This recipe for Chocolate Peanut Butter Cupcakes will have chocolate and peanut butter fans going crazy. The chocolate cupcakes are so moist and the peanut butter frosting is sweet and decadent.

Chocolate and peanut butter cupcakes topped with Reese's Peanut Butter Cups
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Chocolate Peanut Butter Cupcakes:

Chocolate Peanut Butter Cupcakes is moist and delicious. Seriously, these chocolate peanut butter cupcakes look like something from the bakery. Don’t be scared though because they are simple to make and anyone can do this.

Chocolate and peanut butter is my favorite combination. Adding the buttercream frosting and topping with Reese’s Peanut Butter Cup makes these the ultimate chocolate cupcake recipe.

If you are looking for an impressive cupcake recipe, make these cupcakes. They are loaded with chocolate flavor and are made with simple pantry ingredients.

Ingredients needed for cupcakes

Ingredients for the Cupcakes

  • Granulated Sugar
  • Brown Sugar – not packed
  • All-Purpose Flour
  • Unsweetened Cocoa Powder
  • Baking Soda
  • Baking Powder
  • Salt
  • Eggs, room temperature
  • Milk, room temperature
  • Vegetable or Canola oil
  • Vanilla Extract
  • Boiling Water

Ingredients for Peanut Butter Frosting:

  • Unsalted Butter, softened
  • Peanut Butter
  • Milk
  • Powdered Sugar

How to Make Chocolate Cupcakes with Peanut Butter Frosting:

  • Step 1 – Prepare Oven – Preheat oven to 350 degrees F. Fill muffin pan with liners.
  • Step 2 – Combine dry ingredients – In a medium bowl, whisk together sugar, brown sugar, and flour. Add cocoa powder, baking soda, baking powder and salt with electric mixer.
Mixing the dry ingredients in a bowl
  • Step 2 – Combine Wet Ingredients – In a large bowl beat eggs, milk, oil and vanilla extract until well combined.
  • Step 3 – Combine dry and wet ingredients – Add dry ingredients to wet ingredients and mix until well combined and no lumps are left. Scrape down sides of the bowl occasionally
Mixing chocolate cake mix in the mixing bowl with a hand held mixture
  • Step 4 – Add in boiling water – Add boiling water and slowly beat until combined. Cupcake Batter will be thin.
  • Step 5 – Fill Cupcake Liners – Fill cupcake liners about ½ full – don’t overfill with the cupcake batter mixture.
Fill chocolate batter into the cupcakes liners
  • Step 6 – Bake Cupcakes – Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean
  • Step 7 – Cool Cupcakes – Remove from oven and cool on wire rack

How to Make Peanut Butter Frosting:

  • Step 1 – Cream butter and peanut butter – In a small bowl, cream together butter and peanut butter until smooth and fluffy
  • Step 2 – Stir in additional ingredients – Gradually add powdered sugar, alternating with milk. Beating after each additional until desired consistency. Combine with a spoon or mixer.
  • Step 3 – Frost Cupcakes – Frost cupcakes and garnish with candy or sprinkles if desired. This peanut butter buttercream is so delicious frosted on these cupcakes.
  • Step 4 – Store – Store leftovers in airtight container.

Tips for Chocolate Peanut Butter Cupcakes Recipe:

  • Filling Cupcake Liners – It is really important to not overfill the cupcake liners. You don’t want them to overflow as the cupcakes will overflow in the liners.
  • Portion the cupcake batter easily –  Just use a large cookie scoop to fill the cupcakes and each one will be the same size. You can also use an ice cream scooper or even a measuring cup. It will make it fast and easy while being the same size.
  • Piping Bag – I like to use a disposable decorator bag. It makes the cleanup a breeze and the cupcakes turn out so pretty. We used the decorator Tip #1M like here.  
  • Topping – The final product has a mini peanut butter cup on top. This is optional but a really pretty and delicious touch. Other ideas to try include:  chocolate sprinkles, chocolate shavings or chocolate ganache or syrup drizzled.
  • Selecting a Muffin Tin – Make sure you have a good  muffin tin to bake the cupcakes in. If you buy a good set, they will last forever. We also like these silicone muffin pans.  They are just so easy to use because of the silicone. 
  • Mixing Ingredients – Also, you certainly can use a hand mixer but we love our stand mixer. It gets a ton of use and to this day is such a good investment. We bake a lot so it is so handy and we love our mixer. 
  • Cool Completely – Cook cupcakes completely before frosting them.
  • Ingredients – Before combining ingredients make sure that the ingredients are at room temperature before mixing together.
  • No Piping Bag – If you do not have a piping bag, use a ziploc bag. Cut off the corner and pipe the design. It will be more difficult to do but works in a pinch.

