Chocolate Chip Peanut Butter Cupcakes from My Sweet and Saucy


This recipe comes with a big thank-you to Melody at My Sweet and Saucy. Last week Melody posted about a cupcake class she is teaching down in the Los Angeles area, and she included photos of these babies but not the recipe. When I commented on how amazing they looked, Melody was kind enough to email the recipe, and she gave me permission to share it with my readers—so of course I had to try it ASAP! If you’re not familiar with My Sweet and Saucy, you’ve got to check it out; the site is a terrific resource if you’re into baking, or if you just like staring at food porn and salivating.


The cupcakes themselves turned out beautifully. Melody says she cobbled the recipe together from two others, and she really does know her stuff because they’re amazing! The cakes rise up just the right amount—not so much that they’ll collapse once they cool, but not so little that they’ll be dense like hockey pucks. They’re fluffy and moist with a smooth underlayer of peanut butter flavour. And the milk chocolate frosting? Let’s just say it’s a good thing the recipe makes extra 🙂 When I brought these into my husband’s office, they were gone in an instant…and if a passel of hungry computer geeks approves, then they must be good!

Oh, and Melody promises lots of fun stuff coming down the pipeline for fall, so be sure to check back with her regularly!

Peanut Butter Chocolate Chip Cupcakes with Milk Chocolate Frosting

Makes 24 cupcakes.

2 cup all-purpose flour
3 teaspoons double acting baking powder
1 cup firmly packed dark brown sugar
1/2 cup chunky peanut butter
6 tablespoons unsalted butter, softened
2 large egg
1 teaspoon vanilla
1 cup milk
1 cups milk chocolate chunks, cut from a bar (I used Nestle milk chocolate chips ’cause I’m lazy.)

In a bowl whisk together the flour, the baking powder, and a pinch of salt. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter and beat in the egg and the vanilla. Beat in the flour mixture alternately with the milk, beating well after each addition, and stir in 1/2 cup of the chocolate chips. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.

Milk Chocolate Ganache Frosting
(you could halve this recipe and still have enough. I had a ton left over.)

20 ounces milk chocolate, chopped
2 cup heavy cream
2 teaspoons vanilla
2 tablespoons butter, room temperature
4 cups powdered sugar

Chop chocolates and transfer into a heat proof bowl. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate. Let sit for 1 minute then stir until combined. Add butter and vanilla and stir until all chocolate is melted and combined. If the chocolate won’t completely melt, place bowl over a water bath to finish the job. Transfer to the bowl of an electric mixture and let cool for 10 minutes. Sift powdered sugar into the mixture and beat until combined. Continue to beat with an electric mixer until lighter in color and creamy. Transfer to a bowl and chill in the refrigerator for 1-2 hours if needed, or pipe onto cupcakes.



6 Responses to “Chocolate Chip Peanut Butter Cupcakes from My Sweet and Saucy”

  1. My Sweet & Saucy Says:

    Wow they turned out fabulous! Thanks so much for your kind words!

  2. My Sweet & Saucy Says:

    Wow they turned out fabulous! Thanks so much for your kind words!

  3. My Sweet & Saucy Says:

    Wow they turned out fabulous! Thanks so much for your kind words!

  4. My Sweet & Saucy Says:

    Wow they turned out fabulous! Thanks so much for your kind words!

  5. Georgia Says:

    thanks to this post, my mouth is now watering.

  6. The City Sage Says:

    Melody—thanks for stopping by and giving the Sweet and Saucy stamp of approval!
    Georgia—as tasty as they look, they are a million times better in person. i had a total chocolate frosting mustache after making these! it’s probably better for your waistline that you only got the pictures 🙂

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