Chocolate Cupcakes and Peanut Butter Icing

Total Time:
50 min
Prep:
15 min
Inactive:
10 min
Cook:
25 min

Yield:
14 to 15 cupcakes
Level:
Easy

Ingredients
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk, shaken, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • Kathleen's Peanut Butter Icing, recipe follows
  • Chopped salted peanuts, to decorate, optional
  • 1 cup confectioners' sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream
Directions

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Kathleen's Peanut Butter Icing:

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.


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4.5 452
These cupcakes are VERY DRY. I will NOT use this recipe again. I have a good oven with even temps, followed recipe to a tee, cooked just till done by a toothpick inserted in and came out dry at 20" and they are so dry that I was embarrassed when I served them at my daughter's birthday. You failed me Ina!!! item not reviewed by moderator and published
when choosing recipes, i always go to Ina first. That being said . . . I've made these twice and both times huge fail. The first time i thought they were too dry, so I adjusted the bake time. Both times, they were in-edible. Finally, I LOVE peanut butter, the frosting didn't come close to salvaging the cupcakes and didn't taste good on its own. I used all of the proper ingredients and measurements. <br /> item not reviewed by moderator and published
Best chocolate cupcakes and icing ever! Heaven. item not reviewed by moderator and published
I MADE NO ALTERATIONS TO THE CUPCAKE RECIPE, READ MY REVIEW: I was very excited to try this recipe after seeing it on air. The batter was so delicious, I almost licked the bowl clean (okay, not really... but I could have if I wasn't saving my appetite for the cupcakes themselves!)... based off the batter I was SURE these cupcakes would be a knock-out. BOY WAS I WRONG. 1. These cupcakes don't have a rich chocolate taste. It's a rather dull chocolate taste. 2. They were INCREDIBLY DRY. I've read the reviews and took it out as soon as I got a clean toothpick (24 minutes), and it was still incredibly dry. A dry cupcake is a FAIL in my eyes. I was very disapointed. item not reviewed by moderator and published
Very moist and very chocolatey. I followed the recipe and am planning on topping them with a "hot chocolate" frosting for my daughter's 3rd birthday party. Yum! My go to homemade chocolate cupcake recipe from now on. item not reviewed by moderator and published
The best chocolate cupcakes recipe I've made for my family &amp; friends. They just cannot get enough of the peanut butter frosting.Even my mum who doesn't like desserts loves them:) I love to use the chunky peanut butter.Thanks Ina for all the delicious recipes you've shared with us. item not reviewed by moderator and published
Moist and delicious cupcakes! Loved the icing!! I think I'll try making extra frosting and stuff the cupcakes next time. item not reviewed by moderator and published
I have made this cupcake recipe 3 times now. Different icing, so this review is ONLY for the cupcakes. I followed everything by the book for the first try. They came out fine, but a bit dry. Second time, I did the same, still dry. Figuring the issue had to be cooking time, I cut the cooking time back (started at 13 and checked at 1 min intervals). The 24 mini cupcakes were done at 13 minutes, the 12 regular cupcakes were done at 18. I have let them cool and tried them...this is now my favorite chocolate cupcake recipe. Just be mindful of the cooking time. item not reviewed by moderator and published
"This icing would taste great on just about anything.....even melba toast". Was a huge hit for the hubby's birthday. I took a short cut and used box cake mix (Triple Fudge) but the icing and peanut butter cups chopped up on top were really the stars. item not reviewed by moderator and published
Some of the best i have had. item not reviewed by moderator and published
Super moist and delicious. The chocolate is not overwhelming and I just used regular Hershey's cocoa powder. This recipe beats boxed cake anyday. item not reviewed by moderator and published
These are easy to make and soooo good! I followed the recipe (except substituted large eggs and 1c milk plus 1 TBSP lemon juice for the buttermilk) and made mini cupcakes. They baked for 13 minutes in my oven and came out perfect! item not reviewed by moderator and published
