• Peanut Butter Cupcakes With Black Coffee Frosting! Posted on June 12, 2013

    Peanut Butter Cupcakes With Black Coffee Frosting! Today is Peanut Butter Cookie Day, but let's change it up just a bit. How about a Peanut Butter filled Cupcake with Black Coffee Frosting? Sounds like breakfast in my house. Won't replace my morning coffee, but definitely goes with it!


    3/4 cup softened butter
    1 1/3 cup sugar
    1/2 teaspoon vanilla extract
    3 eggs
    1 3/4 cup flour
    1/4 teaspoon baking soda
    3/4 teaspoons baking powder
    1/2 teaspoon salt
    2/3 cup creamy peanut butter
    1/2 cup Greek yogurt


    In a bowl cream together the butter and sugar. Stir in the vanilla extract and the eggs, one at a time, until incorporated. In another bowl whisk together the flour, baking soda, baking powder and salt. Slowly incorporate the flour into the butter/sugar mixture. Stir in the peanut butter and Greek yogurt.

    Fill a prepared muffin pan each 1/2 full with batter. Bake at 375°F for 18-20 minutes until cooked through and brown around the edges. Allow to cool.

    Once the cupcakes are cool use a sharp knife to cut out a small inverted pyramid, and remove. Fill the whole with creamy peanut butter! The easiest way to do this is to pipe the peanut butter into the hole. You can use a pastry bag or use a zip lock bag, cutting the corner.

    Black Coffee Frosting:

    9 ounces dark chocolate
    1/2 cup black coffee
    10 tablespoons butter
    2-4 tablespoons powered sugar

    In a double boiler or a glass bowl set over simmering water, stir together the chocolate and coffee until melted. Remove from heat and whisk in the butter until well incorporated. Taste the frosting, if a little too bitter, whisk in a few tablespoons powdered sugar to taste. Allow to cool until the frosting is spreadable but firm.

    Top the cupcakes with candied peanuts, sprinkles, sanding sugar or just a little bit of sea salt.

    Photo & recipe courtesy of:


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