Call the moving truck! I need a bigger place, one with a guest room… for cupcakes. You can bet that these chocolate cupcakes with rock-my-world peanut butter frosting are going to be found at my house every day for a long, long time. Seriously, folks, it’s time to make up a bed because these easy chocolate cupcakes are here to stay!
I’ll be honest, as far as cake goes, I usually choose chocolate truffle cake and cheesecake. But let’s face it, cheesecake is so NOT cake. Anyway, this chocolate cupcake recipe changes everything.This easy chocolate cupcake recipe is phenomenal. The batter whips up into a lush, fluffy mousse that quite frankly I’m happy eating with a spoon. You add some sour cream for both flavor and moisture and a splash of strong coffee, which partners with the cocoa like Batman and Robin- a flavor punch duo that really brings out the chocolate flavor.
[Tweet “Epic Chocolate Peanut Butter Cupcakes will supercharge your day!”]
The cupcake recipe is from my favorite Ina Garten cookbook, and has long been the best chocolate cupcake recipe I’ve ever baked. The entire batch turns out perfect every.single.time. The classic chocolate cake is delicate, but doesn’t fall apart or stick to the cupcake liners. It holds up to strong frosting flavors and domes just enough to look pretty, but not so much that the frosting slips off.
I don’t know about you, but I don’t always have time to test new recipes that may or may not be a hit. These chocolate cupcakes deliver, but that’s not all…
Peanut butter frosting. I almost have no words to describe how knock-your-socks-off good stuff is! This peanut butter frosting recipe, also adapted from Barefoot Contessa at Home, is mouthwatering. It’s fluffy and light, sweet, but not too sweet, and the perfect starter recipe for anyone new to making homemade frosting.
I will never look anywhere else for a good peanut butter frosting- there’s just no reason. The best part about this easy frosting is that it is so quick to make. You just dump all the ingredients in a bowl and whip.
You should totally have your kids make the frosting while you sneak away to taste-test the warm chocolate cupcakes. Do it for you- then eat another one for me!
- Chocolate Cupcakes
- ¾ cup (1½ sticks) butter, at room temperature
- ⅔ cup sugar
- ⅔ cup brown sugar, packed
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- ½ cup sour cream
- 2 tablespoons brewed coffee
- 1¾ cups all-purpose flour
- 1 cup cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- Peanut Butter Frosting
- 1 cup powdered sugar
- 1 cup creamy peanut butter
- 5 tablespoons butter, at room temperature
- ¾ teaspoon vanilla extract
- ¼ teaspoon salt
- ⅔ cup heavy cream
- (optional) 1 cup honey roasted peanuts, chopped, for decorating
- Cupcakes
- Preheat oven to 350F. Line a cupcake pan with 30 muffin cups.
- In a medium bowl combine vanilla, buttermilk, sour cream, and coffee. Set aside.
- In another bowl sift flour, cocoa, baking soda and salt. Set aside.
- In a large bowl cream butter and both sugars until fluffy, about 5 minutes. Add eggs, one at a time until combined. Scrape bowl.
- On low speed add buttermilk mixture in 3 parts, alternating with flour. Beat only until combined. Distribute among muffin cups, filling each about ⅔ full. I use this scoop to make it easier. You may or may not use all the muffin cups.
- Bake 20-25 minutes until a toothpick comes out clean. Remove cupcakes from pan to a cooling rack and start the frosting.
- Frosting
- Combine all ingredients except for cream in a bowl and whip until smooth and light. Add cream and whip on high until fluffy, about 2 minutes. Pipe onto cupcakes and sprinkle with honey roasted peanuts.
These easy chocolate cupcakes were the hit of my son’s first birthday party. Unfortunately for him, I’m one of “those” moms who doesn’t feed babies sweets, so he gobbled up watermelon instead. Maybe next year, son!
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[Post updated with new photos July 2015]
Ina’s recipes are the best!! I love how moist these cupcakes look. And that peanut butter frosting?? Yummmmm!!!
I agree, we all need that plain, yet never fail, cake recipe. No wonder this one has stood the test of multiple batches! It looks so decadent, especially with that frosting. Cute, yet indulgent, and the coffee and buttermilk put it over the edge!
Over the edge- yep, I think I should have incorporated that term into the cupcake description. These really are fantastic! Glad you stopped over, Mary Francis. Hope you have a beautiful week!
G’day! Looks delicious! Wish I could try some now!
Viewed as part of Best Of The Weekend Party {55}
Cheers! Joanne
Thank you so much, Joanne! These cupcakes are the perfect way to turn around a bad day. We love ’em!
I do believe this frosting would rock my world! Pinning. 🙂
Thanks so much for pinning, Marcie! I love everything about this frosting. It’s so much more smooth than most buttercreams and is ultra light from all the cream that’s whipped into it. Utter bliss!
G’Day from Oz! Thanks for sharing this amazing recipe-you can’t go wrong with Ina Garten can you? Her recipes are always incredible. Your cakes look amazing!
If you have a minute to spare I’d be thrilled if you could share this post at my Say G’day Saturday link up. It’s on now and this would be a perfect addition.
Best wishes,
Natasha in Oz
These just look amazing!! I have all of Ina’s cookbooks and this recipe is a total keeper!! Pinned!
Thanks so much, Claire! I used to enjoy watching Ina’s show on Food Network back when we had a TV, so I just had to check out one of her cookbooks. This one is the only one I’ve got, but I love it! So far there have only been good reviews of the recipes- including these cuppies. Thank you for sharing and for visiting today.
I definitely know I’ll be eating this fluffy mousse like delicious-ness with many spoonfuls! So happy you shared this peanut buttery treat with us at the Show Stopper this week!
Thanks so much for lovin’ on the cuppies, Gloria. This cupcake batter is divine! I’m not one for eating raw egg doughs and batters, but I break my own rules for this. Hope you give it a try.
they look delicious!
Thank you so much, Dina! They really are the best. In fact, I’m planning to bake these next week for a wedding. What’s better to celebrate monumental events than chocolate, right?! Thank you for stopping by to visit. Hope to see you around again soon.
Your cupcakes look absolutely beautiful. Is the icing chocolate and peanut butter swirl? If so can you give the chocolate icing recipe? And how you did the swirl?
Cindy, yes, the ice cream is choco-pb swirl. I haven’t yet published the chocolate frosting recipe, but here’s the link to my tutorial on how to get that same two-colored frosting swirl on your cupcakes. Hope this helps!