bake: dark chocolate cupcakes with peanut butter frosting.

I’ve posted about how awesome my Papa John is before, and he recently celebrated 50 years of being awesome.
I wanted to do something really special for his milestone birthday. His favorite combination of peanut butter and chocolate had to be involved, and I really wanted to make a fondant piggy or two. He has a thing for pigs.
After a disastrous attempt with cake mix cupcakes and peanut butter frosting that was oddly flaky and useless for decorating, I went with Brown Eyed Baker’s dark chocolate cupcakes and peanut butter frosting. Oh my lanta, so much better!

I only did one slightly creepy fondant piggy cupcake, because fondant can only dream of being as luscious and delicious as the peanut butter frosting. (Have I ever mentioned that I hate the taste of fondant? No? Oh. Well, just so everyone knows, I hate the taste of fondant and wish it didn’t decorate so nicely. I will take an ugly pile of frosting on my cupcake over gorgeous, waxy fondant any day.)

I loved this recipe. The cupcakes were moist, loaded with dark chocolate flavor but not overly sweet, and made the perfect counterpart to the indulgent peanut butter frosting. This recipe is a keeper!

Recipes from Brown Eyed Baker, lightly adapted.

Dark Chocolate Cupcakes
Ingredients: (for 12 cupcakes)

½ cup unsalted butter, cut into smaller pieces
2 oz semi-sweet chocolate, chopped (can use chips)
½ cup (1.5 oz) Dutch-processed cocoa powder
¾ cup all-purpose flour
½ tsp baking soda
¾ tsp baking powder
2 eggs
½ cup sugar
1 tsp vanilla
½ tsp salt
½ cup (4 oz) sour cream (I used 5%)

To make:

1. Preheat oven to 350F, and line a standard-size muffin pan with cupcake liners.
2. Combine butter, chocolate and cocoa in a pot, and set over low heat. Stir constantly, until everything is melted, smooth and combined. Remove from heat.
3. Whisk flour, baking soda and baking powder in a small bowl to combine.
4. Whisk eggs in a medium bowl. Then add sugar, vanilla and salt. Whisk until incorporated.
5. Add cooled chocolate mixture to egg mixture and whisk until combined. Sift about 1/3 of flour mixture over chocolate-egg mixture, and whisk until combined. Then add the sour cream, whisk in. Add in remaining flour mixture, whisk until batter is thick and ingredients are completely incorporated.
6. Divide batter evenly among cupcake liners. Bake for 18-20 minutes, a toothpick stuck in the middle of the biggest cupcake comes out clean.
7. Cool cupcakes in pan on wire rack. Let cool to room temperature before frosting.

Peanut Butter Frosting
1 cup icing sugar
1 cup creamy peanut butter (use the kind that’s full of preservatives and crap, not the natural kind)
5 tbsp unsalted butter, at room temperature
¾ tsp vanilla
¼ tsp salt
1/3 cup cream (I used 10% coffee cream with good results, but the original recipe calls for heavy cream)

To make:

1. Beat together icing sugar, peanut butter, butter, vanilla and salt together until smooth and creamy.
2. Add the cream and beat on high speed until light and fluffy.

Top daintily with Reese cups for a cupcake that is sure to impress!



  1. Oh wow. Those look ridiculously good, particularly the ones with extra peanut butter cups. Mmmmm.

    1. Thanks! 😀
      On a side note, I can’t wait to creep all your cruise/New Orleans posts.

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