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Chocolate Peanut Butter Cupcakes Recipe

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This recipe for Chocolate Peanut Butter Cupcakes, by , is from The Lamb Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Poppen


3/4 c. flour
1/3 c. cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. plus 2 T. sugar
1/2 c. buttermilk
1/3 c. vegetable oil
1 egg
1 tsp. vanilla

Peanut Butter Buttercream:
1/2 c. sugar
2 large egg whites
1/8 tsp. salt
12 T. softened butter, cut into 1/2 inch pieces
1 c. peanut butter
2 tsp. vanilla

Chocolate Coating:
8 oz. semi-sweet chocolate, finely chopped
1 1/2 T. vegetable oil

Preheat oven to 350 and line muffin pan with 10 cupcake cups.
In medium bowl, sift flour, cocoa, baking soda and salt. Set aside.
In large bowl, combine sugar, oil, egg and vanilla until smooth. Add flour mixture alternating with buttermilk. Divide evenly into cupcake cups. Bake 20 to 25 minutes until center is just set. Let cool 10 minutes in the pan and then move to a wire rack. Cool completely.
While cupcakes are cooling, prepare the frosting. Combine sugar, egg whites, and salt with an electric mixer. Set the bowl over a pan of simmering water and gently whisk until mixture registers 160 F on an instant read thermometer. Immediately transfer bowl to the electric mixer. With whisk attachment, whip on medium-high speed until mixture resembles the consistency of shaving cream. On medium speed, add butter one piece at a time until combined and creamy. Whip in peanut butter and vanilla and beat until smooth Transfer buttercream to pastry bag fitted with a plain 1/2 inch tip. Pipe about 1/3 cup frosting onto each cupcake. Chill cupcakes in refrigerator until the buttercream is completely firm, about 1 hour.
Once the cupcakes have chilled, make the chocolate coating. Place oil and chocolate in a medium bowl and melt in the microwave, stirring every 30 seconds. Once smooth, pour the chocolate in to a coffee cup. Holding cupcake by the bottom carefully dip into the chocolate. Pull up and hold for a few seconds to let excess chocolate drip off. Transfer to a cooling rack to set up.

Number Of Servings:
Number Of Servings:
10 cupcakes
Personal Notes:
Personal Notes:
I doubled the recipe and we decided we liked the cupcakes baked in mini muffins cups. The smaller ones were easier to dip and eat.

The frosting takes a while to cook, but it is very yummy.




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