Chocolate Peanut Butter Cupcakes

These Chocolate Peanut Butter Cupcakes are my go-to cupcake recipe! They’re rich, dark, and insanely moist. The Peanut Butter Buttercream on top is the perfect pairing, and only has 4 ingredients.

Chocolate Peanut Butter Cupcakes - So easy, so insanely moist and delicious!

[Post updated with new photos, writing, and a video. Originally published October 2011]

Even though I’m not solely a baker, I would totally go to that Cupcake Wars show with these Chocolate Peanut Butter Cupcakes. They’ve become my go-to when I need cupcakes for something, whether it’s for a party, to give to a neighbor, or to satisfy a chocolate cupcake craving.

The bonus to this recipe is it’s pretty easy to make, and you can use all-purpose flour instead of cake flour. The Chocolate Cupcake batter doesn’t have anything out of the ordinary in it, and the peanut butter buttercream only has 4 ingredients that you whip together in a bowl.

Easy Chocolate Peanut Butter Cupcakes

The reason I mention that is because usually I’m somewhat of a buttercream snob and prefer to make it without confectioner’s sugar so I can avoid the subtle grittiness that comes with it.

But because the peanut butter is such a big component of the buttercream, it’s much less noticeable, and the buttercream is plenty luscious, light, and smooth.

Or to say it another way: When you put the peanut butter buttercream in a piping bag, you’ll find yourself piping little tastes onto your finger, and think momentarily about piping some into your mouth (real talk, here).

How to Make Chocolate Peanut Butter Cupcakes

Let me show you how to make them!

To get started, whisk together the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt:

Chocolate Cupcakes made with cocoa powder

In a separate bowl, combine buttermilk (I’ve done this successfully with milk or almond milk mixed with a little vinegar), vegetable oil, one egg, and vanilla:

Almond milk chocolate cupcakes

Add the wet to the dry:

Super easy chocolate cupcakes

When the flour is almost incorporated, pause for a moment:

Chocolate Cupcakes with Coffee in the batter

Add coffee to the mixture, then finish mixing until the flour streaks disappear. The batter will be very thin:

Super moist and soft chocolate cupcakes

Divide evenly into 12 cupcake wells:

Chocolate cupcakes with peanut butter buttercream

Bake for 22 minutes, until a toothpick inserted into the center comes out clean:

Soft and fluffy chocolate cupcakes with peanut butter buttercream

They will be so dark and chocolatey!

Super dark chocolate cupcakes

Make the peanut butter buttercream by whipping together butter, confectioner’s sugar, peanut butter, and a little vanilla:

Easy peanut butter frosting recipe

Pipe the buttercream onto cooled cupcakes, then I like to drizzle a little bit of chocolate syrup on top and add chopped peanuts for garnish.

(You can google chocolate syrup, but I recently used this recipe).

Chocolate Cupcakes with Easy Peanut Butter Frosting

Everything is so soft and tender, and the peanut butter buttercream is OH so smooth:

Chocolate Cupcakes with Quick & Easy Peanut Butter Buttercream

Enjoy!

Chocolate Peanut Butter Cupcakes

These Chocolate Peanut Butter Cupcakes are my go-to cupcake recipe! They’re rich, dark, and insanely moist. The Peanut Butter Buttercream on top is the perfect pairing, and only has 4 ingredients.

Ingredients:

For the cupcakes:

  • 3.75 oz all purpose flour (3/4 cup, measured)
  • 1/4 cup+ 2 tbsp unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole buttermilk*
  • 1/4 cup grapeseed oil
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup coffee
  • chocolate syrup or chocolate ganache, for drizzling, optional
  • chopped peanuts, for garnish, optional

For the peanut butter buttercream:

  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 5 oz confectioner’s sugar (1 cup)
  • 3/4 cup peanut butter
  • 1 tsp vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
  2. Whisk to combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
  3. In another bowl, whisk to combine the buttermilk, grapeseed oil, egg, and vanilla. Slowly pour the wet ingredients into the dry while stirring, and before the flour has disappeared into the batter, stir in the coffee. It will make the batter quite thin. Evenly divide the batter into the 12 muffin cups, but make sure they are no more than 3/4 full.
  4. Bake for 22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool on a wire rack completely.
  5. To make the buttercream, beat all buttercream ingredients in a bowl until smooth and blended, about 3 minutes on high speed.
  6. Pipe on the buttercream as desired. Optional: drizzle with chocolate syrup, and sprinkle on some chopped peanuts. Enjoy!

Recipe Notes:

*I’ve successfully substituted 1/2 cup milk or almond milk mixed with 1 teaspoon white vinegar.

Cake portion adapted from Ina Garten’s Beatty’s Chocolate Cake

All images and text ©.

More Homemade Dessert Recipes:

Irish Cream Brownies with Caramelized White Chocolate Buttercream

Irish Cream Cupcakes with Caramelized White Chocolate Buttercream

These Chocolate Chip Cookie Dough Cheesecake Bars are easy to make and total crowdpleasers!

Cookie Dough Cheesecake Bars

This Easy No-Bake Dessert has Classic Marshmallow Rice Krispies on the bottom, peanut butter milk chocolate in the middle, and bittersweet chocolate on top

Chocolate Peanut Butter Rice Krispie Treats

Salted Caramel Chocolate Ganache Tart

Salted Caramel Chocolate Ganache Tart

Coconut Oil Brownies

Coconut Oil Brownies

If you need more chocolate and peanut butter after these cupcakes, bake up a batch of these Chocolate Peanut Butter Cookies!