If you have a sweet tooth and a love for the perfect marriage of flavors, you are going to adore this Chocolate Peanut Butter Cupcakes Recipe. These cupcakes are everything you want in a dessert: moist, rich chocolate cake topped with a luscious, creamy peanut butter frosting that just melts in your mouth. Each bite balances deep cocoa notes with the irresistible nutty sweetness of peanut butter, making it a true crowd-pleaser for any occasion or just a cozy night in. Trust me, once you try this recipe, it’ll be your go-to for gifting, parties, or simply treating yourself.
Ingredients You’ll Need
This recipe calls for some truly simple but essential ingredients that each bring their own magic to the cupcakes. From the all-purpose flour providing structure to the creamy peanut butter adding that signature flavor punch, these components work harmoniously to create a luscious texture and rich taste with every bite.
- All-purpose flour (1 and 1/3 cups): Forms the base of your cupcake, giving it a soft crumb and perfect rise.
- Unsweetened cocoa powder (1/3 cup): Infuses deep chocolate flavor without extra sweetness.
- Baking powder (1 tsp): Helps cupcakes rise light and fluffy.
- Baking soda (1/2 tsp): Adds extra lift and works with acidic ingredients to enhance texture.
- Salt (1/4 tsp): Balances sweetness and brings out the chocolate’s complexity.
- Unsalted butter, softened (1/2 cup for batter + 1/2 cup for frosting): Adds richness and tenderness to both cake and frosting.
- Granulated sugar (3/4 cup): Sweetens the batter while helping with moistness.
- Large eggs (2): Provide structure and moisture, ensuring the cupcakes are perfectly tender.
- Vanilla extract (1 tsp for batter + 1 tsp for frosting): Elevates flavors with warm, aromatic notes.
- Buttermilk (1/2 cup): Makes the batter moist and tender, plus it slightly tenderizes the crumb.
- Creamy peanut butter (1 cup): The star ingredient in the frosting that delivers that signature rich peanut flavor.
- Powdered sugar, sifted (2 cups): Adds sweetness and creates the fluffy texture in the frosting.
- Heavy cream or milk (1/4 cup): Adjusts frosting consistency for spreadable or pipeable perfection.
- Mini Reese’s peanut butter cups, chopped (optional): A fun and indulgent garnish that adds a delightful crunch.
How to Make Chocolate Peanut Butter Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. Next, mix the dry ingredients — all-purpose flour, cocoa powder, baking powder, baking soda, and salt — in a medium bowl. This blend sets the stage for your cupcakes’ perfect texture and chocolate flavor.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step is key to incorporating air for a tender cupcake crumb. Take your time here; the fluffier the mixture, the better your cupcakes will turn out.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This builds structure and richness. Follow with the vanilla extract, enhancing the cupcake’s aromatic complexity.
Step 4: Combine Dry Ingredients and Buttermilk
Now, alternate adding your dry ingredient mix and buttermilk to the butter mixture. Start and end with the dry blend, mixing just until everything is combined. This rhythm keeps the batter balanced and prevents overmixing, which can make cupcakes dense.
Step 5: Bake the Cupcakes
Divide the batter evenly into your lined muffin tin, filling each cupcake liner about two-thirds full to allow room for rising. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Step 6: Make the Peanut Butter Frosting
While the cupcakes cool, whip up the frosting by beating softened butter with creamy peanut butter until smooth and fluffy. Gradually add powdered sugar, alternating with heavy cream or milk, until the frosting reaches your desired consistency. Finish with vanilla extract for a hint of fragrant warmth.
Step 7: Frost and Garnish
Once your cupcakes are completely cool, generously spread or pipe on the peanut butter frosting. For an extra special touch, sprinkle chopped mini Reese’s peanut butter cups on top to add a delightful texture contrast and a candy-coated finish.
How to Serve Chocolate Peanut Butter Cupcakes Recipe
Garnishes
Chocolate and peanut butter is a dream team, and garnish can make your cupcakes even more irresistible. Chopped mini Reese’s peanut butter cups add crunch and an extra creamy peanut punch, but crushed peanuts or a drizzle of melted chocolate also pair beautifully. Sprinkling a pinch of flaky sea salt on top can even elevate the flavors in the frosting.
