Peanut Butter Chocolate Chip Cupcakes with Peanut Butter Frosting

Indulge in these Peanut Butter Chocolate Chip Cupcakes topped with creamy peanut butter frosting for the ultimate dessert experience. Made with moist peanut butter-infused cupcakes and loaded with semi-sweet chocolate chips, these cupcakes are the perfect balance of sweet and savory. Whether you’re celebrating a special occasion or treating yourself, these cupcakes are sure to impress. Learn how to make this easy, homemade recipe with simple ingredients like peanut butter, chocolate chips, and butter, and discover variations and tips for the perfect cupcake every time!

Ingredients

For the Cupcakes

• 85g unsalted butter, softened
• ½ cup (100g) dark brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• ¾ cup (190g) peanut butter
• 1 cup (120g) all-purpose flour
• 1 tsp double-acting baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ cup (125ml) full cream milk
• 2 cups (350g) semi-sweet chocolate chips

For the Peanut Butter Frosting

• 170g unsalted butter, softened
• 60g confectioners’ sugar
• 250g creamy peanut butter
• ½ tsp vanilla extract
• ½ cup (125ml) full cream milk

---

Instructions

Cupcakes

1. Prepare the Muffin Pan:
   Line a 12-cup muffin pan with cupcake liners.
2. Preheat the Oven:
   Preheat the oven to 350°F (175°C).
3. Mix the Dry Ingredients:
   In a bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
4. Prepare the Milk Mixture:
   In a separate bowl, mix the full cream milk with the vanilla extract. Set aside.
5. Cream the Butter and Sugars:
   In a large mixing bowl, beat the softened butter, granulated sugar, and dark brown sugar on medium speed until light and fluffy, about 3-4 minutes.
6. Add the Eggs:
   Add the eggs one at a time, beating well after each addition until fully incorporated.
7. Incorporate the Peanut Butter:
   Mix in the peanut butter until smooth and creamy.
8. Combine Wet and Dry Ingredients:
   Gradually add the milk mixture and flour mixture, alternating between the two. Mix on low speed until just combined. Do not overmix.
9. Fold in the Chocolate Chips:
   Gently fold the chocolate chips into the batter using a spatula.
10. Fill the Muffin Cups:
    Scoop the batter into the lined muffin cups, filling each about three-quarters full to prevent overflow.
11. Bake:
    Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool:
    Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

---

Frosting

1. Cream the Butter and Sugar:
   In a mixing bowl, beat the softened butter, confectioners’ sugar, and vanilla extract on medium speed until smooth and fluffy.
2. Add the Peanut Butter and Milk:
   Gradually add the peanut butter and milk, beating until the frosting is creamy and spreadable.
3. Chill the Frosting:
   Refrigerate the frosting for at least 1 hour before using to help it set and make it easier to pipe.
4. Frost the Cupcakes:
   Once the cupcakes have cooled completely, spread or pipe the frosting on top of each cupcake.
5. Decorate:
   Garnish with chocolate sprinkles, chopped peanuts, or mini chocolate chips for an extra touch of flavor and texture.

---

Tips

• Use Room-Temperature Ingredients: For a smoother batter and frosting, ensure your butter, eggs, and milk are at room temperature.
• Don’t Overmix: Overmixing the batter can lead to dense cupcakes. Mix until just combined.
• Chill the Frosting: Refrigerating the frosting helps it hold its shape better when piping or spreading.
• Test for Doneness: Insert a toothpick into the center of a cupcake. If it comes out clean, the cupcakes are done.

---

Variations and Substitutions

• Nut Butter Options: Swap peanut butter with almond butter or cashew butter for a different flavor.
• Chocolate Chips: Use white chocolate chips, dark chocolate chunks, or peanut butter chips for variety.
• Filling Option: Add a dollop of peanut butter or chocolate ganache in the center of each cupcake before baking.
• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

---

FAQs

Can I make these cupcakes ahead of time?

Yes! You can bake the cupcakes and store them in an airtight container at room temperature for up to 2 days. Frost just before serving for the best results.

Can I freeze the cupcakes?

Yes, unfrosted cupcakes can be frozen for up to 3 months. Thaw them at room temperature and frost before serving.

How do I store the frosted cupcakes?

Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.

Can I make the frosting without peanut butter?

Yes, you can substitute the peanut butter with cream cheese or hazelnut spread for a different flavor.

---

Serving Suggestions

• Serve these cupcakes as a dessert at parties, birthdays, or holiday gatherings.
• Pair with a glass of cold milk, a cup of coffee, or hot chocolate for a delightful treat.
• Add a drizzle of melted chocolate or caramel over the frosting for an extra indulgent touch.

---

Why You’ll Love This Recipe

• Rich and Moist: The combination of peanut butter and chocolate chips creates a rich, moist cupcake that’s bursting with flavor.
• Decadent Frosting: Creamy peanut butter frosting adds a luscious, sweet finish.
• Customizable: Easily adaptable with different nut butters, chocolates, and decorations.
• Perfect for Any Occasion: These cupcakes are a hit at parties, family gatherings, or as an everyday treat!