Few flavor combinations are as universally beloved as peanut butter and chocolate. These Peanut Butter Chocolate Cupcakes take that classic pairing to new heights with rich, fudgy chocolate cake, a surprise peanut butter center, and clouds of creamy peanut butter frosting.
Each bite is a perfect balance of deep cocoa richness and nutty, salty-sweet peanut butter goodness. The moist chocolate base melts on your tongue while the peanut butter filling adds a creamy, indulgent surprise that makes these cupcakes absolutely irresistible.
Why You’ll Love This Peanut Butter Chocolate Cupcakes Recipe
These cupcakes deliver an intense flavor experience that satisfies every craving. The chocolate cake is incredibly moist and deeply chocolatey, with a tender crumb that’s never dry or crumbly. It tastes like the best brownie you’ve ever had, but in cupcake form.
What sets these apart is the generous peanut butter filling hidden inside each cupcake. When you bite through the chocolate exterior, you discover a smooth, creamy center that tastes like melted peanut butter cups. The contrast between rich chocolate and nutty peanut butter creates an addictive flavor that keeps you coming back for more.
The peanut butter frosting is silky smooth with just the right amount of salt to balance the sweetness. The aroma of chocolate and roasted peanuts baking together is absolutely mouthwatering—it smells like a candy shop and a bakery rolled into one.
Peanut Butter Chocolate Cupcakes Ingredients
For the Cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Buttermilk
- Vegetable oil
- Vanilla extract
- Hot coffee
For the Peanut Butter Filling:
- Creamy peanut butter
- Powdered sugar
- Unsalted butter, softened
- Vanilla extract
- Heavy cream
For the Peanut Butter Frosting:
- Creamy peanut butter
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Heavy cream
- Salt
For Garnish:
- Mini Reese’s cups or chopped peanut butter cups
- Chocolate shavings
How to Make Peanut Butter Chocolate Cupcakes
- Preheat your oven to 350°F and line muffin tins with cupcake liners.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl, beat together sugar, eggs, buttermilk, oil, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined. Stir in hot coffee until the batter is smooth.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes, until a toothpick comes out clean.
- Let cupcakes cool completely.
- For the filling, beat peanut butter, butter, and powdered sugar until fluffy. Add vanilla and cream, mixing until smooth.
- Use a cupcake corer or knife to remove the center of each cooled cupcake. Fill with peanut butter mixture using a piping bag or spoon.
- For the frosting, beat peanut butter and butter until creamy. Gradually add powdered sugar, then mix in vanilla, cream, and salt until light and fluffy.
- Pipe or spread frosting onto filled cupcakes. Top with mini peanut butter cups or chocolate shavings.
Tips for the Best Peanut Butter Chocolate Cupcakes
Use hot coffee in your chocolate batter—it enhances the cocoa flavor dramatically without making the cupcakes taste like coffee. The heat blooms the cocoa powder, creating a richer, more intense chocolate taste.
Don’t use natural peanut butter for this recipe. The oils separate and create a greasy, unstable filling and frosting. Stick with creamy, commercial peanut butter like Jif or Skippy for the best texture.
Make sure all your ingredients for the filling and frosting are at room temperature. Cold butter won’t whip properly, and you’ll end up with lumpy, dense frosting instead of smooth, fluffy clouds.
For extra decadence, warm the cupcakes slightly before serving. The peanut butter filling becomes even creamier and more luxurious when gently warmed.
Peanut Butter Chocolate Cupcakes Variations
These cupcakes from scratch offer endless possibilities for customization and creativity.
Try festive confetti cupcakes by using vanilla batter instead of chocolate, swirling in peanut butter, and topping with colorful sprinkles for birthday celebrations.
Elevate your cupcakes decoration by drizzling melted chocolate over the frosting, adding crushed peanuts for crunch, or placing a whole Reese’s cup on top for dramatic presentation.
Make allergy-friendly cupcakes for kids by using sunflower seed butter instead of peanut butter—it provides similar creamy texture with a milder, nut-free flavor profile.
Explore different cupcakes ideas like adding chocolate chips to the batter, swirling in grape jelly for a PB&J twist, or mixing crushed pretzels into the frosting for salty crunch.
Create varied cupcakes design by using different piping tips—try an open star tip for textured swirls or a round tip for smooth, tall peaks.
For an Instagram-worthy cupcakes aesthetic, dust with cocoa powder, add gold leaf accents, or create a chocolate drip effect down the sides for professional bakery vibes.
What to Serve with Peanut Butter Chocolate Cupcakes
These rich cupcakes pair beautifully with cold milk—the classic combination that never gets old. The milk cuts through the richness and cleanses your palate between bites.
Serve alongside fresh strawberries or banana slices. The fruit’s natural sweetness and slight acidity balance the dense, rich flavors of chocolate and peanut butter perfectly.
For an indulgent dessert spread, offer vanilla ice cream on the side. The cool, creamy ice cream contrasts wonderfully with the intense chocolate-peanut butter flavors.
Peanut Butter Chocolate Cupcakes FAQs
Can I make these cupcakes ahead of time? Yes! Bake the cupcakes up to two days ahead and store unfrosted at room temperature. Fill and frost the day you plan to serve for the freshest taste and best texture.
My peanut butter frosting is too thick—what do I do? Add heavy cream one tablespoon at a time until you reach your desired consistency. If it’s too thin, add more powdered sugar gradually until it firms up.
Can I freeze these cupcakes? Absolutely! Freeze unfrosted cupcakes in an airtight container for up to three months. Thaw at room temperature, then fill and frost. Don’t freeze frosted cupcakes as the texture changes.
Final Thoughts on Peanut Butter Chocolate Cupcakes
These Peanut Butter Chocolate Cupcakes are the ultimate treat for anyone who loves the iconic combination of chocolate and peanut butter. The layers of flavor and texture—from the fudgy cake to the creamy filling to the fluffy frosting—create a cupcake experience that’s truly special. Whether you’re baking for chocolate lovers, peanut butter enthusiasts, or simply treating yourself, these cupcakes deliver pure joy in every single bite.
Peanut Butter Chocolate Cupcakes
Equipment
- muffin tins
- cupcake liners
- mixing bowls
- electric mixer
- cupcake corer or knife
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 0.5 tsp salt
- 1.5 cups granulated sugar
- 2 large eggs
- 0.75 cup buttermilk
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 0.75 cup hot coffee
- 0.75 cup creamy peanut butter (filling)
- 0.25 cup unsalted butter, softened (filling)
- 1 cup powdered sugar (filling)
- 1 tsp vanilla extract (filling)
- 2 tbsp heavy cream (filling)
- 1 cup creamy peanut butter (frosting)
- 0.5 cup unsalted butter, softened (frosting)
- 2.5 cups powdered sugar (frosting)
- 1 tsp vanilla extract (frosting)
- 3 tbsp heavy cream (frosting)
- 0.25 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line muffin tins with cupcake liners.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Beat sugar, eggs, buttermilk, oil, and vanilla until smooth. Add dry ingredients and mix until combined. Stir in hot coffee.
- Fill liners two-thirds full and bake 18–20 minutes until a toothpick comes out clean. Cool completely.
- Beat peanut butter, butter, powdered sugar, vanilla, and cream until smooth to make filling.
- Core cooled cupcakes and fill centers with peanut butter mixture.
- Beat peanut butter and butter until creamy. Add powdered sugar, vanilla, cream, and salt until fluffy.
- Pipe or spread frosting onto cupcakes and garnish as desired.