This rich and creamy chocolate peanut butter frosting tastes like a peanut butter cup in frosting form. It’s made from a few simple ingredients and you’ll find any excuse to whip up a batch. Pair with chocolate cake for the ultimate treat!
Adding to my growing list of frosting recipes!
Just when you thought chocolate buttercream couldn’t get any better! This chocolate peanut butter frosting is a combination of my favorite chocolate buttercream and peanut butter frosting. It’s completely over the top, decadent, and creamy– the perfect cake and cupcake garnish when you’re craving chocolate and peanut butter in one.
Why You’ll Love This Chocolate Peanut Butter Frosting
- Chocolate & peanut butter
- Tastes like a peanut butter cup
- Made with simple ingredients
- Smooth, creamy & mega rich
- Holds its shape beautifully– perfect for piping
- Quick & very easy to make
Overview: Ingredients in Chocolate Peanut Butter Frosting
- Unsalted Butter: Start with room temperature butter here. Remember that room temperature butter is cooler than you think. If the butter is too warm, the frosting will taste (and look) greasy.
- Confectioners’ Sugar: Confectioners’ sugar is the bulk of this frosting. It’s the workhorse here, sweetening it and binding the ingredients together.
- Cocoa Powder: Unsweetened cocoa powder adds additional bulk as well as flavor. Since there is no leavening occurring, you can use either natural or dutch-process.
- Heavy Cream or Milk: Liquid thins the frosting out and adds creaminess. You can use heavy cream or milk, dairy or nondairy. If using heavy cream, the frosting will be thicker and creamier.
- Peanut Butter: For the best texture, I strongly recommend a processed creamy peanut butter such as Jif or Skippy creamy. I do not recommend oily or natural style peanut butter in this frosting because it could separate.
- Vanilla Extract: Vanilla extract adds incredible flavor.
- Salt: A pinch of salt offsets all the sweetness.
I love that it looks like basic chocolate buttercream, so when you first taste it, you’re totally surprised. IN THE BEST WAY!
What Tastes Best with Chocolate Peanut Butter Frosting?
- Peanut Butter Cupcakes (pictured)
- Yellow Cupcakes & Yellow Cake
- Chocolate Cupcakes
- Banana Cupcakes & Banana Cake
- Chocolate Chip Cookie Layer Cake (pictured)
- Chocolate Cake
- Vanilla Sheet Cake
- Sandwiched between two chocolate chip cookies
The frosting recipe below is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.
Using a few basic ingredients, you can make this absolutely delicious and creamy chocolate peanut butter frosting. Tastes unbelievable on most cakes and cupcakes– see above for inspiration!
- 1 cup (230g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
- 3 Tablespoons (45ml) heavy cream or milk
- 1/3 (80g) cup creamy peanut butter*
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, and milk. Beat on low speed for 30 seconds, then add the peanut butter, vanilla extract, and salt. Beat on medium-high speed for 2 minutes until combined. Add 1/4 cup more confectioners’ sugar if frosting is too thin or another 1-2 Tablespoons of cream/milk if frosting is too thick. Taste. Add a spoonful of extra peanut butter or a pinch of salt if desired.
- Frost your cake, cupcake, or confection however you’d like. In the pictured cupcakes, I piped a basic tall swirl using (affiliate link) Ateco 849 piping tip.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
- Peanut Butter: For the best texture, I strongly suggest a processed creamy peanut butter such as Jif or Skippy creamy. I do not recommend oily or natural style peanut butter for this recipe because it could separate.
- Quantity: This recipe is enough for 12-16 cupcakes, a thin layer on a 9×13 inch quarter sheet cake, or a 2 layer cake. For a 3 layer cake, I recommend 1.5x the recipe to ensure you have enough for each layer.
Keywords: chocolate peanut butter frosting