Peanut Butter Cupcakes with Chocolate Buttercream are a must make for peanut butter chocolate lovers! Moist cupcakes topped with rich frosting.
Originally published November 18, 2010. Updated March 26, 2021.
Gosh, this is an old recipe that desperately needed an update.
The first time I made these Peanut Butter Cupcakes with Chocolate Buttercream – waaaaayyy back in 2010 – I took them to a big family reunion-ish party along with 2 other cupcake flavors and these were the first ones gone.
I mean, who doesn’t love peanut butter and chocolate together?!
If you love the peanut butter chocolate combination, I also have a recipe for Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting!
Ingredients for Peanut Butter Cupcakes
- ½ cup unsalted butter
- 2 cups brown sugar
- 1 cup peanut butter
- 2 eggs
- 1 ½ cups milk
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon cream of tartar
- pinch salt
Instructions
- Preheat oven to 350F. Place 24 paper liners in 2 regular size muffin tins
- Using an electric mixer, beat together butter, brown sugar, and peanut butter until light and fluffy
- Beat in eggs, one at a time, and vanilla
- In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt
- Beat flour mixture into butter mixture, alternating with the milk
- Divide mixture among the prepared muffin cups
- Bake for 20 – 21 minutes in the preheated oven until a toothpick inserted into the center comes out clean
- Cool completely on a wire rack before frosting
Ingredients for Chocolate Buttercream
- Bittersweet chocolate
- Unsalted butter
- Powdered sugar
- Milk
- Vanilla
- Salt
How To Make Chocolate Buttercream
- Put the chocolate in a microwave-safe bowl and microwave in 30 second increments, stirring after each one, until chocolate is melted and smooth. Let cool to room temperature but don’t let it harden!
- Using an electric mixer, beat together butter, powdered sugar, milk, vanilla, and salt until well combined, scraping down the sides of the bowl as needed.
- Add the chocolate and beat again until well combined.
- If the chocolate is too stiff, slowly add in more milk, 1 teaspoon at a time.
Tips for Cupcakes
- To get those swirls, I used these disposable icing bags with tips already attached. I used to fuss around with sticking metal tips in bags and it was a huge mess – these are life changing!
- I use parchment muffin liners for all my cupcakes or muffins because they peel off so easily.
How Long Are Cupcakes Good For?
Cupcakes are good for 3 – 4 days. Cover them well (like in a cupcake holder with lid) and leave them at room temperature as long as it’s not super hot in your house.
If you notice your frosting melting, transfer them to the fridge but keep in mind that they will dry out faster in the fridge.
Can You Freeze Cupcakes?
You can freeze cupcakes for up to 3 months.
If you want to freeze them without frosting, you can pile them into a freezer ziploc bag, making sure to squeeze out as much air as possible.
To freeze them with the frosting, use a freezer-safe container that allows them to stand up with enough stand to not squish the frosting, like this container.
More Cupcake Recipes
- Pumpkin Spice Cupcakes
- Cinnamon Toast Crunch Cupcakes
- Small Batch Red Velvet Cupcakes
- Orange Cream Cupcakes
- White Cupcakes with Vanilla Bean Buttercream
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Peanut Butter Cupcakes with Chocolate Buttercream
Ingredients
- ½ cup unsalted butter, softened
- 2 cups brown sugar
- 1 cup peanut butter
- 2 eggs
- 1 ½ cups milk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 pinch salt
For the buttercream:
- 8 ounces unsweetened chocolate, chopped
- 4 cups powdered sugar
- 2 cup (2 sticks) unsalted butter, softened
- 2 tablespoons. milk (plus more, if needed)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
To make the cupcakes:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- Using an electric mixer, beat together the butter, brown sugar, and peanut butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt; stir into the batter alternately with the milk.
- Divide among the prepared muffin cups.
- Bake for 20 - 22 minutes in the preheated oven, until a toothpick inserted into the center of one of the cupcakes comes out clean
- Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
To make the buttercream:
- Microwave chocolate in a microwave-safe bowl in 30 second increments, stirring after each one, until chocolate is melted and smooth. Cool to room temperature but don't let it firm up.
- In the bowl of an electric mixer fitted, beat together butter, powdered sugar the 6 tablespoons milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.
- If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks. Makes about 4 ½ cups.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 456Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 216mgCarbohydrates: 59gFiber: 3gSugar: 43gProtein: 6g
briarrose says
Yummy peanut butter and chocolate. The icing may have been unruly but it still looks lovely. ;)
.-= briarrose´s last blog ..Nutella Chocolate Cheesecake =-.
Anne-Marie says
Wow, delicious looking and sounding. Roger that about the thick frosting – thanks for the tip – but honestly, thick chocolate frosting reminds me of fudge so I might like it thick. =)
Rachel says
I LOVE thick frosting. I’d rather it too thick than not thick enough. Plus, I keep looking for a chocolate frosting recipe so I’ll have to give this one a try.
.-= Rachel´s last blog ..Slow Cooker White Chicken Chili =-.
jenna laughs says
I looooove this idea! I keep making things on my blog that are not Thanksgiving related… well until my most recent one about pumpkin that is showing up on this comment. Fail. But really. I love these cupcakes!
.-= jenna laughs´s last blog ..pumpkin pudding torte =-.
Eliana says
Hmmm – perfect flavor combination :)
.-= Eliana´s last blog ..Oilve Oil Orange Bundt Cake =-.
Lori @ RecipeGirl says
Looks delicious! A nice diversion from the Thanksgiving stuff going around right now ;)
.-= Lori @ RecipeGirl´s last blog ..Gluten- Free Thanksgiving Menu a Giveaway! =-.
Jen @ BeantownBaker.com says
Wow those look awesome. I was going to make some PB&J cupcakes today but I might make these instead…
.-= Jen @ BeantownBaker.com´s last blog ..Five Month Update – 30 by 30 =-.