Chocolate Cupcakes with Peanut Butter Frosting

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If you love chocolate and peanut butter – then these Chocolate Cupcakes with Peanut Butter Frosting are for you. They start with super moist chocolate cupcakes that have a soft cupcake crumb and rich chocolate flavor. Then they’re topped with fluffy peanut butter frosting. If you love peanut butter cups – then these chocolate peanut butter cupcakes are definitely for you!

Moist chocolate cupcakes with peanut butter frosting and a peanut butter cup on top.

“I love creating delicious things to eat – particularly anything with chocolate, peanut butter or copious amounts of frosting!”

That’s what I said way back in 2015 when I wrote the About Me teaser for Just So Tasty. Since then we’ve gotten to know each other better and we’ve made our fair share of deliciousness with chocolate, peanut butter & frosting. But never have I combined all three until I made these chocolate cupcakes with peanut butter frosting. (Well – except for when eating cookies & cupcakes in rapid succession).

That is  – until today. Because today we’re making AMAZING Chocolate Cupcakes with Peanut Butter Frosting. It’s a whole new 1+1+1>3 type of deal. And a total necessity on your list of kitchen to-dos.

Three moist chocolate peanut butter cupcakes decorated with peanut butter cups.

These are the softest, most chocolate-y, super moist chocolate cupcakes. And the buttercream is smooth, ridiculously creamy, peanut buttery and just plain off-the-hook delicious. Ok – maybe a few too many adjectives. But let’s talk specifics.

Chocolate Cupcakes with Peanut Butter Frosting

The chocolate cupcakes are fluffy and moist without being the least bit oily. The recipe is adapted from my recipe for double chocolate cupcakes – but here’s the run down on the important ingredients:

  1. We’re using just the right amount of oil, sour cream & buttermilk for the ultimate texture and zero dry cupcake crumbs.
  2. We’re replacing some of the white sugar with brown sugar to up the flavor & moisture level.
  3. Then a hefty dose of cocoa creates the perfect chocolate taste

At the end of the day, you get chocolate cupcakes with a rich chocolate flavor that are soft, moist & fluffy.

A plate of moist, fudgy chocolate cupcakes made with oil and cocoa powder.

And then the peanut butter frosting. Have two words ever sounded so sweet? To make this peanut butter heaven, we’re simply going half-ers with the ratio of butter & peanut butter in our classic recipe for buttercream frosting.

The recipe will make enough frosting to pipe each cupcake with a generous portion, but feel free to frost the cupcakes by simply swirling on the buttercream using a flat-edge knife.

A bowl of peanut butter icing with a plate of chocolate cupcakes in the background before making chocolate cupcakes with peanut butter icing.

You can decorate your chocolate peanut butter cupcakes with chocolate sprinkles, mini chocolate chips, Reese’s Pieces or plain jane style with no decorations would be just perfect too.

These chocolate cupcakes with peanut butter frosting are the perfect combination of chocolate and peanut butter.  And if peanut butter cups call to you – make sure to try these other treats:

A chocolate cupcake with peanut butter icing with a glass of milk is the perfect dessert if you love chocolate and peanut butter.

Chocolate Cupcakes with Peanut Butter Frosting

For the Cupcakes
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs , room temperature
  • 2 teaspoons vanilla
  • 1 tablespoon sour cream
  • 1/2 cup buttermilk , room temperature*
For the Peanut Butter Buttercream
  • 2/3 cups unsalted butter , softened to room temperature
  • 2/3 cups peanut butter , not natural or whipped
  • 3 and 1/2 to 4 and 1/2 cups powdered sugar
  • 1/4 teaspoon salt
  • 2-4 tablespoons whipping cream/heavy cream**
  • chocolate sprinkles for decorating
  1. Preheat the oven to 365F degrees and line muffin tins with cupcake liners.

  2. In a large bowl whisk together the flour, cocoa, baking powder, baking soda, and salt.

  3. Beat together the oil, sugars, eggs and vanilla in a large bowl.

  4. Turn off the mixer, scrape down the sides of the bowl and stir in the sour cream.
  5. With the mixer on low speed beat in about 1/2 of the flour mixture, followed by 1/2 of the buttermilk. Repeat the process with the rest of the flour & buttermilk.

  6. Spoon the batter into the prepared muffin pan, filling each about 2/3rds full.

  7. Allow the cupcakes to cool in the muffin pan for at least 10 minutes, then remove and continue cooling on a wire rack.

  8. Bake for 15-17 minutes until an inserted toothpick comes out clean.
  9. To make the peanut butter frosting, first beat the butter using an electric mixer.

  10. Then add in the peanut butter and continue beating until until evenly combined.
  11. Turn down the mixer to low and slowly beat in the powdered sugar.  Once almost all of the icing sugar has been added, beat in the whipping cream 1 tablespoon at a time until the desired consistency is reached.

  12. Frost the icing using a piping bag or with the flat-edge of a knife. Sprinkle with chocolate sprinkles. I frosted mine using a 1M Wilton tip.


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