Chocolate Cupcakes and Peanut Butter Icing

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I love it! Though, I always cook it as a cake and add in Reese and milk chocolate chocolate chips into the cake. Chai Latte instead of coffee. And in the PB icing, I add some Chai latte powder and cocoa powder just to give it a little extra flavor. Love the recipe though! Nice and moist and just enough sweet :

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The peanut butter is the winning thing! I use it for other recipes other than just the cupcakes. The icing goes well with a buttermilk chocolate cake too- I use this recipe for a 9x13 and it's SO good and so many compliments.

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I made this recipe a third time to perfect the dryness issue. Adding 1/4 cup applesauce to the buttermilk mixture made for a very moist cupcake. Used only 3/4 cup cocoa powder. Peanut butter icing was a heavy, gummy, spreadable, paste. Yuck!
Frosted with Raspberry Icing. Terrific!!
1/2 cup unsalted butter, softened, 2 to 21/2 - cups powered sugar, 1 - TBSP milk, 2 - TBSP seedless raspberry preserves. Beat butter for 30 seconds. Beat in 1 cup of powered sugar, 1 -TBSP milk, and 2 - TBSP preserves. Beat in rest of sugar. Icing could be any flavor depending on preserves. Yum! Use more or less sugar and/or preserves according to your taste.

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Absolutely amazing result. Other posters have complained about dry cupcakes; however, my turned out luscious and light. Ina recommends (and I think it makes the difference to allow certain ingredients to be room temperature. When I was finished with the cupcake batter, it looked similar to a mousse which translated to moist and light and cupcakes. The icing is absolutely delicious. Kept the excess for other fun recipes!

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Very tasty =~ I made these as a brownie dish for a birthday party and they were such a hit they were all gone. Everyone loved the peanut butter icing and the brownies were so moist yum yum

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I made these a few days ago and they turned out fairly well. Before cooking the cake batter tasted just like brownie batter, so I had high expectations, unfortunately they lost that wonderful rich flavor during baking and turned out as an ok chocolate cake. The frosting on the other hand was to die for and I will be using it anytime I crave peanut butter. It was also the perfect texture for piping and they looked awesome!

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I made these tonight and they were perfectly light, fluffy, moist and delicious. I had actually made them for a party the night before and only had a small taste so i decided to make them again. While they were good the first time i decided to make them a bit moister. This was achieved by upping the sour cream to 3/4 cup. AND adding a 1/4 cup of vegetable oil.

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These were delicious! We baked for only 20 minutes and they were fluffy and moist. Also, we frosted half with a dark chocolate ganache and the other half with the peanut butter frosting - the best of both worlds! We also ended up with 18 large cupcakes and about 10 mini-cupcakes so there was definitely A LOT of batter... Lucky for us!

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This was my first time having peanut better icing, it was wonderful. The kids loved it. Instead of adding chopped peanut I chopped a bag of Reese's Cups candy. The cake very moist. I will use this recipe over and over...I loves all Ina's desserts.

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I loved the icing, very tasty. However, after reading all the negative reviews with the cake, I added my own spin and it worked out perfect. I used Duncan Heinz milk chocolate cake mix. I added chopped peanuts to the mix and also some Reese's mini cups. I used the icing recipe and topped my cake with chopped unsalted peanuts and some miniature reese's cups. Delicious!