To make these delicious chocolate peanut butter cupcakes, start off with a rich chocolate cake. I make a chocolate cake that contains a small amount of instant coffee and quite a bit of baking cocoa to give it that bold flavor.
Make sure to let the cupcakes cool completely before frosting them.
For the frosting, mix one cup of powdered sugar, one-half cup of peanut butter, one-fourth cup of butter, and a half teaspoon of vanilla together in a mixer. Then, gradually add one-fourth cup of milk, along with the remaining three cups of powdered sugar. Add a bit more milk if the frosting seems dry or crumbly. The frosting should appear slightly fluffy, but should still be stiff enough to hold its shape once on the cupcakes.
Spread the peanut butter frosting on the cupcakes, or pipe it on using whichever decorating tip you'd like. For these cupcakes, I used the Wilton 1M Open Star decorating tip.
Before the frosting dries, use a cheese grater or vegetable peeler to shave some chocolate (I used a semisweet baking bar) onto the peanut butter frosting.
And you're done! These cupcakes don't require a lot of time or money, and can be altered to your liking.
Peanut Butter Frosting Recipe:
- 1/2 cup peanut butter
- 1/4 cup butter
- 1/2 tsp. vanilla
- 1/4 - 1/2 cup milk
- 4 cups powdered sugar
