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. 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!

  2. Frosting is amazing !

  3. 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!!

  4. 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.

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

  6. 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!

  7. 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.

  8. 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! 🙂

  9. 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!

  10. 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!?

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