These Chocolate Peanut Butter Cupcakes are my favorite cupcake recipe: rich, dark, and incredibly moist. The peanut butter buttercream on top complements the deep chocolate perfectly, and the whole batch takes about 30 minutes to make.
I don’t bake exclusively, but I would happily take these to a cupcake competition. They’ve become my go-to whenever I need cupcakes—whether for a party, a gift for a neighbor, or just to satisfy a chocolate craving. They’re deceptively simple and reliably delicious.
One of the best things about this recipe is that it uses all-purpose flour instead of cake flour, so you don’t need a specialty ingredient to get a soft, tender crumb. The peanut butter buttercream is equally straightforward: just four ingredients and a short beat to a silky, pipeable frosting. Because the peanut butter contributes so much flavor and richness, any slight texture from the confectioner’s sugar is barely noticeable and the frosting still feels smooth and luscious.
Tips for Best Results
Use real buttermilk – Real buttermilk gives a tang and texture that a milk-and-vinegar substitute can’t fully match. If you have access to genuine buttermilk, use it for the best flavor and tenderness.
Don’t overmix – Mix just until the dry ingredients are incorporated. A few small lumps are fine; overmixing develops gluten and can make cupcakes tough.
Choose a good cocoa powder – Higher-quality cocoa will deepen the chocolate flavor. If possible, use a dutch-process or premium natural cocoa for a richer result.
Step-by-Step Overview
Begin by mixing the dry ingredients: all-purpose flour, cocoa powder, sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the wet ingredients: buttermilk, a neutral oil, one egg, and vanilla. Combine the wet and dry mixtures, stirring until the flour is mostly incorporated. Before the flour completely disappears, stir in coffee (or water if you prefer). The batter will be thin—that’s expected.
Recommended Cocoa Powders
Dutch-process or natural: Either will work; dutch-process tends to yield a rounder, smoother chocolate flavor.
Brands to consider: If you can, choose a higher-quality cocoa for a deeper, more complex chocolate taste.
Divide the batter evenly among 12 lined muffin cups (fill each no more than 3/4 full). Bake at 350°F for about 22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely on a wire rack before frosting.
Try to Use Real Buttermilk
You can substitute milk plus a little vinegar if necessary and the chemistry will still work, but the flavor and texture are noticeably better with real buttermilk.
While the cupcakes cool, make the peanut butter buttercream by beating together unsalted butter, confectioner’s sugar, creamy peanut butter, and vanilla until smooth, light, and spreadable. Pipe or spread the frosting onto the cooled cupcakes.
How to Serve
For a simple finishing touch, drizzle a little chocolate syrup over each frosted cupcake and sprinkle with chopped peanuts. That extra drizzle and crunch make the presentation pop and add pleasing texture. Chopped mini peanut butter cups or a dusting of cocoa powder are also nice options.
These cupcakes have a deep, dark chocolate color and a tender crumb. The buttercream is smooth and perfectly balanced with the chocolate base—rich but not cloying.
Make-Ahead Instructions
These cupcakes can be made completely and stored at room temperature for up to 1 day, refrigerated for up to 7 days, or frozen for up to 3 months in an airtight container. You can also refrigerate or freeze the components separately (cupcakes and frosting) and assemble just before serving.
Recipe Tips and FAQ
Store in an airtight container in the refrigerator for up to 7 days so the buttercream doesn’t pick up fridge odors. Bring to room temperature for about an hour before serving for best texture.
Yes. Freeze in an airtight container for up to 3 months. If freezing frosted cupcakes, make sure they’re well sealed to avoid freezer burn.
I recommend no more than 1 day at room temperature. For longer storage, refrigerate and bring back to room temperature before serving.
Chocolate Peanut Butter Cupcakes
Ingredients
For the cupcakes:
- 3.75 oz all-purpose flour, by weight (about 3/4 cup measured)
- 1/4 cup + 2 tbsp unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup whole buttermilk*
- 1/4 cup neutral oil (sunflower, canola, grapeseed, etc.)
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup coffee (or water)
- Chocolate syrup, for drizzling (optional)
- Chopped peanuts, for garnish (optional)
For the peanut butter buttercream:
- 1 cup unsalted butter, at room temperature
- 5 oz confectioner’s sugar, by weight (about 1 cup measured)
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line a muffin tin with paper liners.
- Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk the buttermilk, oil, egg, and vanilla. Slowly pour the wet ingredients into the dry while stirring. Before the flour is fully incorporated, stir in the coffee. The batter will be quite thin. Divide evenly among the 12 muffin cups, filling no more than 3/4 full.
- Bake for 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack.
- To make the buttercream, beat the butter, confectioner’s sugar, peanut butter, and vanilla together until smooth and creamy, about 3 minutes on high speed.
- Pipe or spread the buttercream onto the cooled cupcakes. Optionally drizzle with chocolate syrup and sprinkle with chopped peanuts. Enjoy!
Notes
*Ideally use real buttermilk. If needed, substitute 1/2 cup milk or almond milk mixed with 1 teaspoon white vinegar.
Any neutral oil will work (sunflower, canola, grapeseed, melted coconut, etc.).
The coffee does not need to be hot—leftover brewed coffee works well. Substitute water if you prefer to omit coffee.
Storing: Room temperature up to 1 day, refrigerated in an airtight container up to 7 days, or frozen up to 3 months.
Nutrition
Carbohydrates: 39 g,
Protein: 6 g,
Fat: 29 g
Nutrition is estimated using a food database and is intended as a guideline only.