Chocolate Peanut Butter Cupcakes

These Chocolate Peanut Butter Cupcakes are rich chocolate cupcakes topped with a creamy peanut butter frosting, Reese’s pieces, a mini Reese’s peanut butter cup and a drizzle of chocolate. They are the perfect gluten-free and dairy-free sweet treat for the chocolate and peanut butter lover in your life.

Irresistible Chocolate Peanut Butter Cupcakes: A Sweet Indulgence

If you’re a fan of the classic combination of chocolate and peanut butter, you’re in for a treat! These Chocolate Peanut Butter Cupcakes are the ultimate indulgence, striking the perfect balance between rich cocoa goodness and creamy peanut butter delight.

Our chocolate cupcakes with peanut butter frosting are a delight for your taste buds and the perfect way to satisfy your sweet cravings, for Halloween parties or an after-dinner treat to use up leftover Halloween candy. With the flexibility to cater to various dietary needs, this recipe ensures that everyone can enjoy these delectable treats.

Whether you’re celebrating a special event or simply satisfying a sweet craving, these treats are sure to impress. Enjoy the perfect fusion of chocolate and peanut butter in each bite!

Recipe Ingredients You’ll Need:

Peanut Butter Chocolate Cupcakes

Let’s break down the essential ingredients that make these cupcakes a scrumptious success:

• Gluten-Free 1-to-1 Baking Flour: We use gluten-free flour, but you can opt for alternatives like oat flour, cassava flour, or all-purpose flour if you’re not following a gluten-free diet.
• Granulated Maple Sugar: This adds a natural sweetness and a hint of maple flavor. You can substitute it with other granulated sugars or sweeteners, such as Lakanto monk fruit sweetener or Swerve for a lower-sugar option.
• Cacao Powder: The rich, intense flavor of cacao powder (or unsweetened cocoa powder) is the heart of the chocolatey goodness in these cupcakes.
• Baking Powder and Baking Soda: These leavening agents ensure that your cupcakes rise beautifully.
• Salt: A pinch of salt enhances the overall flavor and balances the sweetness.
• Egg, Vanilla Extract, and Milk: These ingredients provide structure, aroma, and moisture to the cupcakes.
• Avocado Oil: It keeps the cupcakes moist and adds a neutral, buttery flavor. You can also use melted vegan butter or another neutral oil of your choice.
• Boiling Water: Surprisingly, boiling water plays a crucial role in ensuring a smooth and incorporated batter.

Peanut Butter Frosting

The peanut butter buttercream frosting is where the magic happens. Here’s what you need and why:

• Vegan Butter: Softened to room temperature, it provides the base for the creamy frosting. Ghee or unsalted butter works if you’re not following a gluten-free diet.
• Powdered Organic Sugar: This sweetens and thickens the frosting. Opt for organic sugar or a sweetener of your choice, such as Lakanto powdered monk fruit or powdered Swerve for a lower-sugar alternative.
• Creamy Peanut Butter: The star ingredient for that signature peanut butter flavor. Feel free to swap it with another nut or seed butter for a peanut-free option.
• Dairy-Free Creamer or Coconut Milk: This adds creaminess to the frosting. If you’re not dairy-free, heavy cream can be used.

Optional Toppings

Enhance these Reese’s cupcakes with these optional toppings:

• Melted Chocolate or Chocolate Sauce: Drizzle for extra chocolatey goodness.
• Mini Reese’s Pieces or Alternatives: These are optional candy-coated chocolates that add a pop of color and flavor. You can use dairy-free chocolate chips, sugar-free keto options, vegan choices, or any candy-coated chocolates of your preference.
• Chopped Peanut Butter Cups or Substitutes: These are optional garnishes. You can choose from various brands and options to suit your taste and dietary needs.

Instructions: How to make Chocolate Peanut Butter Cupcakes

• Preheat the Oven: Set it to 350°F.
• Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cacao powder, baking powder, baking soda, and salt.
• Wet Ingredients: Mix in the egg, vanilla, milk, and oil until combined. Whisk in boiling water until smooth and incorporated.

• Baking: Divide the batter into 12 paper-lined muffin cups, filling each cup about 2/3 full. Bake for 16-18 minutes or until a toothpick comes out clean and the tops spring back.
• Cooling: Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely before adding frosting.

