The Boastful Baker

because every cook praises her own broth

If I had less self-control, I'd eat this frosting by the vat.


chocolate cupcake with peanut buttercream frosting

One of my friends wanted to come over to our house for a visit. But she had ulterior motives and she was up front about them. She wanted cupcakes. Who am I not to indulge a request for cupcakes? Especially if the person requesting the cupcakes is more than willing to help make them and to chip in for ingredients? Especially if the friend’s kitchen isn’t very well-equipped for baking and mine might very well be over-equipped? I’m pretty sure I’ll never be able to say no when a friend asks to come to my house to bake (or cook). I’m a regular good samaritan, eh? I’d like to think I’m doing my part for the desserts of the world.

After flipping through Vegan Cupcakes Take Over the World for the zillionth time, we decided to make S’mores cupcakes and chocolate cupcakes with peanut buttercream frosting.

21.365 : This peanut butter frosting is one of the best things in the world.

I’ve made the peanut buttercream frosted cupcakes at least a few times in the past and they’re always well-received. In all honesty, I could eat this frosting all by itself. With a spoon. By the vat. Not that I know exactly what the quantity of a “vat” is. The point is that this stuff is good. Really good. So good that I’m glad I have a wee little bit of self-control. Without it I’d be passed out on the kitchen floor with a spoon and an empty vat.

For these cupcakes, bake your favorite your favorite chocolate cupcake recipe. You can add a little creamy peanut butter to the batter if you’d like to bump up the peanut butter flavor. I usually add about 2 tablespoons to my batter.

chocolate cupcake with peanut buttercream frosting

Peanut Buttercream Frosting

Recipe from Vegan Cupcakes Take Over the World

Makes enough frosting to generously frost 12 regular size cupcakes


  • 1/4 cup margarine, softened
  • 2 tablespoons shortening
  • 1/3 cup creamy peanut butter
  • 1 tablespoon molasses
  • 1 1/2 teaspooons vanilla extract
  • 1 1/4 cups confectioner’s sugar, sifted
  • 1 to 2 tablespoons soy milk


  1. With electric handheld mixer, cream together margarine and shortening at medium speed till smooth.
  2. Add peanut butter, molasses, and vanilla; beat until very smooth, about 2 to 3 minutes.
  3. Beat in sugar; mixture will be very stiff.
  4. Dribble in soy milk a little at a time, beating continuously till frosting is pale tan and very fluffy.
  5. If frosting is too thick or too thin, adjust the consistency by adding small amounts of soy milk or confectioner’s sugar if necessary.

For the record, I’ve never had to do step 5. This recipe has been perfect (and possibly divine) every single time I’ve made it.


  1. mm this looks delicious!

    (and the way you piped the frosting looks like there is a small mound of shelled peanuts on the cupcake!)

  2. That cookbook is a great investment. All the cupcakes I have made have been excellent. Now I have to try this frosting.

  3. They look delicious. Love your blog!

  4. I love the sound of these cupcakes and your piping work is fantastic.

  5. The frosting looks so beautiful. I bet these wer just delicious!

  6. yum! i love peanut butter frosting! (haha, i just have to laugh because as i was reading your blog i was thinking, why does this look so familiar? and then it dawned on me, we have the same template!)

  7. oh this is definitely getting made this week! I love peanut butter and chocolate, this sounds like the perfect way to combine them! I’m going to have to give away most of the batch, otherwise yeah…I can bet I’d eat them all at once. They look great!

  8. Your cupcakes look gorgeous! What frosting tip did you use?

  9. I’d LOVE to know what tip you used, what a GREAT looking cupcake!

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