Chocolate Cupcakes Peanut Butter Frosting And Mini Cups Recipe

This recipe is all about chocolate and peanut butter so we know who this recipe is aimed at!


Makes 12

1/2 cup butter, cut into 4 pieces
2 ounces dark chocolate, chopped
1/2 cup Dutch-processed cocoa powder
3/4 cup all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 cup sour cream

Peanut Butter Frosting:
1 cup confectioners' sugar
1 cup peanut butter, creamy
5 Tablespoons butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/3 cup heavy cream

For the Garnish:
36 mini peanut butter cups (6 for each or you can use less)

Chocolate Drizzle:
1/2 chocolate chips
1 teaspoon butter



Preheat the oven to 350F.

Line a standard muffin tin with paper liners.

In a saucepan, combine the butter, chocolate and cocoa. Using VERY LOW heat, melt and stir to combine. Shut off and set aside.

In a bowl, stir together the flour, baking soda, baking powder and salt.

Place the eggs into a mixing bowl and using an electric mixer beat. Add the sugar and vanilla and beat in until combined.

Add half of the flour and mix in on low speed.

Add the sour cream and mix in on low to medium speed.

Add the melted chocolate and mix in,then add the remaining flour and mix until combined.

Divide the mixture evenly into the prepared lined tin.

Place into the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Remove and place the tin on a wire rack for 5 minutes then remove the muffins and place them directly onto the rack to cook before frosting.


Place all the frosting ingredients into a mixing bowl and using an electric mixer beat on medium low speed until creamy and combined. Scrape down sides as needed.

Chocolate Drizzle:

Melt the chocolate chips and butter in a small saucepan over low heat. Shut off and let cool to warm then put into a small sandwich plastic bag for piping.


Frost the cupcakes, place 4-6 mini peanut butter cups on each and then cut a tiny piece of one corner of the sandwich bag and use it as a piping tool to drizzle chocolate on top.