Easy Peanut Butter Chocolate Chip Cupcakes Recipe

Peanut Butter Chocolate Chip Cupcakes are a delightful treat that combines two of the most beloved flavors of all time – peanut butter and chocolate.

The rich, creamy chocolate chips melt in your mouth and blend perfectly with the salty, nutty flavor of peanut butter, creating a unique and irresistible taste sensation.

The combination of flavors is further enhanced by a luscious peanut butter buttercream that takes these cupcakes to the next level of indulgence.

These peanut butter and chocolate chip cupcakes are perfect for a special occasion like birthdays or if you just want to indulge in a decadent dessert that will satisfy their sweet tooth.

The sweet and salty combination of these delicious treats makes these cupcakes an instant crowd-pleaser that will leave everyone wanting more.

*Scroll down for the full printable recipe card.

• 3 cups cake flour
• 1 cup sugar
• 1 cup light brown sugar, packed
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup (1 ½ sticks) unsalted butter, melted
• ¼ cup vegetable or canola oil
• 1 cup creamy peanut butter
• 3 eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup sour cream
• ¼ cup buttermilk
• 1 cup miniature semisweet chocolate chips (plus additional for garnishing, if desired)

For the frosting:

• 1 cup creamy peanut butter
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups powdered sugar
• Pinch salt
• 2 tablespoons whole milk

• ½ cup cup chocolate chips (milk chocolate or semi sweet chocolate chips)
• 2 teaspoons vegetable shortening or coconut oil

Instructions:

Preheat the oven to 350 degrees. Prepare two muffin pans with cupcake liners. Spritz the cupcake liners with nonstick cooking spray.

In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt with a hand mixer.

To the dry ingredients, add the melted butter and oil, beating into the flour mixture until blended.

The mixture will be thick like a cookie dough.

Mix the peanut butter into the dough until equally blended.

To the cupcake batter, add the eggs one at a time, beating well between each addition and scraping down the sides as needed.

Next, beat in the vanilla, sour cream, and buttermilk until evenly mixed.

Fold in the chocolate chips.

Using a large cookie scoop, fill the muffin cups about ⅔ full.

Bake cupcakes for 22 to 25 minutes or until a toothpick inserted in the middle returns clean.

Remove the cupcakes from the oven and allow to cool completely on a wire rack prior to frosting.

For the frosting: Beat together the peanut butter and butter until creamy. Add the powdered sugar and salt, beating until the mixture is smooth. Add the milk to the frosting, scraping down the sides, and beat until fluffy or about 1 minute.

Transfer the creamy peanut butter frosting to a piping bag and frost.

Decorate the cooled cupcakes as desired with frosting, melted chocolate, and/or chocolate chips.

1. Make sure your ingredients, such as butter and eggs, are at room temperature before you start baking. This will help ensure a smoother batter and more evenly baked cupcakes.
2. Adding a spoonful of sour cream or yogurt to the batter can help make the cupcakes extra moist and tender.
3. To prevent the chocolate chips from sinking to the bottom of the cupcake, toss them in a little bit of flour before adding them to the batter. This will help them stay suspended throughout the cupcake.
4. Overmixing the batter can lead to a tough and dry cupcake. Mix just until the ingredients are combined, and avoid overworking the batter.
5. For evenly sized cupcakes, use a cookie scoop to portion out the batter into the muffin tin.

To store any leftover cupcakes, simply place them in an airtight container and store them in the fridge for up to 3-4 days. This will help keep them fresh and prevent them from drying out.

If you have a large number of leftover cupcakes, you can also freeze them for longer storage. Place the cupcakes in a freezer-safe container or resealable bag and store them in the freezer for up to 3 months. Thaw them in the fridge overnight before serving.

Yes, you can definitely use a different type of nut butter instead of peanut butter when making peanut butter chocolate chip cupcakes. Some popular options include almond butter, cashew butter, or even hazelnut butter (such as Nutella). Keep in mind that different nut butters have different textures and flavors, so the final result may vary slightly from the original recipe. Chunky peanut butter will not work for this recipe.

Using cake flour instead of all-purpose flour in cupcakes can result in a more tender and delicate texture, which is typically preferred. All-purpose flour has a higher protein content, which means that when it’s used in baking, it can develop more gluten and result in a denser texture. This may be desirable in some recipes, but for cupcakes, a light and tender crumb is usually preferred.

There are a few ways to check if cupcakes are done baking:

It’s important to note that baking times may vary depending on the recipe, oven temperature, and altitude. Always refer to the recipe for guidance on baking time and keep an eye on the cupcakes towards the end of the baking time to ensure they don’t overbake.

As a general rule, you can replace a portion of the flour in a vanilla cupcake recipe with cocoa powder to make chocolate cupcakes. A common ratio is to use 1/4 to 1/2 cup of cocoa powder for every 1 cup of flour to make chocolate peanut butter cupcakes.

Hand Mixer

Mixing Bowls Set

Muffin Pans

Cupcake Liners

Cooling Racks

Cookie Scoop

Cooking Spray

Vanilla Extract

Chocolate Chips