Chocolate Peanut Butter Cupcakes.

Fact #1: Tommy Engstrom hates Halloween. 
Fact #2: Tommy Engstrom loves peanut butter cups. 

Really I think that is all you will ever need to know about Tommy Engstrom. The first fact likely stems from the fact that I grew up with an uncle that showed me Stephen King's It when I was quite young and told me stories of people who would walk into Ben & Jerry's Ice Cream shops, eat all of the ice cream and come out a monster. Uncle, I love you, but that terrified me. Still to this day I do not do well when I see clowns and scary movies are not my thing. 

Now peanut butter cups...chocolate, peanut butter, is there anything more satisfying than that combination? Highly unlikely if you ask me. 

I realize that I may not be the norm when it comes to Halloween, so if you are one of those weirdos that goes all out, here is a great recipe to make for your festivities. I used Stonyfield Greek yogurt in the cake batter, which allowed for a delicious light moist cupcake. Top it off with peanut butter frosting and an Unreal peanut butter cup and you've got yourself a scarily delicious treat!

Happy Halloween!


| Chocolate Peanut Butter Cupcakes |



1½ cups granulated sugar
1 cup all purpose flour
½ cup cake flour
1 cup unsweetened cocoa powder
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cut into small cubes
4 eggs
1 cup Stonyfield Greek yogurt
2 teaspoons vanilla extract
Unreal peanut butter cups


  1. Preheat the oven to 350 degrees F.
  2. Place the first 7 (dry) ingredients in a large mixing bowl and stir to combine.
  3. Mix in the butter on low speed, until the mixture resembles moist crumbs.
  4. Stir in the eggs, greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well-combined.
  5. Fill lined cupcake wells just over half full (approx. ¼ cup of batter).
  6. Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
  7. Cool completely before frosting.



1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar


  1. Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
  2. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.
  3. Beat for at least 3 minutes for it to get good and fluffy.