Peanut Butter Cupcakes with Dark Chocolate Frosting.

The best peanut butter cupcakes I’ve ever had. Top them with dark chocolate frosting for one out-of-this-world treat!

The best peanut butter cupcakes I've ever had. Top them with dark chocolate frosting for one out-of-this-world treat!

I can’t believe I’ve never shared my peanut butter cupcake recipe with you before…!

I mean, for a gal who frequently blogs with a jar of peanut butter and spoon at her desk (so true), it’s quite surprising that I don’t have a darn cupcake flavored by my beloved peanut butter featured on my website.  Well, today I’m changing that and am bringing you the peanutbutteriest* cupcake recipe you’ll ever find.

*Peanutbutteriest is a word today.

I slathered today’s cupcakes with a deep, dark chocolate frosting that will give anything “decadent” you’ve ever tasted a run for its money.  We’re talking pure decadence.  You’ll be screaming for a tall glass of milk after your first bite.

The best peanut butter cupcakes I've ever had. Top them with dark chocolate frosting for one out-of-this-world treat!

I’ve tasted a lot of peanut butter cupcakes and have tried my hand at several recipes.  I’ve found the peanut butter cupcakes can either be (1) way too dry, (2) much too dense, (3) lacking peanut butter flavor, or (4) all of the above.  I was often stuck in a peanut butter cupcake conundrum before this recipe happened. It’s truly a difficult cupcake flavor to master!

I know many of you (myself included!) despise the word “moist” but I must repeat myself over and over again here. These peanut butter cupcakes are SO moist and they’re extremely tender as well. Not spongey or falling apart though.  My secret little weapon is all the dark brown sugar I use to sweeten them up.   I’ve told you this a lot, but I just love baking with dark brown sugar. It delivers an unbeatable soft and moist texture and does NOT disappoint in today’s recipe.

The best part about these cupcakes?  They actually taste like peanut butter. I maxed out the batter with 2/3 cup of creamy peanut butter for only 12 cupcakes. They aren’t vanilla cupcakes with peanut butter; they are pure peanut butter in cupcake form. Told ya… the peanutbutteriest ever.

Peanut Butter Cupcakes with Dark Chocolate Frosting by

What I love most about this recipe besides the taste and texture is how easy they are to make.  Just a few simple, standard ingredients mixed together and you’re finished.  Your usual suspects are present in the recipe: flour, baking powder, salt, butter, brown sugar, vanilla, milk, and oh… peanut butter.  I always use Jif Creamy for this recipe. I don’t suggest an oily, runny peanut butter here – unless the natural peanut butter you have is quite thick.

The cupcakes only take about 23-25 minutes to bake.  I’ve even used this recipe to make a peanut butter cake before – simply pour the batter into a 8-inch or 9-inch square or round baking pan and bake for about 35 minutes.   Easy!

While the cupcakes bake in the oven, prepare the creamy, dreamy, dark-as-midnight chocolate frosting.  Don’t like dark chocolate? I got ya covered.  Try my Milk Chocolate Frosting instead.

Peanut Butter Cupcakes with Dark Chocolate Frosting by

{yes, everything I own is pink.}

The secret to my dark chocolate frosting? Well, there isn’t one.  It’s simply butter, powdered sugar, heavy cream, vanilla, and unsweetened cocoa powder.  I use less powdered sugar for this frosting and more cocoa powder than my milk chocolate frosting.  It’s not rocket science!  Just frosting. :)

I prefer heavy cream in the frosting – it lends the creamiest texture.  Heavy cream is what makes my peanut butter frosting so darn thick, fluffy, and smooth. I almost always use it for any buttercream/frosting I make.  I highly recommend it over milk or half-and-half.

For the cocoa powder, I like to use Hershey’s Special Dark here, but any unsweetened cocoa powder will be just fine.

Peanut Butter Cupcakes with Dark Chocolate Frosting by

Keep in mind two very crucial notes for the frosting: (1) make sure your butter is softened and not melted in the slightest.  I simply took my butter stick out of the refrigerator and let it sit on the counter for 45 minutes as I baked and cooled the cupcakes.  (2) Beat the butter by itself for a minute or two before adding anything else. It creates a solid creamy base this way, rather than adding the other ingredients with the butter in it’s solid state.

Mmm I could eat the dark chocolate frosting with a spoon and be set for life.  I’d also need my running shoes too, but that’s beside the point.

The best peanut butter cupcakes I've ever had. Top them with dark chocolate frosting for one out-of-this-world treat!

