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 Peanut Butter Cupcakes are so 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.
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. You might also like Chocolate Peanut Butter Popcorn and Peanut Butter Lasagna.
Why We Love This Recipe
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.
It’s super easy to make and turns out perfectly without much work.
Ingredients
- Sugar. White granulated sugar.
- Brown Sugar. Not packed.
- All-Purpose Flour. Don’t use self-rising flour.
- Cocoa Powder. Unsweetened cocoa powder.
- Baking Soda. Best Baking Soda Substitutes.
- Eggs. Room temperature
- Milk. Room temperature
- Vegetable or Canola oil. You can use your preference.
- Vanilla Extract. Pure vanilla extract.
For Peanut Butter Frosting
- Unsalted Butter, Softened at room temperature.
- Peanut Butter. Creamy peanut butter is best.
- Milk. I like to use whole milk, but you can use reduced fat.
- Powdered Sugar. Sift the powdered sugar so it’s smooth and not lumpy.
Find the complete list of ingredients at the bottom of the page.
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.
Step By Step Instructions
- 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.
Step 3 – Combine Wet Ingredients – In a large bowl beat eggs, milk, oil and vanilla extract until well combined.
Step 4. Combine dry and wet ingredients. Then add in the boiling water. Fill cupcake liners but donโt overfill.
Step 5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool and top with frosting.
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.
Expert Tips
- 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.ย We used the decorator Tip #1M.
- 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 goodย muffin tinย to bake the cupcakes in. We also like silicone muffin pans.ย
- Mixing Ingredients – You can use a hand mixer, but we love ourย stand mixer. It gets a ton of use and it’s such a good investment.
- Cool Completely – Cook cupcakes completely before frosting them.
- Ingredients โ 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.
Frequently Asked Questions
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.
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.
Store the leftover cupcakes in an airtight 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. ย
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 Cupcake Recipes
- Mini Brownie Cupcakes Recipe
- Sโmores Cupcakes Recipe
- Cupcakes in a Jar
- Homemade Twix Bar Cupcakes
- Orange Soda Cupcakes
- Cherry Limeade Cupcakesย ย ย
Get ready to enjoy the best Chocolate Peanut Butter Cupcakes. Make them today and see how great they are. Please leave a comment and star rating once you do.
Chocolate Peanut Butter Cupcakes
Ingredients
- Cupcakes:
- 1 cup granulated sugar
- 1 cup brown sugar – not packed
- 1 ยพ cup all-purpose flour
- ยพ cup unsweetened cocoa powder
- 1 ยฝ teaspoons baking soda
- 1 ยฝ teaspoon baking powder
- ยฝ teaspoon salt
- 2 large eggs room temperature
- 1 cup milk room temperature
- ยฝ cup vegetable or canola oil
- 2 teaspoons vanilla extract
- ยพ cup boiling water
- Peanut Butter Frosting:
- ยฝ cup 1 stick unsalted butter, softened
- 1 cup peanut butter
- 2-3 tablespoons milk
- 3 cups powdered sugar
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 ยฝ full – donโt 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
Only filling ยฝ full is important, as they will quickly overflow the liners.ย
