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Monday, June 11, 2012

Double The Chocolate And The Peanut Butter Please!

Like the title says, this cupcake recipe has double the chocolate and double the peanut butter in it! This is a delicious cupcake that will be a hit with people who love the combination of chocolate and peanut butter!

I had a friend staying over a few weeks ago for the day and we decided to bake something sweet, so I searched Tasty Kitchen for a cupcake recipe that we could make with what I had on hand.  The requirements that the recipe had to have, was chocolate, chocolate and MORE chocolate.  Finally I found one that seemed to suit our demands (the demands were very high too!) with a chocolate cupcake base with added chocolate chips and peanut butter in it!

This recipe is so chocolately that I'm sure if I ate enough of them I could of gone into a foodcoma. The frosting is something else! It is a peanut butter buttercream frosting, that seems like you're eating it straight from the jar but is so much fluffier than that! After reading and making sure I had all the ingredients (and looking at the delicious photograph) we went to town! I hope more people try this recipe out, because it is a whole cupcake recipe from scratch not a box mix!

Chocolate Peanut Butter Cupcake & Peanut Butter Buttercream Frosting
Tara from Chip Chip Hooray
Prep Time: Fifteen Minutes
Cook Time: Thirty Minutes
Servings: Twenty-Four


  • 1-¼ cup All-purpose Flour
  • ⅔ cups Cocoa Powder (I used Hershey's)
  • 1-¼ teaspoon Baking Soda
  • ¼ teaspoons Salt
  • ½ cups Unsalted Butter, At Room Temperature
  • 1 cup White Granulated Sugar
  • ½ cups Dark Brown Sugar
  • ¼ cups Creamy Peanut Butter
  • 2 whole Large Eggs, At Room Temperature
  • 1 cup Whole Milk, Plus 1 Tablespoon
  • 2 teaspoons Pure Vanilla Extract
  • ½ cups Semisweet Chocolate Chips
  • ½ cups Unsalted Butter, At Room Temperature
  • ½ cups Creamy Peanut Butter
  • 2-½ cups Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 3 Tablespoons Whole Milk 
  • Brown Sugar
  1. Combine the flour, cocoa powder, baking soda and salt in a bowl and whisk to combine.
  2. Cream butter, sugars and peanut butter until smooth in a stand mixer or using a bowl with a electric mixer.
  3. In the creamed mixture, add an egg one at a time then mix till incorporated adding the second after. 
  4. Add one cup of milk and vanilla into the batter mixing on low speed till all is combined. (Don't worry if the batter is liquidy, it's what you're looking for)
  5. Add the dry ingredients to the wet in third increments, mixing on low.  Turn the speed to medium and scrap the sides to not leave any unmixed ingredients. Add the one tablespoon of milk to make it a little more moist.
  6. Fold in the chocolate chips with a spatula. 
  7. Line your cupcake tins with liners and fill each liner till it is 2/3 of the way full. 
  8. Bake at 350° F for about 20 minutes (checking at about 15minutes with a toothpick to see if middle is done)
  9. Put tray on a wire rack for 10 minutes then remove cupcakes from tray and put on wire racks.
     For Frosting
  1. Cream butter and peanut butter together until smooth.
  2. Stir in a cup of powdered sugar then add vanilla extract, then two tablespoons of milk. Mixing on low speed till combined.
  3. Add another cup of powdered sugar and another tablespoon of milk, and continue to mix.
  4. Continue adding powdered sugar and milk till desired consistency.  (If the frosting is too thin, add a little more powdered sugar, if too thick add a little more milk.)
  5. Frost the cupcakes when they are cooled and garnish with brown sugar. (I did not garnish with brown sugar, was too hungry for cupcakes!) 
  6. Enjoy the heck out of them and repeat the process within a week!;P

With Chocolate Covered Beater Love,

Catherine Mae, The Dashing Chic

Is it crazy that my four month old nephew is already trying to crawl?!

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