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I had been wanting to try a peanut butter frosting for awhile so when I went to make cupcakes for our church potluck, I decided to make a chocolate cake with peanut butter frosting.  Let me just say up front that I only had super chunky peanut butter which caused problems with the tip on the piping bag. I prefer chunky but not in my frosting.  I think I will also crunch/crush peanut butter cups and generously sprinkle them over the top.


For this cake, I used the same recipe I used for my Hot Fudge Sundae Cupcakes.

  • 1 box of your favorite chocolate cake mix or favorite cake from scratch
  • 1/2 cup Hot Fudge Topping
  • 1 small box of chocolate pudding mix

Make cake according to directions on box; add the hot fudge topping and box of chocolate pudding mix.  Mix and bake according to directions on box.

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  • 2/3 cup natural, creamy peanut butter
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 3/4 cup confectioners’ sugar

Cream peanut butter and butter in the bowl of an electric mixer on high speed.   On low speed, mix in sugar until combined, then beat mixture on high speed until fluffy and smooth, about 3 minutes.

Note:  I used super chunky peanut butter in my frosting which tasted delicious but limits you on the piping tip you can use since you need a large opening.   (I started off with star tip but the peanuts clogged it by the second cupcake)


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