Chocolate & Peanut Butter Cupcakes

It's official, winter is here, and our need for "comfort food" is increasingly felt ...

To the delight of gourmets, of course.

So, for this recipe, no need to have fun counting calories, it would hurt us!

You just have to tell yourself that it is deliciously GOOD and that's it :-)

The starting point for these cupcakes is a very soft, cocoa-flavored cake base.

For the topping, a small jar of peanut butter in stock + a desire to try Swiss meringue (a 1st!) = Peanut butter icing with Swiss meringue!

Recipe for 12 cupcakes:

  • Chocolate cake base

- Preheat the oven to 180 °.

- In a container, mix 120g of flour, 200g of caster sugar, 50g of unsweetened cocoa powder, 1tsp of baking powder, 1ts of baking soda and 1 pinch of salt.

- Then add 1 whole egg, 60ml of oil, 125ml of whole milk, then finish with 1tsp of liquid vanilla extract.

- Finally add 125ml of hot water.

(don't worry if the dough is very runny, it's normal)

- Put paper boxes in a muffin tin.

- Fill the boxes with the dough to 2/3 of their height (no more otherwise beware of overflows!).

- Cook for about 20 minutes. Let cool on rack.

  • Swiss meringue peanut butter frosting

{new icing for me, as I told you above, which requires a little technique, but nothing insurmountable, and the taste result is very creamy, I like it a lot! A non-cloying buttercream, yes if it exists!}

- In a glass container placed over a double boiler, manually whisk 3 egg whites with 80g caster sugar and 1 pinch of salt.

- Remove the container when the egg whites have reached a temperature of 60 ° C.

- Continue to beat with a mixer until the container is completely cold (about 8 minutes).

- At this stage, add 140g of butter, diced and at room temperature, one by one, continuing to whisk, at maximum speed.

(if the consistency seems too grainy to you, don't panic, we continue to whip and it gets better!)

- Finish by adding 3tbsp peanut butter, whisk one last time, and the icing is ready to use.

- Then garnish the cupcakes with this mixture. You can, like me, top them with a "chouchou" (caramelized peanut), for fun!

If you want to keep these cupcakes in the refrigerator (to be avoided anyway, I prefer to leave them at room temperature), you have to remember to take them out 15 minutes before tasting otherwise the icing will be too hard, as if frozen.

 [ Equipment used ]

2D WILTON socket

Piping bags 40cm (pack of 100)



  1. Reply


    6th November 2012

    They are magnificent and really very appetizing !!!! : o)

  2. Reply


    6th November 2012

    they are too too beautiful!

  3. Reply

    Strawberry basil

    6th November 2012

    I only baked cupcakes once a very long time ago, but I promise, if I feel like it (and it itches a lot) it's your recipe that I'll test!
    They are beautiful and we just want to steal one from you! (or 2 or 3 ...)
    Kisses and see you soon

    • Reply

      Lilie bakery

      6th November 2012

      Thank you, Strawberry Basil! @ soon!

  4. Reply

    LadyMilonguera @ A fun siphon ...

    6th November 2012

    Your cupcakes are just superb ...

  5. Reply


    6th November 2012

    I am not going to be very original in telling you that they are simply superb and that they seem to die for with delight! Very nice idea peanut butter, it is used too infrequently and yet it works miracles! =)
    See you soon!

    • Reply

      Lilie bakery

      6th November 2012

      Yes you are right, we forget it but it is great to use in baking! Thank you for your visit.

  6. Reply


    6th November 2012

    Really really beautiful and this topping… humm… :-D
    Have a good day !

  7. Reply


    6th November 2012

    Yum ! They are always so beautiful your cupcakes!

  8. Reply


    6th November 2012

    They are simply beautiful !!!! I would happily bite into it, there, now, right away !!!

  9. Reply


    6th November 2012

    I love your cupcakes! Great !

  10. Reply


    7th November 2012

    these cup ^ cakes are beautiful, tempting, and are the promise of deliciousness

  11. Reply


    7th November 2012

    They are really beautiful (as always) and they must be delicious too!

  12. Reply


    9th November 2012

    very alive to test this recipe !!

  13. Reply


    10th November 2012

    ouhlala I passed next to this slaughter! they are beautiful as always and a gourmet! hummm here I salivate ^^ Kisses the beautiful

  14. Reply


    17th November 2012

    I love

  15. Reply


    17th November 2012

    I always managed to put the icing on

  16. Reply


    25th November 2012

    Very pretty cakes! We will quickly take a quintal with this recipe: D

  17. Reply

    Valérie I ♥ Cakes

    December 2, 2012

    Super cool these cupcakes, it reminds me of others that I had made with the same dough recipe and the same boxes!

    • Reply

      Lilie bakery

      December 2, 2012

      Yes, well seen! The boxes come from your I love Cake shop :-)

  18. Reply

    pizza directory

    December 13, 2012

    Very nice photo as usual.

