Peruvian Sublime Cupcakes

Peruvian Sublime Cupcakes are a delicious way to celebrate the iconic chocolate bar.

sublime cupcakes

I remember the first time I had a Sublime. It was the first time I visited Peru in 2002. Like a fancy hotel that leaves a mint on your pillow, we had tiny Sublime candy bars on our pillows. The little silver package was peeled back to reveal a perfect combination of chocolate and peanuts. The salt and sweet combination was addicting and given that the packages were small, it was easy to enjoy several during the days were were in Lima.

sublime cupcakes
The chocolate peanut candy bar called Sublime first appeared in Peru in 1926 and over the years has changed packaging, size, even color – but hasn’t changed the great taste. Now, Sublime comes in a variety of presentations including the Classic (30 grams), Extreme (72 grams) and the Stick (18 grams) as well as a White Sublime, Cookie Sublime, and even Sublime Ice Cream.

sublime cupcakesWith today being Chocolate Cupcake Day, I thought it only appropriate to celebrate by creating Peruvian Sublime Cupcakes with a perfect combination between chocolate and peanuts. If you ever find yourself in Peru, be sure to pick up a Sublime candy bar. But in the meantime, you can make these delicious cupcakes!

sublime cupcakes


Peruvian Sublime Cupcakes
Yields 12
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  1. 1 cup flour
  2. 1 cup sugar
  3. 2/3 cup cocoa powder
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon baking powder
  6. 1/2 teaspoon baking soda
  7. 2 large eggs
  8. 3/4 cup water
  9. 1/3 cup vegetable oil
  10. 1 teaspoon vanilla
  11. 1/2 cup finely chopped peanuts
  12. 1 recipe of Chocolate Peanut Butter Frosting
  13. 1/4 cup of finely chopped peanuts
  1. Preheat oven to 350F.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda. Make a well in the center of the dry ingredients.
  3. In a small bowl (or use a pyrex measuring cup!) whisk eggs until they are well-beaten. Add water, oil and vanilla and whisk together until combined. Pour the liquid ingredients into the dry ingredients and stir together until just combined. Add peanuts and stir gently to incorporated, but do not overbeat.
  4. Scoop batter into lined cupcake pan, filling each about 2/3 full. Bake at 350F for 20-25 minutes or until the top springs back when touched and a toothpick comes out clean when tested.
  5. Cool for a few minutes in the pan, then transfer to a cooling rack to cool completely.
  6. Frost with Chocolate Peanut Butter Frosting and sprinkle 1 teaspoon of chopped peanuts on each cupcake.
  7. Serve & enjoy!
Adapted from Ginger Elizabeth
Adapted from Ginger Elizabeth
Provecho Peru

What do you think of the sweet salty combination of these Sublime Cupcakes? Would you enjoy them or are you purist?

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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7 Responses

  1. Ana says:

    I love love love Sublimes! Every time I go visit the family in Bolivia I sneak in a box or two in the luggage back. In fact, I think I’m going to get one out right now….. I’m all for instant gratification!

  2. They look adorable and delicious!!!

  3. I’ve never tried Sublime but I love chocolate-peanut combo. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  4. Pasabamos para saludarlos y a la vez invitarlos a que visiten nuestro facebook

  1. October 19, 2012

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