I have a peanut butter and chocolate OBSESSION!!
Like that giant reeses peanut butter cup cake that I made recently? Or one of my favorite banana breads: the peanut butter cup banana bread? How about in some cookies for some delicious chocolate peanut butter filled cookies?
I could sit here all day listing out some of my favorite peanut butter and chocolate baked goods that I have made, but I have realized that I have not yet made a peanut butter and chocolate cupcake.
Weeelll… That has got to change!
These cupcakes were made as a thank you last month for my boyfriend’s family taking me to Mexico with them, and I only got around to posting it now. Those My Little Pony hearts were sprinkled over our beds in Mexico, so I put them on the cupcakes as a reminder of the good times had.
Ever since they tried these cupcakes, my boyfriend’s brother would not leave me alone trying to get the recipe for the frosting. Everyone was raving about this frosting, and now, I am sharing it with all of you. Enjoy
These Double Chocolate Cupcakes with Peanut Butter Frosting is one of my favourite dessert recipes. Made with whole wheat flour.
- 7.15 oz dark chocolate
- 1 cup salted butter, softened
- 2 cups brown sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup chocolate chips
- 1 cup creamy peanut butter
- 1/4 cup salted butter, softened
- 2-3 cups powdered sugar
- 1/2 tsp vanilla extract
- up to 1/4 cup milk of choice
For the cupcakes: Preheat the oven to 350˚F. Line muffin pans with paper liners.
Boil 5 cups of water and pour into a medium bowl.
Place the chocolate chips and shortening into a smaller bowl, and place it into the bowl full of water. Mix the chocolate chips and the butter until the mixture is smooth, making sure not to let the water mix in with the chocolate mixture.
Whisk in the brown sugar until fully combined. Mix in the eggs, 2 teaspoons of vanilla, flours and chocolate chips until fully incorporated.
Scoop the batter into the prepared pans, and bake for 25 minutes, or until a toothpick inserted comes out with only a couple of crumbs.
Let cool in the pan for around 5 minutes, then remove to cool completely on wire racks.
For the frosting: Beat together the peanut butter and the butter until light and fluffy. Mix in 1/2 teaspoon of vanilla.
Add the powdered sugar 1 cup at a time, alternating with 1 teaspoon of milk until it reaches your desired consistency. Beat until light and fluffy. Pipe onto cupcakes.