Chocolate Peanut Butter Cupcakes – Emma’s Cake Studio

Rich Cocoa Cupcakes Filled with Creamy Peanut Butter and Topped with Sweet-Salty Frosting Magic

🎉 Introduction

Few flavor pairings are as universally loved as chocolate and peanut butter. The deep richness of cocoa paired with the nutty sweetness of peanut butter is a combination that never fails — and these Chocolate Peanut Butter Cupcakes prove why.

Inspired by the classic candy, these cupcakes are rich, moist, and filled with creamy peanut butter at the center. Finished with a luscious peanut butter frosting and crowned with a mini peanut butter cup, they’re the perfect indulgent treat for any chocolate lover.

Whether you’re baking for a birthday, potluck, or midnight snack, this recipe delivers that bakery-quality finish with minimal effort — and maximum flavor.

🧰 Equipment Needed

To recreate Emma’s rich cupcakes at home, make sure you have the following:

• 12-cup muffin tin
• Cupcake liners
• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Sifter
• Rubber spatula
• Cooling rack
• Small spoon (for filling)
• Piping bag (optional)

🛒 Ingredients

🥚 Fresh Products:

• 1 large egg

🧴 Condiments:

• 1 cup creamy peanut butter
• 12 mini peanut butter cups

🍫 Pantry Items and Spices:

• 1 cup all-purpose flour
• ½ tsp baking powder
• 1 tsp baking soda
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 cups powdered sugar (for frosting)
• ½ tsp salt
• 1 pinch salt
• 1 tsp pure vanilla extract (for batter)
• 1 tsp vanilla extract (for frosting)
• Optional toppings (chopped peanuts, chocolate drizzle, crushed candy)

🛢️ Oils and Vinegars:

• ¼ cup vegetable oil

🧈 Dairy:

• ½ cup unsalted butter (softened)
• ½ cup buttermilk (room temperature)
• 2 tbsp heavy cream or milk

💧 Liquids:

• ½ cup hot or warm water

👩‍🍳 Directions

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Line a muffin tin with 12 paper liners.
3. Set aside the mini peanut butter cups and creamy peanut butter for filling.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and ½ tsp salt.
2. Stir to combine evenly.

Step 3: Mix the Wet Ingredients

1. In a large mixing bowl, whisk egg, granulated sugar, vegetable oil, and vanilla extract.
2. Add in buttermilk and hot water, stirring until smooth.

Step 4: Combine & Make Batter

1. Gradually add the dry ingredients to the wet mixture.
2. Mix gently until no lumps remain.
3. Batter should be pourable and slightly glossy.

Step 5: Fill and Stuff

1. Fill each cupcake liner about halfway with batter.
2. Drop 1 tsp of peanut butter in the center of each.
3. Top with remaining batter until liners are ¾ full.
4. Bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Step 6: Cool & Insert Surprise

1. Let cupcakes cool in the pan for 5 minutes.
2. Transfer to a wire rack and cool completely.
3. Once cooled, press a mini peanut butter cup into the top center of each cupcake.

Step 7: Make the Peanut Butter Frosting

1. In a large bowl, beat ½ cup butter and 1 cup peanut butter until creamy.
2. Add 2 cups powdered sugar, 1 cup at a time, mixing well.
3. Add vanilla extract and heavy cream (or milk) to adjust texture.
4. Beat until frosting is light, fluffy, and pipeable.

Step 8: Frost & Decorate

1. Pipe or spread frosting on each cupcake.
2. Top with optional toppings like chopped peanuts, extra mini cups, or a drizzle of melted chocolate.

🍽️ Servings & Timing

• Servings: 12 cupcakes
• Prep Time: 20 minutes
• Bake Time: 20 minutes
• Cooling & Frosting Time: 25 minutes
• Total Time: ~1 hour 5 minutes

Perfect for dessert trays, gifting, or just a chocolate-peanut butter fix!

🧊 Storage & Reheating

Room Temperature:

• Store in a sealed container for up to 2 days.

Refrigerator:

• Keep refrigerated for up to 5 days (especially with frosting).
• Bring to room temp before serving for best texture.