Is there anything better than a peanut butter cupcake topped with chocolate frosting? Yes, there is. A peanut butter cupcake topped with chocolate frosting topped with a mini peanut butter cup.  I mean, one can never have enough chocolate and peanut butter, right?!

Surely you may adorn your cupcake with any accessory of choice, but I flippin’ adore these mini peanut butter cups!  I couldn’t help myself.

Peanut Butter Cupcakes with Dark Chocolate Frosting by

These cupcakes are everything you want and more in a peanut butter cupcake: moist, tender, easy-to-make, and loaded with peanut butter flavor.  Kevin describes them as “very good” which is a HUGE step up from his usual “it’s good.”  They get a very good – huge pat on the back for Sally!! ;)

There’s just something about cupcakes I love.  Perhaps it’s the portion control… nope, it’s not that.  Perhaps it’s the amount of frosting I can get away with piling on top? Getting closer.  Oh yes… it’s because I don’t need a fork or plate to dig right in. Cupcakes to the face.

I’m still looking to hire a dish-washing fairy, by the way.

Peanut Butter Cupcakes with Dark Chocolate Frosting by




Peanut Butter Cupcakes with Dark Chocolate Frosting

Yield: 12 cupcakes

These are absolutely the best peanut butter cupcakes I've ever had. Top them with dark chocolate frosting for one out-of-this-world treat!


  • 1 and 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup creamy peanut butter
  • 8 Tablespoons (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup milk*

Dark Chocolate Frosting

  • 2 and 3/4 cup powdered sugar
  • 2/3 cup unsweetened cocoa powder, I used Hershey's Special Dark
  • 6 Tablespoons unsalted butter, softened to room temperature
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract


Preheat oven to 350F degrees. Line 12-cup muffin pan with liners. Set aside.

For the cupcakes: Mix together the flour, baking powder, and salt. Set aside. With a handheld or stand mixer, cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed. Beat in the eggs, one at a time, then add in vanilla. Scrape down the sides as needed. Slowly beat in the flour mixture alternately with the milk, mixing until just combined. Do not overmix. Batter will be thick.

Divide batter evenly between 12 cupcake tins. Bake for 23-25 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cupcakes to cool before frosting.

For the frosting: Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.

With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet. Frost cooled cupcakes as desired. I used Wilton tip #12 to pipe my frosting.

Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.

Additional Notes:

*Try my Milk Chocolate Frosting if you're not a fan of dark chocolate.

*I like to use buttermilk in the cupcakes - makes them extra moist!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

What are your favorite recipes using peanut butter and chocolate? 

Soft-Baked Monster Cookies

Monster Peanut Butter Cookies


Cookies n Cream Peanut Butter Bark

Cookies n Cream Peanut Butter Bark by Sallys Baking Addiction


Peanut Butter Cup Crunch Brownies

Peanut Butter Cup Crunch Brownies


Fudge Brownie Cupcakes with Peanut Butter Frosting

Brownie Cupcakes with Peanut Butter Frosting


Chocolate Frosted Reese’s Puffs Treats

Reese's Puffs Treats


Whole Wheat Peanut Butter Blondies

Whole Wheat Peanut Butter Blondie Hearts. So soft, so chewy, so full of peanut butter flavor. You won't even realize these are lightened-up!


Reese’s Stuffed Peanut Butter Cookies

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter!


Ultimate Peanut Butter Chocolate Cookies

Ultimate Peanut Butter Chocolate Cookies



And many more!


201 Responses to “Peanut Butter Cupcakes with Dark Chocolate Frosting.”

  1. #
    Ashleyposted February 6, 2013 at 1:41 pm

    Gah- I can’t get enough of the pb/chocolate combo either. These look incredible. I’ve made dark chocolate cupcakes with peanut butter frosting but never the other way around!


  2. #
    Hannah @ CleanEatingVeggieGirlposted February 6, 2013 at 1:45 pm

    I cannot even handle how delicious these cupcakes look! I have a bit of a peanut butter obsession…throw some chocolate in there and it sounds like perfection!


    • Sallyreplied on February 6th, 2013 at 2:58 pm

      Oh Hannah, I’m obsessed with peanut butter too! :)


  3. #
    Jamieposted February 6, 2013 at 2:24 pm

    Oh my goodness! I seriously just drooled through that entire post. I definitely want to give these a whirl sometime soon!


    • Sallyreplied on February 6th, 2013 at 2:59 pm

      Thanks Jamie! If you make them, please let me know how you like them!


