Chocolate Peanut Butter Cupcakes

Chocolate peanut butter cupcake with a swirl of creamy, light brown frosting on top, set in a black cupcake liner. The background is blurred, with another similar cupcake partially visible.

5 from 8 votes

Chocolate Peanut Butter Cupcakes

You have to try these easy chocolate peanut butter cupcakes. They are homemade and they taste amazing! Make these chocolate peanut butter cupcakes now.

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $6.85, $0.29 per Servings

Ingredients

Chocolate Cupcake:
1 ¾ Cups Flour
2 Cups Sugar
1 Cup Cocoa
1 ½ TSP Baking Soda
1 ½ TSP Baking Powder
1 TSP Salt
2 Eggs
1 Cup Whole Milk
½ Cup Oil
2 TSP Vanilla
1 Cup Boiling Water
Peanut Butter Frosting:
½ 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.
In a large mixing bowl, whisk together 1¾ cups all-purpose flour, 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1½ teaspoons baking soda, 1½ teaspoons baking powder, and 1 teaspoon salt.
In a separate bowl, whisk together 2 large eggs, 1 cup whole milk, ½ cup vegetable oil, and 2 teaspoons vanilla extract.
Pour the wet ingredients into the dry ingredients and beat with an electric mixer on medium speed for 3 minutes.
Slowly pour in 1 cup boiling water while mixing until the batter is smooth. The batter will be thin.
Fill the cupcake liners 3/4 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:
In a large mixing bowl, beat together ½ cup softened unsalted butter and 1 cup creamy peanut butter until smooth and creamy.
Gradually beat in 4 cups powdered sugar until combined. Add 4 tablespoons heavy whipping cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
If the frosting is too thick, add a little more heavy whipping cream. If it is too thin, beat in additional 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!

Notes

There is enough frosting to frost 24 cupcakes. However, if you want to pipe them like we did in the pictures, you will want to double the frosting amounts.

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