Freezer:

• Freeze unfrosted cupcakes for 2 months. Thaw overnight and frost before serving.

Reheating:

• Microwave unfrosted cupcakes for 8–10 seconds to soften.

🥄 Variations

• Chocolate Ganache Frosting: Swap peanut butter frosting for silky dark chocolate ganache.
• Crunchy Peanut Butter: Use chunky peanut butter for added texture.
• Peanut-Free Version: Substitute sunflower seed butter or cookie butter.
• Reese’s Style: Add a peanut butter cup in the center before baking instead of plain peanut butter.
• Salted Caramel Swirl: Drizzle caramel over frosting and finish with sea salt flakes.

❓ 10 FAQs

1. Can I use natural peanut butter?
   Stick with creamy, no-stir peanut butter for best texture. Natural types can cause separation.
2. Why is my batter so thin?
   That’s expected — the water and buttermilk make it pourable, which helps it stay moist and fluffy.
3. Do I have to fill the center?
   No, but it adds a gooey surprise. You can skip it or replace with jam or ganache.
4. What kind of cocoa powder should I use?
   Unsweetened natural cocoa powder gives the best chocolate depth.
5. Can I make these gluten-free?
   Yes, use a 1:1 gluten-free flour blend. Texture may vary slightly.
6. Can I double the recipe?
   Absolutely. Just don’t overcrowd the oven for even baking.
7. Why did my cupcakes sink?
   Overfilling or underbaking. Fill only ¾ full and test for doneness before removing.
8. Do these freeze well?
   Yes! Freeze unfrosted and frost later for freshness.
9. Can I use milk instead of buttermilk?
   Mix regular milk with 1 tsp vinegar or lemon juice, let sit 5 mins to mimic buttermilk.
10. What if I don’t have mini peanut butter cups?
    Top with crushed peanuts, chocolate chips, or a spoon of peanut butter swirl instead.

🏁 Conclusion

These Chocolate Peanut Butter Cupcakes are decadent, rich, and totally irresistible. With gooey peanut butter centers, fluffy chocolate crumb, and creamy frosting, they’re everything a cupcake should be — indulgent yet simple to make.

Whether you’re treating guests or indulging in a solo sweet moment, this recipe is a guaranteed hit. It’s proof that sometimes, the best desserts come in small, peanut-butter-filled packages.

Adam

Chocolate Peanut Butter Cupcakes – Emma’s Cake Studio

Few flavor pairings are as universally loved as chocolate and peanut butter. The deep richness of cocoa paired with the nutty sweetness of peanut butter is a combination that never fails — and these Chocolate Peanut Butter Cupcakes prove why. Inspired by the classic candy, these cupcakes are rich, moist, and filled with creamy peanut butter at the center. Finished with a luscious peanut butter frosting and crowned with a mini peanut butter cup, they’re the perfect indulgent treat for any chocolate lover. Whether you’re baking for a birthday, potluck, or midnight snack, this recipe delivers that bakery-quality finish with minimal effort — and maximum flavor.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Cooling & Frosting time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 cupcakes

Ingredients Equipment Method Notes

Ingredients

  

🥚 Fresh Products:

• 1 large egg

🧴 Condiments:

• 1 cup creamy peanut butter
• 12 mini peanut butter cups

🍫 Pantry Items and Spices:

• 1 cup all-purpose flour
• ½ tsp baking powder
• 1 tsp baking soda
• ½ cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 cups powdered sugar for frosting
• ½ tsp salt
• 1 pinch salt
• 1 tsp pure vanilla extract for batter
• 1 tsp vanilla extract for frosting
• Optional toppings chopped peanuts, chocolate drizzle, crushed candy

🛢️ Oils and Vinegars:

• ¼ cup vegetable oil

🧈 Dairy:

• ½ cup unsalted butter softened
• ½ cup buttermilk room temperature
• 2 tbsp heavy cream or milk

💧 Liquids:

• ½ cup hot or warm water

Equipment

• To recreate Emma’s rich cupcakes at home, make sure you have the following:
• 12-cup muffin tin
• Cupcake liners
• Mixing bowls (large and medium)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Sifter
• Rubber spatula
• Cooling rack
• Small spoon (for filling)
• Piping bag (optional)

Method

 

Step 1: Preheat & Prep

1. Preheat oven to 350°F (175°C).
2. Line a muffin tin with 12 paper liners.
3. Set aside the mini peanut butter cups and creamy peanut butter for filling.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and ½ tsp salt.
2. Stir to combine evenly.

