Best 8 Peanut Butter Cupcakes With Creamy Chocolate Frosting Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge your sweet cravings with our delectable Peanut Butter Cupcakes topped with a luscious Creamy Chocolate Frosting. These cupcakes are a symphony of flavors, with a moist and fluffy peanut butter cake base that melts in your mouth. The creamy chocolate frosting adds a rich and decadent layer, perfectly complementing the peanut butter flavor. This recipe also includes a variation for a rich chocolate cake base, catering to chocolate lovers. Additionally, we offer a gluten-free version of the peanut butter cupcakes, ensuring everyone can enjoy this delightful treat. Get ready to embark on a culinary journey that will satisfy your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PEANUT BUTTER FROSTING



Chocolate Peanut Butter Frosting image

Using a few basic ingredients, you can make this absolutely delicious and creamy chocolate peanut butter frosting. Tastes unbelievable on most cakes and cupcakes-- see above for inspiration!

Provided by Sally

Categories     Dessert

Time 5m

Number Of Ingredients 7

1 cup (230g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/3 (80g) cup creamy peanut butter*
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Steps:

  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.
  • Frost your cake, cupcake, or confection however you'd like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip.
  • Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it's creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

PEANUT BUTTER CUPCAKES WITH CHOCOLATE FROSTING



Peanut Butter Cupcakes with Chocolate Frosting image

The best part of this recipe is that it makes a whole lot more than just one. Excite your sweet tooth at home with the classic combination of peanut butter and chocolate beautifully coming together in a cupcake that features Betty's yellow cake mix. Your family with thank you ;)

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups water
1/4 cup vegetable oil
3 eggs
3/4 cup creamy peanut butter
1 container Betty Crocker™ Rich & Creamy chocolate frosting
1/4 cup creamy peanut butter
1/3 cup chopped peanuts

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, water, oil, eggs and 3/4 cup peanut butter with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  • In medium bowl, stir together frosting and 1/4 cup peanut butter. Frost cupcakes with frosting mixture. Sprinkle with peanuts; press lightly into frosting.

Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 18 g, TransFat 1 g

OLD-FASHIONED CUPCAKES WITH PEANUT BUTTER FROSTING



Old-Fashioned Cupcakes with Peanut Butter Frosting image

Provided by Trisha Yearwood

Categories     dessert

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 14

1 1/2 cups sugar
1/2 cup (1 stick) butter, softened
2 large eggs
3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 1/2 teaspoons vanilla extract
1/2 cup (1 stick butter), softened
1 cup creamy peanut butter
3 cups confectioner's sugar
1/4 cup milk, plus as needed
1 teaspoon vanilla extract
Rainbow sprinkles, for garnish

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Fill a 12-count muffin tin with liners and set aside.
  • With an electric mixer, cream together the sugar and butter until fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder and salt together, then add alternately with the milk, beginning and ending with flour mixture. Add the vanilla and mix until smooth.
  • Divide the batter evenly among the prepared muffin tin cups, filling about three-quarters of the way up. Bake for 18 to 20 minutes, or until a toothpick comes out clean. Turn out cupcakes onto a cooling rack to cool completely before frosting.
  • For the frosting: With an electric mixer, beat the butter and peanut butter together until fluffy, about 5 minutes. Slowly add 1 1/2 cups of the confectioner's sugar, the milk, and the vanilla. Beat in the remaining 1 1/2 cups confectioner's sugar. Mix in additional milk, 1 tablespoon at a time, until the frosting is a creamy, spreadable consistency.
  • Generously frost the cupcakes. Garnish with sprinkles.

PEANUT BUTTER CUPCAKES



Peanut Butter Cupcakes image

These are my new & improved peanut butter cupcakes. Adapted from my original recipe, I use oil, brown sugar, sour cream, and extra milk to guarantee each cupcake is soft and moist. Finely chopped peanuts add flavor. They're tender, flavorful, and EASY, making this updated recipe the indisputable peanut butter cupcake champion!

