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Overhead image of cupcakes topped with chocolate peanut butter frosting

Chocolate Peanut Butter Frosting

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 3 cups
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners’ sugar
  • 1/2 cup (45g) 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

  1. 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.
  2. 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