Chocolate Peanut Butter Cupcakes

Halloween at my house over the years was always a serious occasion. There was always three things we could count on: homemade costumes, jello jigglers, and my dad scaring us. We were that house on the street with cobwebs everywhere and decorations on every window. I can’t even count how many fog machines we went through. Needless to say, my mom was always cooking up Halloween themed treats. Eating mummy hot dogs and spooky soda floats in our costumes seemed normal. Halloween was THE holiday. I mean just look at these pictures. We had some fun. (Apparently my brother never smiled around me but how cute was he as a little shark??)

With thinking of how to start off my few weeks of Halloween season, I took a little inspiration from back in the day and made some spider web cupcakes. I’ve been itching to share my peanut butter cake recipe with you all and now seemed like the perfect chance. After all, Halloween is all about candy so what’s better than a peanut butter and chocolate combo?

A few months ago I told someone I could make them a peanut butter cake. I didn’t exactly have a recipe for peanut butter cake… I had never made one before in my life. And there’s a reason that most bakeries don’t offer it; it usually is dry and crumbly. So here I went testing all the recipes out there, only to be let down. That meant I had to come up with one on my own. And oh boy did I find the perfect peanut butter cake. It’s not overpowering with peanut butter and it still soft and moist just like any other cake. The secret is in the ratio of peanut butter, oil, and butter. My simple guessing made some magic happen and I can’t keep this to myself.

The frosting is simply chocolate buttercream with black food coloring mixed in. Super easy. Starting off with a chocolate buttercream saves you from using so much black coloring and also saves your teeth from being black for the rest of the night. Tip: buttercream colors darken over time, so make your icing a day early and let it sit to get a rich, dark color.

Those neat spiderwebs tangled around the cupcake – marshmallows! How easy is this trick? Just melt the marshmallows and use your fingers to spread it around. Yes, it’s a little messy but hey, its Halloween.

I don’t usually eat a whole cupcake when I make them, and I had one of these down in under a minute. They’re delicious. Give this recipe a try and get in the Halloween spirit. Happy spooky baking!

Don’t Forget – Stay Hungry


Print Recipe
Chocolate Peanut Butter Cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Servings
dozen
Ingredients
Peanut Butter Cupcakes
Chocolate Buttercream
Assembly
Prep Time 30 minutes
Cook Time 20 minutes
Servings
dozen
Ingredients
Peanut Butter Cupcakes
Chocolate Buttercream
Assembly
Instructions
  1. Preheat the oven to 350 degrees.
  2. Mix together eggs, milk, and vanilla.
  3. In mixing bowl, mix together flour, sugar, salt, and baking powder.
  4. Add the butter one tablespoon at a time, followed by the peanut butter and oil. Mix until only just incorporated.
  5. Add half of the milk mixture, mixing until just combined. Follow up with the remaining half of the mixture.
  6. Divide mixture into 24 cupcake liners, baking for 18-20 minutes.
Chocolate Buttercream
  1. Place the butter or shortening in a bowl with the vanilla extract and cream for 2 minutes.
  2. Add in all of the powdered sugar at once while mixer is off. Mix on low until it starts to come together.
  3. Add the milk and mix until creamy.
  4. Add in the cocoa powder and food coloring.
  5. Mix for 5 minutes on medium.
  6. Store in an airtight container for up to 2 weeks.
Assembly
  1. Pipe on your buttercream with a large tip or simply spread with an offset spatula or knife. Let buttercream set before adding the marshmallows.
  2. Melt the marshmallows in a heatproof bowl at 15 second intervals until you can stir them into a liquid. Let cool for 1-2 minutes.
  3. Dip in your fingertips in the melted marshmallows and swirl your hand around the frosting until you’ve achieved the look you like.
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