Best chocolate cupcakes with peanut butter icing


  • Prep Time25 mins
  • Total Time1 hr 20 mins
  • Makes24 cupcakes
Best chocolate cupcakes with peanut butter icing

Photo, Erik Putz.

Chatelaine Triple Tested


  • 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

Nutrition (per piece)

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

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.