These chocolate peanut butter cupcakes feature a soft peanut butter cake topped with rich and creamy chocolate peanut butter frosting. They’re a must for peanut butter lovers!
I posted these cupcakes in May of 2018. I’ve changed the recipe slightly to ensure soft and fluffy cupcakes and updated the post to include more information about the recipe.
Chocolate peanut butter cupcakes! I feel like these don’t really need an introduction—I mean, soft and fluffy peanut butter cupcakes topped with chocolatey, peanut butter-y frosting pretty much speak for themselves right?
Does dessert get any better? I can’t even imagine how!
Why you’ll love these chocolate peanut butter cupcakes:
- They come together pretty quickly with simple ingredients
- You don’t need a stand mixer to make them
- They freeze well so you can always have a stash of cupcakes on hand
How to make your cupcakes
- Melt butter, peanut butter, and a few other ingredients on the stovetop
- Mix together your dry ingredients (including sugar!)
- Add sour cream, an egg, and a few other ingredients
- Mix to combine
- Beat in the peanut butter mixture
- Divide between paper-lined muffin cups and bake
Notes:
- Don’t use natural peanut butter here—the processed kind is better
- Your peanut butter cake batter will be fairly thin; that’s how it’s supposed to be!
- Be sure to cool your cupcakes completely before you frost them or the frosting will melt
How to make chocolate peanut butter frosting
- Beat together room temperature butter and peanut butter until creamy
- Beat in cocoa powder, powdered sugar, and a few other ingredients until smooth
Baker’s tip: You want the butter for your frosting to be at room temp; if your butter is cold, you can slice it into small pieces to bring it up to temperature faster.
Notes:
- Be sure your butter is at room temperature so it mixes well with the peanut butter—cold butter could result in lumps of butter in your frosting
- Don’t use natural peanut butter here; it’s hard to ensure the consistency of your frosting if you don’t use processed pb.
- If your cocoa powder is lumpy, sift it before using it so you don’t end up with lumps in your frosting.
How to store your cupcakes
Uneaten cupcakes can be stored, covered, at room temperature for up to 2 days or in the fridge for up to 3 days.
You can also freeze cupcakes, tightly wrapped, for up to 2 months.
Unfrosted cupcakes can be stored at room temp, tightly wrapped, for up to about a day.
Can I use natural peanut butter?
I don’t recommend using natural peanut butter in either the cupcakes or the frosting. It’s hard to ensure the consistency of your final product unless you use processed peanut butter.
Can I make plain peanut butter frosting?
Definitely. If you don’t want chocolate frosting, simply replace the cocoa powder with powdered sugar. Super simple and perfect for people love their peanut butter totally unadulterated!
Can I bake these as a layer cake?
YES! I actually adapted this recipe from a layer cake. To make cupcakes, I halved the recipe for the cake layers in this Butterfinger cake.
I’d recommend just following the directions in that recipe rather than trying to double this recipe, then bake it in cake pans. (Unless you really like math.) If you use this cupcake recipe to make cake layers, your layers will turn out very thin.
A few more recipes you might enjoy
Chocolate Hazelnut Brownies
White Chocolate Peanut Butter Balls
Easy Peanut Butter Fudge
Snickers Cheesecake
Did you make these chocolate peanut butter cupcakes? Great! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
These chocolate peanut butter cupcakes feature soft peanut butter cake topped with creamy chocolate peanut butter frosting. They're delicious!
- 1/2 cup water
- 1/4 cup unsalted butter
- 1/4 cup vegetable oil
- 1/4 cup creamy peanut butter don’t use natural
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup full fat sour cream
- 1 tablespoon whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup unsalted butter at room temperature
- 1/3 cup creamy peanut butter
- 3 to 4 cups powdered sugar
- 1/3 cup cocoa powder
- 4 to 6 tablespoons milk or heavy cream
- 1/4 teaspoon salt or more to taste
- Preheat the oven to 350 degrees. Line 12 to 14 muffin cups with paper liners and set pans aside.
- Combine the water, butter, vegetable oil, and peanut butter in a small saucepan set over medium heat.
- Cook, stirring often, until peanut butter and butter are melted and mixture is smooth. Remove from the heat and let cool while you continue with the cupcake batter.
- Combine the flour, sugar, baking soda, and salt in a large mixing bowl and beat briefly with an electric mixer to combine.
