If you’re a Reese’s peanut butter cup fan, these chocolate peanut butter cup cupcakes are for you. I’ve tested this recipe many times to make sure the cupcakes stay extra moist, tender, and soft for days by using oil and sour cream. They’re topped with a peanut butter cream cheese frosting stabilized with whipped cream, then finished with a peanut butter cup for the perfect treat.
While developing this peanut butter cup cupcake, I debated filling the centers — ganache, extra peanut butter, maybe a surprise in the middle — but ultimately decided that a classic chocolate cupcake paired with a rich peanut butter frosting lets both flavors shine.
Why These Chocolate Cupcakes Stay Extra Moist
These cupcakes went through multiple rounds of testing to achieve the right lift, moisture, and chocolate flavor. I use natural (non-Dutch) cocoa powder because it reacts with baking soda and helps the cupcakes rise. A touch more flour gives the batter better structure so the cupcakes don’t collapse. Using a neutral oil instead of butter keeps the crumb tender and moist—cocoa powder can dry baked goods out, and oil helps counter that.
For the frosting, cream cheese is wonderfully addictive, and combining it with a whipped cream base makes a stable, buttery-free frosting that still pipes beautifully. If you prefer, you can core the cupcakes and add more peanut butter frosting or a chocolate ganache center, but I love how simple and balanced these are as written.
Peanut Butter Cupcake Ingredients
- Use smooth, creamy peanut butter. Brands like Jif or Skippy work best. Natural peanut butter that separates and has oil on top will make the frosting loose and runny.
- Choose natural cocoa powder. These cupcakes rely on both baking soda and baking powder, so natural cocoa is ideal because it reacts with baking soda. Dutch-processed cocoa is neutral and won’t give the same rise.
- Vegetable oil keeps the cupcakes moist. A neutral oil such as vegetable or sunflower oil replaces butter for a softer crumb and removes the need for creaming butter and sugar. Avoid oils with strong flavors.
Let’s Make This Recipe
Step 1: Whisk all dry ingredients in a large bowl. In a separate jug or bowl, whisk the wet ingredients together, reserving the hot water.
Step 2: Pour the dry ingredients into the wet. Slowly add the very hot water and whisk until the batter is smooth — the hot water blooms the cocoa, intensifying the chocolate flavor.
Step 3: Line a 12-cup cupcake pan and fill each liner about 2/3 to 3/4 full. Bake at 350°F (175°C) for 18–20 minutes, or until a toothpick comes out clean.
Step 4: Once cupcakes have cooled completely, begin the frosting. Beat cold heavy cream with sugar, salt, and vanilla on medium-low until it thickens and the sugar dissolves.
Step 5: Add cold cream cheese and smooth peanut butter to the whipped cream. Beat until the frosting is thick and smooth.
Step 6: Pipe the frosting onto cooled cupcakes with a large open star tip, then top each cupcake with a half Reese’s peanut butter cup or a mini cup for decoration.
Easy Variations
- Fill the center by coring each cupcake and piping in extra peanut butter frosting or whipped ganache for a richer surprise.
- Change the toppings by adding Reese’s Pieces, sprinkles, or crushed pretzels for a salty-sweet contrast.
- Finish with chocolate by drizzling melted dark chocolate and sprinkling chopped peanuts over the frosting.
Love Peanut Butter? Me Too!
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Simple Banana Cake with Peanut Butter Frosting
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Brownies with Peanut Butter Cups
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Brown Butter Peanut Butter Cookies (No Chill)
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Oreo Peanut Butter Pie (no bake)
Made This Recipe?
Please leave a rating and review below! If you share photos on social media, tag @alpineella so your bakes can be seen.
Thank you!
Ella
Recipe
Chocolate Peanut Butter Cup Cupcakes
Ella Gilbert
Ingredients
Chocolate Cupcakes
- 1 cup + 2 tablespoons (135 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- ½ cup (42 g) natural cocoa powder
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ⅓ cup (66 ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (113 g) sour cream, room temperature
- ½ cup (118 ml) hot water
Peanut Butter Frosting
- ¾ cup (150 g) granulated sugar
- 3 teaspoons vanilla extract
- ½ teaspoon kosher salt
- 1 cup (210 ml) heavy cream, cold
- 1½ cups (340 g) cream cheese, cold
- 1 cup (270 g) smooth peanut butter
Weigh your ingredients with a kitchen scale for the best results.
Instructions
Chocolate Cupcakes
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In a jug, whisk the eggs, oil, sour cream, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until almost smooth. Then add the hot water and mix until the batter is smooth. Avoid overmixing.
- Fill liners about ¾ full and bake for 18–20 minutes, until a toothpick inserted comes out clean.
- Cool cupcakes in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Peanut Butter Frosting
- In a stand mixer with a whisk attachment or a large bowl with a hand mixer, whisk the heavy cream, sugar, salt, and vanilla on medium-low for about 2 minutes, ensuring the sugar dissolves.
- Increase speed to high and whisk until the mixture is thick, similar to Greek yogurt, about 2 minutes more.
- Add cold cream cheese and peanut butter. Whip on high for about 3 minutes until smooth and pipeable.
- Pipe frosting onto cooled cupcakes and top with half a Reese’s peanut butter cup or a mini cup. Serve and enjoy.
Notes
These recipes are developed and tested by weight in grams. For best and most reliable results, use a kitchen scale. Cup conversions are provided but may not be as accurate.
Salt: If you don’t have kosher salt, halve the amount called for—1 teaspoon kosher salt ≈ ½ teaspoon fine salt. This recipe uses Diamond Crystal kosher salt, which is less salty by volume than Morton.
Peanut Butter: Use smooth, creamy peanut butter rather than natural varieties that separate and contain oil on top.
Cocoa Powder: Use natural unsweetened cocoa powder. If the ingredient list mentions “alkali” or “processed with alkali,” that’s Dutch-processed cocoa and will behave differently.
Storage: Store frosted cupcakes in the refrigerator for 3–4 days. Bring them to room temperature before serving for the best texture and flavor.
Leave a comment below and tag @alpineella on social media so I can see your creations.