Can I use natural peanut butter instead of creamy?

It's not recommended. Natural peanut butter tends to separate and can make the buttercream oily or gritty. Stick to traditional creamy varieties like Skippy or Jif for a smooth, stable frosting.

What’s the best way to store frosted cupcakes?

Keep them in an airtight container in the fridge for up to 7 days. To enjoy, let them come to room temperature for about an hour before serving.

Can I make these cupcakes gluten-free?

Yes, use a cup-for-cup gluten-free flour blend that contains xanthan gum. Be sure to double-check other ingredients like baking powder to ensure they’re gluten-free too.

Do I have to use coffee in the batter?

Nope! Coffee enhances the chocolate flavor but isn’t required. You can substitute warm water, though the cupcakes may lose a bit of richness.

Peanut Butter Chocolate Cupcakes – Best Moist Recipe 2025

Peanut Butter Chocolate Cupcakes

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Rich, moist chocolate cupcakes topped with creamy peanut butter buttercream, perfect for any dessert lover.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

3.75 oz all-purpose flour (3/4 cup, measured)
1/4 cup + 2 tbsp unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole buttermilk
1/4 cup neutral oil (such as canola or sunflower)
1 large egg
1/2 tsp vanilla extract
1/2 cup brewed coffee (or water as substitute)
1 cup unsalted butter (room temperature)
5 oz confectioner’s sugar (1 cup, measured)
3/4 cup creamy peanut butter
1 tsp vanilla extract
Optional: chocolate syrup for drizzling
Optional: chopped peanuts for garnish

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Instructions

Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk buttermilk, oil, egg, and vanilla extract.
Slowly pour wet ingredients into the dry, stirring gently until nearly combined.
Stir in the coffee and mix until the batter is smooth and thin.
Divide batter evenly into the muffin liners, filling each about 3/4 full.
Bake for 22 minutes or until a toothpick comes out clean.
Cool cupcakes in tin for 5 minutes, then transfer to a wire rack to cool completely.
For the buttercream, beat butter until creamy, then add peanut butter, confectioner’s sugar, and vanilla. Beat on high for 3 minutes until smooth.
Pipe or spread the frosting on the cooled cupcakes. Garnish with syrup or chopped peanuts if desired.

Notes

Use real buttermilk for best flavor and texture.
High-quality cocoa powder enhances chocolate flavor.
Natural peanut butter is not recommended for the buttercream.
Cupcakes can be stored at room temp for 1 day, refrigerated for 7 days, or frozen up to 3 months.

Find it online: https://www.foodienarium.com/peanut-butter-chocolate-cupcakes/