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chocolate chip cupcake with the liner unwrapped on a white plate with chocolate chips sprinkled around
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5 from 21 votes

Peanut Butter Chocolate Chip Cupcakes

These Peanut Butter Chocolate Chip Cupcakes are moist, peanut buttery with a rich chocolate addition. The creamy peanut butter frosting takes the cupcakes over the top.
Prep Time25 minutes
Cook Time22 minutes
Total Time47 minutes
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 522kcal
Author: Wendy

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.
 
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Cupcake | Calories: 522kcal | Carbohydrates: 56g | Protein: 8g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 263mg | Potassium: 200mg | Fiber: 2g | Sugar: 41g | Vitamin A: 528IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 1mg