After reading reviews, I almost didn't make these...I am glad I DID make them. My changes were 1/2 tsp vanilla and brewed coffee instead of other 1 1/2 tsps. vanilla. Vanilla kills my chocolate buzz but coffee really deepens the chocolate flavor. So instead of 2 tbsps. coffee, I used 2 1/2 tbsps. No buttermilk so I used 1 tbsp. white vinegar to 1 cup milk. Everything at room temp. Used hand mixer, after beating in 1st addition of buttermilk (1/2 cup), I used metal spoon to fold in flour and rest of buttermilk, scraped down bowl then used mixer for a few SECONDS to make sure that batter was evenly mixed. DO NOT OVERMIX AND OVERBAKE. Mine were done in 25 mins at 350. Next time I'll start checking from 20 mins. Please try again..it's worth it. First-timers, WORTH baking. Soft and moist and satisfies that chocolate crave. THANK YOU SO MUCH Ina!! Really enjoyed it with the kids!! item not reviewed by moderator and published
The frosting is amazing! However, the cupcakes were like dry muffins. The batter was ultra ultra thick which is odd and I think there was way too much cocoa powder. Overall they have good flavor but with all of the ingredients in there that you would think that would keep them moist (brown sugar, buttermilk, and sour cream) they were dry. They will be awfully dry by tomorrow. item not reviewed by moderator and published
These cupcakes were the greatest! While it appears that many have reviewed these cupcakes to be dry, mine were super moist. I did have a few changes to the recipe, but nothing drastic. For instance, I used two large eggs instead of two extra large eggs, my buttermilk and sour cream were NOT at room temperature, lastly, I did not sift together the flour, cocoa, baking soda, and salt, instead, I just mixed them. Some additions that I made to the cupcakes were that I added a mini peanut butter cup in the middle of the cupcakes. I did this by scooping half of the batter into the cupcake liner, placing the mini peanut butter cup in the middle, then scooping a little more batter on top of the mini peanut butter cup in order to cover it, then I placed in the oven and baked. The other change I made was instead of putting nuts on the top, I lightly sprinkled the cupcakes with chocolate jimmies. These are the best cupcakes ever!!! item not reviewed by moderator and published
A new favorite! item not reviewed by moderator and published
LIKE EATING A CHOCOLATE CLOUD! I've found these cupcakes to be light, fluffy, and moist- another of Ina's recipes I know I can count on to turn out perfectly every time. I've done a few substitutions and tweaks successfully too, which may be helpful to readers: 1) I have halved the recipe to make 6 cupcakes. I thought I was using a standard size muffin tin, but for the two times I've done a half batch I've ended up with enough batter for 9 cupcakes. 2) I've used whole milk with a squirt of lemon juice instead of buttermilk. 3) I've used half and half instead of cream in the frosting. The frosting also works well using natural peanut butter. (That's not always the case in baking.) item not reviewed by moderator and published
Not too sweet which was nice but did find it a bit dry! Followed this recipe exactly. Will not make this again. item not reviewed by moderator and published
Amazing!! 20 minutes exactly and they came out super fluffy and delicious. I love all of Ina's recipes!! item not reviewed by moderator and published
YUM!.. just made a batch of these, and they turned out amazing.. not bad for my first time making cupcakes!! :) item not reviewed by moderator and published
The frosting was wonderful, but how can you eat these in a non messy fashion??Very dry--will use a cake mix next time and add some instant coffee. item not reviewed by moderator and published
Amazing, moist, rich, delicious. Had to beat my boyfriends fingers out of the batter and off the just out of the oven un- frosted cupcakes. The changes I made: added only 1 stick of butter, 1/3c less sugar, almond milk instead of buttermilk, plain Greek yogurt instead of sour cream, and extra coffee. As for the frosting, I did as said but omitted the butter and used almond milk instead of the heavy cream. The cupcakes and frosting are decadent, you will not miss the extra fat in the butter and cream I promise!! item not reviewed by moderator and published
One of the best chocolate cakes I've made and the frosting is delicious too. item not reviewed by moderator and published
This cupcakes are great and the frosting delicious. They are just the right amount of sweetness. I didn't have buttermilk so I mixed a cup of milk with a tablespoon of white vinegar, everything turnout amazing! 24 full cupcakes : ) thanks Ina. item not reviewed by moderator and published
This recipe is INSANELY delicious! The cupcakes were amazing, and combined with the peanut butter frosting - almost too good to be true! Everyone gobbled them up and raved about them. This is now my go-to recipe for frosted cupcakes! Thank you, Ina - YOU ROCK! item not reviewed by moderator and published
OMG The peanut butter frosting was so yummy, creamy and rich. The cake was so moist. Baking is not my thing I am a cook, but the cupcakes and frosting was so simple. Thank you Ina! item not reviewed by moderator and published