  4. #
    Bianca @ Confessions of a Chocoholicposted February 6, 2013 at 3:09 pm

    Peanut butter and dark chocolate is the best combo! Your frosting looks so fluffy and creamy and decadent – I would like to eat that by the spoonful too!


  5. #
    Ashley - baker by natureposted February 6, 2013 at 3:12 pm

    I’m totally in for washing your dishes if these cupcakes are involved! I love peanut butter cupcakes, and whoa mama do yours look divine!


  6. #
    tijuana (po' man meals)posted February 6, 2013 at 6:31 pm

    i will have to make these for my daughter who loves peanut butter and adores reeses cups! she picked through all of the halloween candy and had a huge pile of reese’s cups stacked to the ceiling, daring anyone to touch one. and we didn’t. lol. anyway, yummy cupcakes, again sally. keep em’ coming! :)


    • Sallyreplied on February 6th, 2013 at 8:17 pm

      I don’t share my reese’s either. ;) Thanks Tijuana!


  7. #
    Georgia @ The Comfort of Cookingposted February 6, 2013 at 6:44 pm

    Sally, these cupcakes look so amazing! Love the pb and dark chocolate combo. You’re so talented!


  8. #
    Lizposted February 6, 2013 at 8:02 pm

    My Reeeses’ loving daughter would be thrilled with these! The ultimate pb-chocolate treat!!!


  9. #
    Reeniposted February 6, 2013 at 8:09 pm

    These are stunning Sally! I love that you paired them with dark chocolate for a change of pace rather than milk chocolate – I seem to be stuck on the combo! The little pb cups on top add that extra special touch.


  10. #
    luv what you doposted February 6, 2013 at 10:14 pm

    Who doesn’t love any peanut butter and chocolate combo?!
    These look so cute and adorable. YUMMY!


  11. #
    Nicolaposted February 7, 2013 at 4:04 am

    i made these last night – due to my own error (forgetting to add the milk to the batter!) they were slightly crunchier than they should be but still tasted delicious – and the frosting is AMAZING! (and i suspect could save even the crunchiest of cupcakes!). they were so good i can’t wait to make again – paying more attention this time! :)


    • Sallyreplied on February 7th, 2013 at 8:49 am

      oh dear! yes the milk is crucial. :) I love the frosting too Nicola!


  12. #
    Christineposted February 8, 2013 at 3:14 pm

    Sally I love your recipes. I have made the peanut butter, oatmeal m&m cookies; the little Debbie oatmeal pies, and the triple chocolate chip cookies. This weekend I want to make the peanut butter cupcakes. The problem is that your recipe won’t print out. It says to contact the website administrator. Maybe this could be fixed if you have a chance to look at it. I look forward to trying out more of your recipes. You Rock Girl!


    • Sallyreplied on February 8th, 2013 at 3:38 pm

      Hi Christine! I’m so glad you are loving my recipes so far. You picked some of my very favorites to make. :) My print button hasn’t been working for a couple weeks. I’ve let WordPress know about it. Hoping it is fixed soon. You may always copy/paste the recipes into a word document to print as well. Use the contact form in the tabs above to email me and I can email you the recipe too. Thanks Christine!!


  13. #
    Allisonposted February 8, 2013 at 7:01 pm

    I made the cupcakes last night and they are DE LISH OUS! Thank you for creating this amazing recipe. I had one last night with “banana ice cream” (aka frozen bananas pureed in the food processor), because I LOVE pb and banana, and that was amazing! I made the dark chocolate frosting today and OH MY SALLY. I do not usually like frosting but this stuff is, wow, SO GOOD. I’m pretty sure I could eat that, all by itself, as a meal and be totally satisfied. Not too sweet, perfect amount of chocolate flavor, whipped to perfection…thank you thank you thank you, Sally!


    • Sallyreplied on February 8th, 2013 at 8:35 pm

      Allison! I love love love frozen banana soft serve/ice cream! I seriously make that ALL the time. My freezer is full of banana chunks! Oh and I love these cupcakes. they are unbelievable! I’ so glad you reported back to me about them. AND the frosting? Um yeah… I could eat it for the rest of my life and be the happiest girl EVER! I’m glad you like it too. Thanks Allison!


  14. #
    tara @ live a sweet lifeposted February 9, 2013 at 4:26 pm

    Everything about this recipe is calling out to me. These looks like seriously amazing cupcakes and the frosting!


