These chocolate peanut butter cup cupcakes are filled with peanut butter, topped with peanut butter buttercream, and peanut butter cups on top.
The cupcakes are soft, rich, and full of deep chocolate flavor, and the best part is the creamy peanut butter filling hiding inside.
Every bite is sweet, nutty, and perfectly balanced between the soft cupcake and the smooth filling.
On top, there’s a light and fluffy peanut butter buttercream that melts in your mouth, and to make them even more fun, I add mini peanut butter cups for crunch and extra peanut butter goodness.
These cupcakes are so easy to make and look like something straight out of a bakery, making them perfect for parties, birthdays, or whenever you want a sweet, peanut buttery treat.
For more cupcake recipes, check out my coffee cupcakes, banana pudding cupcakes, tiramisu cupcakes, and Oreo cupcakes.
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Why this recipe works
- Soft chocolate cupcakes- The cupcakes are rich, moist, and perfectly soft. Every bite melts in your mouth with deep chocolate flavor.
- Creamy peanut butter filling- Each cupcake hides a surprise inside — smooth peanut butter that adds a strong peanut butter flavor and creamy texture.
- Fluffy peanut butter buttercream- The frosting is light, creamy, and packed with peanut butter flavor. It balances perfectly with the chocolate cupcakes.
- The ultimate flavor combo- Chocolate and peanut butter are a classic match made in heaven. These cupcakes give you both flavors in every single bite.
- Mini peanut butter cups on top- For the perfect finish, each cupcake gets topped with mini peanut butter cups. It adds crunch, flavor, and makes them look bakery-perfect!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– I used all-purpose flour for this recipe. Self-rising flour and cake flour will work great as well.
Dutch cocoa powder– I like to use Dutch-process cocoa powder because I like the deep and rich chocolate taste, but natural cocoa powder will work great as well!
Baking soda – to allow the cupcakes to rise. Make sure that your baking soda isn’t expired.
Granulated sugar– I like to use granulated sugar, which is also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – I used vegetable oil for this recipe. Canola oil will work great for this recipe.
Eggs- to give the cupcake a good structure. Make sure you’re using room-temperature eggs.
Hot coffee- make a strong hot coffee, you can use espresso or instant coffee, both will work.
Vanilla extract- vanilla extract is an essential ingredient for chocolate cupcakes.
Salt- I used kosher salt for this recipe. Salt doesn’t give the cake a salty taste; it helps to enhance the chocolate flavor.
Peanut butter- for the creamy filling inside and the peanut butter buttercream on top. Use smooth peanut butter for the best texture.
Mini peanut butter cups- optional but highly recommended for topping and extra flavor!
For the frosting
Butter- use unsalted butter at room temperature. It makes the frosting smooth and creamy.
Powdered sugar- you don’t have to buy powdered sugar; you can simply make it at home by blending granulated sugar in a blender or food processor.
Heavy cream- helps thin the frosting slightly and makes it extra creamy. You can also use milk if needed.
Instructions
Make the cupcakes
Preheat an oven to 350°F (180°C) and prep a cupcake pan with liners.
In a large mixing bowl, add the cocoa powder, sugar, oil, vanilla, and eggs. Mix with a whisk until combined and smooth.
Add the flour, baking soda, and mix until almost combined.
Add the hot coffee and mix until well combined. Do not overmix, just until there are no lumps of flour visible.
Use an ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake in a 180°C (350°F) preheated oven for about 20 minutes or until a toothpick comes out clean with a few moist crumbs.
Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely (don’t frost warm cupcakes).
Make the peanut butter frosting
Into a large bowl, add room-temperature butter, peanut butter, vanilla extract, heavy cream, and salt, and mix with a hand mixer or stand mixer until the mixture is light and fluffy.
Then add ½ of the powdered sugar at a time (you don’t want to be in a powdered sugar cloud) and mix until smooth and silky.
If the frosting is too thick, add a splash more cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little extra powdered sugar.
Assembly
Make a small hole in the middle of each cupcake. I used a butter knife; you can also use a cupcake corer. Fill the hole with peanut butter until just full.
Transfer the peanut butter buttercream to a piping bag with a round tip and frost the cupcakes. Top them with a mini peanut butter cup and serve!
Expert Tips
- Use room temperature ingredients. Eggs, and buttermilk should all be at room temperature. This helps everything blend smoothly and gives your cupcakes a light, even texture.
- Use cupcake liners to prevent the cupcakes from sticking to the pan, making them easier to remove and creating a more professional appearance.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overmix the batter. Once you've added the dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense cupcakes.
- Use a round piping tip. For a bakery-style look, pipe tall swirls of frosting with a large round piping tip. It gives the cupcakes a professional finish.
- Use a cookie scoop for even cupcakes. This ensures all cupcakes bake evenly and look uniform, no tiny or overflowing cupcakes here!
- Don't overbake the cupcakes. Keep an eye on the cupcakes as they bake and remove them from the oven as soon as a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool completely before frosting them with the frosting. This will prevent the frosting from melting and sliding off the cupcakes.
Faq's
Chocolate cupcakes typically take 18 to 22 minutes to bake in a 350°F (180°C) oven. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Insert a toothpick into the center of the cupcakes. If it comes out clean or with just a few moist crumbs (not wet batter), they’re ready. The tops should also spring back lightly when gently pressed.
Yes! Follow the recipe as written and bake them for about 10-12 minutes or until a toothpick inserted into the cupcakes comes out clean.
