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.
Recipe Variations
- 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.
Cook’s Tools
- Liquid measuring cup
- Muffin tins
- Baking sheet
- Mixing bowls
- Handheld mixer or stand mixer
- Measuring cups and spoons
- 1-Tablespoon scoop
- Wire rack
- Whisk
Recipe FAQ’s
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.
More Desserts
- Puff Pastry Chocolate Croissants
- Edible Chocolate Chip Cookie Dough
- Peanut Butter Chocolate Fudge
- Loaded Peanut Butter Ice Cream
- Reese’s Rice Krispie Treats
- Loaded Peanut Butter Cookies
- Deep Dish Peanut Butter Cookie Pie with Chocolate Chips
- Buckeye Candy
- Peanut Butter Swirl Brownies
- Chocolate Peanut Butter Macarons
Chocolate Peanut Butter Cupcakes
Equipment
- liquid measuring cup
- muffin tins
- baking sheet
- mixing bowls
- handheld mixer OR stand mixer
- measuring cups and spoons
- 1-Tablespoon Scoop
- wire rack
- whisk
Ingredients
PEANUT BUTTER BONBON FILLING:
- 1 cup confectioners’ sugar
- ¾ cup creamy peanut butter
- 4 Tablespoons unsalted butter at room temperature
- ½ teaspoon vanilla extract
CHOCOLATE CUPCAKES:
- 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
GARNISH:
- mini chocolate chips
Instructions
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.
TO FINISH:
- Frost cooled cupcakes as desired. Top with mini chocolate chips.
- Chill in the refrigerator until ready to serve.
Nutrition
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My hubby is a peanut butter cup frak and these look right up his alley! Wow I cannot wait to try them!! Yum!!
Yummy! I am going to have to make some of these. My husband’s favorites are peanut butter and chocolate. These are perfect!
Those look sooooooooooooo good! 🙂 Following you from MMM. Would love to have you link this up to my {wow me} wednesday link up party going on over on my blog right now. The most viewed link will win a set of fancy rectangle chalkboard labels. This week I’m co-hosting with Reasons to Skip the Housework…so links will show up on both blogs! How fun!
Ginger
gingersnapcrafts.blogspot.com
wow these look good. Can’t go wrong with peanut butter!
these look amazing what a special treat with a bit of suprise come see me at http://shopannies.blogspot.com and see what I shared
I’m gonna have to try this recipe. I might try it this weekend. thanks for posting! what a wonderful blog, I’m following on twitter and facebook now.
kathryn
http://www.thedragonsfairytail.blogspot.com
Ummm…these should be named after me because they are everything I LOVE!
Thanks for posting…
My mouth is beyond watering!
This looks so good! Would you come over to my link party tomorrow and share your recipes with us at Cast Party Wednesday? http://www.ladybehindthecurtain.com
I hope to see you there!
SUPER Yummy!!! How do you get your cupcakes to stay up (the middles of mine always fall)? And how do you get your frosting to stay firm–mine is always soft??? Still tastes good, but I would love to have mine look like yours!! I can’t wait to feature your blog and this recipe on my site!! LOVE:) Thanks for your help–sbmmhoover at yahoo dot com
Those look absolutely WONDERFUL! I can’t wait to try the recipe!
Looks absolutely delicious!!! I would LOVE if you would link up your recipe to our {{What I Made Wednesday}} Linky Party..going on now! Thanks and I’m also your newest follower! 🙂
Briana
sweetpeasandbb.blogspot.com
These looks fabulous! And I’ve got to say — I love that cupcake box, too.
Tracey @ Kitchen Playground
WOW!! These look absolutely perfect! I can tell why they might be THE BEST dessert ever! Bookmarking now!
Those look insanely delicious!! Yum!
These look amazing. I would like one now! I’m definitely going to try these.
These sound delicious! Chocolate and peanut butter,,,what better combination could there be!! Thanks for sharing 🙂
I found your site via Sweet as Sugar Cookie’s.
Love all the pictures, especially the step-by-step once in the cupcake pans!!! These look heavenly!
Yummy, That looks very good. I have to try it out. I am your new follower from Food Friday Blog Hop. You can visit me at http://showmemama.com
Wow! These look delicious. Love the peanut butter surprise in the middle.
Visiting from Sunday Showcase.. these look AMAZING! I’m not much of a baker, but I think I could handle these. Your directions are great, and they just look so yummy!