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Chocolate Peanut Butter Cupcakes » Simple and Healthy Recipe! ✅

These delicious Chocolate Peanut Butter Cupcakes are truly heavenly! Soft, moist chocolate cupcakes covered in a smooth and creamy peanut butter frosting, so GOOD.

If you have peanut butter, try our Peanut Butter Cookies and Creamy Parfait.


We love these amazing Chocolate Peanut Butter Cupcakes no matter what the occasion! The tender and moist chocolate cupcakes with the creamy peanut butter frosting – an amazing combination of flavors.


  • Chocolate muffins– For the chocolate cupcakes we use our homemade moist chocolate cupcakes. You can also use the chocolate cake mix for the cupcake batter.
  • frozen peanut butter– For this recipe we used our homemade peanut butter frosting, creamy and fluffy!


With a few simple steps you can have these delicious and easy Chocolate Peanut Butter Cupcakes!

  1. prepare the cupcakes– Prepare the dough for the moist chocolate cupcakes.
  2. Baking– Divide the dough into 18 cups and cook until cooked.
  3. fantastic cupcakes– Let the cupcakes cool completely on a wire rack.
  4. frozen peanut butter– Gather the ingredients for the peanut butter frosting and transfer to a piping bag.
  5. pipe cupcakes– When the cupcakes are completely cool, pour the icing over the cupcakes and decorate as you like.
  6. Serve and enjoy your food!

Ideas to decorate-

The decorating possibilities for this recipe are endless! You either want to keep it simple with a plain icing with a basic piping base or you can switch things up and use a decorating tip for a prettier icing piping.

Here are some of our favorite topping ideas:

  • Chocolate Ganache
  • Reese’s Peanut Butter Candies
  • caramel sauce
  • Chopped nuts
  • Mini Reeses Mugs
  • milk cake
  • chocolate splash
  • peanut butter chips
  • Chocolate chips


How many cupcakes does this recipe make?

With this recipe you get 18 delicious cupcakes!

Can I make these cupcakes ahead of time?

Yes! You can make these cupcakes up to 1-2 days in advance! If frozen, refrigerate for 1-2 days.

Can I freeze these Chocolate Peanut Butter Cupcakes?

It is not recommended to freeze cupcakes after they have been frosted and decorated. You can freeze unfrosted cupcakes after they have cooled.

How do these cupcakes keep without frosting?

Once the cupcakes have cooled, store them in the refrigerator in an airtight container or plastic bag for 3-4 days.

How to store these iced cupcakes?

We recommend refrigerating these cupcakes after frosting! We love THESE cupcake containers for storage. They can last up to 2 days in the refrigerator.


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chocolate peanut butter cupcakes

# wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #343434; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop { stop-color: # 343434; } linearGradient # wprm-recipe-user-rating-0-50 stop { stop-color: #343434; } linearGradient # wprm-recipe-user-rating-0-66 stop { stop-color: # 343434; } These delicious Chocolate Peanut Butter Cupcakes are truly heavenly! Soft, moist chocolate cupcakes covered in a smooth and creamy peanut butter frosting, so GOOD. Course Dessert American Cuisine Keyword Peanut Butter Cupcakes Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 18 cupcakes Calories 360 kcal Author

Chocolate muffins-

  • 1 1/4 cup all-purpose flour, measured then sifted
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup of oil

Frozen Peanut Butter-

  • 12 tablespoons unsalted butter, at room temperature (1½ sticks)
  • 4 ounces cream cheese, temp
  • 1 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups of powdered sugar
  • 1/4 cup heavy whipping cream

US Customs – Metric

Chocolate muffins-

  • Preheat the oven to 180°C and line a baking tray with baking tins.
  • In a large bowl, sift flour, cocoa powder, baking powder, and baking soda and set aside.
  • In a separate bowl, beat the sugar and eggs until well blended. Add the milk, sour cream, vanilla extract, and oil and combine.
  • Add the dry ingredients and mix gently until smooth. Using a cookie scoop or ¼ scoop, divide the batter among the 18 baking cups.
  • Bake the cupcakes at 180°C for about 16-18 minutes or until golden brown.
  • Remove from oven and let cool on a rack.

chocolate peanut butter icing –

  • In a planetary mixer, beat cream cheese and butter with paddle mixer on medium speed.
  • When the mixture is creamy and slightly fluffy, add the peanut butter, vanilla extract, and icing sugar and beat until smooth.
  • Pour in heavy whipping cream and beat on high speed until frosting is light and fluffy.
  • Transfer the coverage to a pastry bag with the desired tip and refrigerate until it is time to assemble the cupcakes.

to assemble-

  • Once the cupcakes are cool, pour the peanut butter frosting over them. She repeat with all the cupcakes and frosting.
  • Decorate the cupcakes to taste and enjoy your meal.

Calories: 360kcal | Carbs: 34g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated fat: 4g | Monounsaturated fat: 10g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 125mg | Potassium: 183mg | Fiber: 2g | Sugar: 24g | Vitamin A: 416 IU | Vitamin C: 0.04mg | Calcium: 45mg | Iron: 1 mg (Nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.)

The post Chocolate Peanut Butter Cupcakes first appeared on Valentina’s Corner.

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