Chocolate Cupcakes with THE BEST Peanut Butter Frosting EVER


I love making people happy with food.

A friend gets dumped; I’m there with Perfect Peanut Butter Cookies. New baby and you have your hands full, I’m on my way with Turkey Meatballs and Tomato Sauce. A yearly celebration of the day you were born? Cupcakes.

I definitely would not classify myself as a “baker,” since it’s not really the one avenue of culinary I strictly do. But, I do enjoy baking and have done quite a bit of it, specifically come friends’ birthdays.


One of my most popular birthday sweet treat recipes thus far, are Chocolate Cupcakes with THE BEST Peanut Butter Frosting. Let’s be real, chocolate and peanut butter paired together, you can’t go wrong.

I will wholeheartedly admit that the cupcake portion of the recipe is not mine. It is from the back of the Hershey cocoa container that may currently be sitting in your pantry and it is the fastest and easiest cake recipe you will ever make.


By no means am I trying to gain the praises of Hershey with this post, rather in all honesty it is the best chocolate cake recipe (cupcakes and cakes) I have ever made and the most well received.

My former roommate, pre-male companion living days, celebrated her birthday a few weekends ago. She LOVES chocolate and peanut butter as much as the next person, so I figured these would do the trick.

Chocolate Cupcakes with THE BEST Peanut Butter Frosting

Cupcakes (via Hershey)

1 ¾ cups all-purpose flour

¾ cup cocoa powder

2 cups sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Preheat your oven to 350 degrees F. Line muffin cups with paper bake cups.

Stir together flour, cocoa powder, sugar, baking powder, baking soda and salt in a large bowl. Add in the eggs, milk vegetable oil and vanilla extract, until well blended. Carefully whisk in the boiling water. This will make the batter thin – totally normal.

Fill each prepared muffin cup 2/3 full with the batter and bake for 22 to 25 minutes. Cool completely before frosting. Makes about 30 cupcakes.

THE BEST Peanut Butter Frosting

½ cup unsalted butter, softened

1 cup creamy peanut butter

2 cups confectioners sugar

2 tablespoons milk

Beat the butter and peanut butter in a medium bowl with an electric mixer. Gradually add in the confectioners sugar and then add in the milk, one tablespoon at a time. If the frosting is too thick, add in a touch more milk. You want it to be a consistency where it is just thick enough to spread. I then frosted my cupcakes by using a piping bag without an end to it, so that it created a nice thick swirl.


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