Hey — guess what? IBK (that’s Itsy-Bitsy Kitchen) just turned six months old a couple of weeks ago. I only realized it two days ago, so to celebrate the belated half-birthday I baked cupcakes. Not ordinary cupcakes, though — these are inspired by the legendary Ben & Jerry’s flavor Chubby Hubby.
Chubby Hubby is a vanilla malt ice cream loaded with chocolate-covered pretzels, fudge, and peanut butter swirls. If that sounds irresistible, that’s because it is. These cupcakes capture those same flavors: a malted vanilla cake studded with chocolate-covered pretzels and peanut butter chips, finished with swirls of chocolate and peanut butter buttercream.
The cupcake itself is sweet and moist, with malted milk powder folded into the batter for that unmistakable malt flavor. Little bursts of crunchy, salty chocolate-covered pretzel and pockets of peanut butter chips add texture and contrast to the tender crumb. The two frostings — a rich cocoa buttercream and a creamy peanut butter buttercream — get piped together so each bite tastes like the ice cream in cupcake form.
A quick note on frosting: don’t overfill your piping bag. Filling a single bag past halfway makes refilling messy and awkward. It’s cleaner to prepare multiple partially filled bags or to use two smaller bags and combine them into a larger decorating bag fitted with your chosen tip. If you do manage to make a mess, remember frosting is forgiving — you can scrape it off and re-pipe until it looks right.
These cupcakes are perfect for celebrations, last-minute treats, or anytime you want a decadent dessert that balances sweet, salty, and nutty flavors. Enjoy, and happy belated Mother’s Day!
- 1 3/4 cup cake flour (not self-rising)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1/2 cup malted milk powder
- 3/4 cup whole milk, at room temperature
- 1/2 cup chopped chocolate-covered pretzels
- 1/2 cup peanut butter chips
- 6 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon espresso powder (optional, for a deeper chocolate flavor)
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 2 1/2 to 3 cups powdered sugar
- 4 to 6 tablespoons whole milk
- 5 tablespoons unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 2 to 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 to 4 tablespoons whole milk
- Preheat oven to 350 degrees and line 18 muffin cups with cupcake liners.
- In a small mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, combine sugar and butter. Beat with an electric mixer set to high until light and fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Beat in malted milk powder.
- With mixer on low, add half of the dry ingredients, then add all of the milk. Add the remaining dry ingredients and mix until just combined. Fold in pretzels and peanut butter chips. Divide batter between prepared muffin cups, filling each cup 3/4 full. Bake for 18 to 20 minutes, until cupcakes bounce back when lightly touched.
- Cool cupcakes in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Beat butter on medium speed until light and fluffy, about 2 minutes. Beat in vanilla, espresso powder (if using), and salt. Turn mixer to low and beat in cocoa powder.
- Add 2 cups of powdered sugar, in 1/2 cup increments, then beat in 4 tablespoons milk. Beat on high for 4 minutes. Adjust consistency with more powdered sugar if too thin or more milk if too thick.
- Beat butter on medium speed until light and fluffy, about 2 minutes. Add peanut butter and vanilla and beat 2 more minutes. Add 2 cups powdered sugar in 1/2 cup increments until combined. Beat in salt and 3 tablespoons milk. Beat on high for 4 minutes and adjust consistency with more milk if too thick or more powdered sugar if too thin.
- Fit a large pastry bag with your chosen decorating tip. Fill one pastry bag with chocolate buttercream and one with peanut butter buttercream, but do not fill either more than halfway. Trim the tips off the bags and carefully place both into the larger bag fitted with the tip. Pipe frosting onto cooled cupcakes.
- Cupcakes can be made 1 day ahead and stored tightly wrapped at room temperature. Frosting can be made 1 day ahead and refrigerated in an airtight container; bring to room temperature and re-whip if needed before using. Fill and frost cupcakes just before serving.
*This is the type of decorating tip used for the swirled frosting.