Side Dishes
These cupcakes shine as a dessert centerpiece, but pairing them with a scoop of vanilla bean ice cream or a dollop of whipped cream adds a refreshing creaminess. For drinks, a cold glass of milk or even a rich cup of coffee balances the sweetness and rounds out this comforting treat perfectly.
Creative Ways to Present
Get creative by placing your cupcakes on a tiered dessert stand for gatherings or adding colorful cupcake liners for a festive look. You can also try layering frosting inside cupcakes by hollowing out the center and filling with peanut butter cream for an extra surprise. Wrapping cupcake boxes with a ribbon makes them lovely gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your Chocolate Peanut Butter Cupcakes in an airtight container at room temperature for up to two days to keep the cake soft and the frosting creamy. If your room is warm, storing them in the refrigerator is fine, but bring to room temperature before serving for the best taste.
Freezing
You can freeze unfrosted cupcakes for up to three months by wrapping them tightly in plastic wrap and then placing them in a freezer-safe container. Frost them after thawing for the freshest taste. For frosted cupcakes, flash freeze uncovered to harden the frosting, then wrap gently and freeze.
Reheating
If you want to enjoy these cupcakes warm, gently warm an unfrosted cupcake in the microwave for about 10 seconds. Avoid microwaving frosted cupcakes to prevent melting. Room temperature is usually perfect for these treats, allowing the peanut butter frosting to be at its creamiest and most indulgent.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a bit more texture to your frosting, which some people really enjoy. Just beat it well to evenly combine and keep that creamy spreadable consistency.
What if I don’t have buttermilk? Can I substitute it?
Yes! You can make a quick buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using; this mimics the acidity and texture of buttermilk perfectly for tender cupcakes.
How do I make sure my cupcakes come out moist?
Be careful not to overmix your batter once the wet and dry ingredients are combined, as this can lead to dense cupcakes. Also, measure ingredients accurately, especially flour, and don’t overbake — check with a toothpick a couple minutes before the timer goes off.
Can I make these cupcakes vegan or dairy-free?
While this recipe uses dairy and eggs, you can experiment with vegan butter substitutes, plant-based milk mixed with vinegar for buttermilk, and egg replacers like flax eggs. The peanut butter frosting can be made with non-dairy butter and milk alternatives, too.
What’s the best way to pipe the frosting?
Using a piping bag fitted with a large star or round tip works beautifully to create pretty swirls on top. If you don’t have a piping bag, a zip-top bag with a small corner cut off works just as well and gives a charming, homemade look.
Final Thoughts
There is something so comforting and joyful about making and sharing this Chocolate Peanut Butter Cupcakes Recipe. The delightful flavors, easy-to-follow steps, and stunning results make it a recipe worth keeping close. Whether it’s for a special celebration or a simple treat on a weekday, these cupcakes will bring smiles and satisfy cravings like no other. I can’t wait to hear how much you and your loved ones enjoy them!
Print
Chocolate Peanut Butter Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these moist and rich Chocolate Peanut Butter Cupcakes, combining deep cocoa flavor with creamy homemade peanut butter frosting. Perfectly balanced and topped with optional chopped mini Reese’s peanut butter cups, these cupcakes make a decadent treat for any occasion.
Ingredients
Cupcakes
- 1 and 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
Peanut Butter Frosting
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
Garnish (Optional)
- Mini Reese’s peanut butter cups, chopped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate. Mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture in intervals, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing.
- Fill Cupcake Liners: Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool the Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack and cool completely before frosting.
- Prepare Peanut Butter Frosting: In a large mixing bowl, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add powdered sugar, alternating with heavy cream or milk, until the frosting reaches the desired consistency. Mix in vanilla extract until the frosting is smooth and fluffy.
- Frost and Garnish: Once the cupcakes have completely cooled, pipe or spread the peanut butter frosting evenly onto each cupcake. Optionally, garnish with chopped mini Reese’s peanut butter cups for an extra peanut buttery crunch.
Notes
- Ensure eggs and buttermilk are at room temperature to help the batter mix smoothly and rise well.
- Do not overmix the batter when combining wet and dry ingredients to keep cupcakes tender.
- Use softened butter for both the batter and frosting to achieve the best texture.
- If frosting is too thick, add more heavy cream or milk a teaspoon at a time until desired consistency is reached.
- Allow cupcakes to cool completely before frosting to prevent melting.
- For a dairy-free option, substitute butter and heavy cream with plant-based alternatives.
