Okay, confession time: I once tried to eat a whole batch of these Chocolate Peanut Butter Cupcakes for breakfast and my kitchen still smells like victory (and warm chocolate) three days later. If you like things that are fudgy, peanut-buttery, and dangerously easy to inhale, you’re in the right place. I wrote this recipe so you can whip up a dozen little pillows of comfort with minimal drama — perfect for crowd-pleasing, midnight cravings, or pretending you baked from scratch for a party. Expect shiny chocolate tops, a soft crumb, and a frosting that tastes like the best part of a PB&J sandwich — but classier.
Quick Facts
- Yield: Serves 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 18–20 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
These cupcakes balance deep, chocolatey cake with a creamy, slightly salty peanut butter frosting — it’s that sweet-and-savory tag team your taste buds secretly text each other about. They stay moist (no drying out here), have tender crumbs, and the frosting pipes like a dream. Plus, the recipe uses simple pantry items, and it’s so forgiving that even if your mixer sounds like a jet engine, you’ll still end up with heavenly results. Who doesn’t love a cupcake that makes the kitchen smell like melted chocolate and buttery peanuts?
Ingredients
For the Main Dish:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/2 cup whole milk (or 2% if that’s what you have)
- 1/4 cup sour cream or plain yogurt
- 1/3 cup vegetable oil (or melted butter — see notes)
- 2 tsp vanilla extract
- 3 oz semi-sweet chocolate, melted and slightly cooled (about 6 tablespoons)
For the Peanut Butter Frosting & Garnish:
- 1/2 cup creamy peanut butter (not the natural runny kind)
- 3 tbsp unsalted butter, softened
- 1 1/2–2 cups powdered sugar, sifted as needed
- 2–3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- Pinch of flaky salt, and a handful of mini peanut butter cups or chopped peanuts for garnish (optional)
How I Make It
Step 1:
Preheat your oven to 350°F. Line a 12-cup muffin tin with liners or lightly spray the cups. In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt. The cocoa will smell dusty and rich — that chocolate aroma always feels like a cozy hug.
Step 2:
In another bowl, whisk the eggs, milk, sour cream, oil, and vanilla until smooth. Stir in the slightly cooled melted chocolate. Pour the wet mix into the dry and fold gently with a spatula until just combined — don’t overmix. The batter should look glossy and pour slowly off the spatula.
Step 3:
Spoon the batter into the cupcake liner until each cup is about 2/3 full. Tap the tin on the counter once to level batter and release large air bubbles. Slide the tray into the oven and bake for 18–20 minutes, until a toothpick inserted near the center comes out with a few moist crumbs (not batter). You’ll notice the cupcakes puff, settle, and give off that toasty chocolate scent — my favorite part.
Step 4:
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. While they cool, make the frosting: beat peanut butter and butter until creamy, then add the powdered sugar a cup at a time with vanilla and heavy cream until you reach a pipeable consistency. Taste and add a pinch of flaky salt to brighten the peanut butter flavor.
Step 5:
When cupcakes reach room temperature, pipe or spread the frosting on top. Garnish with mini peanut butter cups, a drizzle of melted chocolate, or a sprinkle of chopped peanuts for crunch. Press gently if you want the garnish to stick. Serve immediately, or chill briefly for a firmer frosting texture.
Pro Tips
- Use room-temperature eggs and dairy for a smoother batter and even rise.
- If your peanut butter tastes salty, balance the frosting with a touch more powdered sugar or a splash of cream.
- To melt chocolate without scorching, microwave in 20-second bursts, stirring between each burst.
- For a shinier cupcake top, lightly brush with simple syrup (1 tbsp sugar + 1 tbsp water, warmed) right after they come out of the oven.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for almond milk for a dairy-light version; texture stays similar but flavor shifts slightly.
- Use melted butter instead of oil for a richer crumb; the cupcakes will taste more buttery and brown-butter hints play nicely with chocolate.
- Replace the creamy peanut butter with almond butter for a nutty twist — expect a milder sweetness.
- Make the cupcakes gluten-free by using a 1:1 gluten-free flour blend; the texture will stay tender but crumb chatters slightly different.
- Dairy-free option: use plant-based milk, coconut cream or margarine, and powdered sugar — frosting will taste slightly less creamy but still delicious.
Variations & Tips
- Add a tablespoon of strong coffee or espresso to the wet mix to amplify the chocolate flavor without making it taste like coffee.
- Stir chopped roasted peanuts into the batter for a crunchy surprise in each bite.
- Make mini cupcakes for a party — reduce bake time to 12–14 minutes.
- Fill centers with a dollop of thick peanut butter or a mini peanut butter cup before baking for an oozy core.
- Swap cocoa for dark Dutch-processed cocoa for an even deeper chocolate color and smoother flavor.
- Top with a thin smear of jam under the frosting for an adult PB&J twist.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cupcakes and store unfrosted in an airtight container at room temperature for up to 2 days, or freeze them for up to 1 month. Thaw, then frost just before serving for best texture.
- Can I double the recipe?
- Sure thing. Use two muffin tins or bake in batches. Keep the same temperature but rotate trays halfway through baking and watch the timing — larger trays may add a few minutes.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping to keep moisture balanced.
- How do I know it’s done?
- Look for slightly domed tops that have settled, edges that pull very slightly away from the liner, and a toothpick that comes out with a few moist crumbs (not wet batter). They finish cooking a bit as they cool.
- What if I don’t have ingredient X?
- No panic: replace sour cream with plain yogurt for a similar tang, or swap semi-sweet chocolate with dark chocolate if you like it less sweet. For missing peanut butter, try almond butter or sunflower seed butter for a nut-free option.
How I Like to Serve It
I love these warm with a scoop of vanilla ice cream for an indulgent night-in dessert, or chilled and boxed up for a backyard BBQ. They make a cheerful addition to birthday spread or school bake sale — kids go nuts for the peanut butter frosting. Pair with cold milk, strong coffee, or a glass of red wine for grown-up dessert vibes.
Notes
- Store frosted cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving for best flavor.
- Reheat individual cupcakes briefly in the microwave (8–10 seconds) to revive that just-baked warmth — watch closely so the frosting doesn’t melt.
Final Thoughts
Closing: Go make these cupcakes and enjoy every chocolatey, peanut-buttery bite — now go impress someone — or just yourself — with your homemade masterpiece!