Guest Post From Fuzz — Chocolate Cupcakes With Peanut Butter Frosting

Hey Cookie Madness! Guess what? It’s Fuzz! Don’t you find it strange that I’ve never done a guest post on here? It’s been what, 9 years? Anyway, you’ve been waiting for this. Trust me, you have. I’ll be at the stage door after the post if you guys want autographs, by the way. Chocolate Cupcakes with Peanut Butter Frosting So today we had a “snow day”, which for Austin is more like an icy-slush-in-patches-on-every-other-lawn-on-the-steet day. Snow here is pretty wimpy, but it managed to cancel school, so it’s all good. Since I had no school, I was pretty happy, but also INCREDIBLY BORED. Too cold to go outside, too early to Facetime friends and run lines for our school’s musical (Beauty and the Beast). I’m out of glycerin and couldn’t make soap, so I ended up settling for the next best thing, which was cupcakes! They certainly taste better than soap. I’m assuming. The cupcakes, which I made by myself from the White Lily Flour recipe, turned out very nicely. They don’t call for any complicated rare ingredients, which is half the reason I decided on this particular recipe. Our food supply is depleting fast, as we are locked inside, from the raging blizzard outside. I fear Snow-Pocalypse 2014 may be Austin’s darkest hour. Just kidding! Seriously though, we are running low on ingredients. You’d be surprised how little you can do with only the full-flavor kind of molasses. But my point is, you probably won’t have to go out of your way for ingredients. After hunting for ten minutes straight for the sugar in our jungle of a pantry, periodic Instagram checking, and a slightly unfortunate cocoa-powder-on-my-favorite-pajamas moment, the batter was ready. It seemed like it took a while, but that’s pretty much just because of the aforementioned situations. If I were a person who likes to get down to business right away, or had even a slight bit of that in me, it probably wouldn’t have taken very long. The recipe originally said to put the cupcakes in the oven for 35 minutes, but that seemed like a bit much, so I put them in for 30 minutes, and they were done after about 27 minutes. They’re pretty light and fluffy it seems, and have just enough chocolatey flavor. All in all, I liked them. I also made peanut butter frosting since apparently it’s National Peanut Butter Day. The frosting recipe pretty much goes as written, but you might want to add an extra two spoonfuls of peanut butter for an extra nutty taste. Nutty is used in a good sense here. Nutty can be not good as when saying, “I know some very nutty people,” but in frosting it’s good. Unless you’re allergic to peanuts. Then nutty is very bad. The frosting comes out at not quite peanut butter consistency, but still pretty creamy. Well, that’s all for now. I really hoped you enjoyed my post as much as I enjoy myself! Oops. That was supposed to say, as much as I enjoyed writing it. You get the idea. Note: The batter for the cupcakes will seem watery, but don’t let that fool you! It’s supposed to be that way.

5.0 from 2 reviews
Chocolate Cupcake with Peanut Butter Frosting
Prep time
Cook time
Total time
Moist chocolate cupcakes with a rich peanut butter frosting
Recipe type: Dessert
Cuisine: American
Serves: 24
  • 2 cups White Lily® Enriched Bleached All Purpose Flour
  • 2 cups sugar
  • 3/4 cup unsweetened cocoa powder, Hershey’s natural style
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter, melted
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Peanut Butter Buttercream
  • 1 cup unsalted butter, softened
  • 1 cup creamy peanut butter (plus more if needed)
  • 3 cup confectioners’ sugar
  • ¼ teaspoon salt plus more to taste
  • 2 teaspoons vanilla extract
  • 3 tablespoons heavy cream
  1. Preheat the oven to 350º F. Line 24 muffin cups with paper or foil liners.
  2. Mix together flour, sugar, cocoa, soda and salt in large bowl. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.
  3. Divide batter among muffin cups. Bake for 30 to 35 minutes (mine were done in 28) or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely.
  4. To make the frosting, combine the butter and peanut butter and beat until creamy. Add the confectioner’s sugar gradually, beating until well mixed, then add the salt, vanilla and cream and beat until smooth. Add a little more peanut butter if desired.
  5. To frost, pipe the peanut butter on top of each cupcake and stick a candy coated chocolate in the center. For more peanut butter flavor, carve a small well in each cupcake and fill with peanut butter frosting, then pipe a star of frosting over it to cover.

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  1. Rina says

    This may be my all-time-favorite Cookie Madness post! Fuzz, your mom has some high-caliber competition. 🙂

  2. CindyD says

    Wonderful post! I am jealous – my daughter has never invited me to guest post on her blog (it’s a nature blog, not a cooking blog).
    ps – I’d love to get your mom’s autograph – and yours – on my copy of her cookbook. Someday I’m coming to Austin!

  3. says

    Lovely post Fuzz. You’ve got a great sense of humor. I”m sure you make your parents proud. Your cupcake makes my mouth drool.

  4. Karen Schmidt-Dill says

    I was going to do a strange mini-version of the pineapple cream of coconut pie recipe to use up the rest of the pineapple and Coco Real, but NOW you’ve got me craving peanut butter frosting and chocolate cup cakes. Great blogging, Fuzz!!!

  5. says

    Great post, Fuzz, and great to hear from you! Enjoyed your humor and the recipe sounds wonderful….perhaps you should have a blog of your own????

  6. says

    Great recipe! I just made chocolate cupcakes Thursday night and these have a lot of the same ingredients. My sons would like the addition of the peanut butter frosting as they love peanut butter anything. We got about 5 inches of snow yesterday and now I have cabin fever! I need to get to the store today to replenish my baking supplies. Definitely pinning!

  7. Erin says

    Fun recipe and fun writing!
    Thanks for keeping us entertained on your snow day. I can’t wait to try your recipe with my daughter Sailor; I’m pretty certain you are the same age and she also loves to bake.

  8. says

    Great post, Fuzz! You are a very good writer and, from the looks of it, a very great baker as well. I am very impressed and I can’t wait to make these cup cakes. I love that I have all of these ingredients on hand already. I hope to see more Fuzz posts in the future!

  9. T. Martin says

    Congrats on making it through the rare snow day Fuzz! I am going to save your PB Frosting recipe.

  10. Mary Ann says

    Loved your post, Fuzz–you remind me of my very talented granddaughter. You did a great job and I enjoyed your humor. Sounds like you made good use of your time off from school.

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