This peanut butter frosting recipe makes a lot of frosting.  Luckily, the leftovers can be frozen.  I first used it to make peanut butter and chocolate cupcakes.  In fact, I’ve made these cupcakes and mini cupcakes for several different events, now.  They were all very well received (recipe below).  Recently, I was in a very popular cupcake bakery downtown Toronto, ON, and I noticed that their chocolate peanut butter cupcakes were decorated the exact same way that mine were!  That was a nice reminder to share this recipe.  Don’t forget to warn people that these contain nuts, in case of food allergies.

I’d also like to share three other uses for the leftovers of this delicious frosting.  For a Canada Day BBQ, I used the peanut butter frosting as the filling for oatmeal cookie sandwiches.  They were very popular.  Then, for John’s housewarming party, I served the peanut butter frosting on graham crackers topped with fresh banana slices and drizzles of homemade dark chocolate sauce.  I’ve also heard that frozen graham cracker and frosting sandwiches are delicious too.  I’ll have to try that next time.  I’d love to hear what you do with your leftover frosting!

Mini peanut butter and chocolate cupcakes

Peanut Butter Frosting Recipe

adapted from allrecipes

1 cup creamy and smooth peanut butter

1.5 cups (or more to taste, up to 4 cups) icing sugar, sifted

1/2 cup unsalted butter, softened at room temperature

up to 1/3 cup heavy whipping cream (35%)

In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and peanut butter until light and fluffy.  Add the sifted icing sugar and beat on the lowest speed until combined.  With the motor still running, add 1/4 cup of the cream gradually and beat until the icing sugar is just moistened.  Then increase the speed and continue beating on medium speed until very smooth and well combined.  If the consistency of the frosting is too stiff, beat in more cream, a couple of tablespoons at a time.  If the consistency of the frosting is too thin, or if it is not sweet enough for your taste, add more icing sugar, half of a cup at a time, and beat until smooth.

This frosting is best if used to decorate the cupcakes immediately, but it will keep in the refrigerator for up to 5 days and for longer if frozen.  Simply defrost in the refrigerator overnight or for up to 1 day, and beat on medium speed until smooth in consistency prior to using.

Peanut Butter and Chocolate Cupcakes Recipe

makes 24 cupcakes or many more mini cupcakes

24 chocolate cupcakes  (Note: See my two favourite moist chocolate cupcake recipes here and here.  It is preferable, but not necessary, to use dark cocoa powder.  This will make the cupcakes look darker in colour and will bring out the chocolate flavour more.)

1 batch of peanut butter frosting (see recipe above)

1 package (2 packages if you are making mini cupcakes) of mini, unwrapped Reese brand peanut butter cups

Once the cupcakes have been baked and cooled completely, decorate with the peanut butter frosting.  Then top each frosted cupcake with a mini Reese peanut butter cup.  Store in the refrigerator for up to 5 days.  Bring to room temperature prior to serving or the frosting will be too firm.