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- 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 1 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt - 1/2 cup unsalted butter, softened - 2 large eggs - 1 tsp vanilla extract - 1/2 cup buttermilk - 1/2 cup creamy peanut butter - 1/4 cup chocolate chips - 1/4 cup chopped peanuts (for topping) - All-purpose flour: This gives structure to your cupcakes. It helps them rise and stay fluffy. - Granulated sugar: This sweetens your cupcakes, making them delicious. It also helps with texture. - Cocoa powder: This adds rich chocolate flavor. Unsweetened cocoa keeps the cupcakes balanced. - Baking powder and baking soda: These are leavening agents. They help your cupcakes rise and become light. - Salt: Even a little salt enhances the sweet flavors. It balances the taste. - Unsalted butter: Softened butter adds richness and moisture. It helps create a fluffy batter. - Eggs: Eggs add moisture and help bind ingredients. They also aid in leavening. - Vanilla extract: This adds a warm flavor that complements chocolate well. - Buttermilk: Buttermilk keeps the cupcakes moist and adds a slight tang. - Creamy peanut butter: This gives a strong peanut taste. It keeps the cupcakes moist and rich. - Chocolate chips: These add bursts of chocolate. They make each bite extra special. - Chopped peanuts: These are for topping. They add a nice crunch and extra peanut flavor. - All-purpose flour: You can use whole wheat flour for a nuttier taste. - Granulated sugar: Brown sugar can give a deeper flavor. - Unsweetened cocoa powder: You can use Dutch-processed cocoa for a milder taste. - Unsalted butter: Coconut oil is a good dairy-free option. - Buttermilk: Mix milk with vinegar or lemon juice for a quick substitute. - Creamy peanut butter: Crunchy peanut butter works well for added texture. - Chocolate chips: Use dark chocolate or white chocolate for variety. {{ingredient_image_1}} First, you need to prep your kitchen. Start by preheating your oven to 350°F (175°C). This step ensures your cupcakes bake evenly. Next, line a muffin tin with cupcake liners. This makes it easy to remove the cupcakes later. In a large bowl, sift together the dry ingredients. This includes 1 cup of flour, 1 cup of sugar, 1/2 cup of cocoa powder, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/4 tsp of salt. Mixing these well helps avoid lumps. In another bowl, beat 1/2 cup of softened butter with an electric mixer until creamy. Gradually add your sugar mixture while mixing. Keep beating until it looks light and fluffy. This process adds air, giving your cupcakes a nice rise. Now, add 2 large eggs one at a time, mixing well after each. Then, stir in 1 tsp of vanilla extract. Mix until everything is fully blended. Next, add the dry ingredients to the butter mixture. Alternate adding 1/2 cup of buttermilk. Start and end with the dry mix. Be careful not to over-mix; just combine until smooth. Gently fold in 1/2 cup of creamy peanut butter and 1/4 cup of chocolate chips. This gives your cupcakes a rich flavor. Use a spoon to fill each cupcake liner about two-thirds full. This allows space for the cupcakes to rise. Then, bake them for 18 to 20 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, they are done. Let the cupcakes cool in the pan for 5 minutes. After that, transfer them to a wire rack. Allow them to cool completely. Once cooled, you can finish by swirling some extra peanut butter on top and sprinkling with chopped peanuts. Enjoy your delicious treats! When making chocolate peanut butter cupcakes, avoid overmixing the batter. This can lead to tough cupcakes. Mix until just combined to keep them soft. Also, don’t skip the cooling step. If you frost them too warm, the frosting will melt. Lastly, ensure your oven is preheated. A cold oven can affect baking time and texture. For perfect cupcakes, measure your ingredients carefully. Use a scale for accuracy, especially with flour and sugar. Room temperature ingredients blend better and create a smooth batter. I recommend using an ice cream scoop to fill the liners for even size. This helps them bake uniformly. Always check for doneness with a toothpick. It should come out clean or with a few crumbs. To make your cupcakes look great, swirl a bit of peanut butter on top. It adds a nice touch. Sprinkle chopped peanuts for crunch and a pop of color. Place the cupcakes on a pretty platter or stand for serving. You can also add a drizzle of melted chocolate for extra appeal. These small touches make your cupcakes irresistible! Pro Tips Use Room Temperature Ingredients: Allow your butter and eggs to sit out for about 30 minutes before baking. This helps create a smoother batter and ensures even baking. Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense cupcakes. Check for Doneness: Instead of relying solely on baking time, use a toothpick to check the center of a cupcake. If it comes out clean, they’re ready! Cool Completely Before Topping: Allow the cupcakes to cool fully before adding the peanut butter and chopped peanuts. This prevents the toppings from melting and ensures a nice presentation. {{image_2}} You can easily make vegan chocolate peanut butter cupcakes. Just swap out a few ingredients. Use 1 cup of almond milk instead of buttermilk. Replace the eggs with 1/2 cup of unsweetened applesauce. For the butter, use coconut oil or a vegan butter. These swaps keep the flavor rich and delicious while being plant-based. If you need gluten-free cupcakes, use a gluten-free flour blend. Just replace the all-purpose flour with 1 cup of your favorite gluten-free mix. Check the label to make sure it contains xanthan gum. This helps the cupcakes rise and stay soft. The rest of the recipe stays the same, giving you tasty treats without gluten. Frosting can take your cupcakes to the next level. You can use classic chocolate frosting or a creamy peanut butter frosting. To make peanut butter frosting, beat together 1 cup of creamy peanut butter, 1/2 cup of powdered sugar, and 1/4 cup of almond milk until smooth. For toppings, try chopped peanuts for crunch. You can also sprinkle mini chocolate chips or drizzle melted chocolate on top. Get creative and mix and match your favorite flavors! Store your chocolate peanut butter cupcakes in an airtight container. This keeps them fresh. Place a piece of parchment paper between layers to avoid sticking. Cupcakes stay good at room temperature for up to three days. If you need more time, the fridge is a good choice. They last about a week in the fridge. Just remember, cold can change the texture a bit. Freezing cupcakes is easy and great for saving extras. First, let the cupcakes cool completely. Then, wrap each one in plastic wrap. Place them in a freezer-safe bag or container. This prevents freezer burn. You can freeze them for up to three months. When you are ready to enjoy, move them to the fridge overnight. This helps them thaw evenly. If you want to warm your cupcakes, try this method. Preheat your oven to 350°F (175°C). Place the cupcakes on a baking sheet. Heat them for about 5 to 7 minutes. This brings back their soft texture and fresh taste. For a quick warm-up, use the microwave. Heat each cupcake for about 10-15 seconds. Be careful not to overheat, or they may become dry. Enjoy your delicious cupcakes like they are fresh from the oven! To make cupcakes moist, use buttermilk. Buttermilk adds richness and keeps the cake soft. Mixing in the right amount of butter also helps. Don't overmix the batter; mix just until combined. Bake them until a toothpick comes out clean. If you bake too long, they will dry out. Yes, you can use crunchy peanut butter! It will add texture and extra flavor. The chunks of peanut will give each bite a fun crunch. Just replace the creamy peanut butter with the crunchy kind. This small change makes your cupcakes even more interesting. The best way to frost cupcakes is to use a piping bag. Fill a piping bag with your frosting and use a round tip. Start at the center and swirl outwards. This gives a beautiful look. If you don’t have a piping bag, you can use a knife. Just spread the frosting on top and create swirls. For extra fun, add chopped peanuts on top! In this guide, I covered the entire process for making chocolate peanut butter cupcakes. We discussed ingredients, detailed steps, and helpful tips to ensure your cupcakes turn out great. Remember to avoid common mistakes and explore variations like vegan or gluten-free options. Store your cupcakes well to keep them fresh. Whether you’re a novice or an expert, these cupcakes are sure to impress. You can bake with confidence and enjoy delicious treats that everyone will love.

Chocolate Peanut Butter Cupcakes

Deliciously moist cupcakes with a rich chocolate flavor and creamy peanut butter.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • 0.5 cup creamy peanut butter
  • 0.25 cup chocolate chips
  • 0.25 cup chopped peanuts (for topping)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sugar mixture and continue to beat until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until fully incorporated.
  • Gradually add the dry mixture to the butter mixture, alternating with buttermilk, starting and ending with the dry mixture. Mix just until combined.
  • Gently fold in the peanut butter and chocolate chips until evenly dispersed.
  • Spoon the batter into the lined muffin tin, filling each cup about two-thirds full.
  • Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Once cooled, swirl additional peanut butter on top of each cupcake and sprinkle with chopped peanuts for extra crunch.

Notes

Swirl additional peanut butter on top for extra flavor.
Keyword chocolate, cupcakes, peanut butter