I followed this cupcake recipe to a T but I added an extra tbsp of coffee. (I'm in Colorado and saw other people said "it was dry") I think that this recipe makes a moist, airy and chocolaty (but not to sweet) cupcake. It isn't anything 'out of this world' but an amazingly simple and delicious chocolate cupcake. I had almost 22 full size and 3 mini cupcakes. I can imagine that other people have had issues with these cupcakes because they might have over mixed the batter. However, I'm not a professional, just a home cook. Thanks Ina! Keep up the good work! item not reviewed by moderator and published
I am only rating the frosting because I used a boxed devils food cake mix,this was DELICIOUS!! I forgot to get heavy cream so i used evaporated milk and it turned out fabulous,I will definitely be making this again,THANKS INA! item not reviewed by moderator and published
Made these last night and they came out beautifully. It actually made 18 cupcakes for me, and they were done in 20 minutes. Used to think my mother's peanut butter icing was the best, but I will be using this for cakes as well from now on - so creamy and good. item not reviewed by moderator and published
Frosting is great, the cupcakes were dry. I am an experienced baker and have made cakes and cupcakes from Ina before. But, this version of the chocolate cupcake came out more like a muffin than a cupcake. I also only baked this for 17 minutes, and they were dry as a bone. My husband choked one down just to not insult me. She has other chocolate cupcakes that are a lot more moist and dense enough to hold up the strong flavor of the frosting. But, this, alas, is not one of them. item not reviewed by moderator and published
Outstanding flavor. Cupcakes were soft and moist. Recipe was easy to follow. item not reviewed by moderator and published
I am a beginner, this recipe was relatively easy. The cupcake itself came out moist, but it did take me longer to get the batter together than anticipated. The icing was simply amazing. If you like chocolate peanut butter cups, these are the cupcakes for you! item not reviewed by moderator and published
The peanut butter frosting was excellent! item not reviewed by moderator and published
cupcakes are moist and frosting is the star!!!! item not reviewed by moderator and published
The cupcakes were very good but the icing was INCREDIBLE! Yum! item not reviewed by moderator and published
Made these for my friends birthday since she loves this combination. The icing was so delicious but my cakes came out a bit dry (I blame it on my first time baking from scratch. I would love to try this again! item not reviewed by moderator and published
I've bought Barefood Contessa's cupcake mix before and it was delicious! So I trusted her recipe and made peanut butter cupcake for my husband's birthday. It came out soooooo delicious!!! I arranged icing(This was my first time so I don't know what it should taste.... My husband was so happy and other family members loved it, too!!! I'm so glad I met this recipe!!! Thank you! item not reviewed by moderator and published
Bit dry item not reviewed by moderator and published
Offf the chart delicious. Considering all the reviewers who experienced dry cakes, I was especially careful to keep an eye on mine...and started testing at 18 minutes until they were done at 22 minutes, which created a very light cake despite flattening a bit on cooling. Used honey roasted natural peanut butter fresh ground from Whole Foods, which caused the frosting to be a bit granular but the taste was extraordinary. Sprinkled with mini chocolate chips. All I can say is wow! item not reviewed by moderator and published
Just made these and they turned out amazing!!! They however yielded 21 cupcakes not 15. item not reviewed by moderator and published
They were a bit dry and the frosting was ok. They were just ok, won't make again. Try Beattys chocolate cake on this website item not reviewed by moderator and published
Love love love them!!! You can't really taste the coffee, but it just heightens the chocolate flavor. These cupcakes are not those light little things that you make from a box. They offer a decadent flavor in every bite. And the frosting with the peanuts is so complimentary. This is the first dessert that my daughter every made and it's become her signature dessert. We just can't get enough of them!! item not reviewed by moderator and published
I didn't like the actual cupcake the first time I made them, but ADORED the frosting! So next time, I just made a box of devil food cupcakes and made the peanut butter frosting. They were absolutely amazing! I get asked for this frosting recipe every time I make it- it's that good. It's so sinful that when I am done frosting the cupcakes, I have to throw the bowl in the sink and fill it with soapy water right away to keep me from scraping the bowl clean and eating it myself. item not reviewed by moderator and published
