Name: Peanut Butter Cupcakes with Chocolate Buttercream
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 2 cups brown sugar; 1 cup peanut butter; 2 eggs; 1 1/2 cups milk; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons cream of tartar; Pinch of salt; 8 ounces unsweetened chocolate, chopped; 2 cups unsalted butter, softened (for frosting); 4 cups powdered sugar; 2 tablespoons milk, plus more as needed; 2 teaspoons vanilla extract (for frosting); 1/4 teaspoon salt (for frosting)

Why You’ll Love This Recipe

I love this recipe because the cupcakes stay tender while still having a bold peanut butter taste. The chocolate buttercream adds a deep, creamy finish that balances the sweetness perfectly.

I also like that this batch makes 24 cupcakes, so it works well for birthdays, parties, bake sales, or family desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the peanut butter cupcakes:

1/2 cup unsalted butter, softened

2 cups brown sugar

1 cup peanut butter

2 eggs

1 1/2 cups milk

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

Pinch of salt

For the chocolate buttercream:

8 ounces unsweetened chocolate, chopped

2 cups unsalted butter, softened

4 cups powdered sugar

2 tablespoons milk, plus more as needed

2 teaspoons vanilla extract

1/4 teaspoon salt

Directions

I heat the oven to 350°F (175°C) and line 24 muffin cups with paper liners.

In a large bowl, I beat the softened butter, brown sugar, and peanut butter until the mixture looks light and fluffy. I add the eggs one at a time, then mix in the vanilla.

In a separate bowl, I whisk together the flour, baking soda, cream of tartar, and salt. I add the dry ingredients to the peanut butter mixture in stages, alternating with the milk, and mix just until combined.

Then I divide the batter evenly among the cupcake liners and bake for 20 to 22 minutes, or until a toothpick comes out clean. I let the cupcakes cool completely before frosting.

For the buttercream, I melt the chopped chocolate in short microwave bursts, stirring between each one, until smooth. I let it cool to room temperature without letting it harden.

In a mixing bowl, I beat the butter with powdered sugar, milk, vanilla, and salt until creamy. Next I add the cooled melted chocolate and beat again until smooth and fluffy. I add a little more milk, 1 teaspoon at a time, when I want a softer spreading or piping texture.

I frost the cooled cupcakes and serve.

Servings and Timing

This recipe makes 24 cupcakes.

Prep time: 30 minutes

Cooking time: 22 minutes

Total time: 52 minutes

Calories: about 456 kcal per serving

Variations

I sometimes add mini chocolate chips to the cupcake batter for extra chocolate flavor.

I also like adding a small peanut butter cup on top of each frosted cupcake for a fun party-style finish.

For a sweeter frosting, I use semisweet chocolate instead of unsweetened chocolate.

Storage/Reheating

I store the cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Then I let refrigerated cupcakes sit at room temperature before serving so the buttercream softens. I do not usually reheat frosted cupcakes because the frosting can melt.

Related Recipes:

Raspberry Chocolate Cupcakes

FAQs

Can I use natural peanut butter?

I prefer regular creamy peanut butter because it gives the cupcakes a smoother texture. Natural peanut butter can separate and may change the consistency.

Can I make these cupcakes ahead of time?

Yes. I bake the cupcakes a day ahead, store them covered, and frost them before serving.

Can I freeze these cupcakes?

Yes. I freeze the unfrosted cupcakes in an airtight container for up to 2 months. I thaw them fully before frosting.

Can I pipe the chocolate buttercream?

Yes. I beat the frosting until fluffy, then adjust it with a little milk until it pipes smoothly.

How do I know the cupcakes are done?

I check the center with a toothpick. When it comes out clean or with a few moist crumbs, the cupcakes are ready.

Conclusion

These peanut butter cupcakes with chocolate buttercream are rich, soft, and perfect for anyone who loves the classic peanut butter and chocolate combination. I like making them for gatherings because the recipe gives me a generous batch with a frosting that feels extra special.

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