Chocolate Cupcakes with Peanut Butter Frosting

Last week, my cousin and her two kids came down from San Francisco for a visit.  I had been looking forward to it all month and the visit did not disappoint.  Her daughter really wanted to spend the day with me in the kitchen and with the rain, it was the perfect day to stay indoors.  I wanted to do something that we could all enjoy but I wanted to include the kids in the process.

What better way to get the kids involved than with homemade pizza.  While the dough did it’s thing, I made the sauce and grated the cheese. I put out little bowls of chopped basil, grated cheese, pepperoni, prosciutto, fresh mozzarella, olives, peppers, and homemade pesto.  I made a big Italian salad and warmed up some butternut squash soup.  Yet, even with all of that, I knew that Violet (my cousin’s daughter) would want to bake.  I prepped the ingredients for cupcakes and had it all ready by the time they arrived.  I was so excited to have them spend the day with us and my kids were anticipating their arrival.

So, after we did the whole meet and greet thing, I pulled Violet into the kitchen to share with her what was on the agenda.  She seemed excited, until she confessed to me that she really didn’t like “cupcakes”.  Oh well… we made them anyway.  Regardless of that one debacle, it was a great day!

Chocolate Cupcakes with Peanut Butter Frosting


3 Tbsp. unsalted butter, room temperature
1 1/2 cups heavy whipping cream
3/4 cup creamy, smooth peanut butter
3/4 cup mascarpone cheese
1/2 tsp. vanilla extract
3 cups confectioner’s sugar, sifted
1/2 cup peanuts, roasted and salted, chopped


• in the bowl of an electric mixer with the paddle attachment, beat the butter and peanut butter until incorporated.
• add the mascarpone cheese and blend.  add the heavy whipping cream and the vanilla.  beat until combined.
• slowly add the confectioners’ sugar, one cup at a time until you get the desired consistency.
• put the frosting in a pastry bag fitted with a metal tip.  pipe the frosting on to the cupcakes.
• top with the chopped peanuts.
• i find these best stored in the fridge.  best eaten within three days.

btw – I had some left over milk chocolate ganache that I topped the cupcakes with prior to piping on the peanut butter buttercream.  next time, i will put it in the center of the cupcake.  ooo-lala!

The Urban Baker /

Showing 11 comments
  • Amanda

    Fantastic cupcakes… and love that you did it with the kids!! Beautiful pic too!

  • Maria

    I love that pb frosting! Mmmm! Have fun in Mexico!

  • Kristen

    Oh my goodness…some seriously yummy looking cupcakes!
    Enjoy the Mexico trip!

  • allison [Haute Box]

    I wish I could have joined you in the kitchen. How fun! I love the combo of chocolate and PB. Yummy!

  • Kim

    These cupcakes looks so good. You will think that I’m lunatic but I never noticed before today that your blog changes… I love it. I thought that you were on holidays or something. And i missed you blog… Anayway, I’m happy to follow you again! Have a good day!

  • Amy at TheSceneFromMe

    Wow, these cupcakes look yummy! I love how there is two types of frosting too, a fudgey one and a peanut butter one, SCRUMPTIOUS!

  • Reply

    Wow, now these look like some great cupcakes!! Love that mascarpone cheese in the frosting. xo

  • Lucy Lean

    Bring on the cupcakes roomie!

  • Rosa

    Oh, that is one of my favorite combos! Your cupcakes look irresistible and so pretty.



  • Reply

    what a delicious combination!

  • Reply

    These look so delicious! What a great recipe.Look forward to making them. Thanks!

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