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Chocolate Cupcakes with Peanut Butter Frosting

These Chocolate Cupcakes with Peanut Butter Frosting are a deliciously sweet dessert for everyone to enjoy. If you're a fan of chocolate and peanut butter, you'll love the rich and fluffy cupcakes that are piled high with a creamy and silky frosting!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: chocolate recipe, cupcake recipe, frosting recipe, peanut butter recipe
Servings: 36 cupscakes
Calories: 304kcal

Ingredients

Cupcake Batter

  • cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ¾ cup unsalted butter
  • cups sugar
  • 3 eggs
  • 2 teaspoons vanilla bean paste or vanilla extract
  • cups milk any kind (I used 2%)

Peanut Butter Frosting

  • 1 cup unsalted butter softened
  • cups creamy peanut butter
  • 4 cups powdered sugar
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste or vanilla extract

Instructions

  • Preheat oven to 350F. Line 36 muffin tins with paper liners. Set aside.
  • In a medium bowl, combine the flour, baking soda, and salt. Set aside.
  • In a small bowl, add the chocolate chips and butter. Microwave on medium power for 1 1/2-2 minutes, or until chocolate chips are melted, stirring halfway through. Once melted, stir thoroughly to remove any lumps. Set aside.
  • In a large bowl, add sugar and melted chocolate. Beat with an electric hand mixer or stand mixer with fitted paddle attachment until combined. Add eggs one at a time, beating well after each addition, followed by vanilla extract.
  • Beat in flour mixture until smooth, alternating with milk. Spoon mixture 2/3 full into each muffin tin.
  • Bake for 20-22 minutes, or until toothpick inserted into center of cupcake comes out clean. Remove from oven and let cool completely.
  • To make the frosting, add butter and peanut butter to a large bowl. Cream for 3 minutes until light and fluffy.
  • Add powdered sugar, 1/2 cup at a time, beating well after each addition. Add heavy cream and vanilla extract, stirring to combine.
  • Pipe or spread onto cooled cupcakes and top with a mini peanut butter cup, if desired.

Notes

Cupcake batter lightly adapted from Betty Crocker

Nutrition

Serving: 1g | Calories: 304kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 124mg | Potassium: 129mg | Fiber: 1g | Sugar: 25g | Vitamin A: 333IU | Calcium: 26mg | Iron: 1mg