These chocolate peanut butter cupcakes are made with a moist chocolate cupcake and fluffy peanut butter frosting. Add chocolate ganache and a peanut butter cup on top for the ultimate chocolate and peanut butter dessert!

Chocolate peanut butter cupcakes on a cake platter.

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Chocolate Cupcakes with Peanut Butter Frosting

I made these chocolate peanut butter cupcakes for my husband’s birthday over the summer and they were a huge hit! It’s no secret that chocolate and peanut butter are an award winning combination and these are the prime example of that.

The chocolate cupcakes with peanut butter frosting use my chocolate cupcakes from cake mix as the base then they are topped off with a creamy, nutty and sweet peanut butter frosting to make each bite absolute perfection.

Ingredient Notes

Chocolate peanut butter cupcakes ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Chocolate cupcakes: To make it easy I used Devil’s food cake mix, dry instant chocolate pudding mix, chocolate chips, eggs, canola oil and sour cream.
  • Butter: Unsalted butter is best so that the frosting isn’t too salty.
  • Peanut butter: A creamy peanut butter such as Jif or Skippy will give the frosting the best consistency. I don’t recommend using a natural drippy nut butter.
  • Heavy cream: Used to thin out the frosting if needed. Milk also works.
  • Garnish (optional): Add a drizzle of melted chocolate or chocolate ganache on top of the frosting, then top with a Reese’s peanut butter cup, chopped peanuts or a buckeye candy.

How to Make Chocolate Peanut Butter Cupcakes

Pour the dry cake mix and chocolate pudding mix into a large bowl and give it a quick whisk. Mix in the chocolate chips, then add in the eggs, canola oil and water. Add the sour cream and stir just until combined. Then pour the batter into cupcake liners about 3/4 of the way full.

Chocolate cupcake batter in a bowl.

Bake at 325°F for about 20 to 25 minutes. Use a toothpick to test if the cupcakes are ready. Remove from oven and let cool on a wire rack.

Chocolate cupcakes in muffin tin.

While the cupcakes cool, prepare the peanut butter buttercream. Beat the softened butter and nut butter with a handheld electric mixer (or stand mixer with paddle attachment) until smooth and fluffy, then slowly mix in the powdered sugar and vanilla. If the frosting is too thick, use the heavy cream to thin it out.

Peanut butter frosting in a bowl.

Once cooled, pipe the peanut butter frosting over the chocolate cupcakes and add any desired decorations on top.

Piping peanut butter frosting on chocolate cupcakes.

Tips and Variations

  • Piping the frosting. If using a 1M frosting tip with a piping bag, you want the consistency to be thick enough to hold a point. If you find that the consistency is a little too thin, add a bit more powdered sugar to thicken it up. Learn tips for how to frost the perfect cupcakes.
  • Prevent sinking. Mix the chocolate chips in with the dry ingredients to prevent them from sinking to the bottom.
  • Do not over mix the batter. Mix just until combined, so the cupcakes stay soft and moist.
  • Make cupcakes from scratch. Instead of a boxed cake mix recipe make this completely homemade by using my chocolate cupcakes from scratch.
  • Reese’s peanut butter cupcake recipe: For an extra boost of peanut butter flavor, you can add a miniature Reese’s peanut butter cup in the center of the cupcakes. Fill the cupcake liners halfway with batter, then add the Reese’s cup, then pour the remaining batter on top until 3/4 of the way full.

Storage

  • Store: Store peanut butter chocolate cupcakes in the refrigerator for up to 1 week. Make sure to tightly cover the frosting with plastic wrap so that it stays soft and fresh.
  • Freeze: I recommend freezing the unfrosted cupcakes and then adding the frosting after thawing. Wrap the cupcakes tightly in plastic wrap and store in the freezer for up to 3 months. Let thaw in the fridge overnight, then frost and enjoy!
Chocolate peanut butter frosting on a white plate.

Love peanut butter and chocolate desserts? Try peanut butter brownies, peanut butter stuffed chocolate cookies or Oreo peanut butter pie.

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Chocolate peanut butter frosting on a white plate.

Chocolate Peanut Butter Cupcakes

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 24
These chocolate peanut butter cupcakes are made with a moist chocolate cupcake base topped with peanut butter frosting!
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Ingredients 

Chocolate Cupcakes

  • 15 ounce box devil’s food cake mix
  • 3.9 ounce box instant chocolate pudding , dry
  • ½ cup chocolate chips , optional
  • 4 large eggs
  • ¾ cup canola oil
  • ¾ cup warm water
  • 8 ounces sour cream

Peanut Butter Frosting

  • 1 cup unsalted butter , softened
  • 1- 1 ½ cup creamy peanut butter , more if desired
  • 3-4 cups powdered sugar , start with 3 and add more as needed
  • 1 Tablespoon vanilla extract
  • 3-5 Tablespoons heavy cream , more if needed
  • ¼ teaspoon fine sea salt

For topping: Reese's peanut butter cups or buckeyes

Instructions

Chocolate Cupcakes

  • Preheat oven to 325°F. Line cupcake liners in 2 muffin pans. 
  • In a large bowl, combine the cake mix and dry chocolate pudding with a wooden spoon. Add 1/2 cup chocolate chips in now if desired (this will prevent them from sinking) and stir until combined. Next mix in 4 eggs, 3/4 cup canola oil and 3/4 cup water. Then stir in 8 ounces sour cream and mix just until combined.
  • Pour cupcake mixture into the liners (about 3/4 the way full). Bake for 20-25 minutes or until a toothpick comes clean. Allow to cool on cooling rack.

Peanut Butter Frosting

  • In a large mixing bowl, combine 1 cup butter and 1 1/2 cups peanut butter in a large bowl and mix with an electric mixer until smooth and fluffy.
  • Slowly mix in 3-4 cups powdered sugar and 1 Tablespoon vanilla. Add in 3-5 Tablespoons heavy cream as needed to thin it out. You can also add more powdered sugar if needed to thicken. Mix until the frosting is smooth and creamy and you’ve reached your desired consistency. Taste and add more peanut butter if you'd like. If you are piping the frosting, it should be fairly thick.
  • Once cooled, frost your cupcakes using a 1M frosting tip.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Cover frosting tightly with plastic wrap and store in the refrigerator up to 1 week. 
Frosting: See my tips for how to frost a cupcake. 

Nutrition

Serving: 1g, Calories: 401kcal, Carbohydrates: 38g, Protein: 5g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 56mg, Sodium: 301mg, Potassium: 157mg, Fiber: 1g, Sugar: 29g, Vitamin A: 371IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.