Peanut Butter Chocolate Cupcakes

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Rich, fudgy, and filled with nutty goodness, these Peanut Butter Chocolate Cupcakes are the ultimate treat for dessert lovers. Each bite balances a moist chocolate cupcake base with a creamy peanut butter frosting that melts on your tongue. If you grew up adoring chocolate peanut butter cups, this recipe brings that classic pairing into cupcake form—with a decadent twist.

Perfect for parties, celebrations, or just an indulgent afternoon snack, these cupcakes come together with pantry staples and a whole lot of love. Whether you’re a seasoned baker or just starting, this recipe is straightforward and delivers every time. Bonus? They look just as good as they taste.

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What Kind of Peanut Butter Should I Use?

Creamy peanut butter works best for a smooth frosting texture. Avoid natural or oily peanut butter, which can separate and affect the consistency. If you prefer a little texture, you can swirl in a spoonful of crunchy peanut butter into the frosting after it’s whipped.

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Ingredients for the Peanut Butter Chocolate Cupcakes

For the Cupcakes:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup sour cream
• 1/2 cup warm water
• 1 tsp vanilla extract

For the Peanut Butter Frosting:

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk (as needed for consistency)

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How To Make the Peanut Butter Chocolate Cupcakes

Step 1: Prep Your Oven and Pan

Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.

Step 3: Combine Wet Ingredients

In another bowl, whisk together granulated sugar, brown sugar, oil, eggs, sour cream, warm water, and vanilla extract until smooth.

Step 4: Make the Batter

Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.

Step 5: Bake the Cupcakes

Divide the batter evenly among the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Step 6: Prepare the Peanut Butter Frosting

Beat the butter and peanut butter together until creamy. Gradually add powdered sugar and vanilla. Add cream as needed to achieve a fluffy, pipeable texture.

Step 7: Frost and Serve

Pipe or spread the frosting on cooled cupcakes. Top with mini chocolate chips, peanut butter cups, or a drizzle of melted chocolate for extra flair.

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How to Serve and Store Peanut Butter Chocolate Cupcakes

Serve these cupcakes at room temperature to let the frosting shine. They pair beautifully with a cold glass of milk or a hot cup of coffee. For parties, arrange them on a decorative tray with peanut butter candies sprinkled around.

To store, place them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Let refrigerated cupcakes come to room temp before serving. You can also freeze them unfrosted for up to 2 months.

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Frequently Asked Questions

How do I make the cupcakes extra moist?

Using sour cream and brown sugar helps retain moisture. Don’t overbake—check for doneness at 18 minutes.

Can I make these gluten-free?

Yes, substitute a 1:1 gluten-free all-purpose flour blend. Results may vary slightly in texture.

Is it possible to make the frosting ahead of time?

Absolutely. Store it in the refrigerator for up to 3 days. Let it soften and rewhip before using.

What’s the best way to frost them neatly?

A piping bag with a large star tip gives a professional look. But a simple spatula works just as well.

Can I use natural peanut butter?

Natural peanut butter is not ideal for frosting as it separates easily and lacks the creamy texture.

Do they need to be refrigerated?

Only if you’re storing them for more than two days. Otherwise, a cool countertop spot is fine.

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Want More Cupcake Ideas with a Twist?

If you love these Peanut Butter Chocolate Cupcakes, check out these irresistible treats too:

• Cherry Chocolate Cheesecake for a rich fruity delight.
• Nutella French Toast Casserole if you love breakfast-meets-dessert.
• Irresistible Pecan Pie Bites for a poppable sweet snack.
• Sopapilla Cheesecake Bars to hit that cinnamon-sugar craving.
• Peanut Butter Balls with Chocolate Rice Krispies for more chocolate-peanut butter joy.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use crunchy peanut butter? Add any surprise fillings?

I love hearing your spins on these cupcakes. Questions are welcome too—let’s bake together!

Find more of my daily recipe shares on Pinterest @NinaDishes.

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