Indulge in Homemade Bliss: Irresistible Chocolate Cupcakes with Creamy Peanut Butter Frosting
Welcome to a timeless classic from the archives of Cookie Madness! This cherished post, originally penned by our delightful guest contributor, Fuzz, back in 2014, brings you a truly exceptional chocolate cupcake recipe paired with an absolutely legendary peanut butter frosting. Prepare to elevate your baking game with this perfect dessert combination that promises moist, flavorful cupcakes crowned with a rich, nutty swirl.
A Special Guest Post from Fuzz: A Decade of Deliciousness
Hello, fellow baking enthusiasts! It’s Fuzz here, and yes, it might seem a little odd that it’s taken me nearly a decade to make a guest appearance on Cookie Madness. But trust me, some things are worth the wait, and this recipe is definitely one of them. You’ve been unknowingly craving this, and I’m thrilled to finally share it with you. For those eager for autographs, I’ll be by the stage door after this post goes live!
The Inspiration: A Delightful Austin “Snow Day”
The day these delightful cupcakes came into being was what we in Austin affectionately call a “snow day.” For those unfamiliar with Texas weather, this typically means a rare dusting of icy slush rather than a picturesque blanket of white. Nevertheless, it was enough to grant me a blissful day off from school. While the joy of no classes was palpable, the sheer boredom that quickly set in was equally intense. It was too cold for outdoor adventures, and too early for my usual routine of Facetiming friends and rehearsing lines for our school’s musical, “Beauty and the Beast.” My usual creative outlet of making soap was also out, as I was fresh out of glycerin. So, what’s a bored baker-in-training to do? Make cupcakes, of course! They certainly have a more appealing flavor profile than soap, I can only assume.
Baking the Perfect Chocolate Cupcakes: An Easy Recipe for All
These chocolate cupcakes, adapted from a White Lily Flour recipe, turned out absolutely marvelous. One of the main reasons I gravitated towards this particular recipe was its simplicity and the use of readily available ingredients. During our “Snow-Pocalypse 2014” (a slight exaggeration, but felt dramatic at the time!), our pantry supplies were dwindling rapidly. It was a genuine challenge to conjure up a treat with our limited stock – you’d be surprised how little you can create with only full-flavor molasses on hand! Thankfully, this recipe requires no exotic or hard-to-find items, making it perfect for an impromptu baking session, even when supplies are low.
The baking process itself was an adventure. My quest for sugar led me on a ten-minute expedition through our rather chaotic pantry, which I affectionately call a “jungle.” This was punctuated by periodic Instagram checks and a memorable moment involving cocoa powder and my favorite pajamas (a minor casualty of enthusiastic baking). Despite these delightful distractions, the batter eventually came together beautifully. While it felt like it took a while, a more focused baker would likely whip it up in no time. The original recipe suggested a 35-minute baking time, but I found that a mere 27-30 minutes was plenty, resulting in perfectly baked, light, and fluffy cupcakes with just the right amount of rich chocolate flavor. I was genuinely pleased with the outcome, and the entire house smelled divine.
Crafting the Ultimate Peanut Butter Frosting Recipe
To top off these delectable chocolate treats, I decided on a rich peanut butter frosting. As luck would have it, that day happened to be National Peanut Butter Day – a perfect excuse to celebrate with this glorious, creamy concoction! The frosting recipe is straightforward, but here’s a little tip for those who, like me, adore an extra burst of nutty flavor: don’t hesitate to add an extra spoonful or two of creamy peanut butter. This enhances the flavor significantly, creating a truly irresistible frosting. When I say “nutty,” I mean it in the best possible culinary sense – a delightful, rich peanut flavor, not to be confused with the other, less edible definition of the word. Of course, if you have a peanut allergy, this frosting is definitely not for you! The final consistency of the frosting is wonderfully creamy, not quite as thick as pure peanut butter, but perfectly spreadable and pipes beautifully onto each cupcake.
My baking escapade on that memorable snow day was a resounding success, culminating in these delicious chocolate cupcakes crowned with a luscious peanut butter frosting. I truly hope you enjoy trying out this recipe as much as I enjoyed bringing it to life in my kitchen – and, of course, sharing it with you all. A quick note from my experience: the cupcake batter might appear a bit thin or watery, but don’t worry, that’s precisely how it’s supposed to be! Trust the process, and you’ll be rewarded with perfectly moist and tender chocolate cupcakes. This recipe is a testament to the simple joys of homemade treats and the unexpected culinary adventures that can unfold on a quiet day indoors.
More Random Recipes from Our Kitchen
- Coconut Flour Chocolate Muffins
- Oatmeal Cinnamon Chip Muffins
- Nutty Cream Cheese Brownies
- Nutty Oatmeal Chocolate Chunk Cookies
- Small Batch “Nutty for Oats” Cookies
Recipe
Chocolate Cupcake with Peanut Butter Frosting
Anna
Pin Recipe
Ingredients
Cupcakes
- 2 cups White Lily® Enriched Bleached All Purpose Flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder Hershey’s natural style
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter melted
- ¼ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Peanut Butter Buttercream
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter plus more if needed
- 3 cup confectioners’ sugar
- ¼ teaspoon salt plus more to taste
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
Instructions
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Preheat the oven to 350º F. Line 24 muffin cups with paper or foil liners.
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Mix together flour, sugar, cocoa, soda and salt in large bowl. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.
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Divide batter among muffin cups. Bake for 30 to 35 minutes (mine were done in 28) or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely.
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To make the frosting, combine the butter and peanut butter and beat until creamy. Add the confectioner’s sugar gradually, beating until well mixed, then add the salt, vanilla and cream and beat until smooth. Add a little more peanut butter if desired.
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To frost, pipe the peanut butter on top of each cupcake and stick a candy coated chocolate in the center. For more peanut butter flavor, carve a small well in each cupcake and fill with peanut butter frosting, then pipe a star of frosting over it to cover.