There’s something undeniably comforting about the blend of chocolate and peanut butter. It’s the kind of pairing that takes you back to lunchbox treats and after-school desserts. When you turn that classic combo into a soft, fluffy cupcake with a luscious peanut butter frosting on top, it becomes a dessert you want to share with everyone.

These Chocolate Peanut Butter Cupcakes are perfect for birthdays, weekend baking, or just because you need something extra sweet today. They’re rich but balanced, with a moist chocolate base and a frosting that melts in your mouth. And the best part? They’re simpler to make than you might think.

Whether you’re a home baker or new to cupcake-making, this guide will walk you through everything you need to create a batch of bakery-worthy cupcakes that everyone will love.

Recipe Snapshot

Category	Details
Yield	12 cupcakes
Serving Size	1 cupcake
Prep Time	25 minutes
Bake Time	18–20 minutes
Total Time	50 minutes
Calories per Serving	Approx. 420
Primary Cooking Method	Baking
Occasion	Birthdays, Treats
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Chocolate Peanut Butter Cupcakes

Recipe by Angela JonesCourse: CakesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep Time

minutes

Bake Time

minutes

Calories

420

kcal

This chocolate peanut butter cupcakes recipe features rich, moist chocolate cupcakes topped with silky peanut butter buttercream. It’s a perfect match of flavors and textures that works for both kids and adults.

Ingredients

For the Chocolate Cupcakes:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 cup sour cream
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1 tsp pure vanilla extract
1/2 cup hot water or brewed coffee (for deeper flavor)
For the Peanut Butter Frosting:
1 cup creamy peanut butter (not natural-style)
1/2 cup unsalted butter, softened
1 1/2 tsp vanilla extract
1/4 tsp salt (skip if using salted butter)
2–2.5 cups powdered sugar
2–3 tbsp heavy cream or milk (as needed for texture)
Optional Toppings:
Mini peanut butter cups
Chocolate shavings
Crushed peanuts

Directions

Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Lightly mist the liners with cooking spray if desired.
Mix Dry Ingredients
In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
Combine Wet Ingredients
In a large mixing bowl, whisk the eggs, vegetable oil, sour cream, granulated sugar, brown sugar, and vanilla extract until smooth.
Mix and Combine
Gradually add the dry mixture into the wet ingredients. Mix until nearly combined. Then slowly add the hot water or coffee, mixing until the batter is smooth and a little loose. The batter should be pourable but thick.
Fill and Bake
Fill each cupcake liner about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Make the Peanut Butter Frosting
In a large bowl, beat the peanut butter and softened butter together until light and fluffy (about 2–3 minutes). Add the vanilla and salt. Gradually beat in the powdered sugar, one cup at a time. Add cream or milk a tablespoon at a time until the frosting reaches your desired consistency—smooth but stiff enough to pipe.
Frost and Decorate
Once cupcakes are fully cool, pipe or spread the frosting generously on top. Add mini peanut butter cups or crushed peanuts for extra flair.

Notes

Cupcakes can be baked 1 day ahead. Store them in an airtight container at room temperature.
Frosting can be made up to 3 days ahead and kept in the fridge. Let it come to room temperature and re-whip before using.
Fully frosted cupcakes can be stored in the fridge for up to 3 days. Let them sit at room temp for 20 minutes before serving.

Equipment You’ll Need

To ensure smooth baking and decorating, here are the essential tools you should have on hand.

12-cup muffin tin
Cupcake liners
Mixing bowls
Hand mixer or stand mixer
Whisk
Rubber spatula
Piping bag and tips (optional)

How to Store Your Cupcakes

Keep your cupcakes fresh and delicious by following these simple storage tips.

Room Temp: Unfrosted cupcakes stay fresh in an airtight container for 2 days.
Refrigerated: Frosted cupcakes can be refrigerated for 3 days.
Freezer: Unfrosted cupcakes freeze well for up to 2 months. Wrap each individually and thaw overnight.

Extra Tips for Perfect Results

Little tricks can make a big difference in how your cupcakes turn out. Here are a few to remember:

Use room temperature eggs to help the batter mix evenly.
Don’t overbake or they may dry out. Start checking at 17 minutes.
Coffee enhances the chocolate flavor without making it taste like coffee.
Avoid natural peanut butter as it’s too oily and loose for a stable frosting.

Frequently Asked Questions

Get quick answers to some of the most common questions about this recipe.

Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

Can I use natural peanut butter?
It’s not recommended for this recipe. Stick to commercial creamy peanut butter for best texture.

How do I make these dairy-free?
Use a dairy-free sour cream alternative and swap the butter with a plant-based butter.

Can I fill the cupcakes?
Absolutely! Peanut butter or chocolate ganache filling works wonderfully. Cut out the center after baking and pipe it in.

Ingredient Selection Tips

Choose the best ingredients to elevate the taste and texture of your cupcakes.

Cocoa powder: Use Dutch-processed for a smoother flavor.
Peanut butter: Choose a no-stir creamy version like Jif or Skippy.
Sour cream: Adds moisture—don’t skip or sub with milk.

Serving Suggestions

Wondering what pairs well with these cupcakes? Here are some tasty options:

A cold glass of milk
Drizzle of chocolate sauce
A small scoop of vanilla ice cream on the side

Final Thoughts

Chocolate and peanut butter are a timeless pair, and these cupcakes showcase exactly why. With a rich base and creamy topping, they deliver bold flavor with a soft texture that hits all the right notes.

The recipe is easy enough for beginners but satisfying for experienced bakers too. Try it once, and you might just find yourself making it on repeat!

Chocolate Peanut Butter Cupcakes Recipe: A Sweet Duo You Can’t Resist

Recipe Snapshot