Go Back
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
bake & Cooling & Frosting time 45 minutes
Total Time 1 hour 5 minutes
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.