Provided by Sally

Categories     Dessert

Time 3h30m

Number Of Ingredients 19

1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) canola or vegetable oil*
1/2 cup (125g) creamy peanut butter*
1 cup (200g) packed light or dark brown sugar
1 large egg, at room temperature
1/3 cup (80g) sour cream, at room temperature
1 and 1/2 teaspoons pure vanilla extract
3/4 cup (180ml) whole milk, at room temperature*
1/3 cup (40g) very finely crushed or chopped peanuts*
1 cup (230g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/3 (80g) cup creamy peanut butter*
1 teaspoon pure vanilla extract
1/4 teaspoon salt
optional for garnish: mini Reese's Peanut Butter Cups or chopped peanuts

Steps:

  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners because this recipe yields 14-15 cupcakes. Set aside.
  • Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  • Using a handheld mixer, stand mixer fitted with a whisk or paddle attachment, or a whisk, mix the oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract together in a large bowl. Add the dry ingredients, milk, and peanuts and whisk or beat together until completely combined. Avoid overmixing. Batter will be slightly thick.
  • Pour/spoon the batter into the liners, filling only 2/3 full to avoid baking over the sides. Bake for 21-23 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes spring back when gently touched. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  • With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners' sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners' sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add extra peanut butter or a pinch of salt if desired.
  • Frost cooled cupcakes. I piped a basic tall swirl using Ateco 849 piping tip. You can watch me decorate the cupcakes in the video in the blog post. Garnish with peanut butter cup, if desired.
  • Cover and store leftovers in the refrigerator for up to 5 days.

CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING



Chocolate Cupcakes and Peanut Butter Icing image

Provided by Ina Garten

Categories     dessert

Time 50m

Yield 14 to 15 cupcakes

Number Of Ingredients 20

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen's Peanut Butter Icing, recipe follows
Chopped salted peanuts, to decorate, optional
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
  • Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
  • Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
  • Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

PEANUT BUTTER CUPCAKES WITH CREAMY CHOCOLATE FROSTING



Peanut Butter Cupcakes with Creamy Chocolate Frosting image

My son is a peanut butter connoisseur, so I wanted to come up with a cupcake recipe he would like. He gave them a thumbs up. If you like chocolate and peanut butter, you will agree.-Carolee Meek, Huntsville, Utah

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 22 cupcakes.

Number Of Ingredients 18

3/4 cup creamy peanut butter
1/2 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup buttermilk
CREAMY CHOCOLATE FROSTING:
1/4 cup butter, softened
3-1/2 cups confectioners' sugar
1/2 cup baking cocoa
6 tablespoons milk
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt

Steps:

  • In a large bowl, cream the peanut butter, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined cups two-thirds full. , Bake at 350° for 24-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, cream butter until light and fluffy. Gradually beat in the sugar, baking cocoa, milk, vanilla and salt. Frost cupcakes.

Nutrition Facts : Calories 302 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 216mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER CHOCOLATE CUPCAKES



Peanut Butter Chocolate Cupcakes image

I didn't have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. -Julie Small, Claremont, New Hampshire

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 21

3 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon 2% milk
BATTER:
2 cups sugar
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, room temperature
1 cup water
1 cup 2% milk
1/2 cup canola oil
2 teaspoons vanilla extract
FROSTING:
1/3 cup butter, softened
2 cups confectioners' sugar
6 tablespoons baking cocoa
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside. , In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin)., Fill 12 paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter. , Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 509 calories, Fat 22g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 394mg sodium, Carbohydrate 75g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.

FLUFFY PEANUT BUTTER FROSTING



Fluffy Peanut Butter Frosting image

The perfect fluffy frosting for brownies or chocolate cake. Sweet but not too sweet. Peanut buttery but not greasy. So wonderful and it won't over power your brownies!!!

Provided by NICKIE75

Categories     Desserts     Frostings and Icings

Time 10m

Yield 16

Number Of Ingredients 4

½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Steps:

  • Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 18.9 g, Cholesterol 15.5 mg, Fat 14 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 5.4 g, Sodium 116.2 mg, Sugar 17 g

Tips:

  • Use room temperature ingredients for optimal blending and a smooth batter.
  • Cream the butter and sugar together until light and fluffy, this will help incorporate air into the batter, resulting in a tender and moist cupcake.
  • Do not overmix the batter, as this can result in tough cupcakes.
  • Line your cupcake pan with cupcake liners to prevent the cupcakes from sticking.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean.
  • Allow the cupcakes to cool completely before frosting them.
  • For a richer chocolate flavor, use dark chocolate or cocoa powder in the frosting.
  • If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to pipe the frosting.
  • Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Conclusion:

These peanut butter cupcakes with creamy chocolate frosting are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their moist and fluffy texture, rich peanut butter flavor, and creamy chocolate frosting, these cupcakes are sure to be a hit. So next time you are looking for a sweet and satisfying treat, give these peanut butter cupcakes a try, you won't be disappointed!

Related Topics