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Chocolate Peanut Butter Cupcakes (Photo by Viana Boenzli)
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5 from 5 votes

Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter are a match made in heaven. And cupcakes are happiness. These chocolate peanut butter cupcakes fulfill all of those flavors and memories!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate peanut butter cupcakes
Servings: 18 cupcakes
Calories: 416kcal
Author: Viana Boenzli

Ingredients

Cupcakes

  • 6 tablespoons unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 ounce milk chocolate bar, melted
  • ⅓ cup canola or vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup brewed coffee, at room temperature
  • ½ cup heavy cream
  • 2 ½ cups all purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon creamy peanut butter for each cupcake, to swirl into batter

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups powdered sugar
  • ¾ cup heavy cream
US Customary - Metric

Instructions

Chocolate Peanut Butter Cupcakes

  • Preheat oven to 350°F.
  • Using a stand mixer or a handheld electric mixer, cream together butter and sugar. 
    6 tablespoons unsalted butter, softened, 1 ½ cups granulated sugar
  • Add melted chocolate, oil, eggs, vanilla, coffee, and heavy cream and mix again just until smooth.
    2 ounce milk chocolate bar, melted, ⅓ cup canola or vegetable oil, 2 large eggs, at room temperature, ½ cup brewed coffee, at room temperature, ½ cup heavy cream, 1 teaspoon vanilla extract
  • In a separate bowl, mix together all dry ingredients (flour, baking soda, baking powder, cocoa, and salt). 
    2 ½ cups all purpose flour, sifted, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ cup cocoa powder, ½ teaspoon salt
  • With the mixer turning at low speed, slowly add the dry ingredients to the wet.
  • In a greased or lined cupcake pan, spoon batter into each cup, filling only halfway.
  • Add 1 teaspoon of peanut butter to each cup and swirl into the batter, using a chopstick or butter knife.
    1 teaspoon creamy peanut butter for each cupcake, to swirl into batter
  • Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.

Homemade Peanut Butter Frosting

  • Again, using a stand mixer or a handheld electric mixer, mix together the peanut butter and softened butter. 
    1 cup creamy peanut butter, ½ cup unsalted butter, softened
  • Then add vanilla and salt and mix again.
    1 teaspoon vanilla extract, ¼ teaspoon salt
  • With the mixer turning at low speed, slowly add the powdered sugar.
    3 cups powdered sugar
  • Then slowly add the heavy cream until your frosting is light and smooth.
    ¾ cup heavy cream
  • Once the cupcakes have cooled to room temperature, frost them any way you’d like. Have fun and enjoy!

Notes

Nutrition

Calories: 416kcal | Carbohydrates: 38g | Protein: 6g | Fat: 29g | Sodium: 236mg | Potassium: 194mg | Fiber: 2g | Sugar: 28g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 43mg