    • Sallyreplied on February 10th, 2013 at 3:05 pm

      Thanks Tara! Peanut butter and chocolate call out to me on a daily basis. ;)


  15. #
    Mercedesposted February 10, 2013 at 9:11 pm

    You are pulling at my heartstrings with this one! I am a fan of “peanutbutteriest” as a word! That frosting looks just ridiculously decadent and delicious!


  16. #
    Lindseyposted February 11, 2013 at 10:09 pm

    Made these this weekend while we were snowed in. They are AH-MAZING! Thanks for the measuring tips too! I always wondered why things had the overpowering taste of powdered sugar. This frosting came out perfect! Sally, any suggestions on a bake time to make these as mini cupcakes? I am so enjoying your site! Thanks so much for all the wonderful recipes and helpful tips! :)


    • Sallyreplied on February 11th, 2013 at 10:22 pm

      Hey Lindsey! I am SO glad you made these and loved them. Stay safe and warm in the snow. To make them mini, just bake for about 12-16 minutes (not sure of the exact minute, just keep your eye on them) in a mini muffin pan.


  17. #
    Erin @ Texanerin Bakingposted February 14, 2013 at 1:47 pm

    Someone was feeling generous with the frosting. ;)

    And what you describe with the not peanut buttery enough thing… yes! That’s always been my problem with all baked things peanut buttery. It’s never enough! But yes… 3/4 cup for 12 cupcakes sound good. :) And a “very good”… yay! I know exactly how you feel.

    What I always get is, “It’s not the NYT chocolate chip cookies…”

    Ugh. Men.


    • Sallyreplied on February 14th, 2013 at 2:57 pm

      hahahaha! I love your hubby’s comment. All I get is “it’s good” or “it’s very good.” Are there no other adjectives?! ;)


  18. #
    Bettyposted February 16, 2013 at 9:15 pm

    These turned out great! The frosting was probably the best frosting i’ve ever made from my house! There is a lot of frosting to go on the cupcakes which made it all the more better!


    • Sallyreplied on February 17th, 2013 at 9:29 am

      Oh yes! I don’t skimp on the frosting. :) I’m so glad you love it! It’s probably one of my favorite frostings. Thanks betty!


  19. #
    fayedavisposted February 20, 2013 at 6:26 am

    I’m going to try those awesome Peanut Butter Barks.


  20. #
    Bethposted February 22, 2013 at 4:51 pm

    Sally, I can’t wait to try these on Mikey. He just asked me the other day if you had any new recipes that were different that he may like….BINGO!!!! By chance I happened upon them on Pinterest so I guess it was destiny. *Btw, the andes mint cookies he loved to the point I had to ban him from asking for them for a year. I’m’ actually mint-ed out!! but mmm peanut butter!!! have you tried making a grape jelly frosting?


    • Sallyreplied on February 23rd, 2013 at 11:40 am

      So glad you found my cupcakes on Pinterest! What would we do without Pinterest? :) I love those andes mint chocolate chip cookies too. Yum! I’ve never tried making a grape jelly frosting – grape isn’t my favorite flavor. But another jelly frosting would be interesting!


  21. #
    Shellyposted February 26, 2013 at 5:34 pm

    I just made these cupcakes today because it’s my birthday. Oh my goodness, they are amazing! The peanut butter cupcakes taste delicious on their own, but are even better with the chocolate frosting! I’m looking forward to trying out more of your recipes.


    • Sallyreplied on February 26th, 2013 at 6:32 pm

      Hey Shelly! That is so nice to hear! Thank you for letting me know. I love these cupcakes!


  22. #
    Marcyposted March 1, 2013 at 7:20 pm

    These cupcakes are fantastic! I love baking. It’s one of my favorite things to do. Mini pies, crepes, and, of course, cupcakes! But you can’t have cupcakes without frosting and, for whatever reason many of my last attempts at making frosting have resulted in the butter separating, which is terribly unappetizing. Because of this, it’s been months since I’ve bothered trying. In fact, for my niece’s birthday party I resorted to cake mixes and pre-made frostings. They turned out really good, and I got a lot of compliments, but I felt like I was cheating. But the other day I found your recipe and decided that I had to give this one a try. Also, my mother got me a Babycakes cupcake maker for Christmas. I was skeptical of it until I realized it went heat the house up like my oven does. So, to get back on the cupcake making wagon and try out my new toy, I chose to make these cupcakes! And they worked like a charm! In order to prevent my butter from separating, I chose to try using a butter flavored Crisco. Again, it worked like a charm! So I just want to offer up my biggest thanks to you for helping me make my first successful from-scratch cupcakes in months!!!


