Chocolate & peanut butter cupcakes

Peanut butter to me, is what Nutella is for some people- I eat it with fruit,  I eat it with Nutella, I eat it on toast, sometimes just straight out of the jar- it’s disgusting! So it’s no surprise that I decided to make this particular cupcake. The best part about this cupcake is how moist it is and also how the frosting isn’t as sweet and full of crazy ingredients as the store bought ones (just four ingredients to make the frosting!)

Another thing about this recipe is that I use coffee in the cake batter, but don’t you worry, the cupcake tastes nothing like coffee. It’s just used to bring out the flavour of cocoa powder, giving you a chocolaty chocolate cake. Makes sense? Alright then, let’s move on to the recipe.


For the cupcake

  • 2 ¼ cup all-purpose flour
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 ¼ tsp vanilla
  • 1 cup milk
  • 3/4 cup black coffee

For the frosting

  • 80 gm unsalted butter
  • 1 ¼ cup peanut butter
  • 1 cup confectioner’s sugar
  • 1 tsp vanilla


  1. Preheat oven to 180C or 350F and line the cupcake tray with liners
  2. In a bowl, sieve the flour, cocoa powder, baking powder, baking soda and salt
  3. In another bowl, whisk the oil and sugar together
  4. Then whisk in the egss (one at a time) and vanilla
  5. Next add your milk and coffee and whisk for a minute
  6. Slowly add your flour mixture to the milk mixture, whisking continuously (your batter will be runny, but that’s normal)
  7. Pour the batter into the cupcake liners and bake for 25 minutes or until toothpick comes out clean
  8. For the frosting, whisk all the ingredients until smooth and transfer into a piping bagSAMSUNG CSC
  9. Once the cupcakes are done and cooled, pipe the frosting on to the cupcake starting at the center and then making your way outwards
  10. Top your cupcake with peanuts, snickers or reese’s

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