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I have a delicious recipe for Chocolate Peanut Butter Cupcakes that I think you are going to love. The homemade chocolate cupcake is moist and sweet and the peanut butter frosting adds the perfect touch.
If you are a fan of chocolate and peanut butter as much as I am, you have to give these Chocolate Peanut Butter Cupcakes a try today. Being a mom of 8 kids, we make a lot of easy cupcake recipes. The combination of chocolate and peanut butter is my favorite.
You may like a lighter cupcake option with this Skinny Chocolate Cupcake. Or for another chocolate and peanut butter option try these Reese’s Cupcake Recipe and Homemade Snickers. You may even want to try these Peanut Butter Pretzel Bites for another delicious chocolate and peanut butter combination.
What's in this post: Chocolate Peanut Butter Cupcakes
Why You Will Love This Recipe
I love making cupcakes from scratch. They taste so much better than the box cake mix and adding the homemade frosting makes it even better. The rich chocolate flavor with the added peanut butter makes this recipe a family favorite.
These cupcakes are perfect to serve for the holidays, birthday or for any occasion. If you are a baker, you probably already have the majority of the ingredients.
Make these Homemade Chocolate and Peanut Cupcakes today for a delicious treat everyone will love.
Ingredients
Cupcake Ingredients
- All Purpose Flour
- Granulated Sugar
- Dutch-Process Cocoa Powder
- Baking Soda
- Baking Powder
- Salt
- Large Eggs
- Whole Milk
- Oil
- Vanilla Extract
- Boiling Water
Peanut Butter Frosting Ingredients
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Reese’s Peanut Butter Cup – A delicious addition to this cupcake recipe is add in a peanut butter cup to the cupcake batter before baking. This adds so much more peanut butter and chocolate flavor to this recipe.
- Chocolate Chips – Add chocolate chips to this cupcake recipe. You can add mini and regular chocolate chips. Dark Chocolate or White Chocolate Chips can also be added.
- Cake Mix – Feel free to make this recipe with a cake mix if you prefer.
- Frosting – We love making homemade frosting but feel free to change it to what you prefer. You can top it with chocolate ganache or peanut butter buttercream frosting. Feel free to also use store bought frosting. You may even like this Nutella Frosting.
Step by Step Instructions
- Step 1 – Line the cupcake pan with paper liners. Preheat oven to 350 degrees.
Step 2 – Mix the dry ingredients, including the flour, cocoa, baking soda and salt, in a large bowl.
Step 3 – In a separate medium bowl whisk together eggs, milk, oil and vanilla.
Step 4 – Add the liquid mixture to the dry ingredients. Beat for 3 minutes with an electric mixer on medium speed.
Step 5 – Slowly add the boiling water to the batter. The batter may appear a bit on the runny side.
Step 6 – Fill the cupcake liners ¾ full with cupcake batter.
Step 7 – Bake at 350 degrees for 20-25 minutes. Cupcake is done when toothpick inserted in center comes out clean. Cool in the pan for 10 minutes. Remove cupcakes to wire rack and cool completely before frosting.
Step 8 – Cream the butter, peanut butter and powder sugar until it becomes light and creamy. If it is too thick, add a few drops of the heavy whipping cream until it is the desired consistency. If the frosting is too thin, add more powdered sugar.
Step 9 – Use a pastry bag with a large tip to pipe the frosting on the cupcake. You can make this as simple or fancy as you like. Enjoy!
Recipe Tips
- Combine Ingredients – For best results, combine the ingredients with electric mixer or a stand mixer with the paddle attachment or whisk attachment.
- Frosting Cupcakes – Frost the cupcakes after they have come to room temperature. This makes it easier to frost.
- Dividing Chocolate Cupcake Batter –Fill the muffin pan evenly with the brownie batter. This helps to bake the cupcakes evenly.
Frequently Asked Questions
Store the leftovers in an airtight container at room temperature. These cupcakes will stay fresh for up to 5 days.
Yes, you can freeze cupcakes. We do recommend freezing the cupcakes unfrosted for best results. Then when ready to serve, thaw the cupcakes and then frost.
We recommend using regular peanut butter such as Peter Pan, Jif and Skippy in this creamy peanut butter frosting. We think using regular peanut butter holds up better than using natural peanut butter.
More Easy Cupcake Recipes
- Orange Soda Cupcakes
- Easy Carrot Cake Cupcakes
- Make your own Funfetti Cupcakes
- Angel Food Cupcakes Recipe
- Strawberry Lemonade Cupcakes Recipe
- Cherry Limeade Cupcakes Recipe
- Peanut Butter Cupcakes
More Chocolate Peanut Butter Desserts
- Easy Chocolate Peanut Butter Cups
- Scotcheroos Bars Recipe
- Football Shaped Chocolate Peanut Butter Balls
- Reese’s Chocolate Peanut Butter Cupcake Recipe
- Chocolate covered Peanut Butter Balls Recipe
- Peanut Butter Kiss Cookies
- 4 Ingredient Chocolate Peanut Butter Cookies Recipe
We love hearing from you. If you make this Chocolate Peanut Butter Cupcakes Recipe, please leave us a comment or a star review.
Chocolate Peanut Butter Cupcakes
Ingredients
- Chocolate Cupcake:
- 1 3/4 Cups Flour
- 2 Cups Sugar
- 1 Cup Cocoa
- 1 1/2 TSP Baking Soda
- 1 1/2 TSP Baking Powder
- 1 TSP Salt
- 2 Eggs
- 1 Cup Whole Milk
- 1/2 Cup Oil
- 2 TSP Vanilla
- 1 Cup Boiling Water
- Peanut Butter Frosting:
- 1/2 Cup unsalted butter softened
- 1 Cup creamy peanut butter
- 4 TBSP heavy whipping cream
- 4 Cups powdered sugar
Instructions
- Chocolate Cupcake:
- Line the cupcake pan with paper liners. Preheat oven to 350 degrees.
- Mix the dry ingredients, flour through salt, in a bowl.
- In a separate bowl whisk together eggs, milk, oil and vanilla.
- Add the liquid mixture to the dry ingredients. Beat for 3 minutes with an electric mixer on medium speed.
- Slowly add the boiling water to the batter. The batter may appear a bit on the runny side.
- Fill the cupcake liners ¾ full.
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven and cool in the pan for 10 minutes. Remove cupcakes to wire rack and cool completely before frosting.
- Peanut Butter Frosting:
- Cream the butter, peanut butter and powder sugar until it becomes light and creamy. If it is too thick, add a few drops of the heavy whipping cream until it is the desired consistency. If the frosting is too thin, add more powdered sugar.
- Use a pastry bag with a large tip to pipe the frosting on the cupcake. You can make this as simple or fancy as you like. Enjoy!
The peanut butter frosting is super delicious. Grand-kids loved to spread the extra frosting on graham crackers.