Amy Clark

Worthy of a Double Post: Chocolate Cupcakes With Peanut Butter Frosting

I know that I have posted these over on my other blog, but these were just too good not to post here too. After watching an episode of Barefoot Contessa, I was inspired to make a batch of these cupcakes. I didn’t have all the ingredients on hand to make her recipe, but I was able to dig up these recipes from to create something similar.

These cupcakes were chocolate cupcakes, but they do not have a rich chocolate flavor. If you wanted a really chocolaty treat, you could add an additional amount of cocoa powder.

What sets this cupcake apart from other cupcakes, is this amazing peanut butter frosting. I could have licked the bowl and skipped the cupcakes altogether. It is just so heavenly and light!

I am going to be mixing up the dry ingredients for these to have on hand just like I have my other mixes in our cupboard. These will be great for a last minute treat or for those countless potlucks & school functions we have. Just mix up your dry ingredients and write the wet ingredients and baking temperatures on the outside of the bag.

I hope you can enjoy this sweet treat!

Easy One-Bowl Milk Chocolate Fudge Cupcakes
Courtesy of

1 3/4 cups all-purpose flour
1 cup brown sugar
1/4 cup unsweetened baking cocoa (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cinnamon (optional)
1 cup milk or half-and-half cream
1 egg, slightly beaten
1/3 cup salad oil (use Canola or vegetable oil)
1 teaspoon vanilla
1 cup semisweet mini chocolate chips
1/2 cup chopped nuts (optional)

Set oven to 350 degrees. Line 12 regular size muffin tin with paper liners.
In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well. Mix in the chocolate chips and nuts (if using). Divide the batter evenly between the lined muffin tins. Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don’t overbake!). Cool, and frost with favorite frosting

Peanut Butter Frosting
Courtesy of

1/2 cup peanut butter, smooth
5 tablespoons margarine, softened
1 cup powdered sugar (or more, to taste)
1-3 tablespoon milk (only if needed to thin) (optional)

Beat butters together with electric mixer, add sugar. If too thick, add a little milk.

Published March 05, 2007 by:

Amy Clark

Amy Allen Clark is the founder of You can read all about her here.

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