Dark Chocolate–Peanut Butter Cupcakes


Preparation info

  • Makes


    • Difficulty


Appears in

Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

I love these cupcakes not just for their moist crumb, but also for their icing. After one try, you’ll see what I mean. They’re like peanut butter cups on steroids.


  • 1 cup granulated sugar
  • ½ cup unsweetened Dutch-processed cocoa powder
  • ½


Position an oven rack in the center of the oven. Preheat the oven to 350°F. Line 12 muffin cups with paper liners and set aside.

In a stand mixer fitted with the paddle attachment, combine all the dry ingredients and mix on low speed to blend. Add the butter and beat until blen