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



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  5. These were fabulous!! The cupcakes were so tasty and soft!! And the frosting was to die for! Thanks so much.

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  11. Pingback: 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 ba

  12. Made these twice and both times they were a success. First time was in Aug 2012 for my son’s 2nd birthday. One of my girlfriends who attended mentioned them at almost every other cake event we attended. I made her some this past weekend to celebrate her graduation. Whole new group of people at this recent event and they all loved them. Thank you so much for sharing your recipe.

  13. Our granddaughter, Olivia & her friend Jillian, just made these & made them “gluten free” by simply using the same amount of King Arthur’s Glutenfree Multi-purpose flour in the recipe, making them Glutenfree!! Absolutely delicious!!

  14. Frosting is amazing !

  15. Hi Glory,
    Do you think this frosting will hold its shape if I pipe it with a star tip? Or is it too soft? Thanks!

  16. Gloria, I just made these and they taste amazing! Thank you for a great simple recipe. Also I didn’t have vegetable oil so I substituted 1/4 cup olive oil and 3/4 cup coconut oil not sure why I used both but the flavor of the coconut oil is little strong but delicious. Do you recommend any other substitutes for vegetable oil?
    Thanks, K

  17. I cant wait to make these!

  18. I don’t know what i did wrong but the batter was very runny and the cupcakes did but rise well. I’ll have to try again and reduce the liquid by some to help that.

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