- Add the sour cream, milk, egg, and vanilla and beat on low speed until combined.
- Beat in the cooled peanut butter mixture on low speed until batter is smooth, stopping mixer to scrape the sides and bottom of the bowl several times. Batter will be fairly thin.
- Divide batter evenly between the prepared muffin cups, filling each a little more than half full. Bake for 15 to 20 minutes, until a cake tester inserted into the center of the pans comes out clean.
- Cool in the muffin tins for 20 minutes, then transfer to a wire rack to cool completely before frosting.
- Once cupcakes are cool, make the frosting.
- Beat butter and peanut butter together until very smooth, then add 3 cups powdered sugar, the cocoa powder, 4 tablespoons milk, and salt and beat on low to combine.
- Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat for a minute or two, until frosting is smooth.
- Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick. Frost cupcakes and decorate as desired.
- Uneaten cupcakes can be stored at room temp, covered, for up to 2 days or in the fridge for up to 3 days.
- They can also be frozen, tightly wrapped, for up to 2 months.
- Unfrosted cupcakes can be stored, tightly wrapped, at room temp for up to a day or so.
- Be sure to cool your cupcakes completely before you frost them or the frosting will melt
- If your cocoa powder is lumpy, sift it before mixing it into your frosting
- To make plain peanut butter frosting, replace the cocoa powder with powdered sugar
Pies and Prejudice says
haha I laughed so hard reading this, Kelsie!! I love your posts on here and instagram, you’ve got the best sense of humour my friend. Keep up with the amazing desserts, please don’t even both posting/writing about boring desserts or the ones you don’t care to eat. I’m serious when I say that you are the Combo Queen and everything you make is amazing and mouthwatering. I haven’t come across a recipe of course I wouldn’t make yet….I’d just have to make a few changes because I can’t eat gluten, yogurt etc. These cupcakes look SO GOOD!! I have yet to try a PB cupcake actually so these are on my list. And that frosting! YUM I definitely see the Elizabethan ruff and now I’m imagining Marie Antoinette eating all these cupcakes (and PB cups) and licking her lips…she’s getting full, too but can’t stop eating (before she loses her head, of course haha Okay this is getting morbid). Hope you’re feeling better and taking a wee break from PB cups and eating these cupcakes instead!! 😀 I’m suddenly craving PB cups now…
Kelsie says
Awww, Dana, you’re just the sweetest! Now I’m picturing Marie Antoinette eating cupcakes and giggling :). Thanks, girlie! Have a great week!
karrie / Tasty Ever After says
Totally understand what you mean because I’ve been there too many times and every single time I’m like, I’m NEVER EATING THAT MUCH AGAIN!!…and then I see a recipe like this and know I have to make these since it’s going to be a rainy Saturday here and then I’m going to eat at least 3 of them in a row cos I have no self control over anything PB & chocolate. Thanks in advance for the well worth it stomach ache. lol!
Kelsie says
Hahaha! Thanks, Karrie!
grace says
i’m undeniably obsessed with peanut butter these days and i would devour these cupcakes!
Kelsie says
I know how that goes!
annie@ciaochowbambina says
Match made in heaven!!! I’d love one with a big icy cold glass of milk!!
Kelsie says
Thank you, Annie!
Miriam @londonkitchendiaries says
Oh I know that feeling of overindulging all to well 🙂 I’d definitely call a stomach ache an achievement if it was caused by something so delicious!
Miriam x
Kelsie says
Haha! Thank you, Miriam!
Thao @ In Good Flavor says
A peanut butter and chocolate chips for dinner sounds good to me! The only thing that would bake it better is to follow it up with one or two of these gorgeous cupcakes!! 😊
Kelsie says
Thank you, Thao!
Ben|Havocinthekitchen says
Don’t be too harsh on yourself, Kelsie. You know that the first step is acknowledging your problem/addiction, and you did it! Besides, I do believe you’re doing this (and subsequently suffering!) not to simply indulge yourself but make us happy with another delicious recipe, right? I have a confession too – I like sprinkling my peanut butter toast (aa well as peanut butter oatmeal) with some chocolate, and some people think it’s horrendous. I hope you’re not the one who will judge me:) Delicious cupcakes!
Kelsie says
Hahaha! Thanks, Ben!
