If you adore the perfect marriage of rich, chocolatey goodness and creamy peanut butter bliss, then this Chocolate Peanut Butter Cupcakes Recipe will quickly become your new favorite indulgence. These cupcakes boast a moist, tender crumb infused with deep cocoa flavor, topped with a luscious, fluffy peanut butter frosting that melts in your mouth. Every bite offers a harmonious balance of sweet and nutty, delivering comfort and delight with each forkful. Whether you’re treating yourself or impressing friends and family, these cupcakes never fail to spark joy and satisfy any dessert craving.
Ingredients You’ll Need
This Chocolate Peanut Butter Cupcakes Recipe uses simple yet essential ingredients that each play a crucial role in making these cupcakes shine. From the rich cocoa powder that brings decadent chocolate flavor to the creamy peanut butter that creates the iconic frosting, every component is thoughtfully chosen to give you irresistible taste and texture.
- 1 and 1/3 cups all-purpose flour: Provides structure and tenderness to the cupcake base.
- 1/3 cup unsweetened cocoa powder: Adds deep, natural chocolate flavor without sweetness.
- 1 tsp baking powder: Helps the cupcakes rise and become light and fluffy.
- 1/2 tsp baking soda: Works alongside baking powder for perfect leavening.
- 1/4 tsp salt: Enhances overall flavor and balances sweetness.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the batter.
- 3/4 cup granulated sugar: Sweetens the cupcakes while keeping crumb tender.
- 2 large eggs, at room temperature: Bind ingredients and contribute to rich texture.
- 1 tsp vanilla extract: Elevates the flavor profile with warm, aromatic notes.
- 1/2 cup buttermilk, at room temperature: Tenderizes the crumb and adds subtle tanginess.
- 1/2 cup unsalted butter, softened: Base for the creamy peanut butter frosting.
- 1 cup creamy peanut butter: Provides that iconic nutty flavor and luscious frosting texture.
- 2 cups powdered sugar, sifted: Sweetens and thickens the frosting for a silky finish.
- 1/4 cup heavy cream or milk: Adjusts frosting consistency to perfect spreadability.
- 1 tsp vanilla extract: Adds warmth and depth to the frosting.
- Mini Reese’s peanut butter cups, chopped (optional): For a fun, crunchy garnish that amps up the peanut butter experience.
How to Make Chocolate Peanut Butter Cupcakes Recipe
Step 1: Prepare Oven and Dry Ingredients
First, preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius, and line a muffin tin with cupcake liners. This ensures even baking and easy cleanup. Next, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl—this blends all your dry ingredients, making sure your cupcakes rise evenly and have that rich chocolate flavor throughout.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until they’re light and fluffy. This step introduces air into your batter, which is key to a soft, tender cupcake. Take your time here—the texture you achieve sets the stage for the perfect crumb.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract. These ingredients add richness and depth of flavor to your batter, so don’t rush. Room temperature eggs blend more easily, creating a smoother batter.
Step 4: Combine Dry and Wet Ingredients
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. This technique ensures the batter stays light and doesn’t get overmixed, which could make the cupcakes tough. Mix just until combined for a delicate, moist texture.
Step 5: Fill and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full to give them room to rise without overflowing. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely—this prevents the frosting from melting when applied.
Step 6: Make the Peanut Butter Frosting
For the star topping, beat the softened butter with creamy peanut butter until smooth and fluffy. Gradually add the sifted powdered sugar, alternating with heavy cream or milk, to reach your preferred frosting consistency. Finally, stir in vanilla extract. This frosting is luxuriously creamy with just the right balance of sweet and nutty flavors to complement the chocolate cake perfectly.
Step 7: Frost and Garnish
Once the cupcakes are completely cooled, use a piping bag or a spatula to spread the peanut butter frosting generously over each cupcake. If you want to take these treats to the next level, sprinkle chopped mini Reese’s peanut butter cups on top for a delightful crunch and extra peanut butter punch.
