Best chocolate cupcakes with peanut butter icing

Prep 25 min
Total 1 hour 20 min
Makes 24 cupcakes



1 3/4 cups
all-purpose flour
1 1/2 cups
granulated sugar
2/3 cup
1 1/2 tsp
1/2 tsp
3/4 cup
1/2 cup
2 tsp
2/3 cup
hot strong coffee


1/2 cup
unsalted butter, softened
1 cup
creamy peanut butter
2 1/2 cups
1/4 tsp


  • PREHEAT oven to 350F. Line 2 12-cup muffin pans with paper liners.
  • WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a medium bowl.
  • WHISK eggs in a large bowl, then whisk in buttermilk, oil and vanilla. Whisk in flour mixture until just combined. Whisk in hot coffee until smooth.
  • DIVIDE among prepared cups and bake until a cake tester inserted into centre of cupcake comes out clean, 17 to 20 min. Let cool in pan for 5 min. Remove cupcakes to a rack and let cool completely.
  • ICING: Beat butter in the bowl of a stand mixer on medium until smooth, 1 min. Beat in peanut butter for 1 min. Gradually beat in icing sugar and salt and beat on medium-high until very light and fluffy, 3 to 4 min. Frost cooled cupcakes.


Kitchen Tip: Use a star tip fitted in a pastry bag for a swirled top, or use an offset spatula or back of spoon for a quick frosted finish.

Kitchen Tip: Garnish with chopped mini peanut butter cups for extra flair!

Kitchen Tip: Swap out hot coffee for hot decaf coffee.


Calories 284, Protein 5 g, Carbohydrates 36 g, Fat 15 g, Fibre 2 g, Sodium 224 mg.

How to decorate cupcakes

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