Peanut Butter Chocolate Cupcakes

Peanut Butter Choc Cupcakes

One thing I love doing when travelling in foreign countries to my own is venturing through supermarkets to see the types of foods that are common to the locals. It’s always interesting to see what they’re loving in place of our Vegemite, Tim Tams, Lamingtons and even our beloved Arnotts Tiny Teddy’s biscuits.

Peanut Butter Choc Cupcakes

One of the best things about being in the States was the discovery of the delicious Reese peanut butter cups, which actually wouldn’t have happened without the help of two uber awesome Canadians I met in Chicago.

Peanut Butter Choc Cupcakes

Peanut Butter Choc Cupcakes

They’re so super duper they even sent me a package filled with typical Canadian / American treats after I’d returned to Oz – did I mention they were awesome? 😀

I’ll be featuring some more of the goodies they sent me in a later post (plus the hilarious post card that came with it – looking at you Z :P) but for now, we really must focus on the star of their delicious package and basically my entire chocolate stash, Sir Reese. And yes, he totally warrants a Sir.

Peanut Butter Choc Cupcakes

Peanut butter cups, where have you been all my life?!

Thankfully they actually sell them in some supermarkets here – I managed to score a whole carton full of mini peanut butter cups at our Costco. That day was a really beautiful day.

Anyway, I decided to finally feature them in some baked goods and made these chocolate cupcakes with peanut butter frosting, topping them with Sir Reeses. The cupcake was fluffy and moist, and because I’d used Hershey’s non-sweetened cocoa powder, they were not overly sweet so when paired with the peanut butter frosting, it worked perfectly.

Peanut Butter Choc Cupcakes

Chocolate Cupcakes
Recipe taken from A cup of Mascarpone
The recipe below is for approx. 30 cupcakes, however I halved the recipe and got about 12 cupcakes

2 cups sugar
1 and 3/4 cups all-purpose flour
3/4 cup Hershey’s “Special Dark” Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot brewed coffee
– Preheat oven to 180 degrees C.
– Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl
– Add eggs, milk, oil and vanilla
– Beat on medium speed of hand mixer for 2 minutes
– Stir in hot coffee (batter will be thin)
– Fill cupcake liners approx. 2/3 full with batter
– Bake 22 – 25 minutes or until the centre springs back when touched.
– Place on wire racks and remove from the pans as soon as they’re able to be touched without burning yourself.
– Cool completely on wire racks before frosting
Peanut Butter Frosting
Frosts approx. 12 cupcakes
60 grams of butter, softened
1/2 cup of smooth peanut butter
1 tspn of vanilla
1 1/2 tblspn of milk (as required)
1 1/2 cups of icing sugar, sifted
– Cream the butter and peanut butter together until smooth
– Add in the vanilla and mix to combine
– Sift in the icing sugar gradually and beat to combine
– Add in the milk until the desired consistency is reached
– Frost your chocolate cupcake babies up!
– I also decorated the cupcakes with some diced up mini Reese peanut butter cups
Before I finish off, I thought I’d include a piccie of us wandering around inside Chicago’s State Library. We spotted a mini Bean and it was so shiny, we couldn’t resist a photo opp with our lovely smiles – even though it looks more like we’re checking to see if we have any left over breakfast on our teeth 😛
The Bean

I also thought I’d include a sneak preview into one of the other super awesome (I really need to find more adjectives for that word) deliciousness they included in the package. I really, really, really cannot wait to use this in a recipe – I just need to find the perfect one. Oh, and I also need to work up the courage to actually take it out of the cute packaging… or not. No, I really need to. Not doing so is just cruel to… myself.

Maple Syrup

My new found Canadian pals, you guys are awesome (there’s that word again)! Chicago was so much fun with you two – a lot of silly conversations filled with too much laughing; from the Cats in a Blender, to the photo shoot in the sky, to the 2am ramen, those fun times will be cherished forever 😀



  1. Thank goodness there are SOME places you can get Reese’s peanut butter cups – they are the BEST! And you put them to good use in these stunning cupcakes. Gorgeous photos – I wanted to lick my screen staring at the peanut butter cup perched atop the fluffy mile high frosting! You have to try Reese’s Pieces too – they’re like M&Ms except with that smooth chocolate-peanut butter inside the candy shell. Its one of my favourite candies!

  2. Choc peanut butter is just a magical combo. Reese’s are *the* bomb 🙂

  3. Ooohhh my two favourite things. I love peanut butter and chocolate and your photos really make me want to eat my screen. =)

  4. Liza Manongdo says:

    Ohhhhh Huy Huy have you been living under a rock!! I am glad you have been introduced to Reese’s!!! I heart reese’s they also come in different forms over in London not just the original cups!!!! Bubbly Baker your Reese’s creation looks delish can I add it to my list when I come home!! LOL My mouth is drooling!!! A mazing!!!! 🙂

  5. These look delish!! Thanks for stopping by and following. I am enjoying reading your baking adventures 🙂

  6. BubbaGumpKim says:

    I wanted to make these today, but I ran out of Peanut Butter!! Send one my way please =)

  7. These look so decadent but so dangerous!


  1. […] 2 teaspoons vanilla extract 1 cup hot brewed coffee – Preheat oven to 180 degrees C. …click here to get the full […]

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