Overhead view of rich chocolate cupcakes with creamy peanut butter frosting, surrounded by cocoa powder, flour, buttermilk, eggs, and mini peanut butter cups on a marble countertop, bathed in warm golden hour light.

Chocolate Peanut Butter Cupcakes: The Ultimate Indulgent Recipe

Chocolate peanut butter cupcakes combine rich cocoa cake with creamy peanut butter frosting for the perfect sweet-and-salty treat.

You know that moment when you can’t decide between chocolate and peanut butter? Yeah, me neither—because why choose when you can have both?

A cinematic overhead view of a pristine kitchen counter featuring precisely measured baking ingredients, including cocoa powder and flour, with soft morning light illuminating stainless steel mixing bowls and a ready-to-use electric mixer, alongside crisp white cupcake liners in a muffin tin.

KEY INFO
  • Prep Time: 15 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 1 hour 45 minutes (including cooling)
  • Servings: 12 cupcakes
  • Difficulty Level: Intermediate
  • Dietary Tags: Vegetarian (contains eggs, dairy, peanuts)
EQUIPMENT NEEDED

Essential:

Makes Life Easier:

  • Ice cream scoop (for perfectly portioned batter)
  • Kitchen scale (accuracy matters in baking)
  • Offset spatula (if you’re going for that bakery look)
INGREDIENTS

For the Chocolate Cupcakes:

  • 3/4 cup (125g) all-purpose flour
  • 6 tablespoons (30g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar (packed)
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup (57g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (120ml) boiling water
  • 1/2 teaspoon instant espresso powder (optional but trust me)

For the Peanut Butter Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (250g) creamy peanut butter
  • 2 cups (240g) powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Optional Toppings:

  • Mini peanut butter cups
  • Chopped peanuts
  • Chocolate drizzle
METHOD

Making the Cupcakes

Step 1: Get Your Oven Ready

Preheat to 350°F (175°C). Line your muffin tin with liners. This isn’t optional—nobody likes cupcakes stuck to the pan.

Step 2: Mix Your Dry Ingredients

Sift together flour, cocoa powder, baking powder, baking soda, and salt. Add both sugars and whisk until no lumps remain. Those cocoa lumps will haunt your cupcakes if you skip this.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk buttermilk, melted butter, oil, egg, and vanilla. Mix until smooth—no streaks of egg white floating around.

Step 4: The Magic Happens

Pour wet ingredients into dry ingredients. Stir gently until just combined. Don’t go all Hulk on it—overmixing creates tough, sad cupcakes.

Step 5: Add the Boiling Water

Dissolve espresso powder in boiling water (this intensifies the chocolate—game changer). Slowly stir into your batter. Yes, the batter will be thin—this is correct, not a mistake.

Step 6: Fill and Bake

Fill liners about 2/3 full using an ice cream scoop for consistency. Bake for 20-22 minutes. A toothpick should come out with just a few moist crumbs—not wet batter, not bone dry.

Step 7: Cool Completely

Let cupcakes cool in the pan for 5 minutes. Transfer to a wire rack and wait until completely cool. I know it’s torture, but frosting warm cupcakes = melted frosting disaster.

Making the Frosting

Step 8: Cream the Base

Beat softened butter and peanut butter together for 1-2 minutes. This should look smooth and uniform, like you could spread it on toast (but don’t—you need it for cupcakes).

Step 9: Add Sugar Gradually

With mixer on low, add powdered sugar in two batches. Add heavy cream and vanilla. Beat on medium-high for 1 minute until fluffy and pipeable.

Step 10: Frost Like a Pro

Transfer frosting to your piping bag. Pipe generous swirls on each cooled cupcake. Top with mini peanut butter cups or chopped peanuts immediately.

Close-up of creamy peanut butter frosting swirled onto chocolate cupcakes, piped with a metallic tip, surrounded by mini peanut butter cups in a warm, amber-lit kitchen.

CRUCIAL TIPS

For Perfect Cupcakes:

  • Room temperature ingredients mix better—don’t skip this step
  • Use Dutch-process cocoa for deeper chocolate flavor
  • Don’t overbake—they continue cooking slightly after you remove them
  • Check your baking soda and powder expiration dates (yes, they expire)

For Frosting Success:

  • Butter and peanut butter must be truly softened (not melted)
  • Sift that powdered sugar unless you like lumpy frosting
  • Too thick? Add cream 1 tablespoon at a time
  • Too thin? Add more powdered sugar in 1/4 cup increments

The Espresso Trick:

You won’t taste coffee, I promise. It just makes chocolate taste more chocolatey. Like adding salt to sweet things—it amplifies flavor.

STORAGE & MAKE-AHEAD

Storage:

  • Unfrosted: 3 days at room temperature in airtight container
  • Frosted: 5 days refrigerated (bring to room temp before serving)
  • Frozen: 3 months unfrosted, 2 months frosted

Make-Ahead Strategy:

Bake cupcakes the night before, frost the day of serving. Frosting can be made 3 days ahead and refrigerated—just re-whip before using.

Scaling:</strong

Similar Posts