chocolate peanut butter cupcakes

I'm tearing up a little bit inside as I type this post because it's this batch of cupcakes that confirmed my recently developed peanut allergy. It doesn't really surprise me that I had a reaction since I've been allergic to so many kinds of foods my whole life. But it was still unpleasant watching everyone around me eat the cupcakes I made and not  be able to eat one myself. Ah well, the 2 cupcakes I ate (1 to taste, and the second to REALLY confirm that I was allergic) were super good and will stay super good in my memory forever.  

I like to think of myself as a low maintenance baker. I like simple, but quality ingredients and classic flavor combinations.  Taste is king, and peanut butter and chocolate is a prime combination. I'll confess that I prefer to eat cupcakes without frosting (too sweet for my tastes), but these actually needed just a little bit of creamy chocolate to pull the flavors together. 
Plus, after baking, they come up with caved in tops, so a bit of frosting can fill in those unsightly cracks.

Give this super simple recipe a whirl. It's a great, simple Valentine's Day treat!

Chocolate Peanut Butter Cupcakes (adapted from Annie's Eats) - makes 2 dozen
For the cake:
1 2/3 cups all purpose flour
2/4 c unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 tsp. almond extract
8 Tbsp. unsalted butter at room temperature
1 1/2 cups sugar
2 large eggs

For the peanut butter filling:
1 cup confectioner's sugar
3/4 cup of creamy peanut butter
4 Tbsp unsalted butter at room temperature
1/2 tsp vanilla extract

For the chocolate frosting: (If you like a LOT of frosting on your cupcakes, double this recipe)
1 stick softened butter
1.5 cups confectioner's sugar
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1 tsp. almond extract
2 Tbsp heavy cream or milk

1. Preheat your oven to 350F. Line your cupcake pans with paper liners
2. For the filling: In a bowl, combine the confectioner's sugar, peanut butter, butter, and vanilla. Beat it with an electric mixer until well combined. Roll into 1 inch balls. Set aside.
2. For the batter: In another bowl, combine the flour, cocoa powder, baking soda, and salt. In a separate container, stir together the sour cream, milk, and almond extract.  In  (yet) another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Alternately add in the dry ingredients and the sour cream mixture to the creamed butter mixture. Mix until incorporated.
3. Spoon a tablespoon of batter on the bottom of each cupcake. Add a ball of the peanut butter filling, and then top with more batter so all the cups are filled. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes completely on a wire rack before frosting.
4. For frosting: Cream the butter for a few minutes with an electric mixer. In another bowl, sift together the cocoa, salt, and confectioner's sugar. Add these to the creamed butter, mixing slowly until well combined. Turn up the speed and add in the almond extract and the cream/milk.


  1. Droooool....these look amazing. I can't really even eat peanut butter but I still really want these. They look so good.

  2. And I forgot to say I'm sorry you can't eat peanut butter anymore either!

  3. Oh goodness, these look amazing. Sorry to hear about your allergy- hopefully you still got to enjoy a different lovely dessert!

  4. oh no laura! i have a food allergy to horseradish (like in shrimp cocktail). my face will swell and blow up! LOL your cupcakes look so good doll.

  5. yum. those look unreal!
    Would love for you to come see my blog! Come by if you'd like. :)

  6. OMG those look deeeelish!! It's a shame you're allergic!!

  7. those cupcakes look de-lish! That totally sucks that you developed an allergy to even more to watch others eat your cupcakes...even without the frosting they totally look very soufflé-ish

  8. YUMMY yum yum. I want one so bad. It's 4pm here and you know what that means. Sugar time!!


  9. Do not tempt me, I am trying to cut back on sugar! They look delicious, the secret surprise middle being the best part! That's too bad you're allergic to peanuts (and many other things it seems like). Boo to allergies!

  10. Oh Laura these look amazing! I am a serious sucker for anything chocolate and peanut butter. Sorry you had an allergic reaction. Hopefully you are feeling better now. Heather

  11. I'll trade you. I'll put pink makeup on you and you can make me THESE. YUMMMMMMMM

  12. I didn't realize you could get allergies later in life - that is so terrible, because these look super yummy.
    Chic on the Cheap

  13. Ugh, so sorry to hear about your allergy. That absolutely sucks, especially when you've got such yummy food in front of you.

  14. oh this seems so yummy :P
    I'll be happy if you check out my blog too :)

  15. These look amazing! So sad that you're allergic to peanuts though. I just bet my sister 20 pound that she can't go without peanut butter for lent haha xxx

  16. Oh man these look scrumptious! That's such a bummer that you couldn't truly enjoy them bc of the allergy. I'm going to have to tuck this away for the next time I make cupcakes :-)

  17. I love anything chocolate pb or chocolate caramel. This looks so good, and I am so sad to hear that you have a peanut allergy :(

  18. Oh my goodness! Peanut butter and chocolate is my weakness... these look amazing!

  19. OMG ! I really need to try ! :D

    xo ,
    Ana Catalarrana

  20. yum! maybe i will make these for tomorrow!!

  21. Peanut butter filling! Oh man these look delicious. I need to make these.

  22. No, that's awful! how sad to have an allergy and not get to much on your delicious looking cupcakes. (Which do look so yummy, I grabbed the ingredients for this today while doing the grocery shopping, I want to eat these so badly!) I do agree, I'm not a huge fan of icing on cupcakes, sometimes it's just too much sweetness and all I really want is the CAKE. :)

  23. These look so yum. I'm awfully sorry to hear about your peanut allergy. You could totally substitute almond butter in these, though! :)


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