Chocolate Peanut Butter Cupcakes

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Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

One of the questions I am most asked as a food blogger is what my recommendations are for desserts to serve at an event.  You know, those crowd-pleasing, guaranteed-to-disappear-quickly, everyone-asks-you-for-the-recipe, “winning” sort of recipes?  Well, when it comes to dessert, I’ve learned that you pretty much can’t go wrong with anything chocolate and peanut butter.  I don’t know what it is, but people lose their mind over all things chocolate peanut butter!!  Just say those magic words, and the world is your oyster.  Well, your oyster if it’s filled with chocolate and peanut butter.  :)

So get ready to lose your mind today, because this fantastic Chocolate Peanut Butter Cupcakes recipe has officially arrived on the blog.

And oh friends, it’s a good one.

And even better, these cupcakes are part of an amazing Virtual Bake Day with Gold Medal Flour that I’m participating in with some of my favorite blogging friends.  We were all asked to bake up some delicious scratch recipes to share during the holidays.  So I decided to go for the “gold” with this fantastic chocolate peanut butter cupcakes recipe.  Here’s the scoop, and the how-to!

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

Ok, first a word about the Virtual Bake Day with Gold Medal Flour.  I’m totally honored to be participating in the deliciousness today with some amazingly talented bloggers.  You should definitely take a minute to hop over and visit their recipes.  Some are dessert recipes…

Some are breakfast recipes…

But all of them look positively scrumptious.

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

My recipe clearly fell in the “desserts” category, although I may have had one for breakfast this morning.  (Hey, it’s December, and I’m working out each day!)  ;)

All of the other cupcakes, though, got spread around my neighborhood today.  I took some to the guys at my coffee shop next door to sample, where one guy happily ate it “in three bites” (whoa) and another said it was the best cupcake he’d ever had (bingo!).  They I went and knocked on doors around my building and delivered them to more friends, whose eyes all lit up at the promise of peanut butter and chocolate.  And then I took the final batch out to Mexican dinner with some friends, where we all decided that chocolate peanut butter cupcakes were in fact a perfect dessert after tamales and chips and salsa and margaritas.  Who knew?!

Once again, I was reminded of how much fun it is to spend time baking during the holidays (all the more fun with Maria and Rolfe) and share good food with people you love.  These cupcakes also turned out to be surprisingly easy to make, especially with the optional little “surprise inside”.  Here’s the how-to:

Chocolate Peanut Butter Cupcakes |

We begin with our sponsor for the Virtual Bake Day — Gold Medal Flour.  I used all-purpose flour for this recipe.

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

If you want to go the extra mile and throw in a peanut butter chocolate “surprise inside”, start by unwrapping a zillion (ok, 24) mini Reese’s peanut butter cups.  I used the mini size, but you could also use full-size cups if you’d like.  If you want to skip this step, you can just make plain chocolate cupcakes.  But I highly recommend adding these guys in!

Then whip up a batch of chocolate cake batter.  (Mine is extra dark, since I used dark chocolate cocoa — my favorite!)

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

Place the Reese’s in the baking cups, and then spoon your cupcake batter on top of the peanut butter cups.  (Edit: Actually, I’ve found it works better to place the peanut butter cups in on top of the batter, which helps prevent the bottoms of the cups from burning.)  I always use an ice cream scoop to fill my cupcakes, which is the perfect amount of batter.  So for these, I just eyeballed it and subtracted the size of the Reese’s from the amount of batter added.  It worked!

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

Then while the cupcakes bake, whip up a batch of peanut butter frosting.  So easy, and so good.

Once the cupcakes have cooked and cooled to room temp, add on lots of frosting!  You can just spread it on with a knife, or use a piping bag like I did.  (I used Wilton Tip 1M.)

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

And then before you snap a zillion more photos, DIVE IN!

Do you spy the little “surprise” inside?  That’s what we call a winner right there.

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

I’ve heard that this swirly frosting technique is going out of style, but I don’t care.  It’s so easy, and makes cupcakes look so pretty, so I’m sticking with it.  :)

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

Peanut butter and chocolate at their finest.

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

And another closeup of the tasty Reese’s inside.

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

You can either leave them plain like I did…

Chocolate Peanut Butter Cupcakes Recipe (with step-by-step tutorial) |

Or if you’re feeling extra fancy, drizzle them with a bit of melted chocolate.  This was my original plan with the batch, but I actually liked the clean and simple look even better.  Either way, though, I’m pretty sure you can’t go wrong.  :)

Definitely a wonderful dessert, and a hit with my friends, and a fun contribution to all of the other great recipes in the Virtual Bake Day!  Be sure to follow Gold Medal Flour on Facebook, Twitter, Instagram, YouTube and Pinterest this holiday season for how-to recipes, videos, tips on baking, and other deliciousness.

Chocolate Peanut Butter Cupcakes |

Thanks for organizing such a great event, Gold Medal Flour.  Happy baking, everyone!!!

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Chocolate Peanut Butter Cupcakes

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: About 24 cupcakes 1x


These peanut butter cupcakes are rich, delicious, and even come with a little “surprise” inside!



Cupcake Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract, store-bought or homemade
  • 1 1/2 cups all-purpose flour (I used Gold Medal)
  • 1/2 cup unsweetened cocoa powder (I used dark chocolate cocoa powder)
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup buttermilk
  • 1/2 cup coffee, lukewarm (you can use decaf coffee if desired!)
  • 24 mini peanut butter cups, unwrapped (I used Reese’s)
  • (optional: melted chocolate for drizzling)

Peanut Butter Frosting Ingredients:

  • 2 cups creamy peanut butter
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 tsp. vanilla extract, store-bought or homemade
  • 2 cups powdered sugar
  • 1/4 tsp. salt
  • 1/4 cup heavy cream


To Make The Chocolate Peanut Butter Cupcakes:

  1. Prepare 24 baking cups with paper baking liners. Set aside.
  2. In the bowl of stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in vanilla.
  3. In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined. Then in an additional separate bowl, stir together buttermilk and coffee. Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
  4. Fill baking cups with batter on top of the peanut butter cups until they are nearly 2-3 full, then nestle a peanut butter cup in on top of the batter. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. Top with peanut butter frosting. (Optional: Then drizzle with melted chocolate.)

