Go Back
A single chocolate cupcake with a visible moist crumb in a dark brown pleated paper liner topped with a pale tan buttercream swirl. (Chocolate Peanut Butter Cupcakes)

Chocolate Peanut Butter Cupcakes with Silky Whipped Frosting

These Chocolate Peanut Butter Cupcakes feature a moist dark cocoa sponge topped with a tall swirl of pale tan peanut butter buttercream, a mini peanut butter cup, and a sprinkle of crushed roasted peanuts and sea salt.
Print Recipe Pin for Later
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar packed
  • 3/4 cup (65g) dark Dutch-processed cocoa powder
  • 1.5 tsp baking soda
  • 1 cup (240ml) buttermilk room temperature
  • 1/2 cup (120ml) neutral oil vegetable or canola
  • 1/2 cup (120ml) hot coffee or boiling water
Frosting & Toppings
  • 1 cup (225g) unsalted butter softened
  • 3/4 cup (190g) creamy peanut butter do not use natural
  • 3 cups (360g) powdered sugar
  • 12 pieces mini peanut butter cups one per cupcake
  • 2 tbsp crushed roasted peanuts
  • 1 pinch sea salt flakes Maldon preferred

Equipment

  • 1 12-cup muffin tin
  • 1 Stand mixer or hand mixer
  • 1 Piping bag and 1M star tip

Method
 

Baking the Cupcakes
  1. Preheat oven to 350°F (175°C) and line a muffin tin with dark brown pleated paper liners.
  2. Whisk dry ingredients, then add wet ingredients excluding hot liquid. Stir in hot coffee last until batter is thin.
  3. Fill liners 2/3 full and bake for 18-22 minutes until a toothpick comes out clean. Cool completely.
Frosting and Assembly
  1. Beat butter and peanut butter for 3 minutes. Gradually add powdered sugar and cream until fluffy.
  2. Pipe a tall swirl on each cupcake. Press a mini peanut butter cup into the center and sprinkle with crushed peanuts and sea salt.

Notes

Use Dutch-processed cocoa for the darkest color.
Ensure cupcakes are fully cooled before frosting to prevent melting.