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Easy Chocolate Peanut Butter Cupcakes Recipe

Easy Chocolate Peanut Butter Cupcakes

Moist chocolate cupcakes made from scratch are finished with creamy peanut butter buttercream and optional candy or chocolate decorations. This recipe makes 24 cupcakes and takes about 1 hour including cooling and frosting.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Chocolate Cupcakes
  • 1 3/4 cups (220 g) All-purpose flour
  • 2 cups (400 g) Granulated sugar
  • 3/4 cup (64-75 g) Unsweetened cocoa powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 2 eggs Large eggs, room temperature
  • 1 cup (240 ml) Buttermilk
  • 1/2 cup (120 ml) Vegetable or canola oil
  • 2 teaspoons Vanilla extract
  • 1 cup (240 ml) Hot brewed coffee or boiling water
Peanut Butter Frosting
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (255-260 g) Creamy peanut butter
  • 4 cups (480 g) Powdered sugar, sifted
  • 2 teaspoons Vanilla extract
  • 1/3 cup (80 ml) Heavy cream or milk
  • 1/4 teaspoon Salt, optional when using unsalted butter
Optional Decoration
  • As desired Mini peanut butter cups
  • As desired Chopped peanuts
  • As desired Melted chocolate or chocolate ganache

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners.
  2. Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl.
  3. Add the eggs, buttermilk, oil, and vanilla extract. Beat or whisk just until the mixture is combined.
  4. Slowly pour in the hot coffee or boiling water while mixing carefully. The batter will be thin, and that consistency is normal.
  5. Divide the batter among the liners, filling each about two-thirds full.
  6. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool the cupcakes in the pans for 5–10 minutes, then transfer them to a wire rack and cool completely.
  8. Beat the softened butter and peanut butter together until smooth and creamy.
  9. Add the powdered sugar gradually, then mix in the vanilla, optional salt, and heavy cream or milk. Beat for 2–3 minutes until fluffy.
  10. Pipe or spread the frosting onto the completely cooled cupcakes. Add mini peanut butter cups, chopped peanuts, melted chocolate, or ganache if desired.

Notes

Hot coffee deepens the chocolate flavor without making the cupcakes taste strongly of coffee. Do not overbake; a toothpick with a few moist crumbs is the best indicator. Use room-temperature butter and peanut butter for smooth frosting, and cool cupcakes completely before decorating.