Storing
These cupcakes will last up to 4 days in the fridge (dairy needs to be stored in the fridge). Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
To freeze these cupcakes, first make sure they’re completely cool.
If they’re already frosted, place them on a tray in the freezer for about an hour until the frosting firms up, then wrap each one tightly in plastic wrap and place it in an airtight container or freezer bag.
If they’re unfrosted, wrap each cupcake individually with plastic wrap, and store them the same way.
They can stay fresh in the freezer for up to 2 months. When ready to eat, thaw them at room temperature and fill, and frost as written in the instructions.
Make ahead instructions
You can make these cupcakes 1-2 days ahead of time and store them in an airtight container in the fridge so they won't dry out.
Or, you can make the cupcakes ahead of time, freeze them according to the freezing instructions, and thaw them before serving.
Substitutions
Gluten-free- you can swap the flour with a 1:1 gluten-free flour blend to make these cupcakes gluten-free. I haven’t tested it myself, but it should work well with a high-quality blend.
Variations
Mini cupcakes- Make them bite-sized by using a mini cupcake pan. Bake them for 10-12 minutes.
Chocolate ganache frosting- Swap the peanut butter buttercream with rich chocolate ganache for a deep chocolate flavor.
Peanut butter swirl filling- Add a swirl of peanut butter inside for a marbled, gooey center.
Crunchy peanut topping- Sprinkle crushed salted peanuts on top of the frosting for a crunchy contrast and salty flavor.
Stuffed with mini peanut butter cups- Instead of just placing one on top, bake a mini peanut butter cup inside each cupcake!
Serving Tips
If frozen or refrigerated, allow the cupcakes to come to room temp before serving for best texture and flavor.
Equipment
- Mixing bowls (large and medium).
- Electric hand mixer.
- Measuring cups and spoons.
- Whisk.
- Rubber spatula.
- Cupcakes tins- my favorite Wilton cupcake tins.
- Cupcake liners.
- Cooling rack.
- Piping bag and tip (optional, for frosting).
More chocolate peanut butter recipes
Chocolate Peanut Butter Brownies- These fudgy, and moist chocolate peanut butter brownies are stuffed with a thick layer of creamy peanut butter in every bite!
Chocolate Cake With Peanut Butter Frosting- This chocolate cake with peanut butter frosting is made with soft and moist chocolate cake layers and is frosted with silky peanut butter frosting.
Chocolate Peanut Butter Ice Cream- This creamy and dreamy chocolate peanut butter ice cream is rich and flavorful, and is made with 4 simple ingredients.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Chocolate Peanut Butter Cup Cupcakes
Ingredients
For the chocolate cupcakes
- 1 cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 2 Eggs
- ⅓ cup Vegetable oil
- ⅓ cup Cocoa powder Dutch processed
- 1 ½ cups Flour
- 1 teaspoon Baking soda
- 1 cup Coffee hot
For the peanut butter buttercream
- ⅔ cup Butter unsalted, room temperature
- ⅔ cup Peanut butter creamy
- 1 ½ cups Powdered sugar
- 2 tablespoon Heavy cream or milk
- 1 teaspoon Vanilla extract
Assembly
- 12-24 Mini peanut butter cups
- 12 teaspoon Peanut butter for the filling
Instructions
Make the cupcakes
- Preheat an oven to 350°F (180°C) and prep a cupcake pan with liners.
- In a large mixing bowl, add the cocoa powder, sugar, oil, vanilla, and eggs. Mix with a whisk until combined and smooth.
- Add the flour, baking soda, and mix until almost combined.
- Add the hot coffee and mix until well combined. Do not overmix, just until there are no lumps of flour visible.
- Use an ice cream scoop to fill out the cupcake ⅔ full (do not overfill) and bake in a 180°C (350°F) preheated oven for about 20 minutes or until a toothpick comes out clean with a few moist crumbs.
- Cool the cupcakes for 10 minutes and transfer them to a cooling rack to cool completely (don’t frost warm cupcakes).
Make the peanut butter frosting
- Into a large bowl, add room-temperature butter, peanut butter, vanilla extract, heavy cream, and salt, and mix with a hand mixer or stand mixer until the mixture is light and fluffy.
- Then add ½ of the powdered sugar at a time (you don’t want to be in a powdered sugar cloud) and mix until smooth and silky.
- If the frosting is too thick, add a splash more cream, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, add a little extra powdered sugar.
Assembly
- Make a small hole in the middle of each cupcake. I used a butter knife; you can also use a cupcake corer. Fill the hole with peanut butter until just full.
- Transfer the peanut butter buttercream to a piping bag with a round tip and frost the cupcakes. Top them with a mini peanut butter cup and serve!
Notes
- Use room temperature ingredients. Eggs, and buttermilk should all be at room temperature. This helps everything blend smoothly and gives your cupcakes a light, even texture.
- Use cupcake liners to prevent the cupcakes from sticking to the pan, making them easier to remove and creating a more professional appearance.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don't overmix the batter. Once you've added the dry ingredients, mix just until they're incorporated. Overmixing can lead to tough, dense cupcakes.
- Use a round piping tip. For a bakery-style look, pipe tall swirls of frosting with a large round piping tip. It gives the cupcakes a professional finish.
- Use a cookie scoop for even cupcakes. This ensures all cupcakes bake evenly and look uniform, no tiny or overflowing cupcakes here!
- Don't overbake the cupcakes. Keep an eye on the cupcakes as they bake and remove them from the oven as soon as a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the cupcakes to cool completely before frosting them with the frosting. This will prevent the frosting from melting and sliding off the cupcakes.
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