Why You’ll Love This Recipe

Chocolate and peanut butter are an iconic pairing, and these cupcakes take that beloved combo to the next level. The cupcakes themselves are incredibly moist and light, thanks to the combination of cocoa powder and buttermilk. The peanut butter frosting is creamy, slightly salty, and perfectly sweet, making it an ideal match for the rich chocolate base. Plus, the mini peanut butter cup on top adds an extra touch of fun and flavor. Whether you’re baking for a special occasion or simply craving something sweet, these cupcakes will always hit the spot.

Ingredients

For the Chocolate Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg
½ cup buttermilk
½ cup warm water
¼ cup vegetable oil
1 tsp pure vanilla extract

For the Peanut Butter Frosting

1 cup creamy peanut butter (not natural)
½ cup unsalted butter, softened
2 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt

Optional Topping

12 mini peanut butter cups, unwrapped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat and Prep

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Combine Dry Ingredients

In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.

3. Whisk Wet Ingredients

In a separate bowl, whisk the egg, buttermilk, warm water, vegetable oil, and vanilla extract until the mixture is smooth and well blended.

4. Mix Batter

Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thin, which is expected.

5. Fill Cupcake Liners

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.

6. Bake

Bake for 18–22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

7. Make Frosting

In a large bowl, beat the peanut butter and softened butter together on medium speed for about 2 minutes until light and creamy.

8. Add Sugar and Liquid

Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. Add the vanilla extract, salt, and 2 tablespoons of cream or milk, then beat until smooth and fluffy. Add an additional tablespoon of cream or milk if needed to reach piping consistency.

9. Frost Cupcakes

Once the cupcakes are fully cooled, pipe the frosting onto each cupcake using a piping bag fitted with a large star tip.

10. Top with Candy

Press one mini peanut butter cup into the center of each frosted cupcake.

Servings and Timing

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes

Variations

Gluten-Free: Use a gluten-free all-purpose flour blend to make these cupcakes gluten-free. Be sure to check the other ingredients for any potential gluten content.
Different Frosting: You can swap the peanut butter frosting for a classic chocolate frosting or a whipped cream topping if you prefer.
Additional Toppings: For an extra crunch, you can sprinkle chopped peanuts or drizzle melted chocolate over the frosting.

Storage/Reheating

Storage: Store these cupcakes in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to 1 week.
Reheating: To enjoy them warm, place the cupcakes in the microwave for 5-10 seconds or warm them in an oven at a low temperature (about 300°F) for a few minutes.

FAQs

1. Can I use natural peanut butter for the frosting?

For the best texture, it’s recommended to use creamy commercial peanut butter, as natural peanut butter can be too oily and affect the frosting’s consistency.

2. Can I make these cupcakes ahead of time?

Yes, you can make the cupcakes a day ahead. Just be sure to store them in an airtight container until you’re ready to frost and serve.

3. How do I know when the cupcakes are done?

To test if the cupcakes are done, insert a toothpick into the center of one. If it comes out clean or with just a few crumbs attached, they are ready.

4. Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 3 months. Once you’re ready to serve, thaw them and add the frosting.

5. How can I make these cupcakes even more decadent?

For an extra indulgent treat, try adding a layer of chocolate ganache under the peanut butter frosting or sprinkle some crushed peanuts on top for added texture.

6. Can I make these cupcakes without the mini peanut butter cups on top?

Yes, you can leave off the mini peanut butter cups, or you can substitute them with other chocolate candies or even drizzle some melted peanut butter or chocolate on top.

7. Can I use almond butter instead of peanut butter?

Yes, almond butter can be used as a substitute for peanut butter in the frosting for a slightly different flavor.

8. What can I do if my frosting is too thick?

If your frosting is too thick, add a little more heavy cream or milk, one tablespoon at a time, until you reach your desired consistency.

9. Can I make the frosting ahead of time?

Yes, you can make the frosting in advance. Just store it in an airtight container in the refrigerator and bring it to room temperature before frosting the cupcakes.

10. How should I store the cupcakes if I have leftovers?

Store any leftover cupcakes in an airtight container at room temperature for 2-3 days. If you need them to last longer, refrigerate them for up to 1 week.

Conclusion

Chocolate Peanut Butter Cupcakes are the perfect balance of rich chocolate, creamy peanut butter, and indulgent frosting. Whether you’re baking for a special event, a family gathering, or just treating yourself, these cupcakes are sure to satisfy your sweet tooth and impress anyone who tries them. With a moist chocolate base, luscious peanut butter frosting, and a candy topping, this recipe is a true crowd-pleaser that will never go out of style.

Chocolate Peanut Butter Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chocolate Peanut Butter Cupcakes combine a rich chocolate base with creamy peanut butter frosting and a mini peanut butter cup for an irresistible treat.

Author: Amy
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Combine Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
Whisk Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, warm water, vegetable oil, and vanilla extract until smooth and well-blended.
Mix Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thin, which is expected.
Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake: Bake for 18–22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make Frosting: In a large bowl, beat the peanut butter and softened butter together on medium speed for about 2 minutes until light and creamy.
Add Sugar and Liquid: Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. Add the vanilla extract, salt, and 2 tablespoons of cream or milk, then beat until smooth and fluffy. Add an additional tablespoon of cream or milk if needed to reach piping consistency.
Frost Cupcakes: Once the cupcakes are fully cooled, pipe the frosting onto each cupcake using a piping bag fitted with a large star tip.
Top with Candy: Press one mini peanut butter cup into the center of each frosted cupcake.

Notes

For a gluten-free version, use a gluten-free all-purpose flour blend.

Swap the peanut butter frosting for chocolate frosting or whipped cream for a different twist.

For extra crunch, sprinkle chopped peanuts or drizzle melted chocolate over the frosting.

If the frosting is too thick, add more heavy cream or milk, one tablespoon at a time, until desired consistency is reached.

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Nutrition

Serving Size: 1 cupcake
Calories: 350
Sugar: 25g
Sodium: 160mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg