I think both kids and adults alike have a weakness for cake and frosting, and I am definitely no exception. My sister came over today and we decided to bake our childhood favourite --cupcakes. Back when I was about 10 years old, a very nice lady from next door had made my sister and I peanut butter cupcakes; let's just say I never forgot about those delectable treats. So to take me back to my childhood, I added a generous dollop of peanut butter to this standby chocolate cupcake recipe that I had written down years ago. I hope that these cupcakes make you feel like a kid all over again.

Makes 12 cupcakes

Preheat the oven to 350 Degrees F

Baking time: 25 minutes


  • 1 cup + 2 tbsp all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tbsp cocoa powder
  • 1-1/2 tsp baking powder
  • pinch of salt
  • 3/4 cup whole milk
  • 1/4 cup creamy light peanut butter
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • Dark chocolate frosting (store-bought)

Preheat the oven to 350 F and line the muffin pan with paper cups. In a large mixing bowl, add and gently stir in all of the dry ingredients. Then in another bowl, add in 3/4 cup of milk, the creamy light peanut butter, 1 tsp of vanilla and the two eggs. Thoroughly mix the wet ingredients together. I recommend using a handheld mixer for this part.

Pour the wet ingredients into the large mixing bowl with the dry ingredients and gently mix the two together, until you see no more flour. Using either an ice cream scoop or two spoons, dollop the cupcake batter evenly into the lined muffin pan. Make sure to fill the muffin pan 3/4 of the way up for each cupcake. Put it into the oven and bake it for 25 minutes or until a toothpick comes out clean. Cool the cupcakes completely before frosting them and enjoy!

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