I made these last night and they were fantastic! I followed the tips of using room temperature ingredients and not over mixing and they turned out perfectly light and delicate. I did reduce the white sugar and it turned out sweet enough for us. This will be my go-to chocolate cupcake recipe! item not reviewed by moderator and published
making it item not reviewed by moderator and published
Followed the recipe and made the most delicious cupcakes ever! The frosting is killer. item not reviewed by moderator and published
The cupcakes were great, not overpowering chocolate but delicatley sweet. The icing was great too. I sprinkled chocolate chips on top instead of nuts and they were a hit. item not reviewed by moderator and published
I only made the PB icing... and let me tell you it's AMAZING. Made PB cupcakes it as a pick-me-up for a couple of friends and this recipe is a definite keeper! item not reviewed by moderator and published
Balanced flavors between the chocolate cupcake and peanut butter frosting! Loved how moist the cupcake was! Didn't follow the recipe exactly. Did not have buttermilk so made my own with milk and vinegar and did not have sour cream but had coconut cream so used that instead. The recipe still worked out. Thank you Ina! item not reviewed by moderator and published
Excellent cupcake! The cake was great - moist and wonderful chocolate flavor. The frosting was light &amp; fluffy. I brought them to a New Year's Eve dance and several people said they were the best dessert on the table! Yeah! item not reviewed by moderator and published
Awesome cupcakes! Everyone loves them! Sometimes I even just make frosting and add to chocolate mix cupcakes. item not reviewed by moderator and published
Everyone absolutely adores these cupcakes and they disappear as quickly as I can ice them... item not reviewed by moderator and published
I didn't use the cake recipe but I did use the icing one. I loved the taste of the icing but it was a bit on the runny side. I wanted it to be fluffy but it was still a huge success even though it didn't look pretty. It's just a bit of a bummer when you spend the time to make something from scratch and it looks sad and runny. item not reviewed by moderator and published
My review is for the icing only. I used the icing on a boxed chocolate cake. It was awesome! Light and fluffy. I used Peter Pan Honey Roasted creamy peanut butter. Oh, and accidentally put in 3/4Tbs. vanilla instead of the 3/4Tsp. Just read it incorrectly. It was still delicious! And oh so easy to make. And I'm not even a huge peanut butter fan. I made it for some chocolate &amp; peanut butter lovers. One person said it was the best cake he ever put in his mouth! item not reviewed by moderator and published
These cupcakes were out of this world!!! Ina is the best!!! : Thank you Ina!! item not reviewed by moderator and published
I made these for a gathering, and they were delicious! Not dry at all, and the frosting was light and not too sweet. I used 1/2 light brown sugar and 1/2 dark brown sugar because I did not have enough of the light. I also used chunky peanut butter (Skippy for the frosting instead of creamy. Ina's recipes never disappoint! item not reviewed by moderator and published
The cupcakes were moist and fudgey and I doubled the frosting and used chunky peanut butter. these are the best cupcakes I've ever eaten! item not reviewed by moderator and published
These cupcakes were not very moist. I even added a little extra sour cream and only baked them 18 minutes. The icing is very sweet and peanut buttery. I am sure it is good if you like that type of frosting, but my family are not huge peanut butter fans so I won't be making these again. item not reviewed by moderator and published
Followed recipe exactly. Baked for only 20 minutes as to not over cook them. As a cupcake by itself it is dry and lacks salt. I used Ghirardelli Natural Cocoa, perhaps I should have used Dutch processed. Hoping the chocolate frosting I am making will merry the two and make a great cupcake. item not reviewed by moderator and published
This is my second time making these cupcakes and I have to say, these are so good! The cake it's self is moist and chocolatey. The icing is perfect. I did tweak the icing by not adding as much confectioner's sugar. This really brought out that roasted peanut butter taste! My son is allergic to eggs, so I made these egg less by adding applesauce, and they came out great! Definitely give these a try! item not reviewed by moderator and published
