Chocolate Peanut Butter Cupcakes {Recipe}

Chocolate and peanut butter… a marriage made in heaven!

I recently found some cute tiny sized Reese’s peanut butter cups at the store and thought they would look perfect on cupcakes.  I mean how could topping a cupcake with pieces of candy ever be a bad idea?  I used my favorite Chocolate cupcake recipe and topped it with about the most delicious frosting ever!  If you don’t like chocolate and peanut butter together, I can’t help you… but if you do, make sure you have a big glass of milk on hand and go make these!

Chocolate Cupcakes

(makes 24-27 standard sized cupcakes)

2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water

1.  Line muffin tin with paper liners. Heat oven to 350*F.
2.  In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3.  Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
4.  Stir in boiling water (the batter will be thin, don’t worry, this is right).
5.  Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and     then pour the batter into the liners.)
6.  Bake cupcakes for approximately 22-24 minutes.
7.  Cool completely on wire rack before frosting.

Peanut Butter Frosting

1/2 cup (1 stick) unsalted butter

1 cup smooth peanut butter (chose a natural peanut butter, with no added sugar)

1 (8-ounce) package cream cheese (cold, directly from fridge)

4 cups powdered sugar

1 tablespoon heavy cream (or milk)

Beat the butter until smooth.  Add the cream cheese, and continue to beat until smooth and fully combined with the butter.  Add the peanut butter and beat until well combined. Slowly add the powdered sugar and continue to mix until the frosting is smooth. Add in the cream, and beat another 30 seconds.  Frost cupcakes.

Frosting Recipe by Glorious Treats
Cupcakes Recipe Adapted from Hershey’s



  1. @Alexis- The hot water helps bring out the flavor in the cocoa powder.

  2. I just made this recipe, both the cake and frosting. The chocolate cupcakes turned out great, the peanut butter frosting however, did not. The ingredients were separating and very oily. What brand peanut butter did you use?

  3. Made these last night and they really are so good. The peanut butter frosting makes them! Not a fan of the oil that comes off of the peanut butter though!

  4. The cupcakes were good but the icing needed a little more milk and it still didn't have quite the right consistency. But they were delicious anyway

  5. @Christie Ryan
    I use natural peanut butter than is 100% peanuts. If you are using a peanut butter with artificial oil, or added sugar, your results will vary from mine.

  6. I made these cupcakes this weekend and they are delicious! I've been trying to find a good peanut butter frosting so thank you! I plan on posting my baking process of these on my blog this week…but don't worry, you will get full credit for them and I'll link it to your blog. Thanks again!
    – Shannon

  7. What a WONDERFUL website!!! Thank you so much for sharing your recipes and ideas. C: Can you tell me what the shelflife is for your cream cheese buttercream recipes? I know that sugar is the preservative in most BC recipes. Just wondering what your rule-of-thumb is? ( : Thanks again, Mary

  8. Your website is fabulous! We just tried making these today, and they are fantastic! Thank you! :)

  9. I tried making these cupcakes today, and they turned out perfect! I hope you don't mind, but I linked the recipe on my blog to share…it's that awesome. :)

  10. I made these tonight and my family loves them! I think I will be making another batch soon. You are my new favorite blog to follow!!

  11. And I did buy natural peanut butter for the frosting and I the frosting was perfect.

  12. i had alot of frosting left over even though had put plenty on each. they are so good! made for party, will go with different frosting next time as some didnt like pnut butter.

  13. I suck at baking, but this recipe turned out perfect! Thanks for posting, not only your recipes but your tips, too.

  14. I made the Chocolate Cupcakes with 2 eggs but then I saw under the Chocolate Peanut Butter Cupcakes recipe that the cake recipe had 3 eggs. Is there an error or can you use 2 or 3 eggs. Just curious!

  15. Eggs-
    Yes, I'm sorry, it's not a mistake, just an inconsistency. I have made the recipe both ways! There is no flavor difference, but the recipe using three eggs holds together just a bit better. I need to decide on one or the other and have them both the same!

  16. From Patsy Medlock:
    Thank you, Glory! I shared the recipe with some friends, along with your web site. I made the recipe with 2 eggs and it was great but I will make a note that either will work but 3 eggs holds together better. Thanks again.

