Chocolate Peanut Butter Cupcakes Recipe
If you’ve ever dreamed of a dessert that perfectly balances rich, velvety chocolate with the creamy, nutty goodness of peanut butter, this Chocolate Peanut Butter Cupcakes Recipe is here to make that dream come true. These cupcakes boast a moist, tender crumb generously infused with cocoa, topped with an irresistibly smooth peanut butter frosting that’s just sweet enough without overpowering the flavors. Whether you’re baking for a special occasion or just because, this recipe is a surefire way to delight family and friends with a classic flavor combo that never goes out of style.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly straightforward, but each one plays a critical role. From the all-purpose flour that forms the cupcake’s perfect structure to the buttermilk that keeps them tender and moist, you’ll see how simple pantry staples come together for a deeply satisfying cake with peanut butter frosting. Here’s what you’ll need:
- 1 and 1/3 cups all-purpose flour: Provides the foundation for a light yet sturdy cupcake texture.
- 1/3 cup unsweetened cocoa powder: Delivers that deep chocolate flavor and rich color.
- 1 tsp baking powder: Helps the cupcakes rise to a fluffy height.
- 1/2 tsp baking soda: Adds additional lift and tenderness.
- 1/4 tsp salt: Balances sweetness and enhances chocolate flavor.
- 1/2 cup unsalted butter, softened: Gives cupcakes moisture and richness.
- 3/4 cup granulated sugar: Sweetens the batter while contributing to a soft crumb.
- 2 large eggs, at room temperature: Binds ingredients and lends structure.
- 1 tsp vanilla extract: Adds warm, sweet aroma and depth of flavor.
- 1/2 cup buttermilk, at room temperature: Keeps cupcakes tender and deliciously moist.
- 1/2 cup unsalted butter, softened (for frosting): The creamy base for luscious peanut butter frosting.
- 1 cup creamy peanut butter: Brings that unmistakable peanut butter flavor and smooth texture.
- 2 cups powdered sugar, sifted: Sweetens and thickens the frosting perfectly.
- 1/4 cup heavy cream or milk: Adjusts frosting consistency for easy spreading or piping.
- 1 tsp vanilla extract: Enhances the richness and aroma of the frosting.
- Mini Reese’s peanut butter cups, chopped (optional): Perfect for adding a decorative and decadent touch on top.
How to Make Chocolate Peanut Butter Cupcakes Recipe
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C), and line a muffin tin with cupcake liners. This ensures your cupcakes don’t stick and makes clean-up a breeze. Getting the oven temperature right sets the stage for perfect cupcakes from the very beginning.
Step 2: Mix Dry Ingredients
Whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. This well-rounded blend acts like the backbone of your cupcakes, distributing rising agents evenly so every bite is just right.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial because it traps air, which helps create that delicate, melt-in-your-mouth texture we all crave.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract for a subtle, warm sweetness that complements the chocolate beautifully.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually combine the flour mixture with the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just enough to combine; overmixing can make cupcakes dense rather than tender.
Step 6: Fill the Cupcake Liners
Divide the batter evenly among the liners, filling each about two-thirds full to give them room to rise without overflowing. This ensures cupcakes bake evenly with the perfect domed tops.
Step 7: Bake
Place the muffin tin in the oven and bake for 18 to 20 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
Step 8: Cool
Remove the cupcakes from the oven and allow them to cool in the tin for five minutes before transferring to a wire rack to cool completely. Frosting warm cupcakes can cause it to melt, so patience here rewards you with a neat, professional finish.
Step 9: Make the Peanut Butter Frosting
In a large bowl, beat the butter and creamy peanut butter until smooth and creamy. Gradually add sifted powdered sugar, alternating with heavy cream or milk, until your frosting reaches the perfect spreadable consistency. Blend in the vanilla extract until the frosting is luxuriously fluffy.
Step 10: Frost and Garnish
Once the cupcakes are fully cooled, pipe or spread the peanut butter frosting on top. For an extra touch of indulgence and texture, sprinkle with chopped mini Reese’s peanut butter cups. This finishing flourish not only looks stunning but amplifies the peanut butter chocolate magic.
How to Serve Chocolate Peanut Butter Cupcakes Recipe
Garnishes
While the basic chopped mini peanut butter cups are an unbeatable topping, consider light dustings of cocoa powder or a drizzle of melted chocolate for added elegance. Crushed peanuts can add a delightfully crunchy contrast. These garnishes bring visual appeal as well as enhance the flavor experience.
