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Chocolate Chip Cupcakes Recipe from Scratch

Tender chocolate chips cupcakes from scratch with peanut butter in the batter and whipped up in the frosting. This large batch is perfect for a party. You will get 24-30 cupcakes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
37 mins
Servings: 24 cupcakes
Calories: 282 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Chip Cupcakes
  • 3 cups cake flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup 1 ½ sticks unsalted butter, melted
  • ¼ cup vegetable or canola oil
  • 1 cup creamy peanut butter
  • 3 eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ¼ cup buttermilk
  • 1 cup miniature chocolate chips plus additional for garnishing, if desired
Peanut Butter Frosting
  • 1 cup creamy peanut butter
  • 1 cup 2 sticks unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1/8 teaspoon salt
  • 2 Tablespoons milk

Instructions

    Cup of Yum
  1. Chocolate Chip Cupcakes
  2. Preheat the oven to 350°F. Prepare two muffin pans with cupcake liners. Lightly spray the cupcake liners with nonstick cooking spray.
  3. In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
  4. Add the melted butter and oil to the flour mixture, beating until blended. The mixture will be thick.
  5. Mix the peanut butter into the dough until equally blended.
  6. Add the eggs one at a time, beating well between each addition and scraping down the sides as needed.
  7. Beat in the vanilla, sour cream, and buttermilk until evenly mixed.
  8. Fold in the chocolate chips.
  9. Fill the prepared cupcake liners about ⅔ full.
  10. Bake the cupcakes for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean.
  11. Remove the cupcakes from the oven and allow to cool completely on a wire rack.
  12. Peanut Butter Frosting
  13. In a large mixing bowl beat together the peanut butter and butter with a hand mixer until creamy.
  14. Add the salt and powdered sugar in 1/2 cup increments at a time beating until the mixture is smooth.
  15. Add the milk to the frosting, and beat for about 1 minute or until the frosting is fluffy.
  16. Transfer the frosting to a piping bag (1M Wilton) and decorate the cupcakes. Add additional chocolate chips to decorate.

Notes

  • To make a homemade buttermilk add 1 tablespoon of vinegar or lemon juice to a measuring cup, then fill with milk up to the 1 cup mark, and let sit for 5 minutes or until milk thickens. You will use 1/4 cup of this homemade buttermilk.
  • To cut the carbs use sugar alternative like golden monk fruit and erythritol for the sweetener and sugar free chocolate chips like ChocZero brand.
  • All-purpose flour can be used in place of cake flour. The texture will be a little denser.

Nutrition Information

Serving 1cupcake Calories 282kcal (14%) Carbohydrates 37g (12%) Protein 6g (12%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 8g Cholesterol 25mg (8%) Sodium 228mg (10%) Fiber 2g (8%) Sugar 22g (44%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 282

% Daily Value*

Serving 1cupcake
Calories 282kcal 14%
Carbohydrates 37g 12%
Protein 6g 12%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g 47%
Cholesterol 25mg 8%
Sodium 228mg 10%
Fiber 2g 8%
Sugar 22g 44%

* Percent Daily Values are based on a 2,000 calorie diet.