Peanut Butter Chocolate Cupcakes

WANT TO SAVE THIS RECIPE?

These Peanut Butter Chocolate Cupcakes are what dessert dreams are made of. I’m talking about a rich, moist chocolate cupcake base filled with creamy peanut butter, topped with a smooth peanut butter frosting, and finished off with a drizzle of melted chocolate and a full peanut butter cup. It’s indulgent, satisfying, and guaranteed to win over anyone who takes a bite.

I’ve always loved the combo of peanut butter and chocolate — it’s the ultimate sweet-and-salty pairing. When I created this recipe, I wanted to turn that classic flavor duo into something a little extra, and that’s how these cupcakes came to life. Whether you’re baking for a party or just craving a serious treat, these cupcakes will not disappoint.

Why You’ll Love These Peanut Butter Chocolate Cupcakes

From the gooey peanut butter center to the fluffy, rich frosting, these cupcakes are the kind of dessert that delivers on both flavor and texture. They look impressive, but they’re surprisingly simple to make. If you’re a fan of Reese’s, this recipe is your new best friend. Plus, they’re perfect for birthdays, holidays, or just a sweet pick-me-up.

---

What Kind of Peanut Butter Should I Use?

Creamy peanut butter works best for the filling and the frosting — it gives that luscious, smooth texture you want in every bite. If you’re a chunky peanut butter lover, it’s better suited as a topping or garnish rather than mixed into the batter or frosting. And make sure to use a no-stir peanut butter for consistent results.

---

Options for Substitutions

• Nut-Free: Swap peanut butter for sunflower seed butter or cookie butter for a similar creamy texture.
• Gluten-Free: Use a 1:1 gluten-free baking flour instead of all-purpose.
• Vegan: Use a flax egg and dairy-free chocolate and butter alternatives to keep it plant-based.
• Frosting Variations: Switch out the peanut butter frosting with a chocolate ganache or a cream cheese frosting if you prefer something less nutty.

---

Ingredients for These Peanut Butter Chocolate Cupcakes

• All-purpose flour – Gives structure to the cupcakes while keeping them soft and tender.
• Unsweetened cocoa powder – The main ingredient for a rich chocolate flavor.
• Baking powder & baking soda – Leavening agents that help the cupcakes rise and become fluffy.
• Salt – Enhances all the flavors and balances the sweetness.
• Granulated sugar – Adds sweetness and helps with the texture.
• Brown sugar – Adds depth of flavor and moisture.
• Eggs – Binds everything together and adds richness.
• Milk – Keeps the batter smooth and adds moisture.
• Vegetable oil – Makes the cupcakes moist and tender.
• Vanilla extract – Boosts the overall flavor of the chocolate.
• Boiling water – Enhances the cocoa powder’s flavor and keeps the batter light.
• Creamy peanut butter – Used for both the filling and the frosting, creating that signature peanut butter experience.
• Butter (unsalted) – Needed for the frosting to create a smooth, spreadable consistency.
• Powdered sugar – Sweetens and thickens the frosting.
• Heavy cream or milk – Loosens the frosting to the perfect consistency.
• Chocolate chips or melting chocolate – For that luscious drizzle on top.
• Mini peanut butter cups – The ultimate finishing touch for a stunning presentation.

---

Step 1: Prepare the Chocolate Cupcake Batter

Start by preheating your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, combine granulated sugar, brown sugar, eggs, milk, oil, and vanilla extract. Slowly mix the dry ingredients into the wet mixture, then stir in the boiling water until the batter is smooth and thin.

---

Step 2: Fill and Bake the Cupcakes

Spoon the batter into cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

---

Step 3: Core and Fill with Peanut Butter

Once the cupcakes are completely cooled, use a small knife or cupcake corer to remove the center of each cupcake. Spoon or pipe creamy peanut butter into the hollowed center. Be generous — that gooey surprise is the best part!

---

Step 4: Make the Peanut Butter Frosting

In a large bowl, beat the butter and peanut butter together until smooth and creamy. Gradually add powdered sugar and beat until combined. Add a splash of cream or milk to loosen the consistency, and beat until fluffy.

---

Step 5: Frost the Cupcakes

Transfer the frosting to a piping bag fitted with your favorite tip, and pipe tall swirls of peanut butter frosting onto each cupcake. If you don’t have a piping bag, a spatula works just fine — just make sure to pile it high.