Step 3: Mix the Wet Ingredients

1. In a large mixing bowl, whisk egg, granulated sugar, vegetable oil, and vanilla extract.
2. Add in buttermilk and hot water, stirring until smooth.

Step 4: Combine & Make Batter

1. Gradually add the dry ingredients to the wet mixture.
2. Mix gently until no lumps remain.
3. Batter should be pourable and slightly glossy.

Step 5: Fill and Stuff

1. Fill each cupcake liner about halfway with batter.
2. Drop 1 tsp of peanut butter in the center of each.
3. Top with remaining batter until liners are ¾ full.
4. Bake for 18–20 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Step 6: Cool & Insert Surprise

1. Let cupcakes cool in the pan for 5 minutes.
2. Transfer to a wire rack and cool completely.
3. Once cooled, press a mini peanut butter cup into the top center of each cupcake.

Step 7: Make the Peanut Butter Frosting

1. In a large bowl, beat ½ cup butter and 1 cup peanut butter until creamy.
2. Add 2 cups powdered sugar, 1 cup at a time, mixing well.
3. Add vanilla extract and heavy cream (or milk) to adjust texture.
4. Beat until frosting is light, fluffy, and pipeable.

Step 8: Frost & Decorate

1. Pipe or spread frosting on each cupcake.
2. Top with optional toppings like chopped peanuts, extra mini cups, or a drizzle of melted chocolate.

Notes

🧊 Storage & Reheating

Room Temperature:

Store in a sealed container for up to 2 days.

Refrigerator:

Keep refrigerated for up to 5 days (especially with frosting).

Bring to room temp before serving for best texture.

Freezer:

Freeze unfrosted cupcakes for 2 months. Thaw overnight and frost before serving.

Reheating:

Microwave unfrosted cupcakes for 8–10 seconds to soften.

🥄 Variations

Chocolate Ganache Frosting: Swap peanut butter frosting for silky dark chocolate ganache.

Crunchy Peanut Butter: Use chunky peanut butter for added texture.

Peanut-Free Version: Substitute sunflower seed butter or cookie butter.

Reese’s Style: Add a peanut butter cup in the center before baking instead of plain peanut butter.

Salted Caramel Swirl: Drizzle caramel over frosting and finish with sea salt flakes.

❓ 10 FAQs

Can I use natural peanut butter?
Stick with creamy, no-stir peanut butter for best texture. Natural types can cause separation.

Why is my batter so thin?
That’s expected — the water and buttermilk make it pourable, which helps it stay moist and fluffy.

Do I have to fill the center?
No, but it adds a gooey surprise. You can skip it or replace with jam or ganache.

What kind of cocoa powder should I use?
Unsweetened natural cocoa powder gives the best chocolate depth.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Texture may vary slightly.

Can I double the recipe?
Absolutely. Just don’t overcrowd the oven for even baking.

Why did my cupcakes sink?
Overfilling or underbaking. Fill only ¾ full and test for doneness before removing.

Do these freeze well?
Yes! Freeze unfrosted and frost later for freshness.

Can I use milk instead of buttermilk?
Mix regular milk with 1 tsp vinegar or lemon juice, let sit 5 mins to mimic buttermilk.

What if I don’t have mini peanut butter cups?
Top with crushed peanuts, chocolate chips, or a spoon of peanut butter swirl instead.

🏁 Conclusion

These Chocolate Peanut Butter Cupcakes are decadent, rich, and totally irresistible. With gooey peanut butter centers, fluffy chocolate crumb, and creamy frosting, they’re everything a cupcake should be — indulgent yet simple to make.

Whether you’re treating guests or indulging in a solo sweet moment, this recipe is a guaranteed hit. It’s proof that sometimes, the best desserts come in small, peanut-butter-filled packages.