  17. My friend's engagement party is tonight and I had left over cupcakes in the freezer from something else. I decided to make the peanut butter frosting. Oh. My. Gosh. To die for! I sent her a picture just to let her know there will be extra food and she is so excited. This has to be the best frosting I've ever had. Definitely going to be used again. And I put crushed Heath candy on top to give it a little bit of a crunch. I can't wait to see her reaction when she tries it :) So, thank you so much!

    I hope I did it right, but I tried to attach a picture I took of one. If not, here's a link to the picture (

  18. I'm a newbie to cupcake baking and this is my first "from scratch" attempt. I was a little apprehensive because I noticed the recipe did not call for butter (for the cupcakes). But wow I feel truly accomplished after making these (just took them out of the oven). They taste superb. Only I could kick myself because I over filled the cups with too much batter so they're over the top and not as cute as in your pics. I did the frosting and it tasted great but it did not come out as smooth as yours. I'm sure I did something wrong somewhere around "slowly add the icing sugar". Ah well, overall it's a fantastic recipe. You're my new fave blog :)

  19. Where do you get your cupcake liners? I need some good ones :0)

  20. I just made them for my hubby and mother in law. They loved them and I did too. The pb I used had added sugar so I used 3 cups if powdered sugar and it was the perfect sweetness. Thx for the recipe!

  21. This comment has been removed by the author.

  22. Hi Glory,

    Yummylicious! Gonna bake it this week! Are the cake and icing recipes enough for a 7in 3-layered cake?

    Also, i always have difficulty getting my cream cheese frostings to be stiff enough to pipe. Perhaps it's because of the hot and humid Singapore weather? Any suggestions?

    Would your icing withstand warm weather?

  23. Adelyn- Yes, this recipe will be perfect for a 3 layer 7" cake.

    To ensure your icing is thick enough to pipe, make sure your butter and cream cheese are nice and cold. If you have a large stand mixer, you can mix the butter right from the fridge. If you are using a hand mixer, the butter will have to be room temperature, but the cream cheese can be right from the fridge. Try adding just 1 T of cream (or liquid), and before you use the frosting, put it in the fridge 15 min-30 min depending on how warm your home is, and it should stiffen up enough to hold it's shape. Happy Baking!

  24. @Kid2kid3- I get my brown liners from Simply Caked,

    Happy Baking!

  25. Thanks Glory! Will try that!

  26. Hi Glory,

    I made the 3-layer chocolate peanut butter cake with ganache! Really nice. i had 2 problems though :

    1) the cakes had holes in them
    2) the peanut butter cream cheese frosting was too soft and i did not even add milk or cream.

    Any suggestions?

  27. Made these for the birthday of a co-worker. BIG HIT! Since the I used Skippy Natural Peanut Butter so I reduced the powdered sugar by about 1/2 a cup and it worked beautifully! Next time I’m thinking of reducing the butter by a couple tablespoons to compensate for the oil in the peanut butter. These cupcakes flew off the tray! Yummy frosting!

  28. These look wonderful! If I make them the night before taking them to an event, do they need to be refrigerated?

    Thank you so much for the great recipe and photos.


    • Nikki- They should be just fine left out at room temperature (as long as it’s not super warm) for a day, or even two. You can refrigerate them if you like, but the refrigerator can tend to dry out the cake.

  29. I made these today and I must tell you….. I’m in love! The cake is so moist and fluffy and the icing is so rich and peanut buttery. I don’t like oil in cakes, so I used 1 cup of applesauce and they turned out amazing! I am already directing more people to your site and sharing this wonderful recipe. I will certainly be making these again and again. My only problem though, I didn’t have enough cupcakes for all of the frosting. lol I have a container of it in my fridge left over… guess I need to make another batch! :) Thanks for an amazing recipe! You rock!

  30. I was worried about these cupcakes because the batter was so thin! But, they turned out perfectly. These cupcakes are amazing and SUPER moist.

  31. I was looking for a recipe to frost my son’s cake when I found this. I’ve decided that I will try this recipe again using 100% peanut butter crushed at my grocery store so it’s not as greasy. Hopefully that makes it so I can frost the cake and not have to worry about the frosting sliding off.

    • Andrea, Yes, I use a natural peanut butter, with no added ingredients (except a bit of salt). Also, make sure your butter and cream cheese are quite cool. If needed, you can put the finished frosting in the fridge to firm up (15 minutes or so), before frosting the cupcakes.

