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Six Peanut Butter Chocolate Chip Cupcakes with swirled frosting, drizzled with chocolate, each topped with a round chocolate-covered cookie, displayed on a marble serving tray with a blue striped cloth in the background.

Peanut Butter Chocolate Chip Cupcakes

These Chocolate Chip Peanut Butter Cupcakes are soft, moist, and loaded with rich peanut butter flavor and melty chocolate chips in every bite. Topped with a fluffy peanut butter frosting and a drizzle of melted chocolate, they’re the perfect blend of sweet and salty.

Course desserts
Cuisine American, Cupcakes
Keyword Chocolate Chip Peanut Butter Cupcakes, Peanut Butter Chocolate Chip Cupcakes, Recipe for Peanut Butter Cupcakes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24
Author momma lew

Ingredients

  • 3 cups cake flour
  • 1 cup sugar
  • 1 cup light brown sugar packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup 1 ½ sticks unsalted butter, melted
  • ¼ cup vegetable or canola oil
  • 1 cup creamy peanut butter
  • 3 eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup sour cream
  • ¼ cup buttermilk
  • 1 cup miniature semisweet chocolate chips plus additional for garnishing, if desired
  • 1 cup creamy peanut butter
  • 1 cup 2 sticks unsalted butter, room temperature
  • 3 cups powdered sugar
  • Pinch salt
  • 2 tablespoons whole milk
  • ½ cup cup chocolate chips milk chocolate or semi sweet chocolate chips
  • 2 teaspoons vegetable shortening or coconut oil

Instructions

  1. Preheat the oven to 350 degrees. Prepare two muffin pans with cupcake liners. Spritz the cupcake liners with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt with a hand mixer.
  3. To the dry ingredients, add the melted butter and oil, beating into the flour mixture until blended. 
  4. The mixture will be thick like a cookie dough.
  5. Mix the peanut butter into the dough until equally blended.
  6. To the cupcake batter, add the eggs one at a time, beating well between each addition and scraping down the sides as needed.
  7. Next, beat in the vanilla, sour cream, and buttermilk until evenly mixed.
  8. Fold in the chocolate chips.
  9. Using a large cookie scoop, fill the muffin cups about ⅔ full.
  10. Bake cupcakes for 22 to 25 minutes or until a toothpick inserted in the middle returns clean.
  11. Remove the cupcakes from the oven and allow to cool completely on a wire rack prior to frosting.
  12. For the frosting: Beat together the peanut butter and butter until creamy. Add the powdered sugar and salt, beating until the mixture is smooth. Add the milk to the frosting, scraping down the sides, and beat until fluffy or about 1 minute.
  13. Transfer the creamy peanut butter frosting to a piping bag and decorate the cooled cupcakes as desired with frosting, melted chocolate, and/or chocolate chips.

Recipe Notes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.