Chocolate Cupcakes (with Peanut Butter Frosting)

If you love chocolate and peanut butter together, these cupcakes will make your day. They bake up moist, soft, and deeply chocolaty, then get topped with a light whipped peanut butter frosting that pipes like a bakery swirl. They’re perfect for birthdays, bake sales, parties, and “just because” baking days at home. And best of all, the ingredients are simple pantry staples you probably already have.

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Chocolate and peanut butter is always a classic combination, and this cupcake version feels fun and homemade while still tasting like you grabbed them from a bakery case. The peanut butter frosting is whipped until fluffy, which keeps the cupcakes from feeling heavy or too sweet. Because of that, they disappear quickly around kids and adults alike!

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Why You’ll Love This Recipe

• Moist chocolate cupcake crumb
• Whipped peanut butter frosting (not dense or cloying)
• Bakery swirl piping for a professional look
• Travels well for parties and events
• Simple ingredients, big flavor payoff
• Perfect for any season and occasion

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Ingredients You’ll Need

For the Cupcakes

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup buttermilk
• 1/2 cup neutral oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup hot coffee (or hot water)

For the Whipped Peanut Butter Frosting

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 5–6 Tbsp cold heavy cream
• Pinch of salt (optional)

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How to Make the Cupcakes

1. Preheat oven to 350°F and line a 12-cup muffin tin.
2. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in a bowl.
3. In a separate bowl whisk buttermilk, oil, egg, and vanilla.
4. Pour wet ingredients into dry and whisk until smooth.
5. Slowly pour in the hot coffee; batter will thin (that’s correct).
6. Fill liners about 2/3 full and bake 18–20 minutes, or until the tops spring back.
7. Cool completely before frosting.

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Make the Whipped Peanut Butter Frosting

1. Beat peanut butter and softened butter together for 2 minutes until creamy.
2. Mix in powdered sugar and vanilla.
3. Add heavy cream slowly, then whip 2–3 minutes until light and fluffy.
4. Taste and add a pinch of salt to balance sweetness.

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Decorate Like a Bakery!

Transfer frosting to a piping bag fitted with a large open star tip (Wilton 1M or similar). Start from the outer edge and swirl inward, then pull up to create a tall swirl. For extra flair, add a mini peanut butter cup, chocolate jimmies, chopped peanuts, or a peanut butter drizzle.

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Variations & Fun Twists

🍫 Reese’s Style: add chopped mini peanut butter cups on top
🥜 Salted: finish with flaky sea salt for balance
🎉 Mini Cupcakes: bake 10–12 minutes
🍰 Sheet Cake: bake in 8×8 pan 22–26 minutes

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What to Serve These For

These cupcakes are perfect for:

• bake sales
• birthdays
• classroom parties
• cookouts
• holidays
• dessert trays

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Storage

Store tightly covered at room temperature for up to 2 days or refrigerate up to 5 days. Cupcakes can also be frozen (unfrosted) for up to 2 months.

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FAQ

Can I make these ahead?

Yes! Bake the cupcakes a day ahead and frost before serving.

Can I freeze them?

Freeze without frosting up to 2 months. Thaw and frost fresh.

Do I need coffee?

Coffee enhances chocolate flavor without making it taste like coffee. Hot water works too.

If you love chocolate, try my Chocolate Whoopie Pies — they’re a fan favorite with rich chocolate flavor and fluffy filling.

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