peanut butter cupcake with chocolate frosting on black wire rack with cupcakes in the background

Peanut butter cupcakes with fluffy chocolate frosting make for the best reese’s cupcakes! Add chopped reese’s into the batter or in the frosting for a stand out peanut butter chocolate cupcake. 

These Peanut Butter Cupcakes Are:

  • Full of peanut butter flavor
  • Made with basic baking ingredients
  • Tender with soft crumb

Total Time Required

  • 10 minutes to prep the batter
  • 20 minutes to bake the cupcakes
  • 1 hour+ to cool the cupcakes
  • 20 minutes to make the frosting and frost the cupcakes
peanut butter cupcake with liner removed with chocolate frosting and reese’s crumbles

How to Properly Measure Flour

  1. Fluff the flour with a fork.
  2. Use a spoon to scoop the flour into your measuring cup.
  3. Use a butter knife to level off the excess flour in the measuring cup.

Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cake.

three peanut butter chocolate cupcakes on gray cake stand on black background

Frosting To Pair with Peanut Butter Cupcakes

Some of our favorite frosting options for peanut butter cupcakes are..

Frosting Piping Supplies

How to Pipe Frosting onto Cupcakes

I used an Ateco 844 piping tip to pipe the frosting on these cupcakes. It’s kind of a ruffled frosting technique. 

Start in the center of the cupcake, applying pressure to the frosting bag. Squeeze with the piping tip straight on top of the cupcake until the first layer of frosting reaches the edges of the cupcake. Rotate the cupcake a quarter turn, then repeat, stacking on another layer of frosting. Rotate the cupcake a quarter turn, then repeat, stacking the final layer on top. The 2nd and 3rd layers of frosting get consecutively smaller to create a tiered look. 

reese’s cupcake cut in half to show inside of the cupcake

How to Freeze Unfrosted Cupcakes

Allow the cupcakes to cool completely. Wrap each cupcake in plastic wrap, then place inside a freezer ziplock bag or freezer storage container.

To thaw: place bag or container of cupcakes on the counter overnight.

Tips for Making Cupcakes

  • Properly measure the all purpose flour using the spoon and sweep method.
  • Combine the dry ingredients into the wet ingredients just until they are combined. Over mixing could lead to dry, dense cake.
  • I used an Ateco 844 piping tip on these cupcakes. A wilton 2D and 1M are both very similar to the 844.
  • Store these cupcakes covered on the counter.
peanut butter cupcake with chocolate frosting on navy blue plate

More Cake Desserts

Peanut Butter Cupcakes

Peanut butter cupcakes with fluffy chocolate frosting make for the best reese’s cupcakes! Add chopped reese’s into the batter or in the frosting for a stand out peanut butter chocolate cupcake. 
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Course: Cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 24 cupcakes
Author: Beth

Ingredients

Peanut Butter Cupcakes

  • 2 ¼ cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • cup creamy peanut butter
  • ½ cup vegetable oil
  • 1 cup brown sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk

Chocolate Frosting

  • 4 sticks unsalted butter (2 cups) room temperature
  • 1 cup unsweetened natural cocoa powder
  • 4 to 5 cups powdered sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 3 to 4 tbsp heavy whipping cream can substitute milk

Instructions

Peanut Butter Cupcakes

  • Preheat the oven to 350ºF. Line 2 muffin pans with 24 liners.
  • In a mixing bowl combine the flour, baking soda, baking powder, and salt. Set aide.
  • In a separate larger mixing bowl, combine the peanut butter, oil, and brown sugar, beat together using an electric mixer. Add in the eggs and vanilla extract, beat again. Add the flour mixture and buttermilk, alternating between the two and mixing on low speed until everything is incorporated.
  • Fill the liners 1/2 full with batter. Bake one pan at a time in the center of your oven for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely in the pan before frosting.

Chocolate Frosting

  • Place room temperature unsalted butter in a mixing bowl. Use an electric mixer on high and beat the butter for 3 minutes, until whipped and fluffy. Whipping the butter for 3 minutes will create a delicious fluffy frosting. 
  • Add in the cocoa powder, 3 cups powdered sugar, salt and vanilla extract, beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated. Add in 1 to 2 additional cups of powdered sugar (taste the frosting to determine how much you want to add) and 3 tbsp of heavy cream, beat again. 
  • If the frosting is too thick, add an additional tablespoon of heavy cream, and beat until creamy. 

Assemble

  • I used an Ateco 844 piping tip to pipe the frosting on these cupcakes. It’s kind of a ruffled frosting technique. 
  • Start in the center of the cupcake, applying pressure to the frosting bag. Squeeze with the piping tip straight on top of the cupcake until the first layer of frosting reaches the edges of the cupcake. Rotate the cupcake a quarter turn, then repeat, stacking on another layer of frosting. Rotate the cupcake a quarter turn, then repeat, stacking the final layer on top. The 2nd and 3rd layers of frosting get consecutively smaller to create a tiered look. Add chopped peanut butter cup pieces to each cupcake. 

Notes

Properly measure the all purpose flour using the spoon and sweep method.

Frosting To Pair With Peanut Butter Cupcakes

Nutrition

Calories: 404kcal | Carbohydrates: 42g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 263mg | Potassium: 156mg | Fiber: 2g | Sugar: 30g | Vitamin A: 554IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg
Tried this recipe?Tag @beth_thefirstyear!