Looking for the ultimate cupcake recipe that combines rich chocolate and creamy peanut butter? These Peanut Butter Chocolate Cupcakes are irresistibly moist, decadent, and surprisingly easy to make! Topped with a luscious peanut butter frosting, melted chocolate, and a mini peanut butter cup, they’re perfect for birthdays, holidays, or a sweet treat anytime.
Table of Contents
Toggle🧁 Why You’ll Love These Cupcakes
Moist & Rich Chocolate Base – Thanks to cocoa powder, buttermilk, and oil.
Creamy Peanut Butter Center – A smooth, nutty surprise in every bite.
Beginner-Friendly – Easy steps, simple ingredients, foolproof results.
Visually Impressive – Bakery-style looks with minimal effort.
Versatile – Add crunchy peanut butter, caramel, or chocolate chips!
📝 Ingredients
For the Cupcake Batter:
1 cup all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vegetable oil
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
For the Peanut Butter Filling/Frosting:
1 cup creamy peanut butter
½ cup powdered sugar
¼ cup milk
For the Topping:
1 cup chocolate chips, melted
12 mini peanut butter cups
👩🍳 How to Make Peanut Butter Chocolate Cupcakes (Step-by-Step)
Step 1: Prep the Oven
Preheat to 350°F (175°C).
Line a 12-cup muffin tin with paper liners.
Step 2: Mix the Batter
In a large bowl, sift flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add oil, buttermilk, eggs, and vanilla extract.
Mix until the batter is smooth and slightly thin.
Step 3: Fill & Bake
Fill each cupcake liner ⅔ full.
Bake for 18–20 minutes, or until a toothpick comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
🥜 Make the Peanut Butter Filling
Step 4: Prepare the Filling
In a bowl, beat together peanut butter, powdered sugar, and milk until fluffy.
Spoon into a piping bag with a round tip.
Step 5: Fill the Cupcakes
Cut a small circle in the center of each cupcake and remove it.
Pipe peanut butter filling into the hole.
🍫 Frost & Garnish
Step 6: Frost the Cupcakes
Pipe the remaining peanut butter mixture on top as frosting.
Drizzle with melted chocolate.
Add a mini peanut butter cup on top for the final touch.
💡 Pro Tips for Perfect Cupcakes
Room Temp Ingredients: Make sure eggs and buttermilk aren’t cold.
Don’t Overmix: Just combine the batter until smooth.
Peanut Butter Matters: Natural PB works but stir thoroughly for smoothness.
Make Ahead: Bake cupcakes a day early and frost before serving.
Try Variations: Use Nutella, ganache, or caramel in place of the PB filling.
🍽 How to Serve These Cupcakes
With Coffee or Milk: Ideal pairing for the rich flavors.
Party Favorite: Display them on a dessert tray or stand.
With Ice Cream: Serve warm with vanilla ice cream for a decadent dessert.
🧊 Storage Tips
In the Fridge:
Store in an airtight container for up to 4 days.
In the Freezer:
Wrap each cupcake in plastic wrap.
Freeze for up to 2 months.
Thaw at room temperature before enjoying.
🔢 Nutrition Info (Per Cupcake)
Calories: 420 kcal
Carbs: 45g
Protein: 7g
Fat: 22g
Sugar: 30g
Fiber: 3g
Sodium: 300mg
Cholesterol: 50mg
❓ FAQs
Can I use crunchy peanut butter?
Yes, but it’ll add texture and may not be as smooth.
How can I make them gluten-free?
Swap flour with a 1:1 gluten-free baking mix.
Can I make these ahead?
Definitely! Bake and store unfrosted cupcakes in an airtight container. Frost just before serving.
🧁 Related Recipes
🎉 Conclusion
These Peanut Butter Chocolate Cupcakes are the ultimate dessert for chocolate and peanut butter lovers. Moist, rich, creamy, and absolutely indulgent – they’re sure to become a family favorite.
Tried this recipe? Let us know how it turned out in the comments! And don’t forget to tag your cupcake creations on social media. 🍫🥜🧁
📌 Printable Recipe Card
Peanut Butter Chocolate Cupcakes
Yield: 12 cupcakes | Total Time: 40 minutes | Diet: Vegetarian
Ingredients:
1 cup flour
1 cup sugar
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup oil
1 cup buttermilk
2 eggs
1 tsp vanilla
1 cup creamy peanut butter
½ cup powdered sugar
¼ cup milk
1 cup chocolate chips (melted)
12 mini peanut butter cups
Instructions:
Preheat oven to 350°F. Line muffin tin.
Mix dry ingredients. Add wet ingredients and mix until smooth.
Fill liners ⅔ full. Bake for 18–20 min. Cool completely.
Beat peanut butter, powdered sugar, and milk until fluffy.
Cut centers from cupcakes. Pipe in filling.
Frost tops, drizzle with chocolate, garnish with mini peanut butter cups.