Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

Gluten Free



Yields makes 12 cupcakes

You will need

  • 1 package EAT UP! Chocolate Muffin & Cake Mix
  • ½ cup sunflower or vegetable oil
  • 4 large eggs, or plant-based replacement
  • ½ cup chocolate chips

Peanut Butter Frosting

  • ½ cup virgin coconut oil, room temperature
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 3-4 Tbsp non-dairy milk
  • ¼-1/2 tsp flaky sea salt


Preheat oven to 375 degrees F. Line 12 regular size muffin tins with liners.

Lightly whisk together eggs and oil. Add cake mix and stir to combine. Stir in chocolate chips and spoon evenly into prepared muffin tins.  Bake for 13-15 minutes, until a toothpick comes out clean. Let cool completely before frosting

Peanut Butter Frosting

Combine all ingredients but salt in the bowl of a stand-up mixer and whip with whisk attachment until smooth. If it’s too dry, add another tablespoon of milk. Alternatively, combine in a regular bowl and whisk by hand or with a hand mixer until smooth. Spread onto cooled cupcakes and sprinkle with salt.