These are ridiculously amazing! They taste like a Reese's Peanut Butter cup! The cake itself is not at ALL dry...it was perfect. It wasn't too sweet, but very chocolaty...this was perfect because the peanut butter frosting is sweet and rich...a perfect balance to the chocolate cake. I used Ghiardelli cocoa powder because I knew it would be amazing. I made these for my husband's birthday (he is a die hard PB and chocolate fan, and he was super impressed. He kept telling me they tasted like they came from a bakery! : Thanks for another winning recipe, Ina! You never disappoint! : item not reviewed by moderator and published
The cupcakes were very chocolaty. They were not too sweet. The frosting was sweet and balanced the sweetness of the entire cuppcake. The frosting was creamy, easy to make but the taste was too peanut buttery. Finally, these cupcakes were NOT dry. item not reviewed by moderator and published
I am not a big baker but Ina always intices me to try new sweet treats. This one did not disappoint. For those reviewers who did not have success with this recipe, you have to give it another try. Just prepare it EXACTLY how it is written, and you too will be enjoying the most moist cupcake with the most fluffly icing. This recipe is a perfect combination of peanut butter and chocolate. Take it from a savory fanatic, this dessert is a home run...or for those EuroCup fans...a gooooaaaaal. item not reviewed by moderator and published
I was surprised so many people wound up with dry cupcakes despite their efforts. I did make a few changes to the recipe, but nothing that should make such a huge difference from the original. I poured the batter into two separate cake pans instead and adjusted the baking time to about 30-35 min. My cake was moist and delicious. The frosting was not too "peanut-buttery" at all. My only guess is perhaps some reviewers might have positioned the cupcakes too low in the oven and thus they dried out or the batter was over-beaten. Check the cakes five minutes before the end of the baking time with a toothpick. If there's a few crumbs attached (not gooey then they're ready, likewise if the toothpick comes out clean. Btw, I had neither buttermilk nor sour cream. If you have drinkable kefir, (which is what I had take a measuring cup and pour one tbsp of lemon juice and the rest with the kefir to the one and a half cup line and let stand for five minutes. Milk and lemon juice should work too. item not reviewed by moderator and published
I made these last night, but with a few alternatives. I used a boxed Devil's Food cake mix because it was what I had and needed to use it up. However, I did follow the icing recipe completely all except for the instant coffee because I did not have any already made. I totally thought of a Reese's Peanut Butter Cup as I was trying these. A great and new way for me to make something with chocolate! I'm always trying to find new ways to make things with chocolate. I had never tried Peanut Butter Icing until yesterday and I thought it was so delicious that I could have just eaten that straight up out of the bowl! With the icing, I used half and half instead of heavy cream because it was again what I had. It made the icing not as thick and rich, which was okay with me. I will make these again, next time, I might follow the recipe entirely. item not reviewed by moderator and published
The icing was very delicious however the cake itself was very dry. Dont even try to cool them in the fridge, if you do they turn out as hard as a rock. I tried these cupcake once, but I will probably not make them any time soon! Even most of the store bought cupcakes are a lot better than these were. item not reviewed by moderator and published
Yummy yummy cake. item not reviewed by moderator and published
Amazing!!! item not reviewed by moderator and published
Honestly not to sound weird and all but I love you Ina. You never fail me. I never have a bad review. You make the most amazing food and desserts and this one is a wow. You are just my date everyday from 4-5pm. item not reviewed by moderator and published
OMG!!! I frosted Beatty's chocolate cake recipe by Ina with this wonderful peanut butter recipe. I can't made the cake beyond fantastic but amazing. Frosting took the chocolate cake to another level. item not reviewed by moderator and published
This was an amzing recipe! The entire recipe was easy to work with. The cake came out incredibly moist-probably the moistest cake I have ever had. It was a deep chocolate cake with great flavor. The frosting was fluffy and light. The deep chocolate taste went very well with the sweet peanut butter frosting. On it's own the frosting is sweet, but when added to the cake, it is perfect! This recipe was a true hit! Will definitely make this many more times in the future! Thanks Ina! item not reviewed by moderator and published
