Introduction

These Chocolate Peanut Butter Cupcakes combine rich, moist chocolate cake with a creamy peanut butter frosting for the perfect indulgent treat. Topped with mini peanut butter cups, they’re sure to satisfy any sweet tooth. Ideal for parties or anytime you crave a decadent dessert.

A close-up view of a dark chocolate cupcake with a tall swirl of light brown frosting on top, being piped from a beige frosting bag held by a woman's hand above it. The cupcake has a deep, rich brown base with vertical ridges from its white paper liner, contrasting with the smooth, creamy texture of the frosting. Around the main cupcake, four more cupcakes with the same chocolate base and light brown frosting swirls sit on a white marbled surface, creating a simple and clean composition. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chocolate Cupcakes:

1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 large egg
½ cup buttermilk
½ cup warm water
¼ cup vegetable oil
1 tsp pure vanilla extract

For the Peanut Butter Frosting:

1 cup creamy peanut butter (not natural)
½ cup unsalted butter, softened
2 cups powdered sugar
2–3 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt

Optional Topping:

12 mini peanut butter cups, unwrapped

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a separate bowl, whisk the egg, buttermilk, warm water, vegetable oil, and vanilla extract until smooth and well blended.
Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thin—that’s normal.
Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Step 6: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: For the frosting, beat the peanut butter and softened butter together on medium speed for about 2 minutes until light and creamy.
Step 8: Gradually add powdered sugar about ½ cup at a time, mixing well after each addition. Add vanilla extract, salt, and 2 tablespoons of cream or milk, beating until smooth and fluffy. Add more cream or milk if needed for piping consistency.
Step 9: Once cupcakes have cooled completely, pipe frosting onto each using a piping bag fitted with a large star tip.
Step 10: Press one mini peanut butter cup into the center of each frosted cupcake for an extra peanut butter punch.

Tips & Variations

For extra moisture, substitute warm water with hot coffee to enhance the chocolate flavor.
Use natural peanut butter if you prefer, but add a little extra powdered sugar for firmness in the frosting.
Try swirling caramel sauce on top before adding the peanut butter cup for a delicious twist.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. They can also be frozen un-frosted for up to 2 months; thaw completely before frosting.

How to Serve

A close-up view of five chocolate cupcakes in white paper liners, each topped with a thick swirl of light brown peanut butter frosting, smooth and creamy with slight speckles, crowned with a small chocolate peanut butter cup half placed at a slight angle. They sit closely together on a white plate, all against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes dairy-free?

Yes, use a non-dairy milk like almond or oat milk for buttermilk (add a teaspoon of vinegar to the milk to mimic buttermilk), and substitute dairy butter in the frosting with a plant-based alternative.

How do I know when the cupcakes are done baking?

The cupcakes are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking as it can make them dry.