Chocolate Peanut Butter Cupcakes

I have been an extremely naughty blogger!  I’ve only been posting socially over at thegirlkyle.  Don’t fret, I’ve still been baking just not really photographing those works of art.  I sincerely apologize because I do love to bake and I do appreciate all my readers and all your support.

The only thing I did differently than I did here was that I pressed a mini peanut butter cup into the center of the batter before placing it in the oven for a little surprise!

Chocolate Peanut Butter Cupcakes


  • 3 cups packed brown sugar
  • 1 cup of butter, softened
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 2/3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 tbs. baking soda
  • 1/2 tsp. salt
  • 1 1/3 cup sour cream
  • 1 1/3 cup boiling water


In a mixing bowl, cream brown sugar and butter.  Add eggs, one at a time, beating well after each addition.  Beat on high speed until light and fluffy.  Blend in vanilla.  Combine flour, cocoa, baking soda and salt; add alternatively with sour cream to creamed mixture.  Mix on low just until combined.  Stir in water until blended.  Bake at 350 degrees.


  • 1 cup butter, softened
  • 1/2 cup peanut butter
  • 3 cups powdered sugar
  • 2-4 Tbsp. milk
  • 1 tsp. vanilla


In your mixer, combine butter, and peanut butter until well blended, but mixture is still stiff. Then add vanilla.  Add the powdered sugar one cup at a time. Mix well, adding more milk as needed to make your fluffy pipeable frosting.

Personal Notes:

You can never go wrong with this chocolate recipe.  I think it’s very moist and when I want it to be a little more chocolatey I just add additional cocoa powder.  I’m not a big fan of peanut butter, but I made these for a coworker who had been begging for something peanut butter.  They were quite the hit!




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