Today, I will start my entry with a confession: I LOVE peanut butter! (Well…duh..!) That is not the confession you’ve expected, right?! The interesting thing is, I am allergic to peanut butter and thus should avoid this stuff. But I can’t. I think that is the problem with forbidden things: you try them anyways. Do you know this bar which is called “Wunderbar”? It is a tube filled with peanut butter which is coated with chocolate. Well, since I can buy stuff on my own, I cling to this peanut buttery temptation. So, I decided to try something new for a change. Thus, I created these little chocolate cupcakes with peanut butter frosting. (They definitely kicked the “Wunderbar” from its pole position)

In the foreground are two chocolate cupcakes with peanut butter frosting. In the background are the remaining cupcakes (blurred)

Eating them is an interesting and delicious adventure for your taste buds. Within one bite, you taste the peanut butter mascarpone frosting, in between you experience the salty taste of caramel sauce, and finally you get the rich flavour of a chocolatey cake. Trust me, resistance is futile!

three chocolate cupcakes with peanut butter frosting which are served on a plate with lots of peanuts

One single chocolate cupcake with peanut butter frosting. Its paper wrapping is removed

Now, you will get the long-awaited recipe for those chocolate cupcakes with peanut butter frosting:

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Chocolate Cupcakes with Peanut Butter Frosting
Prep Time 10-15 minutes
Cook Time 20-25 minutes
Servings
pieces
Ingredients
for the cupcakes
for the topping
Prep Time 10-15 minutes
Cook Time 20-25 minutes
Servings
pieces
Ingredients
for the cupcakes
for the topping
Instructions
  1. Mix cocoa powder, flour, sugar, salt and butter until the ingredients are well combined and have a sandy texture.
  2. Whisk eggs, vanilla extract and milk in a separate bowl, then pour half of it into the flour mixture and beat on high speed to combine everything and remove remaining clumps.
  3. Add the remaining fluid into the mixture and beat on low speed, until it is smooth.
  4. Fill the mixture into the paper cases until two-thirds full; then bake them for 20 to 25 minutes in the preheated oven (325F/170°C). Let the cupcakes cool down before spreading the frosting.
  5. Add mascarpone and peanut butter in a bowl, sift the powdered sugar and add it, too. To create a creamier consistency, just add a dash of milk. (Hint: Use a spoon or wooden spoon to combine the ingredients, because mascarpone curdles easily)
  6. Heat the caramel sauce in a pot in order to make it more fluid. Add salt if you like it a bit more salty.
  7. Spread the caramel sauce on the cupcakes and poke them with a small skewer or fork.
  8. Fill the peanut butter mascarpone frosting into a piping bag (with a star-shaped icing tip) and pipe it on top. Finally, decorate with peanuts and the remaining caramel sauce
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It's half of a chocolate cupcake with peanut butter frosting.

Half of the chocolate cupcake with peanut butter frosting. Next to it lays a dessert fork.

With this in mind,

I wish you good luck resisting this peanut buttery temptation!

the wrapping paper of the chocolate cupcake.