Chocolate-Chocolate Chip Amish Friendship Bread Cupcakes

Amish Friendship bread doesn’t have to stay in a loaf pan….

For a long time I made Amish Friendship Bread using classic non-pudding recipes, and they were always delicious. Still, I like experimenting in the kitchen, and I wanted a version that felt a little lighter while keeping that soft, tender crumb the starter gives. After plenty of tinkering, I settled on my lighter version — one that replaces part of the oil with applesauce so it stays moist without feeling heavy. The texture is soft, the sweetness is gentle, and it works beautifully as a base for all kinds of flavor variations.

One thing I love reminding people is that Amish Friendship Bread doesn’t have to be baked strictly in a loaf pan. That’s just the traditional route — not a rule. You can bake it as muffins, mini loaves, cake layers, or cupcakes. Cupcakes are actually one of my favorite ways to make it because they bake faster, portion easily, and they’re perfect for trying different flavors from one single batch.

Chocolate-Chocolate Chip AFB Cupcakes

You’ll Need

1 cup Amish Friendship Bread starter (240 g)
½ cup granulated sugar (100 g)
¼ cup neutral oil or melted butter (60 g)
½ cup unsweetened applesauce (125 g)
2 large eggs (100 g total)
1½ cups all-purpose flour (190 g)
1½ teaspoons baking powder (6 g)
½ teaspoon baking soda (3 g)
½ teaspoon salt (3 g)
½ cup milk or buttermilk (120 g)
½ cup cocoa powder
generous handful of chocolate chiops

Directions
Preheat the oven to 325°F (163°C) and line a muffin tin. In a large bowl, whisk together the starter, sugar, oil, applesauce, and eggs until smooth. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, alternating with the milk, stirring gently until just combined. Fold in your mix-ins, fill liners about ¾ full, and bake for 18–24 minutes, until a toothpick comes out clean.

For this batch, I turned the batter into three different variations. I poured the batter into 2 other bowls. One bowl stayed classic chocolate chocolate chip. Another had walnuts folded in. The third got about ¼ cup PB2 mixed into it. The peanut butter flavor wasn’t super bold, but it added a subtle nutty depth that paired really nicely with the chocolate.

Once they cooled, I matched each version with its own frosting. The plain chocolate cupcakes were topped with chocolate frosting for a rich, classic finish. The walnut ones got cream cheese frosting, which complemented the nuts and added a slight tang. The peanut butter ones were finished with peanut butter frosting to bring that flavor forward a bit more.

Simple Frostings

Cream Cheese Frosting
Beat together 4 oz cream cheese, ¼ cup butter, and 2 cups powdered sugar with a splash of milk until fluffy.

Chocolate Frosting
Mix ¼ cup butter, ¼ cup cocoa powder, 2 cups powdered sugar, and enough milk to make it smooth and spreadable.

Peanut Butter Frosting
Whip ½ cup peanut butter, 2 tablespoons butter, 1½ cups powdered sugar, and a little milk until creamy.

I was really pleased with how these turned out. They baked up soft, flavorful, and each variation had its own personality. For the past couple weeks our household has been battling a head cold, and this week it’s his turn — which means his taste buds aren’t exactly reliable judges right now. But the youngest in the house is a baker, and she said these were really good. So if she approves, that’s all the confirmation I need.

Download Printable Recipe Card