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Chocolate Peanut Butter Cupcakes
4.8 from 69 votes

Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes feature moist chocolate cupcakes made with cocoa and buttermilk, filled with a creamy peanut butter mixture, and topped with contrasting peanut butter and chocolate frostings. The cupcakes balance rich chocolate flavor and the creamy saltiness of peanut butter, layered throughout with tender crumb and smooth frosting. This dessert offers a classic flavor combination in a handheld form.

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 24 cupcakes
Calories: 414 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Cupcakes
  • 2 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder unsweetened
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter room temperature
  • 1 3/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 egg large
  • 1 1/2 cups buttermilk
Peanut Butter Filling
  • 1 cup peanut butter creamy
  • 1 cup powdered sugar
  • 2 tablespoons butter melted
  • 1/4 teaspoon salt
Peanut Butter Frosting
  • 1/4 cup butter room temperature
  • 1/4 cup peanut butter creamy
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
Chocolate Frosting
  • 1/2 cup butter room temperature
  • 1/4 cup cocoa powder unsweetened
  • 3 cups powdered sugar
  • 2 to 4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

Cupcakes
    Cup of Yum
  1. Preheat the oven to 350 degrees F and line a cupcake pan with paper liners.
  2. Add the flour, cocoa powder, baking soda, and salt to a medium bowl. Whisk until combined and set aside.
  3. In a large bowl, add the butter and sugar. Beat with a hand mixer on medium until creamed.
  4. Add the vanilla extract and then the eggs one at a time, beating in each egg until combined before adding the next.
  5. Alternate adding the dry ingredients and buttermilk to the bowl starting and ending with flour, beating in each addition before adding the next.
  6. Fill each cupcake liner 2/3 of the way full with batter.
  7. Place in the preheated oven and bake for 20 to 15 minutes.
  8. Allow the cupcakes to cool in the pan for five minutes, then transfer to a wire cooling rack to cool completely.
Peanut Butter Filling
  1. Add the peanut butter, powdered sugar, salt, and melted butter to a medium bowl. Beat until smooth and well combined. Add the filling to a piping bag fitting with a coupler or a large round tip.
  2. Once the cupcakes are cooled, scoop out a small hole in the center of each cupcake. You can use an apple corer, the large opening in a large piping tip, or a paring knife. Don’t cut all the way to the bottom of the cupcake.
  3. Fill the hole with the peanut butter filling.
Peanut Butter Frosting
  1. Add the butter, peanut butter, powdered sugar, milk, and vanilla to a medium bowl. Beat until smooth and creamy
Chocolate Frosting
  1. Add the butter, cocoa powder, powdered sugar, two tablespoons of milk, and vanilla to a large bowl. Beat until smooth and creamy. If the frosting is too thick, add more milk one tablespoon at a time until it’s a pipable consistency.
  2. Place the frostings in two separate small piping bags and cut the tip off each bag.
  3. Place a Wilton 1M piping tip in the bottom of a large piping bag and put the tips of the two smaller piping bags inside. Swirl the icing on top of each cupcake.
  4. Store the cupcakes in an airtight container at room temperature.

Nutrition Information

Calories 414kcal (21%) Carbohydrates 59g (20%) Protein 6g (12%) Fat 19g (29%) Saturated Fat 9g (45%) Trans Fat 1g (50%) Cholesterol 50mg (17%) Sodium 273mg (11%) Potassium 177mg (4%) Fiber 2g (8%) Sugar 46g (92%) Vitamin A 383IU (8%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 cupcakes

Amount Per Serving

Calories 414

% Daily Value*

Calories 414kcal 21%
Carbohydrates 59g 20%
Protein 6g 12%
Fat 19g 29%
Saturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 50mg 17%
Sodium 273mg 11%
Potassium 177mg 4%
Fiber 2g 8%
Sugar 46g 92%
Vitamin A 383IU 8%
Calcium 38mg 4%
Iron 1mg 6%

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