Devils Food Cupcakes with Peanut Butter Frosting

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Serves 12 | Prep Time 20 | Cook Time 18-20

Why I Love This Recipe

Ingredients You'll Need


1 c flour

1/4 c unsweetened, dutch processed cocoa

3/4 tsp baking soda

1/4 tsp salt

1/2 c granulated sugar

1/2 c firmly packed light brown sugar

4 TBSP unsalted butter at room temperature

1 large egg

1 tsp pure vanilla extract

1/2 c lukewarm water

1/4 c buttermilk


Cupcakes to go!

6 TBSP unsalted butter at room temperature

3/4 c confectioner’s sugar, sifted

1 c smooth peanut butter

1/4 c heavy cream


Preheat oven to 350°F.

Line a standard 12 cup muffin pan with papers.

Sift the flour, cocoa, baking soda, and salt together in a bowl.

In the bowl of your mixer, beat the granulated sugar, brown sugar and butter on medium-high speed until the mix is light and fluffy, about 2-3 minutes.

Add the egg and the vanilla and beat until combined.

Add the flour mix in 3 additions, alternating with the water and the buttermilk.

Beat on low speed until just combined, scraping down the sides of the bowl as needed.

Then continue to beat on medium-high speed until no traces of flour remain, about another 30 seconds.

Do not overbeat.

Divide the batter evenly among the muffin cups, filling each about three-fourths full.

Bake until a toothpick in the center comes out clean, about 18-20 minutes.

Let the cupcakes cool in the pan on a wire rack for about 5 minutes before transferring the cupcakes to the wire rack to cool for another hour.

In the bowl of your electric mixer, on medium-low speed, beat the butter, sugar, peanut butter, and cream together until combined and smooth; about 2 minutes.

Scrape down the sides of bowl as needed.

Use right away.

I garnished these with chopped, honey roasted peanuts!

Questions, Comments & Reviews

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