Double Chocolate Cupcakes & Peanut Butter Frosting


Since I can remember I’ve always had a passion for baking. Before I met my husband, I would just pick up a box mix at the grocery store, a can of icing and call it a day. Now when I make cupcakes I take my time to make everything from scratch. The most popular cupcake combination I get asked to make is Double Chocolate Cake with Peanut Butter Frosting.

What you’ll need:

For the cake:

  • 1 stick butter
  • 1 cup sugar
  • 3 1/2 oz semisweet chocolate
  • 1/2 hot water
  • 1 cup all-purpose flour
  • Pinch of baking powder
  • 3 tbsp unsweetened cocoa powder
  • 1 egg, beaten

For the Frosting:

  • 1 cup creamy peanut butter
  • 1/2 cup butter (room temperature)
  • 3 tablespoons heavy cream
  • 2 cups confectioners’ sugar

(frosts about a dozen cupcakes)


  1. Preheat oven to 350 degrees
  2. Line pan with cupcake liners of your choice
  3. In a medium saucepan combine butter, sugar, chocolate & water. Stir over low heat until smooth. Transfer into mixing bowl and allow to cool for 10 minutes.
  4. Sift flour, baking powder and cocoa powder together. Fold into chocolate mixture. Stir in egg.
  5. Divide batter equally
  6. Bake 20-25 minutes
  7. Transfer to wire rack to cool completely


  1. Combine butter and peanut butter into a medium bowl, beat with an electric mixer.
  2. Slowly mix in the confectioners’ sugar
  3. Incorporate milk, one tablespoon at a time
  4. Beat for at least 3 minutes, allowing the frosting to become thick and fluffy



Chocolate Cake Recipe Adapted from Cornerstones Cupcakes & Muffins recipe book



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