These amazing chocolate peanut butter cupcakes combine an ultra moist chocolate cupcake with a creamy peanut butter frosting that tastes just like the center of a Reese's cup. They are so rich and decadent but also easy to make!
My blog has been in dire need of some chocolate peanut butter recipes for a while. Apart from my peanut butter stuffed brownies, I've got nothing else! A tragedy. So I took my favorite extra-moist chocolate cupcake recipe and topped it with a super creamy peanut butter frosting and the rest is history. These taste JUST like a Reese's peanut butter cup in cake form. WIN.
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Ingredients
For the Chocolate Cupcakes:
- Sugar
- Flour
- Cocoa powder: I like to use dutch-processed cocoa powder for a dark and rich chocolate flavor, but natural unsweetened is okay too.
- Baking powder & baking soda
- Salt
- Buttermilk: The secret for ultra moist cupcakes! Don't have any buttermilk at home? See my FAQ below!
- Oil: Using oil instead of butter creates moist and soft cupcakes.
- Egg
- Vanilla
- Coffee: Adding hot coffee to the batter blooms the cocoa powder, creating a richer, more chocolate-y flavor. You won't taste the espresso, but you can use hot water instead if needed.
For the Peanut Butter Frosting:
- Peanut butter: Make sure to use a creamy conventional peanut butter like Jif or Skippy, not natural, for the best consistency. Natural peanut butter is too oily and separates easily.
- Butter
- Powdered sugar: Sift your powdered sugar if it's lumpy. Unlike other recipes, this frosting doesn't use a ton of powdered sugar- just enough to lightly sweeten it and make it pipeable without it being tooth-aching.
- Cream: A bit of liquid is needed to thin out the frosting. Make sure it's at room temperature to prevent the frosting from separating.
- Vanilla
- Salt
Step By Step Instructions
STEP 1: Whisk the dry ingredients. In a medium bowl, whisk the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
STEP 2: Whisk the wet ingredients. In a large bowl, whisk the buttermilk, oil, egg, and vanilla.
STEP 3: Combine the dry and wet ingredients and add coffee. Add the dry ingredients to the wet ingredients and pour in the HOT coffee. Whisk until combined. The batter will be thin and that's okay!
STEP 4: Pour batter into tins. Divide the batter between 12 paper liners, filling ⅔ of the way to the top.
STEP 5: Bake. Bake for 16-20 minutes, or until a toothpick comes out clean or with a few moist crumbs.
STEP 6: Cool. Set the pan over a wire rack and let the cupcakes cool COMPLETELY before frosting! Any warmth whatsoever will melt the frosting and create a mess.
STEP 7: Make the frosting. Beat butter for 3 minutes, then add peanut butter, powdered sugar, cream, vanilla, and salt and beat for another 3-5 minutes or until fluffy. For more detailed instructions, see my peanut butter frosting blog post.
STEP 8: Decorate. Pipe the frosting onto the cupcakes or spread with a knife. Top with any garnishes as desired and enjoy!
Decorating Tutorial
You can spread the frosting onto the cupcakes using a knife or by piping it. Piping requires a bit more technique but the results are much prettier.
Here's how to fill a piping bag: Grab a large piping bag. Cut off the end and insert a piping tip- I used Wilton 1M for the pictured cupcakes. Place the piping bag in a large, tall cup, and fold a few inches of the top of the bag over the cup. This makes sure the frosting won't spill out the top. Fill the bag with frosting, around ⅔ of the way to the top. Unroll the folded part of the piping bag and twist it until tight.
To create the pictured swirls, start in the center of the cupcake and pipe outward, then pipe more frosting on top.
Once all of your cupcakes are topped with frosting, garnish them with any desired decorations:
- Salted caramel
- Chocolate ganache
- Melted peanut butter
- Crushed peanuts
- Crushed peanut M&M's
- Reese's cups
If you want to drizzle your cupcakes with caramel, ganache, etc, make sure you reheat it into the microwave so it's warm and fluid first. For the prettiest, neatest drizzle, use a squeeze bottle or snip off the corner of a small plastic bag instead of using a spoon.
