16 Oct

Chocolate Peanut Butter Cup Cupcakes

chocolate peanut butter cup cupcake

I had the honor of co-hosting the rehearsal dinner for my brother and his beautiful wife-to-be this past weekend. While I enjoy the savory part of dinner, ultimately my passion lies with pastry. So, of course, I had to include a few desserts in the dinner. My brother and his fiancée love chocolate, particularly chocolate and peanut butter. I created a chocolate peanut butter cup cupcake in their honor; rich, delicious and not too sweet when you use bittersweet chocolate cocoa.

In the past when I have created chocolate desserts I always have added a touch of brewed coffee. The coffee enhances the chocolaty flavor of the dessert. In place of having to brew an entire cup or small pot for 1-2 tbsp, I now can use Beanilla coffee extract to enhance the chocolate flavor.


Chocolate Peanut Butter Cup Cupcakes Recipe

Cake adapted from Ina Garten


12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons coffee extract
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt


Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee extract. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Chocolate Buttercream Frosting


4 cup powdered sugar
2 sticks softened salted butter
¼ c. peanut butter
½ c. whole milk
1 cup dark chocolate cocoa powder
1 tsp. almond extract
1 tsp. Beanilla Coffee Extract


Add sugar, butter, cocoa powder, peanut butter, coffee extract and almond extract to mixer bowl with whisk attachment. Beat on low speed slowly adding milk to mixer. Increase speed to medium and beat until light and fluffy. Pipe on to cool cupcake, garnish with peanut butter cup.