Peanut Butter Chocolate Cupcakes – Easy Dessert

Are you on the hunt for the best homemade Peanut Butter Chocolate Cupcakes? You’ve just found the ultimate recipe! These cupcakes combine the rich, decadent flavor of moist chocolate cake with the creamy, nutty goodness of peanut butter frosting. Topped with a drizzle of melted chocolate and a mini peanut butter cup, these treats are sure to impress both kids and adults alike.

Whether you’re baking for a birthday party, a holiday gathering, or just to satisfy your sweet cravings, these cupcakes deliver every time. Plus, they’re surprisingly easy to make, even for beginner bakers! With simple ingredients and straightforward steps, you’ll have bakery-quality cupcakes ready in no time.

Ready to create a dessert that’s as visually stunning as it is delicious? Let’s dive into the recipe!

Why You’ll Love These Peanut Butter Chocolate Cupcakes

• Rich and Moist: The combination of cocoa powder, buttermilk, and vegetable oil makes these cupcakes exceptionally moist and flavorful.
• Creamy Peanut Butter Filling: A smooth, luscious center that perfectly complements the chocolate cake.
• Easy to Make: Simple ingredients and clear instructions make this recipe accessible to anyone.
• Crowd-Pleaser: Perfect for birthdays, holidays, or whenever you crave something indulgent.
• Customizable: Try using crunchy peanut butter, adding chocolate chips, or incorporating caramel drizzle for a unique twist.
• Perfect for Beginners: Foolproof steps ensure success even if you’re new to baking.

Ingredients for Peanut Butter Chocolate Cupcakes

For the Cupcake Batter

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

For the Peanut Butter Filling

• 1 cup creamy peanut butter
• 1/2 cup powdered sugar
• 1/4 cup milk

For the Topping

• 1 cup chocolate chips (melted)
• 12 mini peanut butter cups

How to Make Peanut Butter Chocolate Cupcakes – Step by Step

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Line a 12-cup muffin tin with paper liners for easy cleanup.

Step 2: Prepare the Batter

1. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. Add the vegetable oil, buttermilk, eggs, and vanilla extract.
3. Mix until smooth and well combined. The batter will be slightly thin – that’s normal!

Step 3: Fill the Cupcake Liners

• Pour the batter into the lined cupcake tin, filling each cup about 2/3 full.
• Tap the pan gently to release any air bubbles.

Step 4: Bake

• Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Preparing the Peanut Butter Filling

Step 5: Make the Filling

1. In a medium bowl, beat together creamy peanut butter, powdered sugar, and milk until smooth and fluffy.
2. Transfer the filling to a piping bag fitted with a large round tip.

Step 6: Fill the Cupcakes

1. Once the cupcakes have cooled, use a small knife to cut a circle out of the center of each cupcake.
2. Pipe the peanut butter filling into the cavity.

Frosting and Garnishing

Step 7: Top with Frosting

1. Pipe a generous swirl of the peanut butter mixture on top of each cupcake.
2. Drizzle with melted chocolate for a beautiful finish.
3. Garnish with a mini peanut butter cup.

Pro Tips for the Best Peanut Butter Chocolate Cupcakes

• Room Temperature Ingredients: For a smoother batter, ensure your eggs and buttermilk are at room temperature.
• Don’t Overmix: Overmixing can make the cupcakes dense. Mix just until combined.
• Peanut Butter Choices: Natural peanut butter works, but make sure it’s well stirred to avoid a grainy texture.
• Make Ahead: You can bake the cupcakes a day ahead and store them in an airtight container.
• Alternative Fillings: Try using Nutella or chocolate ganache as a filling for a twist.

Best Ways to Serve Peanut Butter Chocolate Cupcakes

• With Coffee: The rich flavors pair well with a hot cup of coffee.
• As a Party Treat: Display on a decorative stand for an eye-catching dessert table centerpiece.
• With Ice Cream: Serve with a scoop of vanilla ice cream for a decadent dessert.

Nutritional Information (Per Cupcake)

• Calories: 420 kcal
• Carbohydrates: 45g
• Protein: 7g
• Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 300mg
• Sugar: 30g
• Fiber: 3g

Storage & Leftovers for Peanut Butter Chocolate Cupcakes

Refrigerator

• Store the cupcakes in an airtight container in the fridge for up to 4 days.

Freezer

• Wrap each cupcake individually in plastic wrap and freeze for up to 2 months.
• Thaw at room temperature before serving.

FAQs – Peanut Butter Chocolate Cupcakes

Can I use crunchy peanut butter instead of creamy?
Yes, but it will change the texture of the filling. Creamy peanut butter provides a smoother, more consistent texture.

How do I make these cupcakes gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free baking mix.

Can I make these cupcakes ahead of time?
Yes! Bake and cool the cupcakes, then store them unfrosted in an airtight container. Add the filling and frosting just before serving.

Related Recipes

• Best Southern Vanilla Butter Pecan Cake- Irresistibly Moist
• Reese’s Peanut Butter Cup Roll Cake – Decadent Dessert Recipe
• Peanut Butter Cake with Peanut Butter Frosting

Conclusion

Now that you know how to make the best homemade Peanut Butter Chocolate Cupcakes, it’s time to treat yourself! These cupcakes are perfect for any occasion and guaranteed to satisfy your sweet tooth.

Did you try this recipe? Let us know how it turned out in the comments below! And don’t forget to share your creations. Happy baking!

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