Chocolate And Peanut Butter Cupcakes
If you like the combination of peanut butter and chocolate, but find Reece’s peanut butter cups too sickly, these chocolate and peanut butter cupcakes are for you. A light cocoa and peanut butter sponge is topped with a mix of chocolate and the nutty stuff. They’re a perfect blend of richness, creaminess and nuttiness.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. See my cookie and privacy statement for further details.
The number of “big” birthday celebrations just keep on coming. I first made these chocolate and peanut butter cupcakes for such a party. That time I made them with milk chocolate and they went down very well with the children. I now make them with dark chocolate, which adults seem to prefer. Either way, they’re very moreish.
Dive Right In
- Why Make Chocolate And Peanut Butter Cupcakes?
- Chocolate Peanut Butter Cupcakes?
- Ingredients
- How To Make Chocolate Peanut Butter Cupcakes
- Other Chocolate Peanut Butter Recipes You Might Like
- Keep In Touch
- The Recipe
Why Make Chocolate And Peanut Butter Cupcakes?
If you’re a peanut butter and chocolate lover, you probably don’t need much persuading. But just in case you haven’t tried this combination in cake form before, here are a few reasons why you might want to make these chocolate and peanut butter cupcakes.
- Decadent Topping – The chocolate and peanut butter icing (frosting) on top of these cupcakes is truly indulgent. It’s not sickly sweet, but it is rich, smooth and creamy and complements the base perfectly. In fact, why not double the quantities and make delicious chocolate peanut butter truffles with the leftovers?
- Easy to Make – Despite their popular appeal, these cupcakes are straightforward to bake. The recipe is a simple one, which makes it accessible for both novice and experienced bakers alike.
- Crowd-Pleaser – The combination of chocolate and peanut butter is universally loved. Deep chocolatey notes blend with creamy, nutty and salty peanut butter which creates a flavour-packed mouthful in every bite. These cupcakes are a hit with people of all ages. This makes them an excellent choice for parties, social gatherings or events where you want to please as many people as possible.
Chocolate Peanut Butter Cupcakes
Cupcakes aren’t as popular as they once were, but they’re still excellent bakes. When you want your own individual mini cake with icing they’re ideal. They’re also great for parties as you don’t need a plate or fork to eat them with.
Another good reason to make them is that they’re easier to pack up and transport than a large iced cake.
However, if you’d rather have a large cake than twelve small ones, you can, you can still use this recipe for chocolate and peanut butter cupcakes. Just double the recipe and bake the cake in two twenty centimetre (eight inch) round tins. You might need to up the baking time by five minutes, but that should do it.
Once the cakes are cooled, sandwich the two halves together with the icing, then slather the remainder on top.
The cakes will keep well for three to four days in an airtight container.
Ingredients
You don’t need any unusual ingredients to make these chocolate peanut butter cupcakes. Store cupboard staples as well as milk and eggs should do the trick. I’ve highlighted those worth mentioning below.
Flour
For optimum fibre and nutrition, use wholemeal flour (whole grain). My favourite flour for baking is spelt flour, so that’s what I’ve used in the bakes you can see here. Because of the peanut butter, the cupcakes aren’t light, so you really don’t even notice the nutritious flour inclusion.
Peanut Butter
Try to use a good quality peanut butter that has no additives other than salt. The better the peanut butter, the better the flavour of your cakes. If you use an unsalted variety, add a good pinch of sea salt to the cake batter.
Chocolate
The first time I made these cupcakes I used milk chocolate for the icing (frosting) as I wanted to make something children would like. These days I make it with dark chocolate and add a little milk and icing sugar to the mix.
This gives a really nice result. The icing is rich and chocolatey, but not bitter or overpowering. Nor is it overly sweet.
For the cake bases, I use cocoa powder.
How To Make Chocolate And Peanut Butter Cupcakes
As already stated, these chocolate and peanut butter cupcakes are pretty straightforward to make. The key to make them quick and easy, is to soften your butter before you start. Take it out of the fridge an hour or so before you need it.
You’ll find ingredients and full instructions in the recipe card at the bottom of the post.
Step 1. Make Batter
Cream the peanut butter, sugar and butter together until the mixture is fluffy and light in colour. I do this by hand, but you can use an electric mixer if you prefer.
Beat in the eggs, one by one, then follow with the vanilla extract.
Sift in the flour, baking powder and cocoa powder and stir until everything is just incorporated.
Finally add the milk and stir until everything is just mixed. It’s always a good idea not to over mix cake batter once the flour is incorporated or the finished cakes might be tough.
Top Tip
To make a cheat’s version of sour milk, stir half a teaspoon of lemon juice or apple cider vinegar into the milk. Leave it for five minutes to coagulate prior to use.
Step 2. Bake Cakes
Line your cupcake tin or silicone moulds with cupcakes cases. Divide the batter between them. They should be about three quarters full.
Bake for twenty minutes by which time they should be well risen and firm to the touch. If you’re not quite sure, insert a skewer or toothpick to test. If it comes out more or less clean, they’re done.
