Chocolate and Peanut Butter – Oh My!

I absolutely love chocolate. Hubby – not so much. The only way I can get him to eat chocolate is when I contaminate it with other things. But I don’t mind mixing in some peanut butter – what a great combination!

I had been hearing great things about this recipe so I had to give it a try. I even got hubby to help with adding the peanut butter!


We both loved the cupcake in it’s finished state. It was the first time I had ever made a from-scratch chocolate cake. The cake itself wasn’t very chocolatey, but the finished product was amazing. I will definitely be making these again sometime!


Hershey’s Perfectly Chocolate (cup)Cake (2 WW pts – 5 pts with frosting and PB filling) From the back of the Cocoa box or here (Makes ~2 dozen)
2 cups sugar
1-3/4 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk – I used Silk Light Vanilla Soymilk
1/2 cup vegetable oil – I used 1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup boiling water

Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.

Hershey’s Perfectly Chocolate Frosting (2 WW pts)
1 stick (1/2 cup) butter or margarine
1/3 cup HERSHEY’S Cocoa
3 cups powdered sugar – I used 2 1/2 cups
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Peanut Butter Filling (1 WW pt)
Mix 1 cup of peanut butter (I used low-fat JIF creamy) with about 2 Tbsp powdered sugar.

To assemble, we used the cone method as described here. It worked well with a helper 🙂 I cut the cones out, and hubby spooned in the PB mixture. Then I replaced the cones and frosted the top of the cupcake.

Note: The batter is VERY THIN… as in liquid.

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4 Responses to “Superbowl Cupcakes – Go Giants!”

  1. #
    1
    CB — February 4, 2008 at 5:53 am

    So stinkin cute!! I ♥ your “Pats” cupcakes! ps. Looking forward to your CH entry this month. Love me some booze. haha.
    -Clara

  2. #
    2
    Jen — February 4, 2008 at 2:22 pm

    I can’t wait for CH this month!

  3. #
    3
    slush — February 4, 2008 at 3:33 pm

    I still love this recipe. Its my go-to for simple chocolate cupcakes. Im so glad you liked it!

    Jaos is from New England, he just stared into space when they lost. I felt for him. Tough loss.

  4. #
    4
    Jane — February 5, 2008 at 4:34 am

    Damn I wish I had thought of that! We had a superbowl party at our house, and hubby is a HUGE, long-time Giants fan. They would have made for a really cute surprize.

    Oh well, there’s always next year?

    Jane of VeganBits.com

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