Chocolate cupcake with peanut butter frosting

Chocolate and peanut butter, what more do you need?

Why hello chocolate and peanut butter, nice to see you both! This recipe is perfect for those who love the romance chocolate and peanut butter have. With the cake decorating class I was taking, I was trying to broaden my horizons and try different recipes. My goal for my cake decorating class was to bake everything I decorated. The original recipe for this delicious cake and peanut butter frosting are from I had to make two 8 inch cakes for class so I made some cupcakes with the extra batter. 🙂

Chocolate cupcake with peanut butter frosting

Chocolate Cake from scratch – yields three 9 inch cakes

  • 2 cups boiling water
  • 1 cup unsweetened cocoa powder
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups white sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans and line/grease your cupcake tin. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
  2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
  3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

 Peanut Butter Frosting – yields about 3 cups

  • 1/2 cup butter
  • 1 cup creamy peanut butter
  • 4 cups confectioners’ sugar
  • 1/3 cup cream
  1. In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner’s sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners’ sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9×13 inch cake.
I used this frosting as is for the cupcakes but actually used skim milk (teaspoon by teaspoon until you reach a consistency you’re happy with) to thin it down for the center of my layered chocolate cake.
Be the first to like.