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Chocolate Peanut Butter Cupcakes Recipe

Chocolate Peanut Butter Cupcakes Recipe
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5.1 from 26 reviews

Delicious and rich Chocolate Peanut Butter Cupcakes featuring moist chocolate cupcakes topped with creamy peanut butter frosting and a mini peanut butter cup for an irresistible treat.

Ingredients

Scale

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

Instructions

  1. Preheat and Prep: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
  2. Combine Dry Ingredients: In a large mixing bowl, sift together the flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt to ensure an even mixture without lumps.
  3. Whisk Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, warm water, vegetable oil, and vanilla extract until smooth and fully blended, creating a liquid mixture ready for incorporation.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter will be thin, which is expected for moist cupcakes.
  5. Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow proper rising during baking.
  6. Bake: Bake the cupcakes for 18–22 minutes or until a toothpick inserted into the center comes out clean. After baking, allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Make Frosting: In a large bowl, beat the creamy peanut butter and softened unsalted butter together on medium speed for about 2 minutes until the mixture is light and creamy.
  8. Add Sugar and Liquid: Gradually add powdered sugar, about ½ cup at a time, mixing well after each addition. Then add vanilla extract, a pinch of salt, and 2 tablespoons of heavy cream or milk, beating until smooth and fluffy. Add an additional tablespoon of cream or milk if needed to achieve piping consistency.
  9. Frost Cupcakes: Once the cupcakes are fully cooled, pipe the peanut butter frosting onto each cupcake using a piping bag fitted with a large star tip for a decorative finish.
  10. Top with Candy: Press one mini peanut butter cup into the center of each frosted cupcake, adding an extra touch of indulgence and visual appeal.

Notes

  • Use commercial-style creamy peanut butter (not natural or oily) for the best frosting texture and consistency.
  • Let the cupcakes cool completely before decorating to avoid the frosting melting and sliding off.
  • Batter will be thin; this is normal and results in moist cupcakes.
  • You can substitute heavy cream with milk if preferred, but frosting may be slightly less rich.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: chocolate cupcakes, peanut butter frosting, chocolate peanut butter cupcakes, easy dessert, homemade cupcakes, peanut butter cups

Find it online: https://kitchenwithkai.com/chocolate-peanut-butter-cupcakes-recipe/