Rich and decadent eggless chocolate cupcakes topped with fluffy peanut butter frosting. Oh, and there is a surprise inside!
Same with these cupcakes. Rich and moist chocolate cupcakes topped with fluffy peanut butter frosting. May I add the cupcakes are made with no eggs, like these minis. They are absolutely fabulous and quickly became my go-to chocolate cupcake recipe. It’s so easy to whip up and bakes beautifully. Domed, fluffy and rich in color and flavor.
The frosting is also my go-to recipe. I just swapped some of the butter for peanut butter and voila! Peanut butter frosting! So so easy! I promise! The heavy whipping cream makes it super smooth and fluffy and I wouldn’t recommend skipping it.
Oh but wait! I took this amazing treat even further! I used some of the frosting as a filling for the cupcakes!
These cupcakes are special as you can see. But that’s not because of the rich chocolate base or the fluffy mound of frosting. Not even because of the surprise hiding inside.
These cupcakes are special because they are Good Cupcakes. I partnered with OXO to spread the word about their Bake a Difference campaign. OXO will donate $100 to Cookies for Kids’ Cancer for this post and all of the other participants’ posts this month. As a woman and a mother, I think it’s a wonderful way to bring awareness to this important case. I encourage you to support it as well by purchasing OXO tools with stickers (like the one seen in a photo below) on OXO website as well as many of the large retailers.
If you are a fan of filled cupcakes, you will love this adorable cupcake corer from OXO. It makes the job so much easier!
You can follow OXO and the Cookies for Kids’s Cancer campaign on their social media:
To learn more about the Cookies for Kids’ Cancer and their mission to find the cure for pediatric cancer, visit their website.
- 1 and ½ c all-purpose flour
- 1 c granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- ⅓ c unsweetened cocoa powder
- ½ c vegetable or canola oil
- 1 c water
- 1 tsp vanilla extract
- 1 Tbsp apple cider vinegar
- 2 c sifted confectionars' sugar
- 2 Tbsp unsalted butter, softened to room temperature
- ¼ c + 1 Tbsp creamy peanut butter
- 1 tsp vanilla extract
- 3 Tbsp heavy whipping cream
- Preheat your oven to 350 degrees F.
- Line cupcake pan with paper liners. Set aside.
- In a medium mixing bowl, whisk together the dry ingredients (flour, sugar, soda, salt and cocoa).
- In another mixing bowl, whisk together the wet ingredients (oil, water, vanilla and vinegar).
- Add dry ingredients to wet ingredients and whisk together until smooth.
- Fill cupcake liners about ⅔ full.
- Bake cupcakes for 17 to 18 minutes or until the toothpick inserted in the center of each cupcake comes out clean.
- Cool in pan for 2 minutes.
- Transfer onto a cooling rack to cool completely before frosting.
- With an electric mixer, beat sugar and both butters until crumbly.
- Add vanilla and cream and beat until smooth.
- Increase the speed to medium high and beat for 3 minutes until fluffy.
- Place in piping bag. Set aside.
- Use a cupcake corer or pairing knife to core the cupcakes.
- Fill the cupcakes with frosting.
- Use leftover frosting to decorate the top of the cupcakes.
- Decorate the cupcakes.
- Refrigerate leftovers.
Disclosure: I have not been compensated for this post. OXO sent me baking tools to use in making these cupcakes and they are mine to keep. All opinions are 100% my own. I am participating in this campaign in support of the cause.