    • Sallyreplied on March 2nd, 2013 at 1:59 pm

      Hi Marcy! What a VERY sweet comment. Thank you so much for sharing everything with me – I am SO happy you love these cupcakes. So you made them in a babycakes cupcake maker? I don’t have one of those but I’ve always wanted one. I do love how easy these cupcakes are. You wouldn’t have to worry about the butter separating in this dark chocolate frosting recipe – there’s not much butter in it compared to most other frostings. Rather, it is full of sugar and cocoa powder and lots of heavy cream. Try butter out next time if you want! I am SO glad you have a success story here. I sure do love hearing about it. :) Thanks again Marcy!


  23. #
    Jemposted March 12, 2013 at 10:32 am

    Any reason I couldn’t make these with almond butter for a peanut allergy? Other than the fact that they probably wouldn’t be quite so delicious…


    • Sallyreplied on March 12th, 2013 at 10:41 am

      Hi Jem – you may give them a try but I cannot guarantee the same soft, fluffy texture. Let me know how they come out!


  24. #
    Itanniposted March 14, 2013 at 11:18 pm

    Hi there! I love your blog! I just stumbled upon it while looking for a “moist” peanut butter cupcake recipe. I am making them tonight when I get home…at 1am. :) My best friend loves peanut butter so I will surprise her with these tomorrow. Thanks!


    • Sallyreplied on March 15th, 2013 at 8:54 am

      What a sweet surprise. And yes, these are very moist and soft. I hope you can steal one to enjoy :)


  25. #
    Itanniposted March 23, 2013 at 3:28 am

    Hi Sally, the cookies were great! I was careful to follow your instructions and followed your advice on how to measure the flour. Thanks for the great recipes and helpful advice. :)


  26. #
    Georgieposted April 12, 2013 at 6:55 am

    Just popped a batch in the oven, the mix was just wow! Peanut butter is my fave so I shall be making these again defo!


    • Sallyreplied on April 12th, 2013 at 8:28 am

      These are one of my favorite cupcakes. Enjoy, Georgie!


  27. #
    Jadieposted April 26, 2013 at 5:21 pm

    I was thinking of adding white choc chips to the batter. Would I have to make any changes to the recipe if I did? Also, do you have any interest in making a white chocolate frosting? I have yet to come across a good one. However, I’m quite confident that yours would be fantastic!


    • Sallyreplied on April 26th, 2013 at 8:51 pm

      Hi Jadie! I have not made a white chocolate frosting for my website yet, thank you for suggesting it! Adding white chocolate chips to this batter is a great idea – I’d add about 1 cup. No other changes.


  28. #
    Ray Lopezposted May 5, 2013 at 3:36 pm

    Hey Jadie, I was on pinterest looking for a cupcake recipe and I found your chocolate cupcake whitch lead me to this!!! I am currently baking them in the oven. My sister got to taste the batter and she said it was very delcious! I am only 13 and starting to bake and this was such and easy recipe to fallow! Thank you for sharing your recipe! :)


    • Sallyreplied on May 5th, 2013 at 5:10 pm

      That’s great, Ray! And my name is Sally.


  29. #
    Tamaraposted May 26, 2013 at 2:34 pm

    Wow! These smell like pure.peanut.butter.Heaven while they bake!!! :)


    • Sallyreplied on May 26th, 2013 at 8:19 pm

      I hope they taste that way for you too ;)


  30. #
    Whitneyposted June 4, 2013 at 1:41 pm

    Just stuck these in the oven. Added some chocolate chips in the center can not wait to try these.


    • Sallyreplied on June 4th, 2013 at 4:20 pm

      Enjoy, Whitney!


  31. #
    Tashaniposted June 13, 2013 at 1:42 am

    Hi Sally!
    Can this recipe be adapted to a cake instead of cupcakes? Thanks for doing what you do. Love your website.


    • Sallyreplied on June 13th, 2013 at 7:04 am

      It sure can – same oven temp for about 35 minutes in a 9x9x2 round baking pan.


  32. #
    Katposted June 14, 2013 at 3:29 pm

    Hi Sally-
    This recipe sounds perfect and delicious! Wondering how you would double the recipe? I’e got a large crowd to feed! :)

    Thanks for posting!!


    • Sallyreplied on June 14th, 2013 at 6:30 pm

      Hi Kat! Just make two separate batches for double the cupcakes- that’s the easiest way for me.