Leave to cool for five minutes, then turn out onto a wire rack to cool completely.
Step 3. Make Icing (Frosting)
While the cakes are cooling, make the chocolate peanut butter icing.
Break the chocolate up into a small heavy bottomed pan. Add the butter and milk. Place the pan over a gentle heat and wait for the chocolate and butter to melt. Once melted, give it a good stir.
Meanwhile, in a small bowl, beat the icing sugar into the peanut butter until the mixture is smooth. Normally I’d use a small wooden spoon for this, but for some reason I used a metal one this time. It didn’t work as well.
Pour the melted chocolate into the peanut butter and beat well until you have a smooth icing.
Spread a good tablespoonful over each cupcake. I use a small palette knife* for this. You need to work fairly quickly as the icing sets as it cools. I like a rustic homemade look, but if you prefer to pipe the icing on, do that instead.
Decorate with chocolate coated peanuts if liked.
Top Tip
You can use milk chocolate instead of dark chocolate if you prefer, but omit the icing sugar or it will be way too sweet.
Other Chocolate Peanut Butter Recipes You Might Like
- Banana, peanut butter and chocolate toasted wraps
- Chocolate peanut butter crispy bars
- Chocolate peanut butter ice cream sundae
- Peanut butter blondies
- Peanut butter brownies
- Peanut butter and chocolate cookies
Keep in Touch
Thank you for visiting Tin and Thyme. If you make these chocolate and peanut butter cupcakes, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making cupcakes?
Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more cupcake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chocolate Peanut Butter Cupcakes. PIN IT.
Chocolate And Peanut Butter Cupcakes
Equipment
- mini palette knife (affiliate link) optional
- 2 silicone muffin tray (affiliate link) optional
Ingredients
Cake
- 75 g peanut butter salted, but nothing else – the better the quality, the better the flavour
- 75 g unsalted butter softened
- 75 g light brown sugar
- 2 eggs medium or large
- 1 tsp vanilla extract
- 130 g wholemeal flour (whole wheat) (I used wholemeal spelt)
- 25 g cocoa powder
- 1 tsp baking powder
- 4 tbsp sour milk
Icing (Frosting)
- 100 g dark chocolate the darker the chocolate, the richer and less sweet the icing will be – 70% is a good bet.
- 25 g unsalted butter
- 4 tbsp milk
- 75 g peanut butter salted, but nothing else – the better the quality, the better the flavour
- 1 tbsp icing sugar
Instructions
Cake
- Set the oven to 180℃ (160℃ fan, 350℉, Gas 4) and line a tin of 12 muffin holes with cupcake cases.
- Cream the peanut butter, sugar and butter together until the mixture is fluffy and light in colour.75 g peanut butter, 75 g unsalted butter, 75 g light brown sugar
- Beat in the eggs, one by one, then follow with the vanilla extract.2 eggs, 1 tsp vanilla extract
- Sift in the flour, baking powder and cocoa powder and stir until everything is just incorporated.130 g wholemeal flour (whole wheat), 25 g cocoa powder, 1 tsp baking powder
- Finally stir in the milk.4 tbsp sour milk
- Divide the batter between the twelve cupcake cases. They should be about three quarters full.
- Bake for 20 minutes when they should be well risen and firm to the touch. If you’re not quite sure, test with an inserted skewer. If it comes out more or less clean, they’re done.
- Leave to cool for five minutes, then turn out onto a wire rack to cool completely.
- While the cakes are cooling, make the peanut butter icing.
Icing (Frosting)
- In a small heavy bottomed pan, place the chocolate, butter and milk. Place over a gentle heat and wait for the chocolate and butter to melt. Once melted, give a good stir.100 g dark chocolate, 25 g unsalted butter, 4 tbsp milk
- Meanwhile beat the icing sugar into the peanut butter until the mixture is smooth.75 g peanut butter, 1 tbsp icing sugar
- Pour the melted chocolate into the peanut butter and beat together until you have a smooth icing.
- Spread a good tablespoonful over each cupcake. You need to work fairly quickly as the icing sets as it cools. If you prefer to pipe the icing on, do that instead.
- Decorate with chocolate coated peanuts if liked.
Notes
Nutrition Estimate
Post Updated – November 2023
This post contains affiliate links which are marked with an asterisk* or (affiliate link). If you buy through a link, it won’t cost you any more, but I might get a small commission. Thank you for your support of the brands and organisations that help to keep Tin and Thyme blithe and blogging.
My two favourite things in the whole world mixed into one cupcake!! Divine! I am making these tomorrow..can’t wait 🙂
I do love peanut butter so I’d love this cake.
coo this sounds really yummy. my daughter made cupcakes for her brother’s birthday and put one spoonful of choc cake mix into the paper case and then a spoonful of nutella then covered with a second spoon of cake mix. Then she made it into a butterfly cake with more nutella and topped it with Reese’s pieces. His verdict was yummy!!!!
Bet he’d love your cakes too. I’m going to try it soon