What kind of peanut butter enthusiast am I if I don’t even have a peanut butter cupcake on here? A crappy one, that’s what kind.

Not anymore, you can remove my name from the ‘crappy peanut butter enthusiast’ list and put it back on the ‘I bleed peanut butter’ list.

I made epic, awesome, INSANE peanut butter chocolate cheesecake cupcakes.  They really don’t need a lot of explanation.  The name says it all.

The cake is dense and rich, and the perfect vessel for the luxurious chocolate cheesecake buttercream. Perfect for special celebrations like Valentine’s Day, birthdays, and just a random Sunday afternoon when you want to do nothing but nap, watch old Felicity episodes, and eat goldfish crackers. Yes, that is what I will be doing today, just in case you’re wondering.

Ok, that’s all, go try them for yourself if you don’t believe me.


PS: My posts have been a little infrequent because I’ve been preoccupied with my daughter’s first birthday last week. Sooooo, more posts are coming. Im hoping to get a post of her birthday shindig up soon too. It was a REALLY fun birthday party, and she loved it!


Peanut Butter Cupcakes

Peanut Butter Cupcakes


    Peanut Butter Cupcakes:
  • 1/2 cup vegetable oil
  • 1 cup creamy peanut butter (I used natural stuff)
  • 2 cups sugar
  • 4 eggs
  • 4 tsp vanilla extract
  • 2 cups flour
  • 1 cup whole wheat (can use all regular flour though)
  • 2 1/2 tsp baking powder
  • 3/4 cup milk (I used non fat)
  • Chocolate Cheesecake Frosting:
  • 1/2 cup butter (unsalted), room temperature
  • 8 oz cream cheese (I used low fat), room temperature
  • 1 tablespoon vanilla extract
  • 3-4 cups powdered sugar
  • 1/3 cup cocoa powder



Preheat oven to 350 degrees.

In a large bowl mix vegetable oil and peanut butter together using a whisk or wooden spoon. Add sugar and eggs and mix for about 1 minute. Add vanilla and mix for another minute.

Combine dry ingredients in a separate bowl. Add half of the dry ingredients to the wet ingredients, and mix. Add all of the milk and mix. Add the remaining dry ingredients and mix just until incorporated.

Scoop batter into cupcake tins and fill 2/3 of the way full.

Bake for 15-20 minutes. Remove form oven, and cool on a wire rack until completely cool.

frost. eat. enjoy.


In the bowl of an electric mixer, beat butter for about 1 minute, add in the cream cheese and beat together until smooth. Add in vanilla. Slowly add powdered sugar, a little at a time, and add cocoa powder.

If the frosting is too thick, add a little milk. If it’s too thin, add a little more powdered sugar.


Recipe adapted from How Sweet Eats