  33. #
    Amberposted June 14, 2013 at 7:45 pm

    Hi the cupcakes look great I want to make them but i only have regular brown sugar not dark, have you tried it with the normal stuff? Will they still turn out? Thanks


    • Sallyreplied on June 15th, 2013 at 2:01 pm

      Hi Amber – yes, light brown sugar would work in these cupcakes too.


  34. #
    Maggieposted July 17, 2013 at 9:43 pm

    hi Sally!
    I adore your blog-it is always the first one i come to when looking for a recipe!
    I just made these this afternoon. Oh my gosh. I pressed a mini reese’s into the center of half of them before baking, and they turned out great!
    I am in love with these cupcakes.
    Now to go take a run. :)


    • Sallyreplied on July 18th, 2013 at 6:50 am

      So glad you enjoyed these cupcakes, Maggie! I hear you about running them off – they are so rich! I love them.


  35. #
    Krishaposted July 26, 2013 at 11:37 pm

    I have a fabulous chocolate frosting recipe and was looking for a PB cupcake recipe to go with it. This one was AWESOME! My husband called it the best cupcake he has ever ate. They are the cupcake version of a delicious PB cookie, They are moist, not dense, but do have that grainy texture you get from PB. Perfect amout of PB and sweet. LOVE THEM!!


    • Sallyreplied on July 27th, 2013 at 2:29 pm

      Hi Krisha! So happy you love these cupcakes. They are the best PB cupcakes I’ve ever had. I make them often!


  36. #
    Karenposted July 30, 2013 at 11:48 pm

    I used your recipe over the weekend to make a birthday cake for my Sister-in-Law. Even though I only recently discovered your blog, I just knew that your recipe would be perfect. It was a HUGE HIT! Thank you so much. :)


    • Sallyreplied on July 31st, 2013 at 7:39 am

      That’s great Karen! I bet it was very yummy. I love peanut butter and dark chocolate!


  37. #
    Lauraposted August 1, 2013 at 6:19 am

    Thank you so much! I’ve just found my favourite baking site! I LOVE peanut butter and chocolate together – it’s something that just doesn’t happen enough in the UK. Whoever came up with this combination needs a medal!


    • Sallyreplied on August 1st, 2013 at 9:51 am

      Hey Laura! I’m so glad you love my website and the recipes so far! If you love pb and chocolate, these cupcakes are a must make!


  38. #
    Adeleposted August 25, 2013 at 4:26 pm

    My father-in-law is a huge Reese’s fan so I found this recipe when I was looking for a cake to make for his birthday. I couldn’t get mini Reese’s pieces here in the UK so I cut the big ones in half and used them butterfly-cake style, with peanut m&ms in a row down the middle for the butterfly bodies… Everyone was delighted by them and my father-in-law had seconds :-)
    Definite winner!!


    • Sallyreplied on August 26th, 2013 at 8:25 am

      That’s great Adele! I’m so glad everyone loved these easy cupcakes! Love the butterfly-style cake idea.


  39. #
    Britposted September 5, 2013 at 6:14 pm

    In case this is helpful for anyone, I just made these as mini cupcakes. I got about 28 cupcakes out of the recipe and they took 14 minutes to cook.

    And they’re delicious :)


    • Sallyreplied on September 5th, 2013 at 8:00 pm

      Very good! Thanks Brit, this is helpful for others for sure. Happy you love them!


    • rosereplied on January 26th, 2015 at 7:55 am

      thanks so much i’m about to bake them in the mini version too!


  40. #
    Amyposted November 12, 2013 at 8:59 pm

    I just finished making these for a birthday potluck at work tomorrow. My house smells like I hope heaven does! I used my own homemade Madagascar bourbon vanilla extract and in the frosting used sour dream instead of the heavy cream. Just a dab more than called for. I’ve never had it fail me and it didn’t this time either. It makes a great mix with the dark chocolate. I’m now subscribing to your blog. Now I just need to figure out how to make these with natural peanut butter.


    • Sallyreplied on November 12th, 2013 at 9:26 pm

      I can only imagine how incredible that homemade bourbon vanilla extract is. Holy cow! Thanks so much for trying these out and subscribing.


  41. #
    Noelleposted December 19, 2013 at 10:15 am

    Hi Sally, can I use regular sugar instead of brown sugar because I’m out of brown sugar and i need to make these today!


    • Sallyreplied on December 19th, 2013 at 2:26 pm

      Hey Noelle! Unfortunately, you must use brown sugar. I find the cupcakes to be very dry without it.


