Name: Chocolate Peanut Butter Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup whole milk; 1/2 cup creamy peanut butter; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract

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Why You’ll Love Chocolate Peanut Butter Cupcakes Recipe

These Chocolate Peanut Butter Cupcakes combine two of the most irresistible flavors into one decadent dessert. The rich chocolate base pairs perfectly with the silky, slightly salty peanut butter frosting, creating a bakery-quality treat that’s surprisingly easy to make at home. Whether you’re baking for a party, special occasion, or just to satisfy your sweet tooth, this recipe is sure to impress.

Ingredients

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

For the Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

For the Peanut Butter Frosting:
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before frosting.
For the frosting, beat the peanut butter and butter together until smooth and creamy.
Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until fluffy.
Once the cupcakes have cooled, frost generously and, if desired, garnish with chopped peanuts or mini chocolate chips.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: 320 kcal per cupcake

Variations

Chocolate Ganache Drizzle: Add a glossy chocolate ganache drizzle over the frosting for an extra indulgent touch.
Crunchy Peanut Butter Frosting: Use crunchy peanut butter instead of creamy for added texture.
Stuffed Cupcakes: Fill the center of each cupcake with a small spoonful of peanut butter before baking.
Mini Cupcakes: Make bite-sized versions by using a mini muffin pan and reducing bake time to about 10–12 minutes.
Vegan Version: Substitute plant-based milk, vegan butter, and a flaxseed egg alternative.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, place unfrosted cupcakes in a sealed container for up to 2 months. Thaw at room temperature, then frost before serving. If refrigerated, let them sit at room temperature for 15–20 minutes before enjoying to restore their soft texture.

FAQs

1. Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store them covered at room temperature and frost them before serving.

2. What type of peanut butter works best?

Creamy, no-stir peanut butter works best for smooth frosting. Avoid natural peanut butter with separated oil, as it can affect texture.

3. Can I use a different frosting?

Absolutely! Chocolate ganache, vanilla buttercream, or even cream cheese frosting pair beautifully with the chocolate cupcakes.

4. How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re done.

5. Can I substitute the milk?

Yes, you can use almond milk, oat milk, or any milk alternative with similar results.

6. How can I make the frosting thicker?

Add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.

7. How can I make the cupcakes more moist?

Add a tablespoon of sour cream or yogurt to the batter for an extra moist texture.

8. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works perfectly fine for both the cupcake batter and frosting.

9. Can I double the recipe?

Yes, this recipe doubles easily—just make sure to use two muffin tins and bake in batches if necessary.

10. Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Conclusion

Chocolate Peanut Butter Cupcakes are the ultimate treat for anyone who loves the classic flavor combination of chocolate and peanut butter. With their rich, tender crumb and luscious frosting, these cupcakes are perfect for celebrations, gatherings, or a well-deserved sweet indulgence at home. Simple to make yet irresistibly delicious, they’ll quickly become a favorite in your baking rotation.

Chocolate Peanut Butter Cupcakes