Chocolate Cupcakes with Peanut Butter Frosting

chocolate peanut butter cupcakes

These Chocolate Cupcakes with Peanut Butter Frosting, made from scratch, are so moist and delicious! Now you can have bakery quality cupcakes right at home! This recipe is a keeper!

If I were to pinpoint our favorite dessert of all-time, these chocolate cupcakes with peanut butter frosting, made from scratch would definitely be in the top two. Seriously. Who doesn’t love chocolate? These chocolate cupcakes are so moist, they melt in your mouth. SO much better than the stuff from a box. And with the peanut butter frosting? To die for. It’s always hard to have just one. I’ve brought these to numerous events including a baby shower, and every time, people are always asking for the recipe. We’ve been known to run out to the store, late at night, just to buy the ingredients to make them.

Chocolate peanut butter cupcakes fb

This particular recipe has a couple of ingredients that might make you raise your eyebrows, like sour cream, and vinegar. My first thought was sour cream and vinegar? In a cake? But all of the ingredients come together perfectly to give you a cupcake that will be hard to beat. And trust me, we’ve tried. My husband has come home from work bringing chocolate peanut butter cupcakes from some of the best bakeries in downtown Chicago, and still, we like these better.

Chocolate peanut butter cupcakes 4

My only suggestion to you is, because these cupcakes are SO moist, definitely use liners in your cupcake tin, otherwise you might run into problems trying to get them out of the pan in one piece, even if you grease well.

Chocolate peanut butter cupcakes 3

Note: This recipe will make at least 24 cupcakes. I usually end up filling my mini muffin tin as well with the leftover batter. This recipe can also be turned into a fabulous three layer cake which is also to die for.


Chocolate Cupcakes with Peanut Butter Frosting

chocolate peanut butter cupcakes 2

Prep Time: 12mn
Cook Time: 22mn
Total Time: 34mn


  • 2 cups flour
  • 2 1/2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 1 1/2 cups water
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla extract
  • 2 eggs


  • 10 ounces cream cheese (room temp.)
  • 1 stick unsalted butter (room temp.)
  • 5 cups powdered sugar/confectioners sugar
  • 2/3 cup creamy peanut butter


  1. Pre-heat your oven to 350 degrees.
  2. In a large mixer bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. Add vegetable oil and sour cream and mix until blended.
  4. Slowly add in water (to prevent water from flying out of your mixing bowl).
  5. Add white vinegar, vanilla extract, and eggs, and mix until blended well.
  6. Place paper liners in your cupcake tin, and fill each about three quarters of the way full.
  7. Bake for around 20-22 minutes at 350 degrees, or until a toothpick comes out clean when inserted.
  8. While cupcakes are baking, begin making peanut butter frosting by combining the cream cheese and unsalted butter in your mixer. Beat until fluffy.
  9. Add in 5 cups of powdered sugar, one cup at a time.
  10. Lastly, add in the peanut butter and mix until it’s blended well. Make sure to scrape down the sides of your mixer bowl to ensure everything is combined.
  11. When cupcakes have cooled, frost them.
  12. Try to not eat all of the cupcakes in one sitting. Enjoy!

Tip: I bought a super cheap mini cake decorating kit at Target, in the baking aisle, for under $10. It came with a few bags, a few different tips, and an instruction booklet. This is all I use for decorating my cupcakes. They don’t look perfect, but they do look better than using a knife to slather on frosting!

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Comments (32)

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  1. The recipe is lovely, but the photo is extraordinary!!! Loved it!

  2. This will always be my favorite cupcake! The cake with that peanut butter frosting is out of this world! So good!

  3. i think these will be made this weekend. I need some cooking therapy…

  4. U are on a roll with the chocolate and it

  5. How many cupcakes does this yeild? Is it possible to turn this into a cake?

  6. hey does this frosting taste like the reeses peanut butter cups filling

  7. Thanks so much for this great recipe! I was a bit surprised to see vinegar in the recipe – however the results were excellent.

  8. I have tried your peanut butter cream cheese frosting twice and can’t for the life of me get it to turn out. Comes out very thick almost like fudge. I make a fluffy peanut butter frosting that is perfect every time but really wanted to try your cream cheese version. Thanks for the recipes anyway!

  9. These look so good…I’m going to try this for sure :)

  10. it is rather hard to see if your cup Cakes are good or not, As I Could NOT get the printer to work on your part…tryed twice..
    maybe I would let other peoples know of you..
    But I don’t know you….Guess I never will!

    • Hi Joyce- your printer didn’t work or when you clicked print, it didn’t pull up the print page? I’m happy to help troubleshoot but I’m not sure what didn’t work.

  11. These look amazing! I will be baking them ASAP! So random….I came across your blog after many food blog trails online, only to find out that you are in the Chicago suburbs! We just moved to IL (near Naperville) from North Carolina, and I have been cooking up a storm this winter with all this snow, and not wanting to go outdoors :) Looking forward to following your blog!

  12. This might seem like a stupid question… but do these need to be kept refrigerated?

  13. Linda billingsley

    Can you use homemade peanut butter? And can you use coconut oil instead of veg oil? Thank you linda

  14. Made these for hubby’s birthday, DELISH! So light and moist and the icing…oh man, decadent. I only had 8oz cream cheese package, so added a bit more PB. Thanks for sharing this recipe!!

  15. Quỳnh Ká cũng k đẹp hơn t là mấy :v

  16. Hi…
    Do you think I could put a mini Reeses in the center of the batter prior to cooking? Would you add additional cook time?
    Thanks! :-)

  17. Just made these and they are fantastic! Sponge is moist & delicious & I put a mini Reese’s in the middle before baking. Buttercream frosting was perfect. Will make again & again. Thank you!

  18. Meant to say I’m from the UK and bake cupcakes regularly but these chocolate bases are going to be the only ones I bake from now on. I keep any cupcakes with cream cheese frosting in the fridge and just take them out a while before they are to be eaten. (I even got the conversions on the measurements right!)

  19. gracias… thanks and happy thanksgiving for Miles, your husband and you!!! hugs for baby Miles! :)

  20. I made these and they were nice and moist but they didn’t really rise much and were just flat. Any suggestions as to what I am doing wrong?

  21. I made these Friday & they are SO GOOD & SO MOIST!!! I don’t think I’ve ever had moister cupcakes. I was concerned about the batter because mine was very soupy & not at all thick like normal cake batter, but they turned out perfect! The frosting is good & not too strong.

  22. Chocolate cupcakes came out wonderfully (both the batter and baked cupcakes are divine), but the proportion of powdered sugar to liquid ingredients in the frosting seems wrong to me. I’m literally taking a break in the middle of piping these because the icing is so thick it makes my hands sore. Also makes for a piped, broken mess on top of the cupcakes. Will use a different frosting recipe next time.

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