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Chocolate Cupcakes with Peanut Butter Frosting

Karissa Parrish
These chocolate peanut butter cupcakes feature moist chocolate cupcakes that are topped with a creamy peanut butter frosting. They taste exactly like a peanut butter cup!
5 from 10 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time: 10 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 14 cupcakes

Equipment

Ingredients:
 
 

Chocolate Cupcakes

  • 1 cup all-purpose flour
  • 1 cup sugar
  • ¼ cup plus 2 tablespoons cocoa powder, sifted
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg, room temperature
  • ½ cup milk, room temperature
  • ⅓ cup warm water
  • ⅓ cup vegetable oil (or canola oil)
  • 1 teaspoon vanilla extract

Peanut Butter Frosting

  • ½ cup unsalted butter, room temperature
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • ¼ cup heavy whipping cream
  • ⅛ teaspoon salt
  • chocolate sauce (optional)

Instructions:
 

  • Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.

Chocolate Cupcakes

  • In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In a large bowl, whisk together the egg, milk, water, oil, and vanilla extract. Add the flour mixture to the wet ingredients and whisk until combined (the batter will be thin).
  • Fill the cupcake liners ½ way full (about 2 tablespoons) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.
    *Bake each muffin pan separately.

Peanut Butter Frosting

  • In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, peanut butter, and vanilla extract on high speed until fully combined and creamy (about 1-2 minutes).
  • Add the powdered sugar, heavy whipping cream, and salt and mix on low speed until combined (about 30 seconds). Then increase the speed to high and beat for another 1-2 minutes (frosting should be light and creamy).

Assemble

  • Use a piping bag and your favorite frosting tip to frost the cupcakes. I used the Wilton 1M. Drizzle the chocolate sauce over each cupcakes (optional) and enjoy!
  • Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes:

Cupcake Pan: Prep two 12-count muffin pans with cupcake liners. This recipe makes 14 cupcakes.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Combining Ingredients: Be careful not to overmix the batter. Whisk just until the flour is combined.
Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them ½ way full (about 2 tablespoons). If you fill them any more than that the cupcakes will have large muffin tops and will risk sinking once cooled.

Nutrition

Calories: 363kcalCarbohydrates: 43gProtein: 5gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 24mgSodium: 188mgPotassium: 118mgFiber: 1gSugar: 33gVitamin A: 265IUVitamin C: 0.03mgCalcium: 24mgIron: 1mg
Keyword chocolate cupcakes, chocolate peanut butter cupcakes, peanut butter frosting
US Customary - Metric
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