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These peanut butter chocolate cupcakes are a perfect flavor combo. They taste delicious and look amazing and are easier to make than you think.
Some other favorite recipes that combine peanut butter and chocolate include my amazing Peanut Butter Chocolate Chip Cookies, Peanut Butter Pie and Peanut Butter Cheesecake Brownies.
Peanut Butter Cupcakes
Peanut Butter and Chocolate is a match made in heaven and a perfect flavor combinations. Not only are the two flavors combined in the frosting on these cupcakes but in the cake too.
The cake is basically a peanut butter cake and then you add some chocolate into half of the peanut butter cake batter and you’ve got heaven!
How to Make Chocolate Peanut Butter Cupcakes
- Mix peanut butter cupcake batter.
- Divide batter into two bowls.
- Add melted chocolate to one bowl and stir to combine.
- Line muffin tin and add a scoop of peanut butter batter, 1/3 full.
- Add another scoop of chocolate batter. Cup should now be about 2/3 full.
- Use a knife to swirl the batters together.
- Bake at 375 degree F oven for 15-18n minutes or until a toothpick comes out clean.
- Cool on a baking rack before frosting.
Peanut Butter Chocolate Frosting
Now it’s time to add the amazing frosting that tastes delicious too. The frosting is the crowning glory of this cupcake, not only is it delicious but it looks amazing too. We are going to swirl peanut frosting together with chocolate frosting and it’s easier than you thinK!
How to Swirl Multiple Frostings Together
- Mix together peanut butter frosting.
- Remove half into another bowl and add 1/2 cup of cocoa.
- Place each frosting into its own individual plastic decorating bags. (I used plastic disposable ones)
- Place the two bags into one really big disposable decorating bag.
- Attach a large round tip to the end of the outside bag.
Can I Do This Without 3 Frosting Bags?
You can make your own frosting bag with some plastic wrap but you will need one large bag to put it into.
- Lay a large piece on the counter and pipe or spread the frosting into log shapes onto the plastic.
- Roll up in plastic wrap and twist the wrap together at the end. Snip off the end creating a hole for the frosting to come out.
- Attach large round tip to the end.
- Insert frosting into a large decorating bag.
How to Frost a Cupcake
- Holding the bag upright start squeezing frosting onto the cupcake.
- Move your tip in a circular movement.
- Keep squeezing until you get a nice little mountain of frosting.
- Release pressure on the bag and lift your tip straight up.
- Garnish the top of each cupcake with half of a miniature Reese’s Peanut Butter Cup if you want even more chocolaty peanut butter goodness.
The process looks a little complicated but is easier than it looks and the results look so amazing and complicated.
Do I Need to Refrigerate Cream Cheese Frosting?
Yes, cream cheese frosting should be refrigerated. Store cupcakes in an airtight container, deep enough not to smash the frosting in the refrigerator for 4-5 days.
If you are fan of chocolate and peanut butter together you are going to love these cupcakes.
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Peanut Butter Chocolate Cupcakes
Peanut Butter Chocolate Cupcakes
Ingredients
- 1/2 cup butter
- 3 eggs
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup creamy peanut butter
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla
- 1 cup milk
- 4 oz. milk chocolate melted
Peanut Butter Frosting:
- 8 oz. cream cheese softened to room temperature
- 1/2 cup creamy peanut butter
- 2 tsp vanilla
- 6 cups powdered sugar
- 2-4 tsp milk
Chocolate Frosting:
- 1/2 peanut butter frosting
- 1/2 cup cocoa or more to desired taste
- Beat until well combined.
Instructions
- Bring butter and eggs to room temperature
- In a bowl mix together the flour, baking powder and salt
- Preheat oven to 375 degrees
- In a large bowl beat butter for about 30 seconds and then add in peanut butter until well combined Add in brown sugar and granulated sugar, about 1/4 cup at a time
- Beat on medium speed until mixed together well
- Scraping sides of bowl beat for an additional 2 minutes or until fluffy
- Add in eggs, beating well after each one
- Add in vanilla
- Add in flour and milk alternating, beat on low speed after each addition
- Put half of batter into another bowl, add in melted chocolate
- Beat on low until well combined
- Fill lined muffin cups with half peanut butter batter and half chocolate batter
- Fill cup about 2/3 full, 1/3 full of each flavor.
- Use a knife to swirl the batter in each cup
- Bake for 15-18 minutes or until a toothpick comes out clean
- Cool cupcakes before frosting
Peanut Butter Frosting:
- Beat cream cheese, peanut butter and vanilla until light and fluffy
- Gradually add in powdered sugar
- Add milk, 1 tsp at a time until desired consistency
- Divide into two portions
- Set aside one for the Chocolate Frosting
Chocolate Frosting:
- Mix until well combined
- Fill decorating bags with each frosting
- Put both bags into one large bag and add desired tip
- Pipe onto cupcakes
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Nutrition Facts:
Tiffiny Nguyen says
I made these and they were gone in no time. What makes them really stand out from others is the unique way of decorating them. Folks are amazed, but it is so easy! Definitely making them again. Yummy!
Leigh Anne says
So glad everyone enjoyed them. I love that frosting technique!
Donna says
Love this! Question, how does the tip stay on outside of the bag? I must admit, I am a newbie =)
Leigh Anne says
Donna, It does stay on, it is a pretty tight fit with the two bags in the tip.