Peanut Butter Chocolate Cupcakes

This chocolate peanut butter cupcake recipe begins with my favorite moist chocolate cupcakes that are always a hit. They are so simple to make yet have an intense chocolate flavor and a super moist, tender crumb. The buttercream, which is based on my vanilla buttercream, is full of peanut butter flavor. The two paired together create chocolate peanut butter perfection, with just the right amount of each flavor in every bite.

I’ve also turned my moist chocolate cupcakes into a chocolate layer cake and a 6-inch chocolate cake. If you prefer cake to cupcakes, you can easily use the peanut butter buttercream here on either of those cakes!

Ingredient Notes

Let’s take a look at the ingredients needed to make these cupcakes and why each one is important. Please scroll down to the recipe card at the end of the post for the exact measurements.

Chocolate cupcakes

• All-purpose flour – Measuring the flour correctly is key to getting the perfect texture. I like to use a food scale, but the spoon and level technique, as described in my How to Measure Flour Accurately post, also works. While I haven’t tested it myself, a quality 1:1 gluten-free flour should also work in these cupcakes. Cake flour will also work.
• Unsweetened cocoa powder – I use regular unsweetened cocoa powder to make these cupcakes, not Dutch processed cocoa powder. While Dutch cocoa can be used, the cupcakes won’t rise as high, so more batter needs to be added to each liner and you end up with one or two fewer cupcakes.
• Salt – Salt helps enhance the overall flavor of the cupcakes. Even a small amount makes a difference. Without it, the flavor is a bit bland.
• Egg – Only one egg is needed to make these cupcakes but make sure it’s a regular large egg, not medium or extra large.
• Milk – These chocolate cupcakes can be made with regular whole milk, 2% milk, or buttermilk. I usually stick with regular whole milk. Buttermilk does make cupcakes more tender but it’s not really necessary in this recipe because they are so moist and tender without it. If you already have some on hand, go ahead and use it, but there’s no need for an extra trip to the store.
• Vegetable oil – Oil replaces the need for butter in these cupcakes and helps keep them extra moist. Plus, it eliminates the need for a mixer to cream butter.
• Vanilla extract – Yes, even in chocolate cupcakes! A splash of vanilla adds depth to the flavor and balances the chocolate nicely.
• Hot water – Using hot water is key to allowing the cocoa to “bloom”, which brings out a richer chocolate flavor. Room temperature water works, but the final cupcakes won’t have such a rich or strong chocolate flavor. The water also adds extra moisture without weighing the cupcakes down, which keeps the crumb soft instead of dense.

Peanut Butter Buttercream

• Butter – I highly recommend unsalted butter when making buttercream. Using all salted butter can result in a frosting that’s much too salty. It’s easier to add a pinch of salt separately than to fix a too-salty frosting.
• Peanut butter – A creamy processed peanut butter, like Jif, Skippy, or Peter Pan, works best here. Natural peanut butters, even ones labeled “creamy”, tend to separate and have a gritty texture.
• Powdered sugar – This not only sweetens the frosting, but it also adds volume. Using less powdered sugar = less frosting and thinner frosting.
• Heavy cream – Helps thin the buttercream a bit and add some creaminess. The exact amount may vary, so use only what you need.
• Pinch of salt – As noted above, I like to add a pinch of salt instead of using salted butter. It helps to balance and enhance the peanut butter and prevents the buttercream from being too sweet.
• Toppings – I like to decorate my peanut butter chocolate cupcakes with chopped peanuts and chopped chocolate chips. It adds a nice final touch that makes the cupcakes feel a bit special, but is completely optional.

How To Make Peanut Butter Chocolate Cupcakes

Here’s a look at just how easy these cupcakes are to make. The hardest part is waiting for them to cool before frosting!

Make the cupcakes

Begin by preheating the oven to 300°F (148°C) and adding liners to a cupcake pan.

Combine the dry ingredients in a large mixing bowl.

Whisk the egg, milk, oil, and vanilla together in another bowl.

Make the buttercream and decorate

To make the buttercream, beat the butter until smooth. Add two cups of powdered sugar, mix until combined, and then add the peanut butter and 2 tablespoons of cream. Once smooth, mix in the remaining powdered sugar.

Mix in additional cream as needed and salt. Mix until smooth.

Pipe the frosting onto the cupcakes.

Sprinkle with chopped chocolate chips and peanuts.

Proper Storage

• Room temperature: You can store peanut butter chocolate cupcakes in an airtight container, like a cupcake carrier, at room temperature for up to 48 hours. After that, the buttercream needs to be refrigerated.
• Fridge: If the cupcakes last longer than 48 hours, or your kitchen is particularly warm, store them in the fridge instead. They are best enjoyed within 4-5 days. I like to let them sit on the counter to bring them to room temperature before serving.
• Freezer: These cupcakes freeze nicely, frosted or unfrosted. Just arrange them in a single layer in an airtight container and freeze. Thaw in the fridge. If unfrosted, wait to frost until they thaw completely.

More Great Cupcake Recipes

German Chocolate Cupcakes

Oreo Cupcakes

Raspberry Chocolate Cupcakes

Nutella Cupcakes