  42. #
    Lindsayposted January 1, 2014 at 5:42 pm

    Hi sally, I have to say I’m not a very proactive poster online but I just had to share my experience with your peanut butter cupcake recipe. The first time I thought I followed the directions well but apparently I both over mixed and over baked because they came out dry and and heavy. I gave it a second go, cutting the recipe in half just in case I messed up again, I mixed the wet ingredients with the electric mixer and to play it safe just folded the dry ingredients in by way of spatula. I made sure to watch those puppies like a hawk so as not to over bake again and TA-DA! They came out amazingly moist. I used your milk chocolate frosting recipe and jazzed ‘em up a bit more with my own peanut butter drizzle and added a marshmallow fluff center; absolutely delicious! Thanks so much for sharing, will definitely be making again. :)


    • Sallyreplied on January 2nd, 2014 at 10:35 am

      Oh Lindsay, thanks for the feedback! I have to try your marshmallow fluff version. My mouth is watering thinking about it. :)


  43. #
    Sharonposted February 13, 2014 at 3:40 pm

    I made these today while stuck inside with 12 inches of snow outside. They were quite tasty, but a little dense. Did I do something wrong? I’m a decent baker, so I know about room temp ingredients and not to over mix.

    I’m eager to try other recipes you have here. Any suggestions for a real light cupcake?



    • Sallyreplied on February 13th, 2014 at 4:24 pm

      Hey Sharon! So happy you liked these. Try using cake flour instead of all-purpose. I find that makes my cupcakes taste lighter.


  44. #
    Aliposted February 24, 2014 at 2:23 pm

    Hi Sally! I made these for the second time recently, and they tasted GREAT! …but they were quite dry. Remembering how dry they were the first time, I added a couple tablespoons of oil. Aside from that, I followed your recipe exactly. It helped, but not enough. In fact, my coworkers kept calling them muffins because their texture was more like that of a dry muffin. I was thinking of adding a mashed ripe banana or some boiling water next time. What do you think?
    I typically trust any recipe from you because I know how much testing you do, but I was disappointed in the lack of moisture after all the raving about how moist they are. :/


  45. #
    loopposted February 25, 2014 at 9:52 am

    Hi Sally, I am baking this cupcake at the moment. Let me ask you, is the batter supposed to be thick that you cannot pour it into a tin? Unlike your Very Vanila cupcake which is more runny instead I had to scoop them peanut one out.


    • loopreplied on February 25th, 2014 at 10:20 am

      Oh btw, they come out great! light and fluffy :)


    • Sallyreplied on February 25th, 2014 at 12:37 pm

      Yep, this batter is quite thick. That’s normal!


  46. #
    Janice Bposted March 5, 2014 at 3:47 am

    I tried this out just now and the cupcakes turned out LOOKING dry but when you bite into them, they are moist enough. Maybe they were in the oven too long. I also added some Nestle Buncha Crunch into the batter since I had some lying around here and it added a nice crunch to the cupcakes. However, the frosting was AMAZING!! I halved the recipe but still used 6 tbsp of butter just because I like butter heehee! Try it out. :)


    • Sallyreplied on March 5th, 2014 at 9:17 am

      Janice, I have to try stuffing chocolate candies into my peanut butter cupcakes next time. Great idea!


  47. #
    Lindseyposted March 18, 2014 at 11:55 am

    I make 2 dozen cupcakes every week for my husband and his coworkers. This week I had a request for peanut butter ones. I found this recipe and knew it was what I was looking for! The batter tasted like the side of a Reese’s cup. Upon baking I figured out I had to lower the temp and time to keep them from over cooking. 17 minutes did the trick.
    Weird thing is my oven cooks a little hot (7 degrees or so) and I had to turn it down to 345.
    Anyway I didn’t like the cupcake alone, or the frosting as it was a bit bitter and dark for me (I am a milk chocolate gal myself )…. But together…. AMAZING. Seriously delicious. They make the perfect pair. I was really impressed with this combination.
    Will be make these again! Thanks for sharing!


    • Sallyreplied on March 18th, 2014 at 2:35 pm

      All ovens are different, Lindsey! I use an oven thermometer to be extra accurate with mine since I’m publishing recipes. But yes, they are all so different. And I’m glad you love the combination of the cupcakes and the dark frosting. I do have a milk chocolate frosting recipe if you’re ever interested in trying that instead:


      • Lindsey toreplied on March 18th, 2014 at 2:48 pm

        I will try the milk chocolate with another cupcake I make next week I think. :)
        I use an oven thermometer also, which is how I know my oven is off. Lowering the temperature seemed to help them cook better for me.
        I’m also planning on trying to few other recipes !
        Thanks again

  48. #
    Katherineposted March 20, 2014 at 9:19 am

    I made these for my 52 weeks of cupcakes today and they were amazing! I’m surprised any batter made into the muffin tin it was so good! Thanks for the recipe.


  49. #
    Arianaposted March 28, 2014 at 7:39 am

    Great recipe! I am not such a huge fan of frosting, so I skipped that part. instead, I divided the batter and added cocoa to one half and then while filling the muffin cups, I sprinkled some chocolate chunks between the layers. It all resulted in chocolatey peanut buttery marble cupcake goodness, perfect with a glass of milk. Thanks so much!


  50. #
    Jessicaposted April 2, 2014 at 4:18 pm

    Hello Sally, I want to use the frosting recipe for a three layer cake. Should I double or triple the recipe.


    • Sallyreplied on April 2nd, 2014 at 8:48 pm

      I would simply double the recipe – that would definitely be enough for your cake.


      • Jessicareplied on April 4th, 2014 at 10:33 pm

        Thanks Sally , I have been looking for a chocolaty frosting recipe and this one definitely delivers.

  51. #
    Karenposted April 5, 2014 at 11:37 pm

    Hi Sally! I found your blog while searching for a peanut butter chocolate cupcake recipe. I can’t wait to try it out but I have a few questions first since I’m really new to baking. Is it ok if I reduce the amount of sugar? Will it make the cupcakes too dry, or is there any substitute for it, perhaps adding in more butter or oil or something? Another question, if I want to add cocoa in the cupcake batter, do you reckon it will be alright?
    Looking forward to trying this out! Thanks much!!


    • Sallyreplied on April 6th, 2014 at 11:15 am

      Hi Karen! Since you’re a beginner baker, I do not suggest playing around with this recipe. Try them as they are – it’s never a good idea to substitute, reduce sugar, etc for new recipes. Especially cupcakes which are quite particular. A trick to getting them extra moist is to use buttermilk – I note that in the recipe. Enjoy!


  52. #
    bakergirlposted May 15, 2014 at 9:31 am

    hi sally, i wanted to say thankyouu for this recipe, it was delish, the frosting was definitely the best part. whenever i make cupcakes they don’t usually turn out the way i hope, its probably due to my veryy old oven, but your recipes always seem to work, so I’m very grateful for this blog.

    im really keen on getting your cookbook and i was wondering if it was available at jakarta indonesia? xx much love


  53. #
    Loriposted June 13, 2014 at 6:16 pm

    These have an excellent flavor! They taste like homemade peanut butter cookies, the kind you criss cross with a fork before baking. That said, I will admit they seem more like a muffin or pound cake in texture. So I will be trying them with cake flour next time, as you suggested to another baker who also found them too dense for cupcakes. Also, mine were a bit dry as well, but nothing that couldn’t be cured by another tablespoon of buttermilk or about a minute less on the baking time. I may even make a crumb topping with butter, flour, and brown sugar to sprinkle on prior to baking, instead if frosting them!


    • Sallyreplied on June 13th, 2014 at 6:25 pm

      Happy you enjoy them Lori! Let me know if you try them again.


  54. #
    Lillieposted August 1, 2014 at 11:24 pm

    I had to add a lot more heavy cream than 6 tbsp. It was too thick to anything. But it was super yummy! The cake itself was also delicious but kinda dry. I think when I make it again I’m gonna add more milk and a hand mixer instead. (At least my stand mixer adds a lot of thickness to my batter sometimes.)
    But it tasted great! The fam loved it!! :)


  55. #
    Amyposted September 4, 2014 at 4:26 pm

    Will it make a difference if I use super chunky peanut butter for this recipe? I’m out of the creamy kind at the moment :(


    • Sallyreplied on September 4th, 2014 at 6:40 pm

      If you don’t mind your cupcakes tasting a little dry (I find crunchy is always drier) and chunks of nuts in your cupcakes, that is fine.


  56. #
    Jessiposted November 16, 2014 at 3:14 am

    I made these and they turned out super good, but they rose kind of weird. The tops were all bumpy and not smooth like the picture. I made sure I added everything in right too. Any ideas why they turned out like that?


  57. #
    roseposted January 26, 2015 at 7:52 am

    Everyyyyyyy time I look for a recipe, your website pops up and it’s always the best one I find. Uhhh I love you!


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