These Chocolate Peanut Butter Cupcakes are the perfect treat for chocolate and peanut butter lovers! Moist and rich chocolate cupcakes are topped with a creamy, dreamy peanut butter frosting, making every bite a heavenly blend of sweet and nutty flavors. Perfect for any occasion, they’re sure to become a family favorite!
Love chocolate and peanut butter together? Make sure to try these favorites: Peanut Butter Chocolate Bars, Chocolate Peanut Butter Fudge and Peanut Butter Pretzel Bars!
Chocolate Cupcakes with Peanut Butter Frosting
Chocolate and peanut butter are a marriage made in heaven! If you’re a chocolate and peanut butter lover, get ready to indulge in the ultimate dessert experience with these decadent Chocolate Peanut Butter Cupcakes. These delectable cupcakes are truly the perfect blend of rich chocolate and creamy peanut butter.
I used my favorite chocolate cupcake recipe and topped it with about the most delicious peanut butter frosting ever! If you don’t like chocolate and peanut butter together, I can’t help you… but if you do, make sure you have a big glass of milk on hand and go make these!
There’s nothing quite like a perfectly balanced dessert to satisfy your sweet tooth, and these delicious cupcakes are exactly that. The moist chocolate cupcakes paired with the creamy peanut butter frosting is the perfect balance of chocolate and nutty flavors and is definitely a combination that’s hard to resist. Whether you’re making them for a special occasion or just for fun, these cupcakes are sure to become a family favorite.
More Chocolate Recipes To Love
- Chocolate Crinkle Cookies
- Flourless Chocolate Cookies
- Chewy Chocolate Chip Cookies
- Chocolate Hazelnut Cake
- Flourless Chocolate Cake
Ingredients Needed
Not only do these cupcakes look and smell delicious, but they also taste amazing! The chocolate cupcake is made with high-quality cocoa and has a tender crumb that’s perfectly paired with the smooth and creamy peanut butter frosting. It’s a match made in heaven and each bite will leave you wanting more. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
Chocolate Cupcakes
- sugar – Adds just the right amount of sweetness to these chocolate cupcakes.
- all-purpose flour – Provides structure and stability to the cupcakes.
- unsweetened cocoa – Adds rich chocolate flavor to the cupcakes. Use the best quality you can.
- baking powder and baking soda – They both act as the leavening ingredients in this recipe. Baking powder and baking help the cupcakes rise and become light and fluffy.
- salt – Balances out the sweetness and also helps to enhance the flavor of the other ingredients.
- eggs – You’ll need three whole eggs in this recipe. Room temperature works best.
- whole milk – I recommend whole milk for this recipe.
- vegetable oil – Adds richness and keeps these cupcakes incredibly moist.
- vanilla extract – Adds incredible flavor and warm to the cupcakes. I use my homemade vanilla extract but store bought works equally as well.
- boiling water – A little unusual but essential in helping to dissolve the unsweetened cocoa powder. It does create a very thin batter, but don’t be alarmed, that is what we’re looking for.
Peanut Butter Frosting
- unsalted butter – Provides a rich, creamy base for the frosting. I use unsalted butter because peanut butter often has salt added. Always taste your frosting and add salt if needed.
- creamy peanut butter – This is what adds all the yummy peanut butter flavor the frosting.
- cream cheese – The slight tang of the cream cheese helps to balance the sweetness and the cream cheese also creates a lusciously creamy texture.
- powdered sugar – Adds sweetness and also thickens the frosting. Use more or less depending on how thick you want your frosting.
- heavy cream or milk – I definitely prefer heavy cream but milk can also be used.
I topped my cupcakes with chopped Reese’s miniature cups but that is totally optional.
How To Make Chocolate Cupcakes with Peanut Butter Frosting
Start with the Chocolate Cupcakes
- Preheat the oven to 350°F.
- Line a muffin tin with paper liners and set aside.
- Whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 1 minute.
- Beat in boiling water (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
- Bake cupcakes for approximately 22-24 minutes.
- Cool completely on wire rack before frosting.
Make the Peanut Butter Frosting
- Beat the unsalted butter until smooth.
- Add the cream cheese and beat until smooth and fully combined with the butter.
- Add the peanut butter and beat until well combined.
- Slowly add the powdered sugar and continue to mix until the frosting is smooth.
- Add the heavy cream or milk and beat for another 30 seconds.
- Frost the cooled cupcakes.
Recipe Notes:
Have all the ingredients measured out and ready to go before you start making the cupcakes. This will help you work more efficiently and avoid having to stop in the middle of the process to measure out an ingredient. It’s also a good idea to read through the entire recipe before starting, so that you are familiar with the steps and have a sense of the overall process. Don’t forget to have fun with this recipe and make it your own by adding your own touches, such as mixing in chopped nuts, chocolate chips, or even a swirl of peanut butter into the batter.
Storage Information
Once the cupcakes are fully cooled and frosted, store them in an airtight container in the refrigerator for up to three days. You can also freeze the cupcakes for up to three months. Just make sure to wrap them well in plastic wrap and store in an airtight, freezer safe ziploc bag.
If you are planning on making the cupcakes ahead of time and freezing them, don’t frost the cupcakes until you are ready to serve.
Variations To Try
One of the best things about these cupcakes is that they can be easily customized to fit your taste preferences!
- Replace peanut butter with almond butter or hazelnut spread for a nutty twist.
- Add a drizzle of melted dark or white chocolate on top for extra richness.
- Mix in mini chocolate chips or chopped nuts into the batter for a crunchy texture.
- Top with a sprinkle of crushed cookies instead of chopped Reese’s.
- Try a different flavored frosting for a tasty twist.
