The frosting shouldn’t be thick and lumpy, I’ve made it dozens of times without any issues. Did you make sure to use enough heavy cream?

This was absolutely delicious!  And the icing is not too sweet. Thank you for sharing. 

It’s enough cake batter for one 9-inch round cake pan. You will need to increase the baking time to 30 minutes.

Thank you! One last question…when using the batter for cakes, how does the bake time differ or is it the same?

Absolutely love these cupcakes! These have become one of my favorites. 

You just need to soften the butter for the frosting. You don’t have to worry about bringing the rest of the ingredients to room temperature. I’ve tried the cupcake base with room temperature and cold ingredients and haven’t noticed a difference.

These cupcakes are absolutely spectacular! The chocolate cake is light and tender, perfect pairing with the peanut butter frosting (a.k.a. Love of My Life). Family have already requested more. They’re soooo delicious and beautiful to boot! Thank you for this lovely fool-proof recipe!

Undoubtedly the best chocolate cupcakes. I used this recipe to make Reese cup cupcakes for my daughter’s second birthday party and they were a hit! I did manage to bake in two miniature PB cups (the kind you unwrap) by placing a little batter in, one of the reese cups normal position, then another on top upside down and then filling 3/4 of the way full. I sprayed the liners so they wouldn’t stick and swapped them out with new ones after baking. They were perfection. They froze well too and were so moist, you’d have thought they were baked fresh that day. I topped the cupcakes with a mini reese cup (the kind that comes unwrapped). This is my new favorite chocolate cake recipe. Thank you