  32. Pingback: Chocolate Cupcakes with Blueberry Cream Cheese Frosting - My Kitchen Fixation

  33. WOW, I made these and they are divINE! They are really the best chocolate cupcake I’ve come across in flavour, texture they are so moist and so fluffy… yes yes, simply the best ones! And the peanut butter frosting, ohhh yeah baby, deeelicious. Way to go on a phenomenal recipe!

  34. Wow i made these cupcake they came out soooooooooooo good thanks for the recipe my family really enjoyed them…..

  35. have made your vanilla cupcakes and they have been a big hit. Will be trying out your chocolate ones next week. Question: does it have to be whole milk? Can I substitute a lower fat milk or buttermilk in the recipe?

    • I don’t think it has to be whole milk, but try not to use fat-free milk. If I only have fat-free on hand, I add a bit of heavy cream to make up the difference. I think 2% milk would likely work fine. I wouldn’t suggest buttermilk, but feel free to experiment.

  36. My Cupcakes continue to fall, despite using non expired powder and soda. I am using raw organic cocao, is that a problem?

    • Nancy- Are you at a high elevation? If not, I’m not sure what the problem may be. The organic cocoa should be perfectly fine to use. Do the cupcakes fall while baking, or after you pull them from the oven? And by “fall”, do they just flatten slighly (which would be perfectly normal), or do they concave?

  37. Thank you so much for this wonderful recipe! I made these for a party last night, and I was trying to give them to people as they were leaving (trying to watch my girlish figure!) and my husband got all upset because he wanted more for the next day! These were SUPER YUMMMY!!! I normally don’t comment on blogs about recipe – but these were totally worth the time and effort.

  38. My daughter made these for the Super Bowl and they were amazing!! We will be making these again.

  39. hi! I’ve been cheking your recipes and the cupcakes look amazing!!! but I had trouble about the ingridients, because you measure them by volume….so i was wondering if you could put them by weight (perhaps in grams?)…pretty please???

  40. Pingback: » Peanut Butter Frosting on Chocolate Cupcakes

  41. Pingback: Chocolate Mini Cupcakes with Blueberry Cream Cheese Frosting | Coffee&Fries

  42. Hi Glory, love your blog. Can you please tell the brand off the peanut butter that you use. Thanks !

    • I usually use Trader Joe’s peanut butter, but any “natural” peanut butter should work well. You just want to try and find one without any added sugar.

  43. Hello, LOVE the recipe, however it states you used your chocolate cupcake recipe (which requires 2 eggs) however this recipe states it requires 3 eggs is this correct or should I go with 2 eggs? Thank you so much!

    • Yes, I’m sorry, I need to make up my mind =) The recipe actually works quite well either way… I usually like to use 3 eggs and I find it make the cupcakes just a bit more sturdy (the cake is still soft, but doesn’t fall apart as easily).

  44. Pingback: The path to gluttony… | Crescent Number Nine

  45. HI I LOVE ALL OF YOUR ITEMS! do you know what tip you used to make the swirl? like what brand and number tip thanks!?

  46. Hi Glory!

    I love your cream cheese frosting recipes, but mine tend to be on the soft side…I live in Florida so I am sure my house is a little warmer than usual. After refrigerating the frosting to let it firm up for piping, do you think the frosting will melt off the cupcake if left out in an airtight container? Or do they need to be eaten immediately? I would love to have these frostings be my “go to” recipes, but I need something that will hold it’s shape on my cupcakes for a day or two. And I don’t want to put the cakes in the fridge because they will be dry!

  47. Hi Glory! I love your website! I made these cupcakes today and they are delicious! I was wondering, would they keep ok in a box for a few days? Or should i refrigerate them? Sending many thanks for your inspiration all the way from New Zealand! :)

  48. can you pipe this icing? thsi might be a stupid question but i dont know….

    • Yes, the icing on the cupcakes pictured it piped on using a large round tip. If the icing is too soft, you can always put it in the fridge for 30 minutes or so and it will firm up.

  49. I love this recipe and am so excited to try it, but I was just wondering why you pour the boiling water to the egg mixture? Im nervous the eggs will cook and i’ll end up with scrambled eggs!

    • Hi Cristina, The eggs should be (and will be) well incorporated into the batter before you add the hot water, so you should have no problem at all. I have made this recipe at least a hundred times and it’s never been an issue. Happy baking!

  50. Pingback: Chocolate Mini Cupcakes with Blueberry Cream Cheese Frosting | A Lunchtime Duet

Leave a Reply

Your email address will not be published. Required fields are marked *