Delicious chocolate chips in a moist and fluffy cupcake with a light and airy frosting, it’s like a dream come true for those with a sweet tooth. Try this Peanut Butter Chocolate Chip cupcakes recipe out and you’ll be in heaven.
Who loves cupcakes? We all do! But when it comes to peanut butter chocolate chip cupcakes, the flavor combination just has no equal.
This recipe is quick and easy to make, so you can enjoy delicious chocolate chip cupcakes anytime. They are not only flavorful but also satisfying; perfect for treating yourself or sharing with friends.
Love peanut butter? Give these Peanut Butter Donuts, they are my favorite!
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Ingredients
You will need a few simple ingredients to help you make these peanut butter chocolate cupcakes. Gather these staples and get ready to dive into one of these sweet treats in no time at all.
- oil
- melted butter – I like to use unsalted butter in baking, but salted butter is okay to use also.
- cake flour – All purpose flour will also work
- vanilla extract
- buttermilk
- brown sugar
- peanut butter – Creamy peanut butter is best used in this recipe
- chocolate chips – I prefer to use mini chocolate chips for these cupcakes.
- sour cream
- sugar
- eggs
- baking powder
- salt
- baking soda
Peanut Butter Frosting Ingredients
- powdered sugar
- milk
- vanilla extract
- peanut butter – Make sure to use creamy peanut butter for your cupcakes
- salt
- butter – I also used unsalted butter for the frosting, but salted butter would work just fine.
- chocolate chips – these are optional for the chocolate drizzle
- shortening – or coconut oil this is optional. You only need it for the chocolate drizzle.
See recipe card for quantities.
How to Make Peanut Butter Chocolate Chip Cupcakes
Making these delicious cupcakes is so simple. Here is a quick overview of the instructions however you can find the full instructions in the recipe card below.
Mix the cupcake batter until well combined. Be careful to not over mix, so mix until just combined.
Add the batter to the cupcake pan, and then bake until golden brown and done in the center. Allow them to cool completely.
Meanwhile, make the peanut butter frosting and add it to a piping bag. Then make the chocolate drizzle.
Frost the cupcakes with frosting, and drizzle with chocolate if desired before serving.
Variations
Switching things up every now and again is awesome! Check out these variation options for chocolate chip cupcakes!
- Try adding chocolate chips or nuts to the batter for an extra crunch.
- Mix up the frosting with peanut butter and chocolate, or white chocolate and raspberry flavors.
- Sprinkle cinnamon sugar on top of the cupcakes for added sweetness and spice.
See these Dark Chocolate Raspberry Cupcakes, they are equally decadent and delicious!
Equipment
- mixing bowls
- electric mixer – hand mixer or stand mixer
- cupcake pan or muffin tin
- cupcake liners
- piping bags
Storage
Leftovers – Store any leftover cupcakes in an airtight container and keep them in the refrigerator for up to 3-4 days.
Freezing – To freeze, place cupcakes in a freezer-safe bag or container and store them for up to two months. Before serving, let the cupcakes come back to room temperature before topping them with frosting.
Pro Tips
- Use half shortening and half butter in the cupcake batter to make them extra moist and flavorful.
- If desired, add an extra drop or two of vanilla extract or almond extract to the frosting for added depth of flavor.
- Sprinkle extra chopped peanuts on top of each cupcake for a garnish that adds both texture and deliciousness.
- You could also top these peanut butter cupcakes with a peanut butter cookie like a Tagalong for a little more flare.
- Be careful that you do not overmix your cupcake batter. Mix your cupcake batter until it is just combined overmix can result in tough cupcakes.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you should use regular peanut butter for cupcakes. Peanut butter does not typically have any added sugars or other ingredients, which makes it an ideal choice for baking. You may also opt for natural varieties of peanut butter if you prefer.
There are many ways to make cupcakes look fancy. You can top them with decorations like chocolate chips, sprinkles, or chopped nuts. You can also pipe on frosting using a pastry bag and tips. You can add a dollop of whipped cream and a maraschino cherry for extra flair.
The best way to keep cupcakes tasting fresh is to store them in an airtight container at room temperature. You can also add a few drops of lemon or orange juice to the batter before baking, as this will help keep the cupcakes moist and flavorful. You can brush your cupcakes with simple syrup before and after baking for added moisture and flavor.
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Recipe Card
Want to make this delicious Peanut Butter Chocolate Chip Cupcakes recipe? Print the recipe card below, or pin it so that you can come back to it later.
Peanut Butter Chocolate Chip Cupcakes
Equipment
- mixing bowls
- Electric Mixer
- Cupcake Pan
- Cupcake Liners
- piping bag
Ingredients
- 3 cups cake flour
- 1 cup sugar
- 1 cup light brown sugar packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup unsalted butter melted
- ¼ cup vegetable oil
- 1 cup creamy peanut butter
- 3 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ¼ cup buttermilk
- 1 cup miniature chocolate chips plus additional for garnishing, if desired
For the frosting:
- 1 cup creamy peanut butter
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar
- Pinch salt
- 2 tablespoons milk
For the chocolate drizzle:
- ½ cup semi sweet chocolate chips
- 2 teaspoons vegetable shortening or coconut oil
Instructions
- Preheat the oven to 350 degrees. Prepare two muffin pans with cupcake liners. Spritz the cupcake liners with nonstick cooking spray.
- In a mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
- To the dry ingredients, add the melted butter and oil, beating until blended. The mixture will be thick like a cookie dough.
- Mix the peanut butter into the dough until equally blended.
- To the batter, add the eggs one at a time, beating well between each addition and scraping down the sides as needed.
- Next, beat in the vanilla, sour cream, and buttermilk until evenly mixed.
- Fold in the chocolate chips.
- Using a large cookie scoop, fill the cupcake liners about ⅔ full.
- Bake the cupcakes for 22 to 25 minutes or until a toothpick inserted in the middle returns clean.
- Remove the cupcakes from the oven and allow to cool completely on a wire rack prior to frosting.
- For the frosting: Beat together the peanut butter and butter until creamy. Add the powdered sugar and salt, beating until the mixture is smooth. Add the milk to the frosting, scraping down the sides, and beat until fluffy or about 1 minute.
- Transfer the frosting to a piping bag and decorate the cookies as desired with frosting, melted chocolate, and/or chocolate chips.
Notes
- Use half shortening and half butter in the cupcake batter to make them extra moist and flavorful.
- If desired, add an extra drop or two of vanilla extract or almond extract to the frosting for added depth of flavor.
- Sprinkle extra chopped peanuts on top of each cupcake for a garnish that adds both texture and deliciousness.
- You could also top these peanut butter cupcakes with a peanut butter cookie like a Tagalong for a little more flare.
- Be careful that you do not overmix your cupcake batter. Mix your cupcake batter until it is just combined overmix can result in tough cupcakes.