Chocolate and peanut butter are a classic pairing—rich, comforting, and endlessly satisfying. Cupcakes bring a touch of celebration to any day, whether for a birthday or a quiet weekend treat. These chocolate peanut butter cupcakes combine deep chocolate flavor with a creamy peanut butter swirl and a light, fluffy peanut butter frosting for a truly memorable bite.
Join 500+ cozy folks for weekly recipes, crafts & good vibes – from my home to yours.
Sign up and receive the Cozy Weekend Starter Pack—a free PDF with three recipes, three crafts, and ideas for a cozy weekend.
This easy chocolate cupcake base blends cocoa powder with melted milk chocolate for depth, while a splash of brewed coffee enhances the chocolate notes. The cupcakes are tender and not overly sweet, and each one gets a spoonful of creamy peanut butter swirled into the batter before baking.
The peanut butter frosting is simple but luxurious: peanut butter, softened butter, powdered sugar, and just enough cream to make it light and pipeable. Six straightforward ingredients create a frosting that’s silky and full of flavor.
These small chocolate cakes, streaked with peanut butter and crowned with a fluffy homemade frosting, make a wonderful treat for any occasion—rich but delicate, and impossible to resist.
🧾 Ingredients
Cupcakes
- Granulated sugar
- Unsalted butter
- Milk chocolate bar
- Canola or vegetable oil
- Eggs
- Vanilla extract
- Brewed coffee
- Heavy cream
- All purpose flour
- Baking powder
- Baking soda
- Cocoa powder
- Salt
- Creamy peanut butter (for swirling)
Peanut butter frosting
- Creamy peanut butter
- Unsalted butter
- Vanilla extract
- Salt
- Powdered sugar
- Heavy cream
See the recipe card below for full ingredient amounts and measurements.
🥣 Mixing the cupcake batter
Preheat the oven to 350°F (175°C).
You can mix by hand, but a stand mixer or handheld electric mixer makes the job quicker. Cream together the softened butter and granulated sugar until light and fluffy. Add the melted milk chocolate, oil, eggs, vanilla, brewed coffee, and heavy cream; mix until just smooth.
In a separate bowl, whisk together the dry ingredients: sifted all-purpose flour, baking powder, baking soda, cocoa powder, and salt. With the mixer on low, slowly add the dry mixture to the wet ingredients and mix until combined.
Line or grease a cupcake pan. Spoon the batter into each cup, filling about halfway. Add 1 teaspoon of creamy peanut butter on top of each portion and gently swirl it into the batter with a chopstick or butter knife for a marbled effect.
⏲️ Baking
Bake the cupcakes for about 18–20 minutes, or until a toothpick inserted near the center comes out mostly clean. Remove from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
🥄 Making the frosting
Once the cupcakes are cool, prepare the peanut butter frosting. In a mixer, beat the creamy peanut butter with softened unsalted butter until smooth. Add vanilla and salt and mix to combine.
With the mixer on low, gradually add powdered sugar. Slowly add heavy cream until the frosting reaches a light, spreadable consistency. Adjust cream or sugar as needed to achieve your preferred texture.
Pipe or spread the frosting on each cupcake. Decorate as you like—sprinkles, a drizzle of melted chocolate, or a small peanut butter cup make great finishing touches. Enjoy!
Looking for more dessert inspiration? Try one of the recipes listed in the recipe card below.
Chocolate Peanut Butter Cupcakes
Ingredients
Cupcakes
- 6 tablespoons unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 ounces milk chocolate bar, melted
- ⅓ cup canola or vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup brewed coffee, at room temperature
- ½ cup heavy cream
- 2 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup cocoa powder
- ½ teaspoon salt
- 1 teaspoon creamy peanut butter for each cupcake, to swirl into batter
Peanut Butter Frosting
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar
- ¾ cup heavy cream
Instructions
Chocolate Peanut Butter Cupcakes
- Preheat oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar using a stand mixer or handheld mixer.
- Add the melted milk chocolate, oil, eggs, vanilla, brewed coffee, and heavy cream. Mix until smooth.
- In a separate bowl, whisk together the sifted flour, baking powder, baking soda, cocoa powder, and salt.
- With the mixer on low, slowly add the dry ingredients to the wet until combined.
- Spoon batter into lined cupcake cups, filling each about halfway. Add 1 teaspoon of creamy peanut butter to each cup and swirl into the batter.
- Bake 18–20 minutes or until a toothpick inserted near the center comes out mostly clean. Cool completely before frosting.
Homemade Peanut Butter Frosting
- Beat together the creamy peanut butter and softened unsalted butter until smooth.
- Add vanilla and salt and mix to combine.
- With the mixer on low, gradually add powdered sugar. Then slowly add heavy cream until the frosting is light and spreadable.
- Frost cooled cupcakes as desired. Enjoy!
Notes
|
Carbohydrates: 38g
|
Protein: 6g
|
Fat: 29g
Content and photographs are copyright protected. Sharing of this recipe is encouraged; please do not copy full recipes to social media.