Chocolate Peanut Butter Cupcakes 🧁 | Moist, Fluffy & Easy with Creamy Frosting

There’s something timeless about the combination of chocolate and peanut butter. It’s bold, nostalgic, and deeply satisfying. These moist chocolate cupcakes with peanut butter frosting are not only easy to make, but they also deliver the kind of bakery-worthy result that feels indulgent without being overly complicated. Whether you’re baking for a birthday, a casual treat, or just craving something sweet with depth and flavor, this recipe delivers in both taste and texture.

Expect tender cupcakes with a rich cocoa base and melted dark chocolate chips folded in, topped with a creamy peanut butter buttercream that’s sweet, salty, and smooth in every bite.

Ingredients That Work Together for Maximum Flavor

Great baking starts with balanced ingredients. This recipe keeps it simple but smart:

• All-purpose flour provides structure without making the cupcakes dense.
• Cocoa powder (unsweetened) gives deep chocolate flavor without sweetness.
• Dark chocolate chips melt into little pockets of richness.
• Buttermilk helps create that moist, tender crumb and activates the baking soda.
• Peanut butter, blended with butter and sugar, becomes a luscious, spreadable frosting with a soft, cloud-like texture.

Each element complements the next, creating a dessert that feels both classic and elevated.

Mixing the Batter: A Two-Bowl, No-Stress Process

This cupcake batter doesn’t require any fancy equipment—just two mixing bowls and a whisk. Here’s how to do it:

1. Combine the dry ingredients (flour, sugar, cocoa, leavening agents, and salt) in one bowl.
2. Whisk the wet ingredients (eggs, buttermilk, oil, vanilla) in another.
3. Pour the wet into the dry and stir until almost combined.
4. Add hot water last, mixing gently to thin the batter.
5. Fold in the chocolate chips for pockets of melted cocoa goodness in every bite.

The result? A pourable, smooth batter that bakes into moist cupcakes with tender crumb and subtle chocolate intensity.

Baking: Timing, Texture & Visual Cues

Set your oven to 350°F (175°C) and bake the cupcakes for 20–25 minutes. You’ll know they’re ready when:

• The tops spring back lightly when pressed.
• A toothpick comes out clean or with a few moist crumbs.
• The kitchen smells unmistakably like warm chocolate cake.

Avoid overbaking—keeping these slightly under is the secret to maintaining moisture.

The Frosting: How to Get That Silky-Smooth Texture

The peanut butter buttercream is what sets this recipe apart. It’s sweet, nutty, and unapologetically creamy. To get that whipped, pipeable texture:

• Use room temperature butter for maximum fluff.
• Choose a smooth, commercial peanut butter (like Jif or Skippy) rather than natural varieties that separate.
• Beat butter and peanut butter first until completely smooth.
• Slowly add powdered sugar, mixing on low to prevent a sugar storm.
• Splash in whole milk and vanilla to loosen the texture until it’s creamy and soft enough to spread—or pipe with a star tip for flair.

It’s a frosting that holds its shape but melts in your mouth.

Cupcake Assembly Tips

Once your cupcakes are fully cooled (this is key—don’t rush), pile on the frosting. You can:

• Scoop and swirl with a spoon for a rustic, bakery look.
• Use a piping bag with a large tip for an elegant swirl.
• Top with mini chocolate chips, chopped peanuts, or a drizzle of melted chocolate for added crunch and contrast.

If you’re storing them for later, refrigerate in an airtight container, then bring to room temperature before serving for the best frosting texture.

Make-Ahead and Storage Notes

These cupcakes can easily be made in advance:

• Cupcakes (unfrosted) can be baked and stored at room temperature for up to 2 days or frozen for 2 months.
• Frosting can be made 1–2 days ahead and stored in the fridge. Re-whip before using to restore the fluffiness.
• Once frosted, cupcakes keep best refrigerated in a container for 3–4 days.

Just let them sit out for 30 minutes before serving so the buttercream softens.

Optional Add-Ins & Variations

Feel like switching things up? Try:

• Adding espresso powder to the batter for mocha flavor.
• Swapping peanut butter with almond butter for a different nutty twist.
• Stirring crushed pretzels into the frosting for texture.
• Filling cupcakes with a peanut butter or chocolate ganache center for an extra surprise.

This base recipe is adaptable and works well with other flavor combinations, too.

Ideal For Every Occasion

From birthday parties to casual weekend baking, these chocolate peanut butter cupcakes are easy enough for a weeknight treat but impressive enough for a celebration. They travel well, look great on a dessert table, and strike the perfect balance of sweet and salty.

They’re also kid-friendly and fun to make as a baking project together—especially when decorating.

Final Thoughts: A Classic Combo That Always Delivers

Chocolate and peanut butter never go out of style, and these cupcakes prove why. They’re tender, rich, and deeply satisfying—without being heavy. The frosting is luxurious yet light, and together, they create a dessert that tastes as good as it looks.

If you’re looking for a no-fail cupcake recipe that feels special and delivers every time, this one’s it. Try it once, and it might just become your go-to.

Moist Chocolate Cupcakes with Creamy Peanut Butter Frosting

These moist chocolate cupcakes feature a rich cocoa base enhanced by melted dark chocolate chips, topped with a smooth and creamy peanut butter buttercream frosting. Perfect for celebrations or everyday indulgence, this recipe balances deep chocolate flavor with the nutty sweetness of peanut butter, delivering a bakery-quality dessert that’s easy to prepare at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 320 kcal

Ingredients

  

Dry Ingredients for Cupcakes

• 1.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 0.75 cup unsweetened cocoa powder
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp salt

Wet Ingredients for Cupcakes

• 2 large eggs
• 0.75 cup buttermilk
• 0.25 cup vegetable oil
• 2 tsp pure vanilla extract
• 0.75 cup hot water
• 0.5 cup dark chocolate chips rich and melted

Peanut Butter Buttercream Frosting

• 1 cup unsalted butter softened
• 1 cup creamy peanut butter
• 4 cups powdered sugar
• 0.25 cup whole milk
• 2 tsp pure vanilla extract

Instructions

 

Prepare and Bake Cupcakes

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In a separate bowl, whisk the eggs, buttermilk, vegetable oil, and vanilla extract until combined.
• Slowly add the wet ingredients into the dry ingredients, mixing gently until just combined.
• Carefully stir in the hot water until the batter is smooth and thin.
• Fold in the dark chocolate chips.
• Divide the batter evenly among the muffin cups, filling each about two-thirds full.
• Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
• Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.

Prepare Frosting and Assemble

• In a large mixing bowl, beat the softened butter and creamy peanut butter together until smooth and fluffy.
• Gradually add powdered sugar, mixing on low speed to prevent sugar clouds, until fully incorporated.
• Add whole milk and vanilla extract, then increase speed and beat until the frosting is light and spreadable.
• Frost cooled cupcakes with the peanut butter buttercream using a spatula or piping bag as desired.

Notes

• Use room temperature butter for the smoothest frosting.
• Allow cupcakes to cool completely before frosting to prevent melting.
• Store frosted cupcakes in an airtight container refrigerated for up to 4 days; bring to room temperature before serving.

Keyword chocolate cupcakes, peanut butter frosting, moist cupcakes, easy dessert, homemade cupcakes, rich chocolate dessert, peanut butter buttercream, party cupcakes, baking with kids