Chocolate Peanut Butter Cupcakes

These Chocolate Peanut Butter Cupcakes are a dream for dessert lovers who crave the sweet-salty combination of rich cocoa and creamy peanut butter. With a moist chocolate base and a smooth, luscious peanut butter frosting, they’re perfect for birthdays, bake sales, or satisfying that peanut butter cup craving in cupcake form.

Chocolate cupcakes with peanut butter frosting.
Clock symbol indicating preparation, baking, and chilling times

Prep – 25 minutes
Bake – 20 minutes

Cupcake with swirled frosting on top in a ridged cupcake liner.

12 cupcakes
Ingredients

Cupcakes:

  • 1 cup (120g) all-purpose flour
  • ½ cup (45g) cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup (120ml) milk

Frosting:

  • ½ cup (125g) creamy peanut butter
  • ½ cup (115g) unsalted butter, softened
  • 1¾ cups (220g) powdered sugar
  • 2 tbsp (30ml) milk
Instructions
  • Preheat oven to 350°F (175°C).
  • Line cupcake tin.
  • Cream butter and sugar, beat in eggs and vanilla.
  • Mix dry ingredients, alternate with milk into wet ingredients.
  • Bake 18–20 minutes. Cool completely.
  • Beat frosting ingredients until fluffy. Pipe on cooled cupcakes and top with chopped peanuts or mini peanut butter cups.

Tips & Tricks

  • Use natural creamy peanut butter for a rich, smooth frosting that’s not too sweet.

  • For extra flavor, add a pinch of sea salt on top or swirl a bit of peanut butter into the batter before baking.

  • Frost only after cupcakes are completely cooled to prevent melting.

  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5.

  • Pair with cold milk, hot coffee, or even a scoop of vanilla ice cream for a complete dessert experience.

  • Great for gifting or party trays—just add festive cupcake liners or sprinkles.

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