Chocolate Cupcakes With Peanut Butter Frosting For

Name: Chocolate Cupcakes With Peanut Butter Frosting For Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2-1/2 ounces, weight Bittersweet Chocolate (60% Cacao); 3 Tablespoons Canola Oil; 6 Tablespoons Unbleached Flour; 1/2 teaspoons Baking Powder; 1/4 cups Sugar; 1 whole Large Egg; 1/4 teaspoons Plus 1/8 Teaspoon Vanilla Extract; _____; FOR THE FROSTING:; 3 ounces, weight Light Cream Cheese, softened; 1/4 cups Powdered Sugar; 3 Tablespoons Brown Sugar; 2 Tablespoons Peanut Butter; 1/8 teaspoons Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
2-1/2 ounces, weight Bittersweet Chocolate (60% Cacao)
3 Tablespoons Canola Oil
6 Tablespoons Unbleached Flour
1/2 teaspoons Baking Powder
1/4 cups Sugar
1 whole Large Egg
1/4 teaspoons Plus 1/8 Teaspoon Vanilla Extract
_____
FOR THE FROSTING:
3 ounces, weight Light Cream Cheese, softened
1/4 cups Powdered Sugar
3 Tablespoons Brown Sugar
2 Tablespoons Peanut Butter
1/8 teaspoons Vanilla Extract

1
Preheat the oven to 350u00b0F. Place 4 paper cupcake liners in a muffin tin.
2
In a small bowl, add the chocolate and canola oil. Microwave on 30 second pulses, stirring between each pulse, until chocolate is completely melted. Set aside to cool slightly. In a medium bowl, add the flour and baking powder and stir with a fork to combine. To the chocolate mixture, whisk in the sugar, followed by the egg and vanilla. Whisk this mixture together very well. Add all of the flour at once and stir with a spoon or spatula to combine. Divide the batter between the cupcake liners and bake the cupcakes for 20-25 minutes, until a toothpick inserted comes out clean. Let cool in the muffin tin for 5 minutes before moving the cupcakes to a wire cooling rack.
3
To make the frosting: In a medium bowl, add all ingredients and beat together with an electric mixer until light and fluffy (about 2 minutes). Once the cupcakes have cooled, frost and serve.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2-1/2 ounces, weight Bittersweet Chocolate (60% Cacao), 3 Tablespoons Canola Oil, 6 Tablespoons Unbleached Flour, and more.

Yes, Chocolate Cupcakes With Peanut Butter Frosting For Two falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cupcakes With Peanut Butter Frosting For Two

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions