5 Mom’s Favorite Chocolate Peanut Butter Cupcake Recipes

If chocolate and peanut butter are your love language, you’re in the right kitchen. These cupcakes are the kind that disappear from the counter before they’re cool, they”re moist, rich, and layered with salty sweet magic. We’re talking plush crumbs, creamy centers, and frosting you’ll want to eat, eat and eat again!

From quick bakes to showstoppers, you’ll find a recipe here for every craving and occasion. Ready to preheat the oven? Let’s bake happiness.

1. Classic Bakery-Style Chocolate Peanut Butter Cupcakes

This is the cupcake that tastes like a hug from your favorite bakery—fluffy chocolate base, silky peanut butter frosting, and a glossy finish of mini chips. It’s simple, nostalgic, and impossibly good. Make these for birthdays, bake sales, or a “just because” Tuesday.

Ingredients:

• 1 cup all-purpose flour (120 g)
• 1 cup granulated sugar (200 g)
• 1/3 cup unsweetened cocoa powder (35 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup buttermilk, room temp
• 1/2 cup hot coffee or hot water
• 1/3 cup neutral oil (canola/vegetable)
• 1 large egg, room temp
• 1 teaspoon vanilla extract
• 1/3 cup mini chocolate chips (optional, for batter)

Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter (not natural)
• 2 cups powdered sugar, sifted
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, hot coffee, oil, egg, and vanilla.
3. Pour wet into dry and whisk just until combined. Fold in mini chips if using.
4. Divide batter evenly (about 2/3 full). Bake 17–20 minutes, until a toothpick has moist crumbs.
5. Cool completely on a rack before frosting.
6. Make frosting: Beat butter and peanut butter until creamy, 2 minutes. Add powdered sugar, vanilla, salt, and 2 tablespoons milk; beat until fluffy, adding more milk to reach pipeable consistency.
7. Pipe or spread frosting onto cooled cupcakes. Add extra mini chips if you like a little sparkle.

Serve it up: These shine with a cold glass of milk or coffee. For extra drama, drizzle with melted chocolate or a pinch of flaky salt. Want it less sweet? Swap half the powdered sugar with 1/2 cup marshmallow creme for a lighter frosting vibe.

2. Peanut Butter Cup-Stuffed Midnight Chocolate Cupcakes

Hidden candy inside a cupcake? Absolutely. These bake up with a gooey peanut butter cup center that makes people gasp on the first bite. Great for parties and guaranteed to vanish fast.

Ingredients:

• 1 cup all-purpose flour (120 g)
• 1 cup sugar (200 g)
• 1/2 cup Dutch-process cocoa powder (45 g)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream, room temp
• 1/2 cup warm coffee or hot water
• 1/4 cup melted butter
• 1/4 cup neutral oil
• 1 large egg
• 1 teaspoon vanilla
• 12 full-size peanut butter cups, unwrapped and chilled

Whipped Peanut Butter Frosting:

• 1/2 cup unsalted butter, softened
• 2/3 cup creamy peanut butter
• 2 cups powdered sugar
• 2–3 tablespoons heavy cream
• 1/2 teaspoon vanilla
• Pinch of salt
• Chocolate sprinkles or shaved chocolate, for garnish

Instructions:

1. Heat oven to 350°F (175°C). Line a 12-cup muffin pan.
2. Whisk flour, sugar, cocoa, baking soda, and salt. In another bowl, whisk sour cream, coffee, melted butter, oil, egg, and vanilla.
3. Combine wet and dry until just smooth.
4. Spoon 1 tablespoon batter into each liner. Place a chilled peanut butter cup in the center, then cover with batter to 3/4 full.
5. Bake 18–20 minutes, until set around edges. Cool completely (the centers firm as they cool).
6. Frosting: Beat butter and peanut butter until fluffy. Add powdered sugar, cream, vanilla, and salt; whip 2 minutes until light.
7. Pipe tall swirls and finish with sprinkles or shaved chocolate.

Pro tip: Chill the peanut butter cups so they don’t melt into the batter too quickly. Want extra drama? Top each cupcake with a mini peanut butter cup at an angle. Seriously irresistible.

3. Flourless Fudge Cupcakes With Salted PB Cloud

Gluten-free and insanely fudgy—these are like brownie cupcakes with a plush, marshmallowy peanut butter topping. No flour, no problem; the texture is pure decadence. Perfect for date night or when you want something rich without being heavy on the crumb.

Ingredients:

• 6 ounces semisweet chocolate, chopped
• 6 tablespoons unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon fine salt
• 3 large eggs, room temp
• 1 teaspoon vanilla extract

Salted Peanut Butter Cloud Topping:

• 1/2 cup creamy peanut butter
• 1/2 cup marshmallow creme
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla
• Flaky sea salt, for finishing

Instructions:

1. Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with parchment or foil liners (sturdier for flourless batter).
2. Melt chocolate and butter together in a heatproof bowl over simmering water or in short microwave bursts; stir smooth.
3. Whisk in sugar, cocoa, and salt. Add eggs one at a time, whisking well, then vanilla. Batter will be glossy and thick.
4. Divide among liners (about halfway). Bake 15–18 minutes, until tops are set with tiny cracks. Cool completely; centers will sink slightly—perfect for topping.
5. Mix topping: Stir peanut butter, marshmallow creme, cream, and vanilla until billowy.
6. Spoon or pipe topping into the slight dip on each cupcake. Finish with flaky sea salt.

