Peanut Butter Cupcakes

CUPCAKES GALORE!! It’s peanut butter cupcake time. And seeing as I had to too much filling for the cupcakes, I just had to put some on top! The cake is moist and the frosting is deliciously rich from the cream cheese.


Annie’s Eats by far has the best cupcakes recipe selection I have seen on a blog in a long time.. and I am happily enjoying testing and approving these delicious recipes!

Chocolate Peanut Butter Cupcakes


For the filling:
1 cup confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp. unsalted butter, at room temperature
½ tsp. vanilla extract

For the cake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. salt
1 cup sour cream
2 tbsp. milk
1 tsp. vanilla extract
8 tbsp. unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

  1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners.
  2. To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
  3. To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.
  4. Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  5. To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.
  1. Chris said:

    Happy Birthday Wonder Wookie Woman and Cupcake Queen XXX

  2. katie said:

    Emma whats a cup?

    my small english brain cant figure out the measurment thing…Give me grams or oz

    xxx heehee

  3. Em said:

    Hi Katie!

    The weight depends on what you are putting in the cup but..

    1 cup of butter = 227 grams

    1 cup of flour = 128 g

    1 cup of white sugar = 201 g

    1 cup of chocolate chips = 152 g

    Its just so easy to scoop things up in a cup instead of weighing everything!

  4. katie said:

    awww thanks emmie! im totes gona make these! I have been looking into making red velvet cupcakes recently, that is my next task…have you ever made them? they are really pretty.

    Then, im gona try these bad boys!
    they look fricken awesome!

    love from snowy sweden


  5. katie said:

    p.s i need to buy one of these special mysterious cups ;)


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: