Chocolate Chip Peanut Butter Cupcakes

Chocolate Chip Peanut Butter Cupcakes – Deliciously moist and fluffy peanut butter cupcakes studded with chocolate chips, and topped with a creamy peanut butter frosting!

Chocolate and peanut butter… Who else is a fan of this heavenly flavour combination? So, today I bring you my irresistible Chocolate Chip Peanut Butter Cupcakes! Seriously, it is hard to stop at just one with these cakes. 😉

Chocolate Chip Peanut Butter Cupcakes

These cupcakes are loaded with peanut butter flavour. I used 1/2 cup of peanut butter in the cupcake batter, and 1/2 cup in the frosting. Peanut butter lovers – these cupcakes are for you. I also used 3/4 cup of chocolate chips, which I found to be the perfect amount for me. Use less, or up to 1 cup of chocolate chips!

These Chocolate Chip Peanut Butter Cupcakes are:

• quick and easy to make
• deliciously moist and fluffy
• loaded with peanut butter flavour
• stuffed full of chocolate chips
• topped with a creamy peanut butter frosting
• easy to store and freeze!

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Be sure to thaw overnight in the fridge before eating!

These can also be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

More delicious cupcakes to try next!

• Chocolate Oreo Cupcakes
• Perfect Vanilla Cupcakes
• Raspberry Ripple Cupcakes

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From the recipe box

Chocolate Chip Peanut Butter Cupcakes

Deliciously moist and fluffy peanut butter cupcakes studded with chocolate chips, and topped with a creamy peanut butter frosting!

Print recipe ↗Rate & review ☆ Save recipe Recipe saved

Prep 20 minutes minutes

Cook 20 minutes minutes

Total 40 minutes minutes

Yields 14 – 15 cupcakes

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Ingredients

For the Cupcakes

• 1 ½ cups (150g) cake flour*
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup (130g) chocolate chips, plus extra for garnish
• 2 large eggs, room temperature
• ¾ cup (150g) light brown sugar
• ½ cup (125g) smooth peanut butter
• 2 teaspoons vanilla extract
• ½ cup (115g) unsalted butter, melted
• ½ cup (120g) Greek-style yoghurt

For the Frosting

• 4 cups (500g) icing/powdered sugar
• 1 cup (226g) unsalted butter, softened
• 2 – 3 tablespoons milk
• ½ cup (125g) smooth peanut butter

Instructions

For the Cupcakes

• Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
• Whisk together the flour, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
• Whisk together the eggs. Add the sugar, and peanut butter, and whisk until combined. Add the vanilla extract, butter, and yoghurt, and whisk until combined. Fold in the dry ingredients.
• Divide the batter evenly between the muffin cups, filling only 2/3 full.
• Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the Frosting

• Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the milk, peanut butter until smooth, and spreadable. Add more milk if needed. Transfer to a piping bag, and frost the cooled cupcakes. Or use a palette knife to frost as pictured. Sprinkle with chocolate chips.

Recipe notes

*Make your own cake flour! Measure out 1 and 1/2 cups (187g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.