Chocolate Cupcakes Peanut Butter Frosting and Mini Cups
Get ready for a whole lot of chocolate with this delicious recipe for Chocolate Cupcakes with Peanut Butter Frosting and Mini Cups. This is one of those cup cake recipes you will be asked to share. After people get a taste of these yummy chocolate peanut butter cup cakes you may also be asked to bring them to every gathering. This recipe makes the cupcakes and frosting from scratch, so none of the store bought stuff. It can be hard to find good quality desserts that come from pre made mixes or cans, which is why we love making all of our desserts from scratch like Grandma taught us to. There are not many pre made chocolate cake mixes that have 100% all natural ingredients, and many of them contain other preservatives and chemicals to keep the mixes from going bad. So when you need a good cake mix for your dessert recipes try to use a homemade one for a healthier option.***
This is a printable recipe.
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
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)
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.
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.
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Nutrition Facts for: Chocolate Cupcakes Peanut Butter Frosting and Mini Cups From Grandmother's Kitchen
Ingredients: Butter, dark chocolate, Dutch-processed cocoa powder, all purpose flour, baking soda, baking powder, salt, eggs, granulated sugar, pure vanilla extract, sour cream, confectioners' sugar, peanut butter, heavy cream, mini peanut butter cups, chocolate chips.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 12 servings. * Per Serving:Calories 486, Calories from Fat 294, Total Fat 32.7g 50%, Saturated Fat 16.1g 80%, Cholesterol 73mg 24%, Sodium 420mg 18%, Potassium 344mg 10%, Carbohydrates 44.2g 15%, Dietary Fiber 3.1g 12%, Sugars 32.2g, Protein 9.4g, Vitamin A 11%,Vitamin C 0%, Calcium 7%, Iron 19%
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