A-FREAKIN-MAZING!!!! Family raved. Husband said they were the best he'd had. Thank you very, very much...I tried another recipe that didn't suffice, and these saved the day. I could tell as soon as I took them out that they were moist. I just added semi-sweet chocolate w/ shortening drizzled on top of the peanut butter icing to finish the indulgence...oh, and a peanut butter chocolate egg in the centre! : Will be a go-to. item not reviewed by moderator and published
I used box cake mix for the cupcakes but used this frosting recipe, the cupcakes were amazing. My family loved them. Thanks Ina. item not reviewed by moderator and published
Surprisingly disappointed. I bake a lot of cupcakes and decided to try Ina's recipe for a change. The cupcakes were dry, and I baked them less time than what is called for. I also felt the cake was a little too dense. The flavor was good but I wasn't crazy about the texture. item not reviewed by moderator and published
Absolutely heaven! You can't go wrong with the chocolate and peanut butter combination. Ina's recipe is perfect in my opinion. I make them exactly (OK..only bake for 18 minutes as written and they are perfection. Chocolatey, light airy cupcake with a smooth, creamy peanut butter icing...divine! item not reviewed by moderator and published
I just made this recipe today for a friend at work. Best peanut butter frosting i have ever made. Smooth, creamy, and delicious. Very quick and easy. Thinking this would be great with NUTELLA, and chopped hazelnuts, instead of the peanut butter and peanuts? Hmmmm, sounds good to me..... item not reviewed by moderator and published
As usual, you never let me down. These are the easiest, tastiest cupcakes I have ever made or eaten!!! I love all your dishes &amp; love your show! Thanks for being there. Oh I'm sure Jeffrey just loves these. The best he has ever had! My son loved them. Oh, I did put a little cinnamon in the batter. item not reviewed by moderator and published
The chocolate cupcakes were amazing! Great, rich chocolate flavor. Very moist - they stayed moist for days! I subbed Kaluha for the coffee. I used a ganache on top and filled them with a creamcheese frosting and they were amazing. I bet the PB frosting would work well, too, but I made these for my hubby's bday and PB frosting is not his fave. Don't know why ppl complain about dry cupcakes. I would use just one leveled off ice cream scoop for the cupcakes. I used rounded scoops for one batch and they baked over the edge. Using just the scoop leveled off was the perfect amount of batter for each. Doing it that way makes about 24-26 cupcakes. I made no changes for high elevation (6000 ft +. item not reviewed by moderator and published
The Flavor was good, but these were way way too dry. I baked them for less than the recommended time, and still, way too dry. If they had been moist, would have been a winner. Something is not right with this recipe,. item not reviewed by moderator and published
These are so good! My daughter wanted peanut butter cups on them instead of peanuts. item not reviewed by moderator and published
Superior moisture retention - My biggest fear with any cupcake the word DRY - flavor I am giving a 10 - excellent - I did decide to top mine with a peanut butter cream cheese frosting and then roll them in chopped SALTED peanuts as salt and sweet play so well together in a dessert. Add a little coffee and maybe a good mounded tablespoon of cocoa to the frosting as well. Excellent dessert. Thanks Ina! item not reviewed by moderator and published
I made these and they were not dry at all. We didn't put peanuts on top though, and they only baked for about 18 minutes before we took them out and they were perfect. item not reviewed by moderator and published
Oh man. This may just be the best frosting I've ever had (well tie between that and my special coconut buttercream, courtesy of America's Test Kitchen. I didn't make the cupcakes as I have my own chocolate cupcake recipe, just the frosting. I added a tiny bit more sugar to it and it is perfection. Thanks a million, Ina! item not reviewed by moderator and published
These cupcakes are so good! So moist and chocolatier, not too sweet. Actually I prefer eating them without icing, although the icing tastes good, but I prefer to keep the pure chocolatier flavor of these cupcakes. item not reviewed by moderator and published
these cupcakes are CHOCOLATY and DELICIOUS!!!!! i made them for a superbowl party and everyone LOVED them!!!!! thank you so much ina: item not reviewed by moderator and published
: So to be short and sweet these cupcakes are extremely dry! I followed the directions perfectly and they looked nice but they were totally in-edible. I sent my husband to the store at the last minute to purchase a box cake mix &amp; used the peanut butter icing recipe. Very disappointing. item not reviewed by moderator and published
