Decadent Chocolate Peanut Butter Cupcakes Recipe

These Chocolate Peanut Butter Cupcakes are like Reese’s peanut butter cups turned into cake. Super moist, fluffy chocolate cupcakes are finished with a creamy peanut butter frosting for a perfect chocolate-and-peanut-butter combination.

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If you love the classic pairing of peanut butter and chocolate, these cupcakes deliver. They have tender, chocolatey cake topped with a light, not-too-sweet peanut butter buttercream—perfect for parties, bake sales, or an indulgent weeknight treat.

What you’ll need

This recipe combines two elements:

• Moist chocolate cupcakes made from a chocolate cake base that uses coffee to deepen the chocolate flavor. If you prefer to avoid coffee, a basic chocolate cupcake batter works as well.
• A smooth, creamy peanut butter frosting that complements the chocolate without being overly sweet.

Step by Step Instructions

Make the chocolate cupcakes

1. Brew coffee and let it cool. In a large bowl, whisk together the cooled coffee, buttermilk, egg, oil, and vanilla until combined.
2. In a separate bowl, sift flour, cocoa powder, baking soda, and baking powder. Add the sugar and salt, whisking to combine evenly.
3. Pour the dry ingredients into the wet ingredients and whisk until a smooth batter forms.

4. Use a large cookie scoop to divide the batter evenly among 12 lined muffin cups.
5. Bake at 350°F (175°C) for about 17–19 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs attached.

Make the peanut butter frosting

6. In a stand mixer bowl (or a large bowl with an electric hand mixer), combine room-temperature unsalted butter, creamy peanut butter, heavy cream, and vanilla extract.
7. Sift in the powdered sugar, then stir to combine briefly.
8. Gradually increase the mixer speed to high and beat until the frosting becomes lighter in color and fluffy, about 5–15 minutes depending on mixer and temperature.

Assemble your cupcakes

After the cupcakes have cooled completely, pipe or spread the peanut butter frosting on top. Refrigerate until ready to serve so the buttercream stays firm.

Optional: For a filled center similar to a peanut butter cup, cut a small hole in the cupcake tops, spoon the frosting or filling inside, replace the cutout cake piece, and frost as usual.

Ideas for other filled cupcake techniques can be found in recipes such as pinata cupcakes, strawberry lemonade cupcakes, and banana split cupcakes.

Baker’s Tips

• Either natural or Dutch-process cocoa powder works; Dutch-process will produce a richer, darker cake.
• Coffee deepens the chocolate flavor but won’t make the cupcakes taste like coffee. Instant coffee or espresso dissolved and cooled also works well.
• If you’re out of buttermilk, you can make a quick substitute at home by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
• Use a smooth, creamy peanut butter for the frosting. Most common brands will work; the author prefers Skippy natural honey peanut butter but any creamy variety is fine.
• If you need more help with the frosting, look for additional tips and troubleshooting on making peanut butter buttercream recipes.

Storage

Store cupcakes in the refrigerator because the frosting contains butter and cream. Remove them about 20–30 minutes before serving to let the buttercream soften slightly.

Refrigerated cupcakes will keep up to one week. For longer storage, freeze the cupcakes for up to three months: chill until the frosting firms, wrap each cupcake in plastic, then place them in a freezer-safe bag. Thaw at room temperature for 1–2 hours before serving.

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More peanut butter & chocolate treats

• Peanut Butter Chocolate Cake
• Chocolate Peanut Butter Chip Cookies
• Peanut Butter Brownies
• Peanut Butter Blossom Cookies
• Peanut Butter Chocolate Chip Cookies

5 from 2 votes

Chocolate Peanut Butter Cupcakes

By Trang Doan

These cupcakes combine moist chocolate cake with a fluffy peanut butter frosting for a classic flavor pairing.

Servings: 12 cupcakes

Prep Time: 25 mins

Cook Time: 19 mins

Total Time: 44 mins

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Equipment

• Stand Mixer
• Standard Size Muffin Pan
• Pastry Bags
• Wilton 1M open star tip (optional)

Ingredients

Chocolate Cake

• 1 cup all-purpose flour (144 g)
• 6 tbsp cocoa powder (natural or Dutch-process, 42 g)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup granulated sugar (199 g)
• 1/4 tsp kosher salt
• 1/2 cup coffee, cooled (113 g)
• 1/2 cup buttermilk (115 g)
• 1/4 cup vegetable oil (50 g)
• 1 large egg
• 1 tsp pure vanilla extract

Peanut Butter Frosting

• 8 oz unsalted butter, room temperature, cubed (2 sticks / 1 cup / 227 g)
• 8 oz creamy peanut butter (about 14 tbsp / 227 g)
• 4 tbsp heavy whipping cream (60 g)
• 1 tsp pure vanilla extract
• 1 cup powdered sugar (100 g), sifted

Instructions

Make the chocolate cupcakes

• Brew the coffee and let it cool to room temperature.
• Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
• Whisk together cooled coffee, buttermilk, oil, egg, and vanilla in a large bowl until combined.
• In another bowl, sift flour, cocoa, baking soda, and baking powder. Add sugar and salt and whisk to combine. Add the dry mixture to the wet ingredients and stir until smooth.
• Divide the batter evenly among the 12 liners using a large cookie scoop. Bake 17–19 minutes or until a toothpick comes out clean with a few crumbs.
• Cool the cupcakes in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.

Make the peanut butter buttercream

• Add butter, peanut butter, heavy cream, and vanilla to the stand mixer bowl.
• Sift in the powdered sugar and stir to combine.
• Beat on medium, then increase to high until the frosting is lighter in color and fluffy, about 5–15 minutes.
• Pipe or spread the frosting onto cooled cupcakes. Keep refrigerated until serving.

Notes

• Instant coffee or instant espresso can be used instead of brewed coffee; dissolve and cool before using.
• Either natural or Dutch-process cocoa powder may be used; Dutch-process yields a darker, richer cake.
• Any common brand of creamy peanut butter works in the frosting; use your preferred flavor and texture.

Nutrition

Serving: 111g, Calories: 462kcal

Nutrition information is an approximation.

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Originally published on 1/28/2015. Updated and republished on 3/2/2021 with process photos, retested frosting, tips and streamlined writing.

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