Making the Frosting

• Creaming the Butter: In a bowl using a stand mixer or a hand mixer, cream the butter until pale and fluffy, about 3-4 minutes.
• Peanut Butter and Vanilla: Mix in the peanut butter and vanilla and beat until combined.
• Adding Sweetener: Slowly mix in the powdered sugar or sweetener on low speed until the mixture comes together.
• Consistency: Add the creamer, one tablespoon at a time, until you achieve a light and fluffy consistency. Beat on medium for an additional minute until fluffy.

Assembling Your Cupcakes

• Fill a pastry bag with frosting and pipe it onto the cupcakes. Top them with peanut butter cups, candy-coated chocolate, and a drizzle of melted chocolate.

Tips for Success

• Quality Ingredients: Use high-quality chocolate, peanut butter, and sweeteners for the best flavor.
• Proper Mixing: Ensure your batter is well combined and smooth for perfect cupcakes.
• Frosting Consistency: Gradually add creamer or coconut milk to the frosting to reach your desired consistency. Beat until fluffy.

Serving Suggestions:

• Serving: These cupcakes are perfect for birthdays, special occasions, or as a sweet treat anytime. The optional toppings add an extra layer of fun and flavor.

Storage:

• Refrigeration: Store your cupcakes in an airtight container in the fridge to keep them fresh.
• Freezing: Wrap each cupcake tightly in plastic wrap or aluminum foil. This will help prevent freezer burn and maintain the cupcakes’ freshness and place them in an airtight container or a freezer-safe resealable bag. Squeeze out as much air as possible to prevent freezer burn. The frozen cupcakes can be stored for up to three months in the freezer. When you’re ready to enjoy them:
  • Thaw: Remove the cupcakes from the freezer and let them thaw in the refrigerator for a few hours or on the countertop at room temperature. Thawing in the refrigerator is preferable as it prevents condensation on the cupcakes.
  • Frost and Serve: Once they are fully thawed, you can add the frosting and toppings as per the original instructions. Now they are ready to be enjoyed.

Variations and Substitutions

Feel free to get creative with your cupcakes:

• Different Nut Butters: Experiment with almond butter, cashew butter, or sunflower seed butter to switch up the flavor.
• Lower-Sugar Options: Use sugar-free sweeteners or lower-sugar alternatives in the cupcakes and frosting to suit your dietary preferences.

Frequently Asked Questions (FAQs) 

1. Can I use regular all-purpose flour instead of gluten-free flour for the cupcakes?
   • Yes, you can substitute regular all-purpose flour if you’re not following a gluten-free diet. It will work just as well.
2. Are there any lower sugar options for the granulated maple sugar?
   • Absolutely! You can replace granulated maple sugar with sweeteners like Lakanto monk fruit sweetener or Swerve for a lower sugar alternative.
3. Can I use any nut butter in place of peanut butter for the frosting?
   • Certainly, you can use your favorite nut butter or even a seed butter for a peanut-free option.
4. Is there a dairy-free alternative for the dairy-free creamer or coconut milk in the frosting?
   • Yes, you can use your preferred dairy-free milk or a thicker coconut milk. However, if you’re not dairy-free, heavy cream is a suitable option.
5. How do I store these cupcakes, and can they be frozen?
   • You can store these cupcakes in an airtight container at room temperature for a few days. To extend their shelf life, you can freeze the unfrosted cupcakes.
6. What are some variations I can try with this recipe?
   • You can experiment with different nut or seed butters, alternative sweeteners, and chocolate choices to suit your dietary preferences. Get creative and make it your own!
7. Can I use other toppings besides the suggested ones?
   • Absolutely! Feel free to get creative with your toppings. You can use your favorite chocolates, nuts, or other sweet treats to customize your cupcakes.
8. How long does it take to make these cupcakes from start to finish?
   • The cupcakes typically take about 16-18 minutes to bake, but the entire process, including preparation and frosting, may take around 30-40 minutes.
9. Can I make these cupcakes in advance for a special occasion?
   • Yes, you can make the cupcakes in advance and store them, then add the frosting and toppings just before serving to keep them fresh.
10. Are these cupcakes suitable for vegans?
    • The recipe can be adapted for a vegan diet by using dairy-free butter and milk. Additionally, use vegan-friendly chocolate and candy toppings.

