Peanut Butter Chocolate Cupcakes

These rich chocolate cupcakes with peanut butter cream cheese frosting are the perfect birthday cake or indulgent dessert. Great as cupcakes or a whole cake for less than $8 a batch.

The peanut butter cream cheese frosting goes well on this Wet Chocolate Cake too!

Print Recipe

Peanut Butter Chocolate Cupcakes

Chocolate cupcakes with creamy peanut butter cream cheese frosting.

Prep Time20 minutes mins

Cook Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: chocolate, Dessert, Peanut Butter

Servings: 24 Cupcakes

Cost: $7.84

Ingredients

Chocolate Cake

• 2 cups flour
• 2 cups sugar
• ¾ cup unsweetened cocoa
• 2 teaspoons baking soda
• ½ cup vegetable oil
• 1 cup sour cream
• ½ cup milk
• 1 cup coffee
• 2 tablespoons distilled white vinegar
• 1 teaspoon vanilla extract
• 2 eggs

Peanut Butter Cream Cheese Frosting

• 8 oz cream cheese (1 bar) at room temp
• 4 oz butter (1 stick) salted at room temp
• 5 cups confectioners sugar
• 1 cup creamy peanut butter
• ¼ cup heavy cream

Instructions

Chocolate Cake

• Preheat the oven to 350. Prep the cupcake pans with cupcake liners.
• Add the flour, sugar, cocoa, and baking soda to a bowl and stir to combine.
• Add the oil and sour cream and stir to combine. Gradually stir in the coffee and milk, combining ahead of time to cool the coffee with the milk if the coffee is still hot. Blend in the vinegar and vanilla and then mix in the eggs until well combined.
• Fill the cupcake liners 3/4 of the way full with batter and then bake for 20-25 minutes for normal sized cupcakes, about 15 minutes for mini cupcakes or until a cake tester comes out clean. Let cool completely before frosting.

Peanut Butter Cream Cheese Frosting

• In a large mixing bowl with an electric mixer beat the cream cheese and butter until light and fluffy. Gradually add in the sugar 1 cup at a time, mixing thoroughly and scraping down the sides of the bowl as needed. Continue to beat on medium speed until light and fluffy, 3-4 minutes.
• Add in the peanut butter and beat until thoroughly blended. Add the cream a little at a time until the frosting is a nice smooth, creamy consistency. Add more or less cream depending on your desired consistency. If the frosting is crumbly add a little more cream, stopping before it gets runny.
• Frost the cooled cupcakes and top with mini Reese's cups or some shaved chocolate for garnish.

Notes

Cake Cost: $3.88

Frosting Cost: $3.93

Total Recipe Cost: $7.84

$0.33/cupcake