---

Step 6: Add the Chocolate Drizzle and Peanut Butter Cup

Melt chocolate chips or melting chocolate in the microwave in 30-second intervals, stirring between each until smooth. Drizzle the melted chocolate generously over each frosted cupcake, and top with a mini peanut butter cup. Let them set at room temperature, or chill briefly if needed to firm up the drizzle.

---

How Long to Prepare the Peanut Butter Chocolate Cupcakes

Making these cupcakes from scratch is a rewarding process that doesn’t take all day. The total prep and cooking time is just under an hour, but allow for cooling and decorating time as well.

Preparation Time: Mixing the batter, filling the cupcake liners, and prepping the frosting takes about 25-30 minutes. This includes the time needed to core and fill the cupcakes with peanut butter.

Baking Time: The cupcakes bake in 18-20 minutes. Let them cool for another 20-30 minutes before frosting. Drizzling chocolate and garnishing adds an extra 10 minutes.

---

Tips for Perfect Peanut Butter Chocolate Cupcakes

• Use room temperature ingredients for a smoother batter and frosting.
• Don’t overmix the batter — stir until just combined to avoid dense cupcakes.
• Use a cupcake corer or the back of a piping tip to make even centers for filling.
• Sift powdered sugar before adding it to the frosting to avoid lumps.
• Chill the frosting for 10 minutes before piping if it feels too soft.

---

Watch Out for These Mistakes While Cooking

• Overbaking: This leads to dry cupcakes. Always test with a toothpick for doneness.
• Too much batter: Overfilling can cause overflow. Fill each liner about 2/3 full.
• Skipping the cooling time: Frosting warm cupcakes will melt your topping.
• Using natural peanut butter: It separates too easily and can affect the texture.
• Not sealing the filled center: Make sure the frosting covers the peanut butter filling fully so it doesn’t leak.

---

What to Serve With Peanut Butter Chocolate Cupcakes?

1. Cold Brew Coffee

The slight bitterness balances the sweetness of the cupcake perfectly.

2. Vanilla Ice Cream

A scoop on the side makes it an indulgent dessert experience.

3. Fresh Berries

Add some tartness and freshness to contrast with the richness.

4. Whipped Cream

Light and fluffy, this makes a great topping or side.

5. Chocolate Milkshake

Double down on dessert with this rich pairing.

---

Storage Instructions

Room Temperature: These cupcakes can be stored in an airtight container at room temperature for up to 2 days if your home isn’t too warm. Keep them out of direct sunlight.

Refrigerator: Store them in the fridge for up to 5 days. Let them come to room temperature before serving so the frosting softens back up.

Freezing: You can freeze the unfrosted cupcakes for up to 2 months. Wrap each one individually and place them in a freezer bag. Frost only after thawing completely.

---

Estimated Nutrition (Per Cupcake)

• Calories: 420
• Fat: 26g
• Saturated Fat: 10g
• Carbohydrates: 44g
• Sugar: 32g
• Protein: 6g
• Fiber: 2g
• Sodium: 220mg
• Cholesterol: 40mg

---

Frequently Asked Questions

How do I make the cupcakes extra moist?

Using oil instead of butter in the batter helps keep them ultra moist, and adding boiling water activates the cocoa for more depth.

Can I make these cupcakes ahead of time?

Absolutely! You can bake them a day in advance. Just store the unfrosted cupcakes in an airtight container and frost before serving.

What type of cocoa powder should I use?

Unsweetened natural cocoa powder works best for this recipe. Avoid Dutch-processed cocoa unless adjusting the leavening agents.

Can I skip the filling?

You can, but that gooey peanut butter center is part of the magic. If you’re short on time, just swirl some into the batter before baking.

How do I get that perfect chocolate drizzle?

Melt chocolate chips with a tiny bit of coconut oil for a glossy finish. Use a spoon or piping bag to drizzle over the frosting.

---

Conclusion

Peanut Butter Chocolate Cupcakes are the ultimate treat for anyone who loves the classic flavor combo of chocolate and peanut butter. From the rich, moist cake to the creamy center and decadent toppings, every bite is a sweet adventure. Whether you’re baking for a special celebration or just because you deserve something indulgent, these cupcakes hit all the right notes — and then some. Trust me, one batch won’t be enough!

---

Print