Go Back
–+ servings
recipe
4.40 from 23 votes
click the stars to rate!

Chocolate Peanut Butter Cupcakes

Created by: Courtney
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Yield: 12 cupcakes
These chocolate peanut butter cupcakes come together in no time and taste like they’re straight from a bakery. Fudgy chocolate cake, silky peanut butter buttercream, and a drizzle of ganache make them the perfect sweet-and-salty treat. If you love chocolate and peanut butter, this easy cupcake recipe is a must-bake! 

Equipment

Ingredients 

Chocolate Cupcakes

  • ¼ cup (45 g) semisweet chocolate chips
  • ¼ cup (22 g) dark cocoa powder or dutch-process cocoa powder
  • ¾ cup (180 ml) boiling water
  • ¾ cup (95 g) all-purpose flour
  • ¾ cup (150 g) granulated sugar
  • ½ tsp (0.5 tsp) baking soda
  • ½ tsp (0.5 tsp) salt
  • ⅓ cup (80 ml) vegetable oil
  • 2 (2) large eggs (room temperature)
  • 2 tsp (2 tsp) vanilla extract

Peanut Butter Buttercream Frosting

  • 1 cup (227 g) unsalted butter (room temperature)
  • ¾ cup (195 g) creamy peanut butter
  • 2 ½ cups (300 g) powdered sugar
  • 1 tbsp (15 ml) heavy cream
  • 2 tsp (2 tsp) vanilla extract
  • ¼ tsp (0.25 tsp) salt

Chocolate Ganache

  • ¼ cup (45 g) semisweet chocolate chips
  • 2 tbsp (30 ml) heavy cream

Additional Ingredients

  • 6 (6) Reese's peanut butter cups (halved)

Instructions

Chocolate Cupcakes

  • Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
  • In a small mixing bowl, stir together the semisweet chocolate chips, dark cocoa/dutch-process cocoa powder, and boiling water until the chocolate chips are melted. Set aside to cool for 5 minutes.
  • In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Pour in the slightly cooled chocolate mixture into the flour mixture and whisk until well combined. Add in the vegetable oil, eggs, and vanilla extract, and whisk until the cupcake batter is well combined and smooth (the batter will be thin).
  • Portion the cupcake batter into the cupcake liners, filling about ¾ full. Use a large liquid measuring cup or a bowl with a spout to easily fill the liners.
  • Bake the cupcakes for about 20 minutes or until the tops of the cupcakes bounce back slightly when gently touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely.

Peanut Butter Buttercream Frosting

  • In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy. Add in the creamy peanut butter and mix until combined.
  • Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined. 
  • Add in the heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
  • Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy. Turn the mixer to low speed and mix for several minutes to smooth out the buttercream.

Chocolate Ganache

  • Combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl. Heat in the microwave in 15 second intervals, stirring in between each interval, until the chocolate is melted and the ganache is smooth. Set aside to cool to room temperature.

Assembling the Cupcakes

  • Fill a piping bag fitted with a Wilton 1M piping tip with the peanut butter buttercream frosting. Pipe a generous swirl of frosting onto the cooled chocolate cupcakes.
  • Use a piping bag or squeeze bottle to drizzle the chocolate ganache onto the frosted cupcakes and add half of a Reese's cup to each cupcake.

Notes

Storing & Serving:
  • Room temperature: Store the cupcakes in an airtight container at room temperature for 2 days.
  • Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Baking Tools & Supplies (affiliate links): Cupcake pan | Cupcake liners | Cooling rack | Stand mixer or electric hand mixer | Piping bags | Wilton 1M piping tip
Recipe Update: The recipe was updated in October 2025. (In the frosting, increased the powdered sugar by ½ cup and added 1 additional teaspoon of vanilla extract)
Recipe Tips: Scroll up the blog post to see expert cupcake baking tips and frequently asked questions to make the most out of this recipe.
Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.

Nutrition

Serving: 1cupcake | Calories: 578kcal | Carbohydrates: 57g | Protein: 7g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 307mg | Potassium: 219mg | Fiber: 3g | Sugar: 46g | Vitamin A: 576IU | Vitamin C: 0.05mg | Calcium: 35mg | Iron: 2mg

Made This Recipe?

Please leave a comment with a star rating to let me know how you enjoyed the recipe!