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Chocolate Cupcakes with Peanut Butter Cookie Frosting

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Indulge your sweet tooth with a heavenly combination of rich chocolate and decadent peanut butter in our latest culinary adventure! We’re diving into the delightful world of Chocolate Cupcakes with Peanut Butter Cookie Frosting. Brace yourself for a symphony of flavors as moist and chocolaty cupcakes meet a velvety frosting that pays homage to everyone’s favorite cookie. Get ready to elevate your baking game and treat yourself to the irresistible union of chocolate and peanut butter. Join us on this delicious journey as we guide you through the steps of creating these delectable cupcakes that are bound to become a household favorite. Let the baking adventure begin!

Peanut Butter Cookie Cupcakes

Now, I’ve said before that I’m a boxed cake kind of gal, but I went above and beyond and went with the homemade cupcakes instead of cheating and using a box. I’m so glad I did because these are damn good cupcakes. Plus, they aren’t that hard to make. That “cookie” on top is just easy peanut butter frosting shaped like a cookie. Seriously, easy-peasy.

Peanut Butter Cupcakes

 

Chocolate

Ingredients:

For the cupcakes:
1½ cups hot brewed coffee
¾ cup unsweetened cocoa powder
2¼ cups all-purpose flour
1½ tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
12 tbsp. (1½ sticks) unsalted butter (room temperature)
1½ cup packed brown sugar
¾ cup granulated sugar
3 large eggs
1 tbsp. vanilla extract

For the ganache:
6 oz. bittersweet chocolate, finely chopped (I used Ghirardelli)
½ cup heavy cream

For the peanut butter cookie frosting:
9 tbsp. unsalted butter, at room temperature
1½ cups creamy peanut butter
3 cups confectioners’ sugar

Preparation:

Cupcakes:

Preheat the oven to 350˚ F.  Put paper liners in your cupcake pans. This will make 24 cupcakes.  In a bowl, whisk together the hot brewed coffee and cocoa  until dissolved.  Set aside.  In another bowl, combine the flour, baking soda, baking powder and salt.  In the bowl of an electric mixer, blend the butter and sugars.  Beat on medium-high speed until light and fluffy, about 3 minutes.  Add in the eggs one at a time.  Mix in the vanilla.

With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.  Mix each addition just until incorporated, being careful not to overmix.  Divide the batter between the prepared liners, filling each about two-thirds of the way full.  Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.

Ganache:

When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl.  Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes.  Whisk together until a smooth ganache forms.  If you let it sit, it will thicken slightly making it easier to use.

Ganache

Frosting:

To make the peanut butter cookie frosting, mix the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute.  Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated.  Increase the speed to medium and mix until smooth, about 2 minutes.  Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.  Repeat with the remaining peanut butter mixture.

Peanut Butter Frosting

Use a spoon la to spread a layer of ganache over the top of each cupcake.

Place a peanut butter “cookie” on top of each cupcake.

Peanut Butter Cookie Cupcakes
Cupcakes

To jazz them up, I drizzled more ganache over the top of the cookie. (I highly recommend doing this!)

Peanut Butter Cookie Cupcakes

And, of course, I had to make some mini cupcakes when I just needed a “bite” and not a whole cupcake. Okay, okay, that meant that I just ate three minis instead of one regular cupcake. Don’t judge. 🙂 Nevertheless, the mini cupcakes are ADORABLE!

Mini Cupcakes
Peanut Butter Cookie Cupcakes

*Recipe was slightly adapted from Sweet Savory Life Cookbook recipe. (Seriously, buy this cookbook! Look at the yummy recipes you get!!)

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Peanut Butter Cupcakes

Chocolate Cupcake with Peanut Butter Cookie Frosting

Hollie Schultz
Deep chocolate cupcake topped with chocolate ganache and peanut butter cookie frosting.
5 from 2 votes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine dessert
Servings 24 cupcakes
Calories 376 kcal

Ingredients
  

Cupcake Ingredients

  • 1 1/2 cups hot brewed coffee
  • 3/4 cups unsweetened cocoa powder
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 12 tbsp butter unsalted
  • 1 1/2 cups brown sugar
  • 3/4 cups granulated sugar
  • 3 eggs
  • 1 tbsp vanilla

Ganache Ingredients

  • 6 oz bittersweet chocolate finely chopped
  • 1/2 cups heavy cream

Peanut Butter Cookie Frosting Ingredients

  • 9 tbsp butter unsalted
  • 1 1/2 cups creamy peanut butter
  • 3 cups confectioner's sugar

Instructions
 

Cupcakes

  • Preheat the oven to 350˚ F.  Put paper liners in your cupcake pans. This will make 24 cupcakes. 
  • In a bowl, whisk together the hot brewed coffee and cocoa  until dissolved.  Set aside. 
  • In another bowl, combine the flour, baking soda, baking powder and salt.
  • In the bowl of an electric mixer, blend the butter and sugars.  Beat on medium-high speed until light and fluffy, about 3 minutes.  
  • Add in the eggs one at a time.  Mix in the vanilla.
  • With the mixer on low speed, add the dry ingredients in three additions alternating with the coffee-cocoa mixture, beginning and ending with the dry ingredients.
  • Mix each addition just until incorporated, being careful not to overmix.  Divide the batter between the prepared liners, filling each about two-thirds of the way full.  
  • Bake about 20 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pans briefly, then transfer to a wire rack to cool completely.

GANACHE PREPARATION

  • When the cupcakes are cool, make the ganache by placing the chopped chocolate in a small bowl. 
  • Bring the cream to a simmer, pour over the chocolate, and let stand about 2 minutes. 
  • Whisk together until a smooth ganache forms.  If you let it sit, it will thicken slightly making it easier to use.

FROSTING PREPARATION

  • Mix the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute.  Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated. mix the peanut butter and butter in the bowl of an electric mixer and beat on medium-high for 1 minute.  Turn off the mixer, add in the confectioners’ sugar and mix on low speed until fully incorporated. 
  • Scoop about 1 tablespoon of the peanut butter mixture and use clean, dry hands to form it into a patty.  Use the tines of a fork to make the classic crisscross pattern on top of the “cookie”.
  • Repeat with the remaining peanut butter mixture.

PUTTING CUPCAKES TOGETHER

  • Use a spoon la to spread a layer of ganache over the top of each cupcake.
  • Place a peanut butter “cookie” on top of each cupcake.
  • To jazz them up, I drizzled more ganache over the top of the cookie. (I highly recommend doing this!)

Nutrition

Calories: 376kcalCarbohydrates: 53gProtein: 7gFat: 24gSaturated Fat: 11gTrans Fat: 1gCholesterol: 54mgSodium: 221mgPotassium: 239mgFiber: 3gSugar: 24gVitamin A: 412IUVitamin C: 1mgCalcium: 45mgIron: 2mg
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Recipe Rating




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Fiona S.

Friday 21st of September 2012

I don’t like peanut butter unless it is mixed with chocolate flavor. I do buy cup cakes in Perth but most of them are chocolate. I am interested with this cupcake for the reason that it looks creative for me.

Marie

Friday 21st of September 2012

Thank you for sharing this information with us!

Rose

Wednesday 22nd of August 2012

Chocolate and peanut butter are both my favorite. By the looks of the cupcake you made, your husband must really adore you!

Mrs. L

Thursday 12th of July 2012

I saw these and they looked so good I decided I had to make them. Then I realized I just ordered the cookbook and it should arrive today so it's got to be a sign I have to make these!

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