FAQ
You can use sour cream instead OR try making this buttermilk substitute (make it and use 120 grams). You can also try using plain full-fat Greek yogurt but the cupcakes may be a bit less rich.
If you want a peanut butter flavored cupcake I would try a recipe specifically created to have peanut butter in the batter. These peanut butter cupcakes would be delicious. Adding peanut butter to this chocolate cupcake batter would dry it out and require further testing.
Natural peanut butter is too oily and separates easily, even if you stir it before using. Processed creamy peanut butter, like Jif or Skippy, will give the best results.
Kitchen Equipment
- Glass mixing bowls
- Kitchen scale
- 12-count muffin pan
- Parchment paper cupcake liners
- Large cookie scoop (to transfer batter into the liners)
- Cooling rack
- Disposable piping bags
- Wilton 1M piping tip
Storing and Freezing Instructions
Store leftover cupcakes in an airtight container and keep in the fridge for up to 2-3 days or in the freezer for up to 2-3 months. Thaw frozen cupcakes overnight in the fridge before serving.
More Cake & Cupcake Recipes You'll Love
Leave a STAR REVIEW below if you try this recipe! Tag me on Instagram @treatsbytalija and for more ideas, check out the other desserts on my blog!
PrintAmazing Chocolate Peanut Butter Cupcakes
These amazing chocolate peanut butter cupcakes combine an ultra moist chocolate cupcake with a creamy peanut butter frosting that tastes just like the center of a Reese's cup. They are so rich and decadent but also easy to make!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 12 cupcakes 1x
- Category: cupcakes, chocolate
- Method: baking
- Cuisine: American
Ingredients
For the Chocolate Cupcake:
- 200 grams granulated sugar
- 120 grams all-purpose flour
- 40 grams dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ scant teaspoon salt
- 120 grams buttermilk, at room temperature*
- 55 grams vegetable or canola oil
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 120 grams hot coffee (or hot water)*
For the Peanut Butter Frosting:
- 75 grams unsalted butter, softened
- 250 grams creamy commercial peanut butter (not natural)*
- 135 grams powdered sugar, sifted, plus more as needed
- 60 grams heavy cream, at room temperature, plus more as needed
- 1 teaspoon vanilla extract
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with 12 paper liners. Set aside.
- In a medium bowl, whisk the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk the buttermilk, oil, egg, and vanilla.
- Add the dry ingredients to the wet ingredients and pour in the hot coffee. Whisk until just combined. The batter will be thin.
- Divide batter between the muffin liners, filling ⅔ of the way to the top.
- Bake for 16-21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist (but not wet) crumbs. The center of the cupcake will also spring back if lightly pressed.
- Remove pan from the oven and set over a wire rack. Cool completely before frosting.
Make the Frosting & Decorate:
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 3 minutes or until lightened in color. Scrape down the bottom and sides of the bowl as needed.
- Add the peanut butter, powdered sugar, heavy cream, and vanilla, and beat for another 3-5 minutes or until fluffy. Add more powdered sugar as needed to thicken the frosting, or more cream to thin it out.
- Pipe the frosting or spread with a knife onto the cooled cupcakes. Decorate with Reese's cups, sprinkles, chopped peanuts, or chocolate chips as desired.
Notes
- Quickly bring ingredients to room temp: Microwave the buttermilk and heavy cream for 5-10 seconds. Place egg in a bowl with warm water for 10 minutes.
- If you don't have buttermilk, the next best substitute would be full-fat sour cream or full-fat plain Greek yogurt. You could also try using a DIY buttermilk, but I haven't tested this myself.
- The finished cupcakes won't taste like coffee; the espresso flavor bakes out, but deepens the richness of the chocolate. You can use hot water instead if needed.
- Do not use natural-style peanut butter for the frosting- it is far too oily. Use a commercial-style peanut butter like Jif or Skippy for the best smooth, creamy consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 387
- Sugar: 30.9 g
- Sodium: 265.4 mg
- Fat: 21.8 g
- Carbohydrates: 44.2 g
- Protein: 8.6 g
- Cholesterol: 22.3 mg
Keywords: chocolate peanut butter cupcakes, Reese's peanut butter cupcakes, easy peanut butter cupcakes
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