Dark Chocolate Cupcakes with Peanut Butter Frosting

Chocolate and peanut butter go together like salty and sweet.

At the end of almost every month at work we celebrate those who had birthdays. We celebrate during, but occasionally throw a little party in the break room at the end. Guess who’s making some of the sweets for the party? Me, hence why I’m making this post.

A couple of days ago I texted me coworker Kyle, who’s birthday was in August and just asked him what kind of cupcakes he liked. I got chocolate and peanut butter. Then he proceeded to ask me why I wanted to know. Have we not learned that I love to bake? If I’m asking you what you like there has to be reason to it.


Anyways, I had made this chocolate cupcake recipe a few years ago and since then I’ve tried many others and none of them ever tasted this good to me. As much as I hate to say this word, these cupcakes are so moist and they just hit the spot. There’s also this decadent chocolate ganache in the middle and they’re topped with a peanut butter frosting. I’m drooling all over again just thinking about them. Yum.


*Makes about 28 cupcakes



  1. 2 2/3 cups of all purpose flour
  2. 1/2 cup of Hershey’s Special Dark Cocoa
  3. 2 cups of sugar
  4. 1/2 tsp of baking soda
  5. 2 tsp of baking powder
  6. 1 1/2 cups of salted butter – softened
  7. 2 eggs
  8. 2 egg whites
  9. 2 tsp of vanilla extract
  10. 1 cup of sour cream
  11. 1 cup of milk


  1. 12oz of semi-sweet chocolate chips
  2. 1/2 cup of heavy cream
  3. 6 tbsp of salted butter

Peanut Butter Frosting

  1. 1 1/2 cups of salted butter – softened
  2. 1 1/2 cups of peanut butter *I used a creamy kind
  3. 3 cups of confectioner sugar
  4. 1-3 tbsp of milk




  1. Preheat the oven to 350 degrees and line two cupcake pans with liner.
  2. In a mixing bowl combine together the butter and sugar on medium – high, until pale.
  3. In a large bowl sift together the flour, cocoa powder, baking soda and powder. Set aside.
  4. Next add in the eggs and egg whites one at a time – scrapping down the sides after each add in.
  5. Add in the vanilla and sour cream – mix until just combined.
  6. Next in alternating steps add in 1/3 of the dry ingredients and then 1/3 of the milk. Repeat two more times.
  7. Fill the cupcake pans about 2/3 of the way full. I use an 1oz scoop and add two scoops to each.
  8. Bake in the oven for 18-20mins or until a toothpick comes out clean.
  9. Let them cool for a few minutes before transferring them to a wire rack to finish cooling.


  1. In a microwave safe add in the chocolate, butter and heavy cream.
  2. In 20 – 30 second intervals microwave them together, make you’re stirring after each time.
  3. When everything is melted stir until it becomes this dark, luscious, silky liquid. Let it sit for a few minutes
  4. *Alternatively you can do this on a stove top. Just place the chocolate in the microwave safe bowl. Add the heavy cream and butter to a medium sauce pan on medium – high heat (Make sure you’re watching carefully). When it starts to bubble, remove from heat pour over the chocolate and just let it sit. Don’t stir for about 5minutes.


  1. Combine the peanut butter and butter in a mixing bowl on medium speed until pale. I like to run my mixer for about 5minutes.
  2. In a large bowl sift the confectioner sugar.
  3. Add in the confectioner sugar and let it go for a few more minutes.
  4. Slowly add in the milk until it has reached your desire consistency.


  • I just took a melon baller and cut out little holes in the center of the cupcakes. Make sure you save the centers. I then added in a scoop of the ganache and replaced the top back on the cupcake. Then I frosted them.

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