Peanut Butter Chocolate Cupcakes – my new favourite

Some flavours are just meant to be together. Peanut butter and chocolate? That’s the ultimate pairing—rich, nutty, and just the right amount of indulgence. And while I’ve enjoyed many peanut butter chocolate treats over the years, nothing compares to these peanut butter chocolate cupcakes. They bring me right back to my teenage years, sitting in my aunt’s kitchen, watching her bake with an effortless grace that made it all seem magical.

A Sweet Memory of Peanut Butter Chocolate Cupcakes

I was about thirteen when my aunt first made these cupcakes for me. She was one of those people who could turn the simplest ingredients into something extraordinary. She didn’t fuss over fancy techniques or complicated recipes; instead, she baked with love and a deep understanding of what made food comforting.

I can still remember the moment I took my first bite. The cake itself was light yet deeply chocolatey, with just the right amount of sweetness. But the real magic was in the peanut butter frosting. It wasn’t just a frosting on top—it was peanut butter perfection. One bite and I was hooked.

What Makes These Peanut Butter Chocolate Cupcakes So Special?

There are plenty of peanut butter chocolate cupcakes out there, but these have something truly special—balance. The chocolate cake isn’t too rich or too sweet, and the peanut butter frosting brings a salty, nutty contrast that keeps every bite delectable. It’s the kind of cupcake that satisfies without overwhelming, making you want just one more (and maybe another after that).

The texture is also something to love. The cake is soft and moist and the peanut butter frosting is fluffy and light, a richness that makes you slow down and savour it. And if you’re lucky enough to enjoy them the first day they’re made, well… let’s just say, it’s an experience.

A Forever Favourite

All these years later, these peanut butter chocolate cupcakes are still my favourite. Maybe it’s nostalgia, maybe it’s the perfect balance of flavours, or maybe it’s just that some recipes are timeless. Whenever I bake them, I think of my aunt, of her kitchen filled with the scent of warm chocolate and peanut butter, and of those simple, sweet moments that food has a way of preserving.

And that’s the beauty of baking—it connects us to the past while giving us something delicious to enjoy in the present.

Thanks for reading.

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Peanut Butter Chocolate Cupcakes

Rating: 5.0/5

( 1 voted )

Serves: 12 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Chocolate Cake Batter

• 1 cup all purpose flour
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup buttermilk, at room temperature
• 1/2 cup hot brewed coffee
• 1/4 cup vegetable oil
• 1/2 teaspoon pure vanilla extract

Peanut Butter Frosting

• 3 1/3 cups of icing sugar, sift before measuring
• 1/2 teaspoon salt
• 2 tablespoons + 2 teaspoons whipping cream
• 2 teaspoons pure vanilla extract
• 3/4 cup unsalted butter, room temperature and cut into cubes
• 3/4 cup smooth peanut butter

Instructions

Chocolate Cake Batter

1. Preheat oven to 350*F
2. Line a cupcake tin with paper liners
3. Place flour, both sugars, cocoa powder, baking soda, baking powder and salt in the bowl of your stand mixer.
4. Using the paddle attachment, turn on low speed and combine dry ingredients.
5. In a separate bowl, whisk together the egg, buttermilk, coffee, oil and vanilla.
6. Add the wet ingredients to the dry ingredients then turn motor on to 3 and beat for 2 minutes. Use a timer so that you don't overbeat the batter.
7. Divide the batter evenly between the cupcake liners. The liners should be about 3/4 full.
8.  Place cupcakes in preheated oven for 20 minutes. Rotate pan at the 10 minute mark.
9. Allow cupcakes to cool completely before decanting on to a cooling rack.
10. Frost when the cupcakes are completely cooled.

Peanut Butter Frosting

1. Place the butter and peanut butter in the bowl of your stand mixer.
2. Using the paddle attachment, beat the butters together for 3 minutes on medium. Stop the machine when you need to scrape down the sides. Use a timer. The butter should be light and fluffy.
3. While the butter is beating, whisk the icing sugar with the salt.
4. Add 1/3 of the icing sugar mixture and 1/2 of the cream to the butters. Combine on medium speed.
5. Repeat with 1/3 of the icing sugar mixture and the remaining cream. Scrape down the sides of the bowl and combine on medium speed.
6. Add vanilla and remaining icing sugar. Scrape down sides of bowl and combine on medium speed until fully incorporated.
7. Increase speed to high and beat for 2 more minutes. Use a timer.

Notes

THE LOVE: Chocolate cake loves to have time to ripen. If you have the time, make your cupcakes the day before you need them. Store them, well wrapped in the fridge. Frost before serving.