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

Directions-
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

Enjoy!

 

How to Make Chocolate Peanut Butter Cupcakes

Chocolate cupcake with peanut butter frosting

Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter… a marriage made in heaven!
Prep Time 30 mins
Cook Time 24 mins
Total Time 54 mins
Course Dessert
Cuisine American
Servings 24
Calories 368 kcal

Ingredients
 

Chocolate 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

Peanut Butter Frosting

  • 1/2 cup unsalted butter 1 stick
  • 1 cup smooth peanut butter chose a natural peanut butter, with no added sugar
  • 8 oz cream cheese 1 package, cold, directly from fridge
  • 4 cups powdered sugar
  • 1 tablespoon heavy cream or milk

Instructions
 

Chocolate Cupcakes

  • Line muffin tin with paper liners. Heat oven to 350*F.
  • In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
  • Stir in boiling water (the batter will be thin, don’t worry, this is right).
  • 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.)
  • Bake cupcakes for approximately 22-24 minutes.
  • Cool completely on wire rack before frosting.

Peanut Butter Frosting

  • 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.

Nutrition

Calories: 368kcalCarbohydrates: 48gProtein: 6gFat: 19gSaturated Fat: 10gCholesterol: 43mgSodium: 286mgPotassium: 155mgFiber: 2gSugar: 38gVitamin A: 300IUCalcium: 49mgIron: 1mg
Keyword chocolate peanut butter cupcakes
Tried this recipe?Let us know how it was!

127 comments

  1. 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.

  2. I cant wait to make these!

  3. 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

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