Chocolate Cupcakes & Peanut Butter Icing is a favorite recipe from Ina Garten, who credits Kathleen King of Tate’s Bake Shop in Southampton, N.Y. ( Kye R. Lee - Staff Photographer) This recipe ...

Picture a Reese's peanut butter cup combined with rich chocolate cake, and you've got these irresistible chocolate peanut butter cupcakes! Made with a super moist chocolate cupcake base and topped ...

Ina Garten’s chocolate cupcakes with peanut butter icing directions . To begin, preheat the oven to 350 degrees and line a cupcake tin with liners.

These chocolate cupcakes with peanut butter frosting, with the delicious combination of chocolate and peanut butter, is both decadent and delicious! It’s an easy dessert that tastes just like your ...

Here are those cupcakes I promised you to celebrate 400 comments. I chose these because if you’re going to have a treat, in my opinion “Barefoot Contessa” Ina Garten is the chef to see. She ...

Preheat the oven to 160 °C. Line 24 muffin tin hollows with paper liners. 1 Heat the stout and butter in a saucepan over medium heat, while stirring, until the butter has melted. Remove from the heat ...

Foodies everywhere are drooling over Mrs. Freshley's Reese's cupcakes, which are both filled and topped with peanut butter. Here's where to find them. Consider your salty-sweet cravings satisfied.

Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely. In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy.

Preheat the oven to 160 °C. Line 24 muffin tin hollows with paper liners. 1 Heat the stout and butter in a saucepan over medium heat, while stirring, until the butter has melted. Remove from the heat ...