Sprinkles Chocolate Peanut Butter Cupcakes

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I first went to Sprinkles on my first trip to LA to visit my sister.  There I had the most amazing peanut butter cupcake with chocolate chips inside and a frosting that was so rich it tasted like a chocolate mousse.

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Peanut butter is usually quite dependable for creating moist cupcakes.  Melted chocolate is probably one of my favorite parts of a dessert.  These cupcakes were very close to the original ones!  Definitely worth making, chocolate cream cheese icing is quite impeccable.

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I made these for my friend Colleen for her birthday!  (also Go Gators!)  She is a fellow lover of all things peanut butter chocolate.  I hope you enjoy these magical cupcakes 🙂

Sprinkles Peanut Butter Chocolate Cupcakes

recipe from Sprinkles owner Candace Nelson from So I’m in Texas Now

Cupcake Ingredients:

  • 1cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 Tbsp butter, softened
  • 3/4 cup smooth all natural peanut butter
  • 1/2 cup dark brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup whole milk
  • 2 cups semi-sweet chocolate chips

Directions:

Preheat oven to 350F. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, beat together butter and sugars until light and fluffy. Add the eggs and beat on low until smooth. In a small bowl, combine milk and vanilla. Alternate adding the flour and milk mixtures, beginning and ending with the flour mixture. Mix until just incorporated. Fold in the chocolate chips. Scoop into liners and bake for about 20-22 minutes until a toothpick comes out clean or with a few crumbs. Cool completely.  *I also baked mini cupcakes and they required about 15 minutes in the oven.

Frosting Ingredients:

  • 1 (8oz) pkg cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup cocoa powder
  • 2-4 cups powdered sugar
  • 1-3 Tbsp heavy cream

Beat together the cream cheese and butter. Scrape down sides. Add cocoa powder. Beat until well mixed. Add powdered sugar 1/2 cup at a time until desired sweetness is achieved.  Beat in heavy cream 1 Tbsp at a time until desired consistency is reached.  Frost cooled cupcakes.

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