Best chocolate cupcakes with peanut butter icing



25 min


1 h 20 min


24 cupcakes

Best chocolate cupcakes with peanut butter icing

Photo, Erik Putz.


  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2/3 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 2/3 cup hot strong coffee


  • 1/2 cup unsalted butter , softened
  • 1 cup creamy peanut butter
  • 2 1/2 cups icing sugar
  • 1/4 tsp salt


  • Position rack in centre of oven, then preheat to 350F. Line 2 12-cup muffin pans with paper liners.
  • Whisk flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl.
  • Whisk eggs in a large bowl, then whisk in butter- milk, oil and vanilla. Whisk in flour mixture until just combined. Whisk in hot coffee until smooth.
  • Divide among prepared cups and bake until a cake tester inserted into centre of cupcake comes out clean, 17 to 20 min. Let cool in pan for 5 min. Remove cupcakes to a rack and let cool completely.
  • Icing: Beat butter in the bowl of a stand mixer on medium until smooth, 1 min. Beat in peanut butter for 1 min. Gradually beat in icing sugar and salt, and beat on medium-high until very light and fluffy, 3 to 4 min. Fill icing into a piping bag fitted with a star tip. Pipe on cooled cup- cakes. Alternatively, you can use the back of a spoon to frost cupcakes. Decorate each one with a mini peanut butter cup.

How to decorate cupcakes

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Nutrition (per piece)

  • Calories
  • 284,
  • Protein
  • 5 g,
  • Carbohydrates
  • 36 g,
  • Fat
  • 15 g,
  • Fibre
  • 2 g,
  • Sodium
  • 224 mg.

Kitchen Tip: Use a star tip fitted in a pastry bag for a swirled top, or use an offset spatula or back of spoon for a quick frosted finish.

Kitchen Tip: Garnish with chopped mini peanut butter cups for extra flair!

Kitchen Tip: Swap out hot coffee for hot decaf coffee.