To Make The Peanut Butter Frosting:

  1. Using an electric mixer, beat peanut butter, butter and vanilla together on medium speed until combined and smooth. Add remaining ingredients and beat on low speed until incorporated. Then beat on medium-high speed for an additional minute until smooth and fluffy.

Chocolate Peanut Butter Cupcakes |

Disclaimer: This is a sponsored post from Gold Medal Flour.  All opinions are 100% my own as always.  I’m honored to be a part of this Virtual Bake Day and share it with you!

Chocolate Peanut Butter Cupcakes |

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Recipe rating

172 comments on “Chocolate Peanut Butter Cupcakes”

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  1. Wow. Just wow. These will be my favorite cupcakes EVER because of my passionate love for Reeses! Thank you for sharing! :)

  2. These are probably on of my new favorite cupcakes!! Nothing beats chocolate and peanut butter!

  3. Oh Ali. You are speaking my language, girl!!!!

  4. (I’m thisclose to drooling on my keyboard.)

  5. Mm-m-m, girl. Very nice! I’ll take a dozen! :)

  6. Whoa! These look amazing. So much peanut buttery goodness here! Gorgeous pictures and I love the pan, too.

    It’s funny that you say you feel honored to be participating with the other bloggers. I feel like someone must have made a mistake to invite me! Hehe. :D

  7. That frosting is out of style? P-shaw! I can’t believe you can get it to look so light and fluffy! I’m totally using your recipe. Looks crazy good!

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  9. I think those are the most perfectly frosted cupcakes I’ve ever seen in MY LIFE!! Too bad I’m going to have to ruin that frosting by DEVOURING ALL OF THOSE cupcakes!! (Sorry for shouting, they just look SO good!!)

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  11. I am definitely in the “love chocolate + peanut butter” camp! omg, love the addition of the chocolate peanut butter cups inside!! brilliant. . love!

  12. The Wilton 1M is my favorite tip! Beautiful food never goes out of style :-) Can’t wait to try these cupcakes!

  13. Whoa, baby! These would be worth the 3 hours drive to KC. Wish I could do it, but alas, they are gone!

  14. Yep, I agree PB & Choc are always a winner!

  15. These cupcakes are irresistible! Love PB and chocolate combo!

  16. Your cupcakes look amazing! I love the peanut butter cup in the bottom.

  17. I think I’ve died and gone to chocolate peanut butter heaven! Swoon, that pile of frosting is calling my name!

  18. Ok, I’m drooling! you’re right–you can make something new and fancy to bring somewhere, but people won’t go as crazy for it as they will for peanut butter + chocolate! Even the men will admit it’s good! :)

  19. The peanut butter cup in the center and chocolate drizzle on top really sends it over the edge!

  20. These cupcakes look really tasty! I just made the same exact kind yesterday here:, but stuffed the cupcakes with peanut butter instead of the mini peanut butter cups.

    There is nothing better than peanut butter and chocolate!!

  21. Absolutely amazing! I would face plant these.

  22. Totally my favourite flavour combination and I just love that little peanut butter surprise in the middle there!

  23. Love the little surprise inside the cupcake…best part!

  24. as always, AMAZING photos…and PB + Chocolate = my slice of heaven :)

    Glad we could both participate in the event today! :) pinned

  25. I can’t get over that sneaky peanut butter cup surprise inside the cupcake!! I die over choc & pb every time, too, these will have to get made this season.

  26. Such lovely photos… Do you use a lightbox?

  27. Definitely need to try these. Yum!!

  28. You are absolutely right – everyone loves chocolate and peanut butter together! These cupcakes look fantastic, I especially love the mini surprise inside!

  29. Gorgeous, I can never say no to chocolate and PB!

  30. These are gorgeous! Frosting swirls will never go out of style for me!

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  32. Beautiful cupcakes! Now I’m just craving peanut butter and chocolate..:D

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  35. Can the coffee be left out or substituted with something? Coffee is probably one of my least favorite things!

    Thank you!

  36. Made these tonight – the cupcake itself was excellent. The addition of coffee is a good call. The peanut butter cup in the bottom didn’t melt though, I would put it more in the centre of the batter next time or cut it in half. Overall pretty tasty, very peanut buttery!

  37. I about to make these for the Super Bowl and I can’t tell if they are mini cupcakes or reg size!??

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  39. Can these be made using the mini cupcake pan, with the same results?

    • Yes, you will just need to adjust the cooking time and use mini peanut butter cups (or cut them into smaller pieces).


  40. Can the cupcake be made ahead and then frozen? I wasn’t sure if that would work with the candy inside. Thanks!

    • Yes, they could. But I tend to think that freezing cupcakes dries them out a bit. I recommend making them fresh if possible!

  41. Is it necessary to use coffee in this recipe?? What happens if you don’t?? Will it affect the taste of the cupcakes drastically??

    • You can substitute in water or milk in place of the coffee. It won’t affect the taste dramatically. The coffee just helps amplify the taste of the chocolate. :)

  42. Hello ,
    How did you store, extra cupcakes? Do they need frig?

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  45. I need some advice to why my peanut butter frosting has gone all greasy and isn’t going fluffy help me please

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  47. What do you use to get the frosting in that design?!

    • I used a Wilton open star tip and piping bag.

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