Go Back
Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes

Decadent chocolate cupcakes with a creamy peanut butter frosting swirl, topped with mini peanut butter cups for an irresistible dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
22 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 cupcakes
Calories 380 kcal

Ingredients
  

  • 1 cup flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 1/2 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Mini peanut butter cups (for topping, optional)
  • Chocolate syrup (for drizzling)

Instructions
 

  • 1.Prep: Preheat oven to 350°F (175°C). Line muffin tin.
    2.Dry Ingredients: Whisk flour, cocoa, baking soda, and salt.
    3.Wet Ingredients: Beat sugar, buttermilk, oil, egg, and vanilla.
    4.Combine: Alternately add dry ingredients and coffee to wet mixture.
    5.Bake: Fill liners ⅔ full. Bake 18-20 minutes. Cool completely.
    6.Frosting: Beat peanut butter and butter, then add sugar, cream, and vanilla. Pipe onto cooled cupcakes.
    7.Garnish: Top each with a peanut butter cup.

Notes

  • Coffee enhances chocolate flavor but can be substituted with hot water
  • For fluffier frosting, whip for 3+ minutes
  • Store in airtight container for up to 3 days
Keyword Chocolate Peanut Butter Cupcakes