy peanut butter
  • 3 tablespoons milk, or as needed
  • 1 1/2  cups confectioners’ sugar
  1. Place the butter, shortening, water and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar. Once the sugar is fully incorporated, add milk. Beat for at least 3 minutes for it to get good and fluffy.

I decided to fill some of my cupcakes with the peanut butter (because I never had) and I topped them off with half of a reese’s pieces mini cup (totally optional!)

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