Serve smart: These are richest at room temp. For a riff, swirl 1 tablespoon raspberry jam into the topping for PB&J vibes. They also freeze well—thaw and sprinkle fresh salt before serving.

4. Banana Split Chocolate Peanut Butter Cupcakes

Think banana bread meets chocolate cupcake, then crowned with peanut butter frosting and a cherry on top. It’s playful, nostalgic, and perfect for summer gatherings. The banana keeps the crumb ultra-moist with a gentle sweetness that plays so well with PB.

Ingredients:

• 1 cup mashed ripe banana (about 2–3 bananas)
• 1/2 cup brown sugar
• 1/3 cup granulated sugar
• 1/2 cup neutral oil
• 2 large eggs, room temp
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (120 g)
• 1/3 cup cocoa powder (30–35 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup mini chocolate chips

Peanut Butter Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 2–2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• Pinch of salt
• Optional garnish: chopped peanuts, chocolate syrup, and maraschino cherries

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. In a bowl, whisk banana, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
3. In another bowl, whisk flour, cocoa, baking powder, baking soda, and salt.
4. Fold dry into wet just until combined; stir in mini chips.
5. Fill liners 3/4 full and bake 18–20 minutes, until a toothpick comes out with moist crumbs. Cool completely.
6. Beat cream cheese and butter until smooth. Add peanut butter, then powdered sugar, vanilla, and salt; beat until fluffy.
7. Frost generously. Garnish with chopped peanuts, a drizzle of chocolate syrup, and a cherry for the full banana split moment.

Make it yours: Add 1/2 teaspoon cinnamon to the batter for warmth. For a lighter topping, swap cream cheese frosting for whipped peanut butter Greek yogurt (peanut butter + Greek yogurt + honey to taste).

5. Dark Chocolate Espresso Cupcakes With PB Ganache Swirl

Moody, grown-up, and wildly delicious. Espresso deepens the chocolate while a glossy peanut butter ganache adds the perfect swirl. These are your dinner-party showpieces—sophisticated but still comfortingly familiar.

Ingredients:

• 1 cup cake flour (or AP flour sifted, 120 g)
• 1 cup sugar (200 g)
• 1/2 cup Dutch-process cocoa (45 g)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 teaspoons instant espresso powder
• 2/3 cup buttermilk, room temp
• 1/3 cup neutral oil
• 2 large eggs, room temp
• 1 teaspoon vanilla
• 1/2 cup hot water

Peanut Butter Ganache:

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream
• 1/3 cup creamy peanut butter
• 1 tablespoon corn syrup or honey (shine and softness)
• Pinch of salt

Optional Chocolate Buttercream (for a base layer):

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla
• Pinch of salt

Instructions:

1. Preheat to 350°F (175°C). Line a 12-cup muffin tin.
2. Whisk flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
3. Whisk buttermilk, oil, eggs, and vanilla. Add to dry, mixing just until combined. Stream in hot water; batter will be thin.
4. Fill liners 2/3 full. Bake 17–19 minutes, until set. Cool completely.
5. Ganache: Heat cream to steaming. Pour over chopped chocolate; sit 2 minutes. Add peanut butter, corn syrup, and salt; whisk smooth. Cool to a thick yet pourable consistency.
6. Optional buttercream: Beat butter, then add powdered sugar, cocoa, milk, vanilla, and salt; whip until fluffy.
7. Spread a thin layer of buttercream (if using). Spoon ganache on top and use a toothpick to swirl. Let set 20–30 minutes.

Finishing flair: Sprinkle with crushed espresso beans or roasted peanuts. For a luxe touch, add gold sugar or a tiny square of chocolate. Trust me, they taste like a bakery and look like a patisserie.

Cupcake Success Tips

• Room-temp ingredients mix more smoothly for tender crumbs and fluffy frosting.
• Don’t overmix once wet hits dry—stop when you no longer see streaks of flour.
• Use sturdy liners for fudgy or flourless batters to avoid sticking.
• Cool completely before frosting so it doesn’t melt into sadness.
• Store smart: Most keep 2–3 days airtight at room temp; refrigerate cream cheese frosting versions and bring to room temp before serving.

Ready to pick a favorite? Bake the classic for crowd pleasing comfort, go stuffed for a candy bar thrill, or lean into the flourless or espresso versions when you want something bold. However you swirl it, these chocolate peanut butter cupcake recipes are pure joy so grab a whisk and make someone’s day sweet!