Chocolate Cupcakes with Peanut Butter Frosting uses a store bought cake mix and homemade peanut butter cream cheese frosting topped with chocolate Ganache and pieces of mini peanut butter cups.
We keep peanut butter stocked at all times in our pantry. In fact, we usually have several jars in stock, because I do not want to run out!
Have you tried my Chocolate Whoopie Pies with peanut butter frosting? The peanut butter frosting complements the moist, chocolate cake so well! You can use a stand mixer or an electric hand mixer to whip up this delicious peanut butter frosting.
Use the beater attachment in a stand mixer to whip up the frosting nicely. Always unplug the mixer before removing the beater.
One of my fondest memories was with peanut butter. One of the very first recipes I created was a Peanut butter chocolate chip cookie combining my love for maple and peanut butter. Check out my Chewy Fudge Brownies that has pieces of peanut butter cups mixed into the batter.
From breakfast to dessert and everything in between, peanut butter is a versatile, affordable ingredient that can be added to meals and snacks for a tasty, nutritious boost. I love making homemade granola with peanut butter, peanut butter bars, peanut butter energy bites, and adding peanut butter to our banana smoothies.
What temperature do you bake cupcakes?
If it’s a light color pan, bake them at 350 degrees F. If you have a non-stick pan that’s dark in color, bake them at 325 degrees F.
Once the cupcakes are cooled, place the peanut butter frosting into a large disposable pastry bag with a large star tip. Squeeze the frosting in a circular pattern onto each cupcake. Let the frosting set for 10 minutes or so before drizzling with a chocolate ganache.
•Since every oven is different and sometimes can be a different temperature than what reads on the oven, we recommend using an oven thermometer.
•Use an ice cream scoop to evenly scoop the cupcake batter into each disposable muffin paper.
• Always rotate the cupcakes or anything you bake about half way through the baking process. Turn the pan and rotate the pans on each rack.
• Be careful when you rotate the pan not to bump it and cause the cupcakes or cake to fall.
• Use a clean, dry toothpick to check if the cupcakes are done. Or, you can gently push one finger on the center of the cakes. If the cake bounces back, it’s done.
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Chocolate Cupcake Recipe
- 1 15.25 ounce package Devil's Food cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs room temperature
Peanut Butter Frosting
- ¾ cup vegetable shortening
- 4 cups powdered sugar
- ½ teaspoon salt
- 4 ounces cream cheese, softened
- ½ cup creamy peanut butter
- 2-3 tablespoons whole milk
- 1 ½ cups semisweet chocolate chips
- 2 tablespoons corn syrup
- 2 tablespoons butter
- 2-3 tablespoons heavy whipping cream
- 12 mini peanut butter cups, chopped (garnish)
- Preheat the oven to 350 degrees F. (325 degrees F for dark coated pans) Line two jumbo muffin pans with paper liners.
- Blend the cake mix, water, oil, and eggs in a large bowl at low speed using an electric hand mixer. Beat at medium speed for 2 minutes, or until all of the lumps are gone.
- Pour or scoop the batter into the paper liners. Bake immediately.
- Bake for 20-22 minutes. They are done when a toothpick when inserted comes out clean. You can also check with your finger if the cake bounces back when you touch it, it's done.
- Let the cupcakes cool completely before frosting. About 15-20 minutes.
Peanut Butter Frosting
- In a large mixing bowl of a stand mixer or use an electric hand mixer with a large mixing bowl. Combine the shortening, powdered sugar, salt, cream cheese, peanut butter, and milk. You want a slightly thicker frosting with this recipe. Add more milk if needed to your frosting.
- In a double boiler, combine the chocolate chips, corn syrup, butter, and heavy whipping cream. Place the double boiler over simmering water. Once the water starts to simmer, turn the heat off. Stir the chocolate with a large spoon or spatula until it is melted and smooth.
- If needed, add a little more heavy cream at a time until the chocolate is smooth and shiny.
- Set the cupcakes on a half sheet pan lined with parchment paper.
- Cut off the tip with sharp kitchen shears or use a large star pastry tip inside the bag. Place the frosting into a disposable pastry bag using a small spatula or tablespoon.
- Starting on the outside of the cupcakes, pipe the frosting in a circular pattern working towards the center until the entire top of the cupcake is covered.
- Place the cupcakes into the refrigerator for about 10-15 minutes to set the frosting.
- Spoon the chocolate ganache over each cupcake.
- Add the pieces of peanut butter cups onto each cupcake.
- Refrigerate the cupcakes for an hour before serving. Refrigerate any leftover cupcakes.