Make Ahead of Time:

These cupcakes are my go-to special occasion dessert. They can easily be made ahead of time and then frosted when ready to serve. If prepared ahead of time, make sure to store in the fridge.

Then when ready to serve, remove from fridge and allow to come to room temperature.

Chocolate and peanut butter cupcakes topped with Reese's Peanut Butter Cups

Substitutions and Additions:

  • Chocolate Cake Mix – Feel free to use a cake box mix instead of making chocolate flavored cupcakes from scratch.
  • Peanut Butter Chips – Add in peanut butter chips to the chocolate cake mix for added flavor and texture. You can even add in chocolate chips for added flavor and texture.
  • Add Nuts – Add in chopped peanuts for added flavor. We love the way the way the cupcakes have a crunchy texture after they are baked.
  • Change the frosting – Feel free to change the frosting. You can make a cream cheese frosting or a frosting with heavy cream.
  • Creamy Peanut Butter – When making the peanut butter frosting, we recommend using creamy peanut butter. You can use the classic Skippy or Jif brand peanut butter.
Chocolate and peanut butter cupcakes topped with Reese's Peanut Butter Cups

Can I Make this Recipe into a Cake?

Yes, this cupcake recipe can be placed into a round cake pan to make a layer cake. You may need to change the cooking time and double the frosting to spread all over the cake.

If you make this recipe into a cake, it would be prefect for any special occasion. Drizzle with chocolate syrup and top with peanut butter candy for a rich and decadent dessert.

How to Store:

Store the leftover cupcakes in an air tight container at room temperature for up to 1 week. However, I find that the cupcakes are the best within 3 to 4 days of baking.  

Chocolate and peanut butter cupcakes topped with Reese's Peanut Butter Cups

How to Freeze:

These Chocolate Peanut Butter Cupcakes can be placed in the freezer. We recommend freezing just the cupcakes and then frost them once you are ready to serve.

Store the cupcakes in a freezer safe container and they will stay fresh for up to 3 months. Once you are ready to serve, thaw in the fridge overnight and then make frosting and frost the cupcakes.

More Easy Cupcakes Recipe:

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Chocolate Cupcakes with Peanut Butter Frosting

4.84 from 6 votes
Chocolate Cupcakes with Peanut Butter Frosting – Each bite is moist and delicious and so decadent.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Cuisine American
Course Dessert
Calories 317

Ingredients

Instructions

  • Cupcakes:
  • Preheat oven to 350 degrees F
  • Fill cupcake pan with liners
  • In a medium bowl, whisk together sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt
  • In a large bowl beat eggs, milk, oil and vanilla extract until well combined
  • Add dry ingredients to wet ingredients and mix until well combined and no lumps are left. Scrape down sides of the bowl occasionally
  • Add boiling water and slowly beat until combined. Batter will be thin.
  • Fill cupcake liners about ½ full – don’t overfill
  • Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean
  • Remove from oven and cool on wire rack
  • Peanut Butter Frosting:
  • In a medium bowl, cream together butter and peanut butter until smooth and fluffy
  • Gradually add powdered sugar, alternating with milk, beating after each additional until desired consistency
  • Frost cupcakes and garnish with candy or sprinkles if desired
  • Store leftovers in airtight container

Recipe Notes

These are very moist cupcakes with a great chocolate flavor.
Only filling ½ full is important, as they will quickly overflow the liners. 

Nutrition Facts

Calories 317kcal, Carbohydrates 44g, Protein 5g, Fat 15g, Saturated Fat 4g, Cholesterol 25mg, Sodium 214mg, Potassium 178mg, Fiber 2g, Sugar 34g, Vitamin A 154IU, Calcium 44mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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