Moist Chocolate Cupcakes with Peanut Butter Frosting

Written by Aarushi Agrawal | September 27, 2025

If you’re looking for the ultimate chocolate and peanut butter dessert combo, this one’s for you. These moist chocolate cupcakes with peanut butter frosting are rich, deeply chocolatey, and incredibly soft, topped with a silky, nutty swirl that tastes like a dream. They’re easy to make, require simple ingredients, and strike a perfect balance between indulgent and comforting. This recipe is great for birthdays, celebrations, or any time you want to impress guests, or yourself, with a bakery worthy treat at home. The cupcakes stay moist for days, and the frosting is smooth, fluffy, and not too sweet. They are the ultimate combination of rich cocoa and creamy nutty sweetness. Whether you’re making them for a birthday party, a weekend treat, or just because, this recipe will surely become your go to. So here’s all you need to know to make them yourself.

Ingredients

For the cupcakes:

• ¾ cup (90 g) all purpose flour
• ½ cup (45 g) unsweetened cocoa powder (Dutch processed or natural)
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs, room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) packed brown sugar
• ⅓ cup (80 ml) neutral oil (vegetable, canola, or sunflower)
• ½ cup (120 ml) buttermilk, room temperature
• ½ teaspoon vanilla extract
• ½ cup (120 ml) hot water or freshly brewed coffee (enhances the chocolate flavor)

For the peanut butter frosting:

• ½ cup (113 g) unsalted butter, room temperature
• ¾ cup (190 g) creamy peanut butter (not natural style)
• 2 cups (240 g) powdered sugar, sifted
• 2 tablespoons (30 ml) heavy cream or milk
• ½ teaspoon vanilla extract
• Pinch of salt (optional, to balance sweetness)

Method:

• Preheat your oven to 350°F or 175°C.
• Line a muffin tin with cupcake liners and set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, buttermilk and vanilla extract. Whisk until smooth and fully combined.
• Gradually add the dry ingredients to the wet mixture and stir gently until just combined. Be careful not to overmix. Stop once no flour streaks remain.
• Slowly pour in the hot water or coffee while whisking. The batter will be thin, that’s what makes the cupcakes so moist.

• Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full. Bake for 20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake.
• Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
• Now make the peanut butter frosting. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until smooth and fluffy, about 2 minutes.

• Then reduce the speed to low and gradually add powdered sugar, ½ cup at a time, vanilla extract, and pinch of salt.
• Beat until fully combined. Scrape down the sides of the bowl as needed.
• Add 1 tablespoon of cream or milk at a time until the frosting reaches your desired consistency. It should be creamy, spreadable, and hold its shape when piped. Increase the mixer speed to medium to high and beat for an additional minute to make it extra fluffy.
• Once the cupcakes are completely cool, frost using a spatula or piping bag. For a bakery look, use a star tip to swirl the frosting on top.
• Optional toppings include mini chocolate chips or chopped chocolate, crushed salted peanuts, peanut butter drizzle, chocolate ganache, a tiny square of chocolate or a peanut butter cup.

• These cupcakes can be stored at room temperature, in a cool environment, in an airtight container for up to 2 days In the refrigerator for up to 5 days, just let them come to room temperature before serving. Or they can be frozen for up to 2 months, thaw overnight in the fridge.

Tips:

• Use buttermilk for extra tenderness. If you don’t have it, make a quick version by mixing ½ cup milk with 1½ teaspoons lemon juice or vinegar and letting it sit for 5 minutes.
• Don’t skip the oil as it keeps the crumb soft and moist even after refrigeration.