Side Dishes
These cupcakes shine on their own but pair beautifully with a glass of cold milk, a cup of coffee, or even a scoop of vanilla ice cream for an extra creamy, cool delight. Fresh berries on the side can also help balance richness with a pop of brightness.
Creative Ways to Present
Serve these cupcakes on a decorative tiered stand for a party or arrange them in a colorful cupcake box for gifting. Try piping the frosting using different nozzle tips to create swirls, rosettes, or ruffles that elevate the presentation and add a personal touch.
Make Ahead and Storage
Storing Leftovers
Store leftover Chocolate Peanut Butter Cupcakes in an airtight container at room temperature for up to two days. If your kitchen is warm, the fridge is better to keep the frosting firm, but bring cupcakes back to room temperature before serving for the best taste and texture.
Freezing
You can freeze unfrosted cupcakes for up to three months. Wrap each cupcake tightly in plastic wrap and place them in a freezer-safe container. Thaw overnight at room temperature when ready to frost and serve, so the texture stays fresh and inviting.
Reheating
If refrigerated or frozen, let the cupcakes come to room temperature naturally or warm them for 10 to 15 seconds in the microwave before serving to revive that soft, tender crumb. Avoid overheating to prevent drying out.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
While natural peanut butter is tasty, it’s typically runnier and might affect the frosting’s texture, making it less stable. For best results in this Chocolate Peanut Butter Cupcakes Recipe, creamy peanut butter provides the smooth, spreadable consistency that holds up beautifully on cupcakes.
Is there a way to make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend designed for 1:1 replacement. Keep an eye on the texture, as gluten-free batters can be a bit different, but this recipe adapts well to a gluten-free version.
What’s the best way to avoid dry cupcakes?
Using room temperature ingredients, especially the eggs and buttermilk, ensures even mixing and moisture. Also, resist the urge to over-bake; checking a toothpick at the 18-minute mark keeps your cupcakes tender and perfectly moist.
Can I make the frosting ahead of time?
Yes! The peanut butter frosting can be made a day in advance and kept covered in the refrigerator. Before frosting, bring it back to room temperature and give it a quick beat to restore its creamy texture.
Are mini Reese’s peanut butter cups necessary for garnishing?
Not at all! They are a fantastic addition but optional. Feel free to skip them or substitute with chopped peanuts, chocolate chips, or a drizzle of caramel for a unique twist on this Chocolate Peanut Butter Cupcakes Recipe.
Final Thoughts
This Chocolate Peanut Butter Cupcakes Recipe is truly a celebration of two classic flavors coming together in the best possible way. Once you try these cupcakes, their rich chocolatey crumb paired with luscious peanut butter frosting will quickly become a new favorite for birthdays, gatherings, or treating yourself on any given day. So grab your mixing bowl and get baking—deliciousness awaits!
Print
Chocolate Peanut Butter Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
Description
Deliciously moist chocolate peanut butter cupcakes topped with creamy peanut butter frosting and optional chopped mini Reese’s peanut butter cups for an extra treat. Perfectly balanced with rich cocoa and smooth peanut butter flavors, these cupcakes make a delightful dessert or snack for any occasion.
Ingredients
Cupcake Batter
- 1 and 1/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup buttermilk, at room temperature
Peanut Butter Frosting
- 1/2 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar, sifted
- 1/4 cup heavy cream or milk
- 1 tsp vanilla extract
Garnish (Optional)
- Mini Reese’s peanut butter cups, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar, beating well after each addition, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake the Cupcakes: Bake in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove cupcakes from the oven, let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: For the peanut butter frosting, beat the softened butter and creamy peanut butter together until smooth and creamy. Gradually add in the sifted powdered sugar, alternating with heavy cream or milk, to reach your desired frosting consistency. Mix in the vanilla extract until the frosting is smooth and fluffy.
- Frost and Garnish: Once the cupcakes have cooled completely, pipe or spread the peanut butter frosting onto each cupcake. Garnish optionally with chopped mini Reese’s peanut butter cups for added flavor and decoration.
Notes
- Be sure to use room temperature eggs and buttermilk for best batter consistency.
- Avoid overmixing the batter to keep the cupcakes light and tender.
- The frosting consistency can be adjusted by varying the amount of heavy cream or milk added.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Bring refrigerated cupcakes back to room temperature before serving for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
