Chocolate and Peanut Butter Cupcakes Recipe

If you adore the classic combo of rich chocolate and creamy peanut butter, these Chocolate and Peanut Butter Cupcakes are about to become your new obsession. Each bite delivers moist, chocolatey cupcakes topped with the dreamiest peanut butter frosting, blending sweetness and saltiness in perfect harmony. They feel like a warm hug in dessert form, easy enough for a weekday treat but special enough for celebrations. Trust me, once you try these cupcakes, you’ll want to make them again and again.

Ingredients You’ll Need

This recipe uses simple, everyday ingredients that come together beautifully to create amazing texture and flavor. From the cocoa powder that gives depth to the cake to the creamy peanut butter that makes the frosting irresistible, each element plays an essential role.

• 125g plain flour: The base for our cupcakes, providing structure and crumb.
• 50g cocoa powder: Adds rich chocolate flavor and a gorgeous deep color.
• 1 tsp baking powder: Helps the cupcakes rise perfectly light and fluffy.
• 1/2 tsp baking soda: Works with the acidic ingredients to give a tender crumb.
• 1/4 tsp salt: Balances the sweetness and enhances chocolate notes.
• 2 large eggs: Bind ingredients together and create moistness.
• 200g granulated sugar: Sweetens the cupcakes just right without overpowering.
• 120ml vegetable oil: Keeps the cupcakes moist and tender.
• 120ml whole milk: Adds richness and smooth texture.
• 1 tsp vanilla extract: Provides warmth and depth of flavor.
• 120ml boiling water: Intensifies the chocolate flavor and makes a smooth batter.
• 200g creamy peanut butter: The star of the frosting, smooth and nutty.
• 115g unsalted butter, softened: Creates a luxurious, creamy frosting base.
• 200g icing sugar: Sweetens the frosting to perfect balance.
• 2-3 tbsp double cream: Lightens the frosting and makes it fluffy.
• 1 tsp vanilla extract: Enhances the peanut butter flavor.
• Pinch of salt: Cuts through sweetness and brings out the peanut butter’s richness.
• Mini chocolate chips or chocolate shavings (optional): For a fun chocolatey garnish.
• Chopped peanuts (optional): Adds crunch and extra peanut flavor.

How to Make Chocolate and Peanut Butter Cupcakes

Step 1: Prepare the Chocolate Cupcakes

Start by warming up your oven to 180°C (350°F) and line a 12-cup muffin tin with liners to keep things neat and easy. Sift together all the dry ingredients—flour, cocoa, baking powder, baking soda, and salt—to ensure your cupcakes have a light, even texture. In another bowl, beat eggs and sugar until pale and fluffy; this step makes the cake wonderfully airy. Mix in oil, milk, and vanilla, then gradually fold in the dry ingredients. The magic ingredient here is boiling water—stir it in last to create a silky batter that is surprisingly thin but bakes into moist cupcakes that practically melt in your mouth. Pour into liners, fill two-thirds full, and bake for about 18-20 minutes until a toothpick inserted in the center comes out clean. Let them rest briefly in the pan before cooling fully on a wire rack.

Step 2: Prepare the Peanut Butter Frosting

While your cupcakes cool, whip up that luscious peanut butter frosting that’s the perfect balance of creamy and sweet. Beat the softened butter and smooth peanut butter together until silky. Gradually add icing sugar, then mix in double cream, vanilla extract, and a pinch of salt to brighten the flavor. Keep beating on high until fluffy and light—if the frosting feels too stiff, a splash more double cream will make it perfect for spreading or piping. This frosting is so good you might be tempted to eat it by the spoonful!

Step 3: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost them using a piping bag with a star nozzle for a pretty swirl or simply spread with a knife for a rustic look. The creamy peanut butter frosting on top of these chocolate cupcakes creates an irresistible contrast of flavors and textures that will wow anyone lucky enough to try them.

Step 4: Garnish

For a little extra flair and texture, sprinkle mini chocolate chips, chocolate shavings, or chopped peanuts on top of the frosting. These simple garnishes add a lovely crunch and make your cupcakes look like something straight from a bakery display.

How to Serve Chocolate and Peanut Butter Cupcakes

Garnishes

Add a finishing touch with mini chocolate chips or shredded dark chocolate for subtle crunch and extra chocolatey goodness. Chopped peanuts provide a delightful contrast in texture and echo the peanut butter’s nutty richness. Fresh berries or a light dusting of cocoa powder can also brighten the presentation and palate.

Side Dishes

Serve these cupcakes alongside a cold glass of milk or a cup of freshly brewed coffee or espresso—perfect to balance their sweetness. For a more indulgent pairing, a scoop of vanilla bean ice cream is dreamy, making every bite feel like a mini dessert party.

Creative Ways to Present

Consider presenting your Chocolate and Peanut Butter Cupcakes on a tiered cake stand for special occasions. You could also use colorful cupcake liners or edible gold leaf for a glamorous touch. For a fun twist, sandwich two cupcakes together with frosting in the middle for cupcake “cookies” that kids and adults will adore.

Make Ahead and Storage

Storing Leftovers

Store any leftover cupcakes in an airtight container at room temperature for up to two days. Keep them cool and away from direct sunlight to maintain the frosting’s creamy texture and keep the cakes fresh.

Freezing

You can freeze frosted or unfrosted cupcakes to enjoy later. For best results, freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to an airtight container or freezer bag for up to three months. Frosting can be added fresh after thawing. If freezing frosted cupcakes, use a box designed for cupcakes to avoid squishing the frosting.

Reheating

Reheat frozen cupcakes by thawing at room temperature for a couple of hours. If you want that just-baked warmth, zap them in the microwave for about 10-15 seconds. Avoid longer heating to keep the frosting intact and prevent dryness.

FAQs

Can I use natural peanut butter instead of creamy?

Natural peanut butter tends to be less sweet and more oily, which can affect the texture of the frosting. If you do use natural peanut butter, consider adding a little more icing sugar to balance the flavor and thicken the frosting.

Are these cupcakes gluten-free?

The recipe calls for plain flour, which contains gluten. To make gluten-free cupcakes, you could substitute with a gluten-free flour blend designed for baking, but be mindful that texture and rise may vary slightly.

Can I make the frosting dairy-free?

Absolutely! Replace the unsalted butter with a dairy-free margarine or coconut oil, and swap the double cream for coconut cream or another plant-based alternative. The frosting will still be deliciously creamy and fluffy.

How long do these cupcakes keep fresh?

Freshly made Chocolate and Peanut Butter Cupcakes will stay moist and tasty for about 2 days at room temperature or up to 4 days refrigerated in an airtight container. Bringing them to room temperature before serving helps the frosting regain its lovely texture.

Can I double the recipe?

Yes! This recipe doubles beautifully for larger batches. Just be sure to use enough cupcake liners or muffin tins and adjust baking times slightly if making more cupcakes at once.

Final Thoughts

These Chocolate and Peanut Butter Cupcakes are a celebration of two beloved flavors in one delicious package. They are comfort food at its finest—moist chocolate cake paired with fluffy, nutty peanut butter frosting that you’ll want to share (but might secretly want to keep all to yourself). I truly hope you enjoy making and eating them as much as I do. Get your apron on and treat yourself to these incredible cupcakes today!