Trish’s Trips and Tricks
- Make sure to use high-quality cocoa and vanilla extractct for the best flavor.
- Be careful not to over mix the batter, as this can result in tough cupcakes.
- Fill the cupcake liners only two thirds full with batter to prevent the cupcakes from overflowing while baking.
- Let the cupcakes cool completely before frosting to prevent the frosting from melting.
- Use a large cookie scoop to fill the cupcake liners evenly with batter.
- If the frosting is too thick, add a little bit more cream or milk to thin it out. If it’s too thin, add more powdered sugar to thicken it up.
- To make sure the cupcakes stay fresh and moist, store them in an airtight container and avoid stacking them on top of each other.
Frequently Asked Questions
Can I make the cupcakes ahead of time?
Yes, you can store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The frosting can also be made ahead of time and stored separately in the refrigerator for up to 5 days, then rewhipped before using. Frost the cupcakes the day you plan on serving.
Can I use a different type of frosting?
Yes, you can use any type of frosting that goes well with chocolate, such as cream cheese frosting, chocolate ganache or a chocolate whipped cream. These cupcakes are also delicious on their own.
Can I make these cupcakes gluten-free?
I haven’t made the cupcakes gluten free but a 1:1 gluten-free all-purpose flour blend should work in this recipe.
More Cupcake Recipes To Try
- Raspberry Vanilla Cupcakes
- Red Velvet Cupcakes
- Strawberry Cupcakes
- Chocolate Kahlua Cupcakes
- Strawberry Lemonade Cupcakes
How to Make Chocolate Peanut Butter Cupcakes
Chocolate Peanut Butter Cupcakes
Ingredients
Chocolate Cupcakes
- 2 cups sugar
- 1 ¾ cups all purpose flour
- ¾ cup unsweetened cocoa best quality available
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 3 eggs room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract best quality available
- 1 cup boiling water
Peanut Butter Frosting
- ½ cup unsalted butter 1 stick
- 1 cup creamy peanut butter
- 8 ounces cream cheese 1 package, cold, directly from fridge
- 4 cups powdered sugar
- 1 tablespoon heavy cream or milk
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F. Line muffin tin with paper liners and set aside.
- In a large mixing bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 1 minute.
- Beat in boiling water just until combined (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
- Bake cupcakes for approximately 22-24 minutes.
- Let the cupcakes cool completely on wire rack before frosting.
Peanut Butter Frosting
- Beat the unsalted butter until smooth.
- Add the cream cheese and beat until smooth and fully combined with the butter.
- Add the peanut butter and beat until well combined.
- Slowly add the powdered sugar and continue to mix until the frosting is smooth.
- Add the heavy cream or milk and beat for another 30 seconds.
- Frost the cooled cupcakes.
Notes
Nutrition
Originally published February 27, 2011.
Hello, LOVE the recipe, however it states you used your chocolate cupcake recipe (which requires 2 eggs) however this recipe states it requires 3 eggs is this correct or should I go with 2 eggs? Thank you so much!
Yes, I’m sorry, I need to make up my mind =) The recipe actually works quite well either way… I usually like to use 3 eggs and I find it make the cupcakes just a bit more sturdy (the cake is still soft, but doesn’t fall apart as easily).
Hi Glory, love your blog. Can you please tell the brand off the peanut butter that you use. Thanks !
I usually use Trader Joe’s peanut butter, but any “natural” peanut butter should work well. You just want to try and find one without any added sugar.
hi! I’ve been cheking your recipes and the cupcakes look amazing!!! but I had trouble about the ingridients, because you measure them by volume….so i was wondering if you could put them by weight (perhaps in grams?)…pretty please???
Feel free to use google to find a good conversion chart.
My daughter made these for the Super Bowl and they were amazing!! We will be making these again.
Thank you so much for this wonderful recipe! I made these for a party last night, and I was trying to give them to people as they were leaving (trying to watch my girlish figure!) and my husband got all upset because he wanted more for the next day! These were SUPER YUMMMY!!! I normally don’t comment on blogs about recipe – but these were totally worth the time and effort.
My Cupcakes continue to fall, despite using non expired powder and soda. I am using raw organic cocao, is that a problem?
Nancy- Are you at a high elevation? If not, I’m not sure what the problem may be. The organic cocoa should be perfectly fine to use. Do the cupcakes fall while baking, or after you pull them from the oven? And by “fall”, do they just flatten slighly (which would be perfectly normal), or do they concave?
have made your vanilla cupcakes and they have been a big hit. Will be trying out your chocolate ones next week. Question: does it have to be whole milk? Can I substitute a lower fat milk or buttermilk in the recipe?
I don’t think it has to be whole milk, but try not to use fat-free milk. If I only have fat-free on hand, I add a bit of heavy cream to make up the difference. I think 2% milk would likely work fine. I wouldn’t suggest buttermilk, but feel free to experiment.
Wow i made these cupcake they came out soooooooooooo good thanks for the recipe my family really enjoyed them…..
WOW, I made these and they are divINE! They are really the best chocolate cupcake I’ve come across in flavour, texture they are so moist and so fluffy… yes yes, simply the best ones! And the peanut butter frosting, ohhh yeah baby, deeelicious. Way to go on a phenomenal recipe!
I was looking for a recipe to frost my son’s cake when I found this. I’ve decided that I will try this recipe again using 100% peanut butter crushed at my grocery store so it’s not as greasy. Hopefully that makes it so I can frost the cake and not have to worry about the frosting sliding off.
Andrea, Yes, I use a natural peanut butter, with no added ingredients (except a bit of salt). Also, make sure your butter and cream cheese are quite cool. If needed, you can put the finished frosting in the fridge to firm up (15 minutes or so), before frosting the cupcakes.