    Now you just have to create a diet blog to offset all the calories eaten;)

  19. Reply


    13th January 2013

    Yum Yum everything I love! Before I start, I have 2 small questions: baking soda = baking soda? And do you use a particular brand of cocoa? Your cookies always have a beautiful, very intense color. Thank you in advance :)

  20. Reply


    14th January 2013

    Ok good ! Thanks for the info, I'm going to try with the baking soda I have at home, we'll see ...

  21. Reply


    March 13, 2013

    Wow your cupcakes are beautiful! And they look good!

  22. Reply


    23th January 2014

    hello, they look really delicious your cupcakes I wanted to know if the texture of the icing remained firm to keep it at room temperature and to transport them if it will also be fine? I don't want it to fall 1 hour later

  23. Reply


    26th October, 2014

    Hello, what is the difference between baking soda and baking powder? Can you only use yeast? Congratulations on your achievements, I'm a new fan and I can't wait to get started in your recipes!

    • Reply

      Lilie bakery

      26th October, 2014

      Hello Maryline, they are both raising agents. You can use yeast instead, but Anglo-Saxon recipes are more often made with baking soda. @ soon

  24. Reply


    April 19th

    so there, it's just perfection for my taste buds ...
    I loved making them and tasting them such happiness ... same for my guests!
    thank you lilie !!

  25. Reply


    24th October, 2015

    Well I made your cupcakes today and a cjose to remember a killer taste level. An airy softness that I have never obtained before for the cake and a very smooth creamy and light 1st buttercream :)

    However fortunately the cakes are covered because when they came out of the oven visual level it was very ugly they all fell back, the appearance was weird and my boxes all twisted around the edge of the cake and even we could no longer see the color of the boxes which had partly taken the chocolate color… .. in short, good but not beautiful at all…

    What is this please?

    And another question if I want to make this cake in a vanilla or praline version for example by keeping this magnificent airy softness, can I keep this same recipe by replacing the cocoa powder with vanilla seeds or praline powder ???

    Thank you ;)

    • Reply

      Lilie bakery

      27th October, 2015

      Hello Noémie, about the boxes, did you put them in a rigid muffin tin as specified? If so, there is no reason for them to warp.
      As for the boxes that become transparent, the answer is simple: you have to opt for quality boxes that are thicker than the others, they are on sale at Cuistoshop or Féerie Cake for example, that's where I buy them.
      As for modifying the recipe, have fun! Try out new flavors to create your own version of the recipe, whatever makes you want :-)
      @ soon

      • Reply


        28th October, 2015

        Thank you very much for your answer :)
        Ok for good quality boxes it's true that mine are thin and don't hold up well ...
        For the mold, well I only had silicone molds so I had to use those there. I will try with rigid molds next time;)

        On the other hand for the fact of the aspest fallen you did not answer me because yours are beautiful and inflated….

        And for the variations of flavors I asked you that because by looking at your other vanilla cupcake recipes I saw that it was no longer this method and that you did not use baking soda or hot water or oil therefore I was wondering if without using these ingredients the result would be as great as for this recipe.

        Thank you

        • Reply

          Lilie bakery

          5th November 2015

          Hello Noémie, a little clarification on the cupcakes: they are successful when they are flat. Conversely, muffins must be well inflated. So not to be confused… For flavors, you will find some ideas by following my other recipes (many on this blog) @ soon

  26. Reply


    27th November 2016

    I just tested your recipe, they are sublimely good !!!! A repeat without hesitation.
    Thank you for your inspired and inspiring blog.

    • Reply

      Lilie bakery

      December 9, 2016

      Thank you very much Adeline for this little note :)

  27. Reply


    March 31, 2018

    It looks divine! And bravo for the photos, superb

  28. Reply


    1th May 2020

    It's not often that I leave a little comment. But I had no choice, your recipe is extra. I used real chocolate instead of bitter cocoa and made the Thermomix buttercream easier. It's perfect the cake is so soft and the buttercream is a killer your recipe is just perfect and will be one of my favorites

  29. Reply


    12th June 2020

    Never think of peanut butter for baking, thanks for the idea

  30. Reply


    July 13, 2020

    Hello. Your cupcakes are terrifying. It must be said that the topping is perfectly done. Can you tell me which socket you used? Thank you :)

  31. Reply


    20th February 2024

    Hello, I like this recipe but I would like to replace the peanut butter with peanut butter.
    Almond puree (I love oilseeds but peanuts are so bad)
    Do you think this is possible? If yes, the dosage remains the same?
    Thank you in advance !

    • Reply

      Lilie bakery

      March 18, 2024

      Hello Aurore, I do not recommend almond puree instead of peanut butter. I assure you that peanut and chocolate are delicious :) See you soon