Christina says
You eat peanut butter and chocolate chips for dinner? Haters be damned bc it sounds like you’re living your best life 😀
I may not be as obsessed with pb as you, but I come in a close second or third 🙂 Dude, you should host a pb and chocolate chip tasting at your house with an array of different brands. IF that happens invite me over right away! I’ll be there before you can say, “Christina, I’m hosting a pb and cc tasting at my house like you suggested, wanna come over?”
Real talk though, you’re bringing your A game with these cupcakes. I. Want. Them. All. 🙂
Kelsie says
Haha! Thanks, Christina! I’ll definitely call you as soon asI have that planned 🙂
Carlee says
These look like a dream! I’m glad you have enough self control to give some away, I’m not sure I could!
Kelsie says
Haha! Thanks, Carlee!
kitchenriffs says
Peanut butter on toast or crackers if often a quick lunch for me. Sometimes dinner. Love the stuff! And love it with chocolate — just an excellent pairing. This looks terrific — thanks.
Kelsie says
Thank you!
Maria Doss says
Peanut butter for dinner sounds absolutely right. PB&J without the carbs!!! Aaaand, even better if it’s in the form of these cupcakes. YUM
Kelsie says
Haha! Exactly! Thanks, Maria!
Marissa (@pinchandswirl) says
I’d gladly make a meal of peanut butter too – literally, just me and a jar and a spoon! But I wouldn’t turn down some chocolate chips to go with it..haha! These cupcakes look just fabulous, Kelsey!
Kelsie says
Right? How can anything be so delicious? Thanks, Marissa!
Ashika | Gardening Foodie says
Chocolate and peanut butter is definitely a match made in heaven…and these gorgeous cupcakes really do that match justice. I am in love with that frosting, it looks sooooo good. I am not sure whether it will make it to the cupcakes when I make these, I could eat the entire lot out of the bowl and then suffer with a stomach ache as well. But it will all definitely be worth it 🙂
Kelsie says
Thank you, Ashika!
Leanne | Crumb Top Baking says
Peanut butter and chocolate is my favourite combo and these look perfectly decadent! I love the dense texture of the cupcake paired with that creamy frosting!
Kelsie says
Thanks Leanne!
Kelly @ Kelly Lynn's Sweets and Treats says
Chocolate and peanut butter is the best combo ever, and to make that into a cupcake is just genius!! If I made these I wouldn’t share either…just saying 😉 lol. And I totally get the Elizabethan ruffle look too!!
Kelsie says
Thanks, Kelly! Have a great week!
2pots2cook says
Appreciate your honesty about having PB and choco chips for dinner ! When I do, I hide so my son does not see me…. like when being a teenager and talking by phone for hours 🙂 🙂 🙂 Thank you so much !!! You made my day !
Kelsie says
Haha! Thank you!
David @ Spiced says
So I have to give you extra credit here for working “an Elizabethan ruff” into your post, Kelsie. I mean that takes skill! And I’m pretty sure I haven’t heard the term “ruff” since my high school English class when we read Shakespeare…and that was a long time ago. Either way, I’m on board with these cupcakes, and I’m totally ok with eating them until I get a stomachache…I mean sometimes you just need chocolate + peanut butter. (And by sometimes, I mean all the times.) Hope you had a great long weekend, my friend!
Kelsie says
Thanks, David! I’m going to start working obscure fashion references into my posts from here on out :). Hope you had a great weekend, too!
Laura says
Wow,Kelsie – these look and sound perfect! There’s nothing I love more than peanut butter, unless it’s pb with a side of chocolate! and you are right, I do have all of the ingredients right now. Hmmmm. But really, I think you will have to agree, peanut butter IS real food. It’s perfect to make a meal of it. It’s even a plant-based meal, so it’s vegan. (Read: healthy). The chocolate chips are dessert for your healthy meal. 😉
Kelsie says
Haha! Thank you, Laura!
Milena Perrine says
These look seriously good! Cannot blame you for indulging, the combination of peanut butter and chocolate is so decadent. Please don’t post recipes for boring non-indulgent health foods:) Plus, it will show if you don’t like them:) I’d much rediscover your enthusiasm for what you love when I drop by!
Kelsie says
Thank you, Milena! That’s good advice 🙂
Dawn @ Girl Heart Food says
I don’t know if I’ve ever had just pb for dinner, but I do love it! Now, having one of these cupcakes for dinner? I could totally get down with that! These look like a real treat Kelsie! Hope you’re having fantastic holiday 🙂
Kelsie says
Thank you, Dawn!