Description
These Peanut Butter Chocolate Cupcakes are a chocolate lover’s dream and a peanut butter fan’s fantasy come true. Each bite delivers layers of indulgence — rich, moist chocolate cupcakes filled with creamy peanut butter, crowned with silky peanut butter frosting, drizzled with melted chocolate, and topped with a mini peanut butter cup. Perfect for birthday parties, bake sales, or simply when you’re craving a decadent treat. This easy recipe is a crowd-pleaser and a standout among dessert and snack ideas. Whether you’re looking for a quick breakfast upgrade, an easy dinner dessert, or healthy snack alternatives (with some swaps), this is the ultimate go-to in your collection of breakfast ideas, food ideas, and easy recipes.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
3/4 cup creamy peanut butter
1/2 cup unsalted butter (softened)
2 cups powdered sugar
2 tablespoons heavy cream or milk
1/2 cup chocolate chips or melting chocolate
12 mini peanut butter cups
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix sugars, eggs, milk, oil, and vanilla until smooth.
4. Gradually combine dry and wet mixtures, then stir in boiling water until fully mixed.
5. Fill liners about 2/3 full with batter and bake for 18-20 minutes or until a toothpick comes out clean.
6. Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
7. Core the center of each cupcake using a small knife or corer and fill with creamy peanut butter.
8. Beat butter and peanut butter until creamy. Add powdered sugar and mix well. Add cream to reach desired consistency and beat until fluffy.
9. Pipe or spread frosting on cooled, filled cupcakes.
10. Melt chocolate chips in the microwave and drizzle over frosted cupcakes. Top with a mini peanut butter cup.
Notes
Always let cupcakes cool completely before frosting to prevent melting.
For a cleaner drizzle, use a piping bag or zip-top bag with the corner snipped off.
If using natural peanut butter, stir it thoroughly to prevent separation, or opt for a no-stir version for consistent results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: peanut butter chocolate cupcakes, easy recipe, dessert ideas, cupcake recipes, food ideas