these cupcakes are the BEST! i live in a high altitude climate and didn't remember to adjust the ingredients until i had already put the cupcakes in the oven. amazing thing is that they came out beautifully! i have never had cupcakes turn out so well, especially so high up, so now i absolutely swear by this recipe! and the frosting is perfectly decadent and light. i will forever LOVE ina for introducing this to me! item not reviewed by moderator and published
my kids loved it , very moist ,i baked them for 20 minutes on 325 on my new oven . item not reviewed by moderator and published
DECADENT!!!! These are to DIE for!!! Not Dry at all. Moist and so chocolately flavorful. I had not one problem with dryness. I DID invest in an oven thermometer. My oven WAS too hot, I found out. I did bake them for only 17-18 minutes. You REALLY have to watch with Cupcakes, they overbake so very easily. Also, it makes 24 nice sized cupcakes. The finished product is just heaven!!! The Peanut Butter Icing is amazing. I piped Swirls on top with a huge star tip, put a few chocolate jimmies, and a quarter slice of a Reese's Peanut Butter Cup on top of each....BEAUTIFUL. Note: do not pay any mind to the reviews that said this is a dry cupcake. IT IS NOT!!! THEY JUST OVERBAKED THEM, OR THEIR OVEN WAS TOO HIGH. ENJOY!!! item not reviewed by moderator and published
Ridiculously good! item not reviewed by moderator and published
Love this recipe, I make these often cause they are so good! item not reviewed by moderator and published
The icing is amazing. Be careful on adding too many chopped peanuts on top - tends to make it too salty. The cupcakes were a little dry, but I might have left them in the oven for a little too long. I also made 24 cupcakes instead of the 14 she suggested. item not reviewed by moderator and published
I didn't make the cupcakes, only the icing, and it was very well received by my family. I spread it on my devil's food cupcakes, and everyone requested I make it again. I personally don't care for peanut butter, but it was the perfect creamy and light pairing for a chocolate treat. item not reviewed by moderator and published
This is a dense cupcake that tastes pretty good. It has a tendency to be dry so monitor the time in the oven and take out as soon as it’s done. I used instant coffee and it turned out fine. I used another icing instead of the peanut butter. item not reviewed by moderator and published
Made this for my boyfriend, and they came out great!! the cupcakes themselves came out moist and delicious. The icing was really tasty i was afraid that the peanut butter would have over powered the cupcake but it tastes like a reeses peanut butter cup. I found if you put them in the fridge the next day they taste even better. Thanks Ina would def make this again. item not reviewed by moderator and published
Super Yummy! But a little to much together!! item not reviewed by moderator and published
This was the first recipe I used to try in my stand mixer. I thought they were pretty good. The frosting was delicious, maybe a little too strong but still very good (resembles a Reeses cup using creamy Skippy peanut butter. The actual cake part was tasty, mine came out slightly dry but I think it was my own doing of leaving them in for too long (at 20 minutes they were underdone so I left them in for 25 and I think I over did it. Not sure I would consider making them again just because I like more simple cupcakes like vanilla but I enjoyed making these and would recommend it to anyone who likes the chocolate and peanut butter combo. item not reviewed by moderator and published
While the peanut butter icing is VERY good, I personally think it overpowers the fantastic chocolate cupcake it is covering. These are some of the best chocolate cupcakes (moist, chocolatey so I make them on their own and top them with American vanilla buttercream. The chocolate flavor really shines that way. item not reviewed by moderator and published
I tried this one already, it is totally amazing. This is my very first time to try peanut butter icing...sooo DELICIOUS! I used Skippy Creamy Penut butter....thanks to Ina! item not reviewed by moderator and published
Just made the frosting for my sister's bday cupcakes and it is sooo creamy and peanut buttery -perfect!! I only made 2 changes bc I didn't have heavy cream ... So I used a little less then 1/3 cup skim milk and 2cups confectioners sugar and whipped it up. A must keep frosting recipe. item not reviewed by moderator and published
Also, in my oven using an aluminum muffin tin, I find it takes about 25 minutes for a toothpick to come out clean. item not reviewed by moderator and published

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Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten