Dark Chocolate and Peanut Butter Cupcakes w/Peanut Butter Frosting Recipe

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Dark Chocolate and Peanut Butter Cupcake with Peanut Butter Frosting

To say I am not the baker in the family would be a correct statement.  I enjoy cooking and I enjoy baking but I am do not have the talent either Paula or Nate have.  That being said sometimes I like the idea of trying something new and am always excited when it turns out well.

This week we have celebrated both Nate’s birthday and Brighton’s birthday.  On Sunday we had our family party to celebrate both of them and since a cake was already being brought I decided to experiment with cupcakes.  Since my allergies were kicking my bum I needed something relatively simple but sure to make a statement.  These Dark Chocolate and Peanut Butter Cupcakes with Peanut Butter Frosting were perfect.

I totally cheated on this recipe by the way to make it even easier.

Dark Chocolate and Peanut Butter Cupcake Recipe
By – Jenn Crookston, Housewives of Riverton

1 box of dark chocolate cupcake mix
24 peanut butter cups

Make cupcake mix as per directions (if you’re feeling adventurous but don’t want to start from scratch you can check out how I amp up a box cake mix here – Snickers Cupcake).  Spoon a small amount of batter into each lined cup then place one peanut butter cup into each cup.  Then scoop batter into each cup until it is about 2/3-3/4 full.  Bake as per the box instructions (until toothpick comes out clean) then cool on cooling rack.  Should make approximately 24.

(learn from my mistake – I didn’t add the spoonful of batter to the bottom of the cake before adding the peanut butter cup so it sat all the way at the bottom, I would like it to be more in the middle of the cupcake next time)

Peanut Butter Frosting Recipe
By – Paula Iniguez, Housewives of Riverton

Since I am 100% against recreating the wheel I used Paula’s Peanut Butter Frosting recipe:

2 cups creamy peanut butter
1/2 cup butter, room temperature
1.5 cups powdered sugar

Cream peanut butter and butter together, slowly add powdered sugar until well combined and smooth.

I think I probably ended up having to do 1.5 batches of frosting to have enough for all of my cupcakes.

As a finishing touch I cut miniature peanut butter cups in half and added them to the top of each cupcake.  I love that it tells people right away what flavor cupcake they’re mostly likely looking at.

These turned out to be a big hit at both church (we took them to our Sunday School class to celebrate Nate’s birthday with them) and at the family party that evening.  I loved that everyone enjoyed them and I loved that they were quite simple to make.  Win-Win!