The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Chocolate Peanut Butter Cupcakes are stuffed with a peanut butter bonbon and topped with peanut butter frosting and chocolate chips.
It costs $12.14 to make these cupcakes. The recipe makes twenty-four cupcakes for $0.50 per cupcake.
You can’t beat the classic combination of chocolate and peanut butter. I have a lot of recipes using this combo on my site. A few of my favorites include these No-Bake Chocolate Peanut Butter Bars, this Frozen Reese’s Peanut Butter Pie, and Peanut Butter Cookie Bars.
Chocolate Peanut Butter Cupcakes
Grab your kiddos to help you with this recipe. They will love helping you make the peanut butter balls for the center of the cupcakes, mixing the cupcake batter, filling the tins, and garnishing the tops with chocolate chips. These Chocolate Cupcakes are fun to make and taste even better with the addition of the peanut butter filling and frosting.
The cupcakes are made from scratch with a fun peanut butter ball in the center. They are then topped with a delicious Peanut Butter Frosting, making these Chocolate Cupcakes hard to resist.
Your friends and family will love the rich, moist taste of the cupcake and enjoy the fun surprise of biting into the peanut butter bonbon in the center.
I love making these Chocolate Peanut Butter Cupcakes for potlucks, family gatherings, lazy Sunday afternoons, school parties, you name it! They are perfect for any occasion, and you can never go wrong when you make Peanut Butter Chocolate Cupcakes!
Ingredients and Estimated Cost
Per Serving Cost: $0.50
Recipe Cost: $12.14
- 1 cup confectioners’ sugar – $0.37
- ¾ cup creamy peanut butter – $1.06
- 16 Tablespoons unsalted butter – $1.30
- 1 ½ teaspoons vanilla extract – $0.75
- 1 ⅔ cups all-purpose flour – $0.31
- ¾ cup unsweetened cocoa powder – $1.38
- 1 teaspoon baking soda – $0.01
- ½ teaspoon salt – $0.01
- 1 cup sour cream – $1.44
- 2 Tablespoons milk – $0.02
- 1 ½ cups sugar – $0.25
- 2 large eggs – $0.34
- 8 ounces cream cheese – $2.24
- ½ cup creamy peanut butter – $0.71
- 3 ¼ cup confectioners’ sugar – $1.20
- 1 cup frozen whipped topping – $0.75
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Chocolate Peanut Butter Cupcakes
- First, preheat the oven to 350 degrees F. Then line the cupcake pans with paper liners.
- Next, using a large bowl, beat together the confectioners’ sugar, peanut butter, and vanilla. Roll the mixture into 1-inch balls and set the balls on a baking sheet.
- Then, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl and set it aside.
- Using a liquid measuring cup mix together the sour cream, milk, and vanilla extract.
- Beat together the butter and sugar until light and fluffy before beating in the eggs one at a time.
- Next, alternate mixing in the dry and wet ingredients with the mixer on slow.
- Once combined, spoon a tablespoon of batter into the bottom of each cupcake liner. Then place a peanut butter ball on top of the batter and then top with the remaining batter until the cups are filled.
- Bake for 18-22 minutes and allow to cool for 5-10 minutes before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, mix together the cream cheese, butter, and peanut butter until smooth. Then add in the confectioners’ sugar and mix until combined. Mix in the whipped topping until smooth and fluffy.
- Finally, frost and garnish the cooled cupcakes before serving.
***For complete instructions, see the recipe card below.
- You can use Greek yogurt instead of sour cream in the chocolate cupcake batter.
- If you want a solid peanut butter center, then freeze the peanut butter bonbon filling while you make the chocolate cupcake batter. Doing this will make the centers firm, see the picture below for reference.
Storage and Serving Tips
SERVE: Let these come to room temperature for 30 minutes before serving.
STORE: Cover and store the cupcakes in the refrigerator for 4-5 days.
FREEZE: You can freeze the cupcakes before frosting them. To do so, wrap each individually in plastic wrap and place them in a freezer-safe storage bag. Freeze for 4-5 months.
- Liquid measuring cup
- Muffin tins
- Baking sheet
- Mixing bowls
- Handheld mixer or stand mixer
- Measuring cups and spoons
- 1-Tablespoon scoop
- Wire rack
You want to fill the liners about ¾ of the way full. If you overfill the liners, the cupcake batter will overflow as they rise in the oven and leave you with a mess. They are more difficult to decorate with frosting when overfilled and not uniform in shape.
The best way to fill cupcake wells is by using an ice-cream scoop. I like to use a 4-Tablespoon scoop when scooping cupcake batter. It makes it easy to fill the cupcake liners with just the right amount of batter to create those perfectly shaped cupcakes.
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Chocolate Peanut Butter Cupcakes
PEANUT BUTTER BONBON FILLING:
- 1 cup confectioners’ sugar
- ¾ cup creamy peanut butter
- 4 Tablespoons unsalted butter at room temperature
- ½ teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 8 Tablespoons unsalted butter at room temperature
- 1 ½ cups sugar
- 2 large eggs
PEANUT BUTTER CREAM CHEESE FROSTING:
- 8 ounces cream cheese at room temperature
- 4 Tablespoons unsalted butter softened
- ½ cup creamy peanut butter
- 3 ¼ cups confectioners’ sugar
- 1 cup frozen whipped topping thawed
- mini chocolate chips
PREP OVEN AND MUFFIN TINS:
- Preheat the oven to 350° F. Line two cupcake pans with paper liners.
MAKE PEANUT BUTTER BONBON FILLING:
- Combine the confectioners' sugar, peanut butter, butter, and vanilla extract in a bowl. Beat with an electric mixer on medium speed until well combined.
- Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
MAKE CHOCOLATE CUPCAKES:
- Combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside.
- Stir the sour cream, milk, and vanilla extract in a liquid measuring cup. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.
- Next, beat in the eggs one at a time, scraping down the bowl as needed.
- With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
- Spoon a tablespoon or two of batter into the bottom of each cupcake liner.
- Place a ball of peanut butter filling in each cupcake well and top with the remaining batter to fill all the cups.
BAKE AND COOL CUPCAKES:
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
MAKE THE PEANUT BUTTER CREAM CHEESE FROSTING:
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, and peanut butter until smooth.
- Slowly mix in the confectioners' sugar, beating until smooth and well blended.
- Mix in the whipped topping until smooth and fluffy.
- Frost cooled cupcakes as desired. Top with mini chocolate chips.
- Chill in the refrigerator until ready to serve.
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I knew I would like this recipe, but I underestimated by how much! Such a great recipe, the flavour, the texture and the ease with which it all comes together! Dangerously delicious! Your recipes never fail me 🙂
Amanda Wren-Grimwood says
I can just eat peanut butter with a spoon so this is a dessert I love. I really like the bonbon filling. It’s all a treat.