Thursday, July 25, 2013

Chocolate Cream Cheese Peanut Butter Cupcakes

Decadent, right? I consider myself to be an expert on peanut butter and chocolate from years of research. These are some of the best cupcakes I've ever made using that magical combination and everyone who tasted one pretty much agreed.
The cupcakes are made with cocoa powder which is nice because I always have some in my pantry.
The addition of the cream cheese to the peanut butter frosting added just enough extra richness to make this frosting like peanut butter fudge. I may have eaten all the extra with a spoon. Seriously.

Hershey's "Perfectly Chocolate" Chocolate Cake Recipe (or cupcakes ;-)

Mix dry ingredients together in a large bowl:
2 C sugar
1 3/4 C flour
3/4 C cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt

stir with whisk to mix together and get rid of any lumps.

Add wet ingredients to flour mixture:
2 eggs
1 C milk
1/2 vegetable oil
2 tsp vanilla

Mix with electric mixer on medium for 2 minutes. Then gradually mix in 1 C boiling water. Batter will be thin. Fill paper lined muffin tins 2/3 full and bake 22-25 minutes (mine only took about 18 min). Done when toothpick comes out clean.

Makes 30 cupcakes.

Cream Cheese Peanut Butter Frosting from MakeBakeCelebrate

1 C (2 sticks) unsalted butter, softened
1 8oz pkg cream cheese, softened
1 tsp vanilla
1 1/4 C peanut butter (I used Jif smooth)
4 - 6 C powdered sugar
2 - 3 TBSP milk

Cream butter and cream cheese together until well mixed, then add peanut butter and vanilla and mix well. Add powdered sugar one cup at a time, original recipe called for 4 C but I needed about 6 to get the consistency and flavor I wanted. If needed add milk one tablespoon at a time to get desired consistency. Use to frost completely cooled cupcakes.


  1. I ate one of these. The one on the bottom right, I think. It really was the best cupcake I have ever eaten. Thank you, Darcy!


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