How to Serve Chocolate Peanut Butter Cupcakes Recipe
Garnishes
While the classic chopped Reese’s cups topping is divine, you can also try crushed peanuts, a light dusting of cocoa powder, or even a drizzle of melted chocolate for added texture and flavor. These small touches make your cupcakes look stunning and add exciting layers of taste with every bite.
Side Dishes
Chocolate Peanut Butter Cupcakes pair beautifully with a cold glass of milk or a cup of strong coffee to balance the sweetness. For an extra special treat, serve with a scoop of vanilla ice cream or fresh berries to add a burst of freshness alongside the rich flavors.
Creative Ways to Present
Get playful by presenting your cupcakes in a cupcake tower for celebrations, or package them individually in clear boxes tied with ribbons to gift to friends. You can also turn them into cupcake pops by inserting sticks, perfect for parties and easy sharing.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Peanut Butter Cupcakes fresh, store them in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration is best, but allow them to come to room temperature before serving so the frosting softens beautifully.
Freezing
These cupcakes freeze wonderfully! Place unfrosted cupcakes in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag for up to three months. Frost after thawing for best results. You can also freeze frosted cupcakes carefully in a container, allowing them to thaw overnight in the fridge.
Reheating
If you want to enjoy your cupcakes warm, gently microwave an unfrosted or lightly frosted cupcake for 10-15 seconds. This makes the cake delightfully soft and enhances the peanut butter aroma without melting the frosting completely.
FAQs
Can I use natural peanut butter in this recipe?
Yes, you can substitute creamy natural peanut butter, but be aware that it may make the frosting slightly thinner due to its oil content. You might need to adjust the powdered sugar or cream to achieve the desired consistency.
Is it possible to make these cupcakes dairy-free?
Absolutely! Swap the butter with a dairy-free alternative and use a plant-based milk with a splash of lemon juice or vinegar as a buttermilk substitute. The cupcakes will still be moist and delicious.
How should I store frosted cupcakes in warm weather?
In warmer climates, store frosted cupcakes in the refrigerator to prevent the frosting from melting. Just bring them to room temperature before eating to enjoy the full flavor and soft texture.
Can I make mini versions of this cupcake?
Mini chocolate peanut butter cupcakes are a fantastic idea and perfect for parties. Just reduce baking time to about 10-12 minutes and watch them closely to prevent overbaking.
Can I substitute buttermilk for something else?
If you don’t have buttermilk on hand, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. This homemade buttermilk substitute works just as well in the recipe.
Final Thoughts
This Chocolate Peanut Butter Cupcakes Recipe is more than just a dessert—it’s a celebratory hug in cupcake form, perfect for any occasion or a delightful treat just because. Once you try these cupcakes, the fluffy peanut butter frosting paired with moist chocolate cake will have you reaching for seconds (and maybe thirds). So go ahead, bake a batch, and savor the joy of this unbeatable flavor combination shared with loved ones or all to yourself.
Print
Chocolate Peanut Butter Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and moist Chocolate Peanut Butter Cupcakes topped with a creamy peanut butter frosting and optional mini Reese’s peanut butter cup garnish. Perfect for peanut butter and chocolate lovers, these cupcakes combine a tender cocoa-infused crumb with a luscious, smooth frosting for an irresistible treat.
Ingredients
Cupcake Batter
- 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 and Prepare Pan: 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, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined without overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to 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 the sifted powdered sugar, alternating with the heavy cream or milk, until the frosting reaches your desired consistency. Mix in the 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 onto each cupcake. Optionally, garnish with chopped mini Reese’s peanut butter cups for an extra touch of flavor and texture.
Notes
- Ensure all cold ingredients like eggs and buttermilk are at room temperature to achieve a smooth batter and even baking.
- Do not overmix the batter once the dry ingredients are added to avoid dense cupcakes.
- Use a light hand when folding in ingredients to keep cupcakes tender and fluffy.
- The frosting consistency can be adjusted by adding more powdered sugar to thicken or more cream to thin it out as needed.
- If mini Reese’s peanut butter cups are unavailable, crushed peanuts or chocolate chips make great substitutes for garnish.
