Chocolate Cupcakes with Peanut Butter Frosting

Chocolate Cupcakes with Peanut Butter Frosting

Course Dessert
Keyword cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 24


  • 3/4 cup butter
  • 2 eggs
  • 2/3 cup unsweetened cocoa **I use special dark
  • 2/3 cup boiling water
  • 2/3 cup buttermilk
  • 2 tsp vanilla
  • 2 1/4 cup all purpose flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3/4 cup white sugar
  • 3/4 cup brown sugar

***Frosting-Ina Garten's recipe ( I usually only make a half a batch because it makes a LOT!)

  • 1 cup confectioners sugar
  • 1 cup creamy peanut butter
  • 5 tbls unsalted butter
  • 3/4 tsp vanilla
  • 1/4 tsp salt
  • 1/3 cup heavy cream


  1. 1. Preheat oven to 350.

    2. Line (2) 12 count muffin tins with paper liners

    3. Mix together flour, cocoa, baking powder, and baking soda, in a medium mixing bowl. Set aside.

    4. Add butter to the bowl of a stand mixer (or large mixing bowl).

    5. Add in sugars and beat until light and fluffy.

    6. Add in eggs one at a time beating until well combined.

    7. In a medium bowl mix together cocoa and boiling water until cocoa dissolves completely. Let cool. Add in buttermilk and vanilla. Mix well.

    8. Turn mixture on low and add half the flour mixture and half of the buttermilk mixture. Repeat flour mixture and the buttermilk mixture. Mix until just combined.

    9. Make sure to scrape sides and bottom of the bowl to ensure well combined.

    10. Spoon batter evenly into lined muffin tins. **Fill no more than 2/3 full.

    11. Bake for 15-18 minutes, or until a toothpick comes out clean.

    13. Let cool completely before frosting.

    **Frosting instructions:

    Add all ingredients but the heavy cream to a mixing bowl. Mix on medium speed until all ingredients are incorporated and the frosting is smooth. Add in cream. Mix on high until light and creamy.