More chocolate and peanut butter recipes you will love:

Peanut Butter Skillet Cookie

Chocolate Peanut Butter Bars

Chocolate Peanut Butter Pie

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Chocolate Peanut Butter Cupcakes

Prep Time

40 mins

Cook Time

18 mins

Total Time

58 mins

 

These Chocolate Peanut Butter Cupcakes are rich chocolate cupcakes topped with a creamy peanut butter frosting, Reese's pieces, a mini Reese's peanut butter cup and a drizzle of chocolate. They are the perfect gluten-free and dairy-free sweet treat for the chocolate and peanut butter lover in your life.

Course: Dessert

Cuisine: American

Keyword: chocolate cupcakes, chocolate peanut butter desserts, reeses desserts

Servings: 12 cupcakes

Calories: 271 kcal

Author: Kelly

Ingredients

For the Cupcakes:

• 1 cup gluten-free 1-to-1 baking flour , such as Bob's Red Mill. Gluten-free fine oat flour, cassava flour or all-purpose flour work too if you're not gluten-free.
• 3/4 cup granulated maple sugar , you can also sub with another granulated sugar or granulated sweetener of your choice such as Lakanto monk fruit sweetener or Swerve for a lower sugar option.
• 1/2 cup cacao powder or unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg , room temperature
• 1 tsp pure vanilla extract
• 1/4 cup unsweetened almond milk , or preferred milk of choice
• 1/4 cup avocado oil , you can also use melted vegan butter or another neutral tasting oil of your choice
• 1/2 cup boiling water

Peanut Butter Buttercream Frosting:

• 3/4 cups vegan butter , softened to room temperature. Ghee or unsalted butter will work too if you're not gluten-free
• 3 1/2 cups powdered organic sugar or powdered sweetener of your choice , such as Lakanto powdered monk fruit or powdered Swerve for a lower sugar option.
• 1/3 cup creamy peanut butter , you can also sub with another nut butter or seed butter for a peanut-free option
• 1 tsp pure vanilla extract
• 1-2 tbsp dairy-free creamer or thicker coconut milk of your choice. Heavy cream works too if you're not dairy-free.

Optional Toppings:

• melted chocolate or chocolate sauce
• mini or regular Reese's pieces , optional. Feel free to use dairy-free chocolate chips or Sugar-Free Keto Chocolate Dots, Lily's Candy Coated Pieces or Keto Gemz for a sugar-free option, Unreal Dark Chocolate Gems for a vegan option or any other candy-coated chocolates of your choice.
• chopped peanut butter cups , optional. Feel free to leave out or use Lily's Sweets Peanut Butter Cups, Keto Cups for a lower sugar option or Sunbutter Cups as another substitute.

Instructions

1. Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, sugar, cocao powder, baking powder, baking soda, and salt.
2. Mix in the egg, vanilla, milk, and oil until combined. Whisk in boiling water until smooth and incorporated.
3. Divide batter among 12 paper-lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven for 16-18 minutes or until toothpick comes out clean and tops spring back.
4. Remove from oven and allow to cool in pan for about 10 minutes before cooling completely on wire rack prior to adding frosting.
5. Meanwhile, make the frosting: In a bowl using a stand mixer or your hand mixer, cream the butter on medium-high speed, until pale and fluffy, about 3 - 4 minutes. Mix in the peanut butter and vanilla and beat until combined. Then slowly mix in the powdered sugar / sweetener on low speed until mixture comes together. Add creamer, 1 tablespoon at a time until light and fluffy or desired consistency is reached. Beat on medium for one minute until fluffy.
6. Fill a pastry bag with frosting and pipe onto cupcakes. Top with peanut butter cups, candy-coated chocolate, and drizzle with melted chocolate. Serve and enjoy.

Recipe Notes

• Storage: Store your cupcakes in an airtight container in the fridge to keep them fresh.

• Serving: These cupcakes are perfect for birthdays, special occasions, or as a sweet treat anytime. The optional toppings add an extra layer of fun and flavor.

 

Nutrition Facts

Chocolate Peanut Butter Cupcakes

Amount Per Serving (1 cupcake)

Calories 271 Calories from Fat 171

% Daily Value*

Fat 19g29%

Carbohydrates 61g20%

Fiber 3g12%

Sugar 14g16%

Protein 4g8%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.