Go Back

Peanut Butter Chocolate Chip Cupcakes

Print Save
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


  • Peanut Butter Chocolate Chip Cupcakes
  • 1 cup unbleached all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, at room temperature
  • 3/4 cup smooth all natural peanut butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 cups semi-sweet chocolate chips
  • Peanut Butter Frosting
  • 6 ounces unsalted butter, room temperature
  • 1/2 cup confectioners’ sugar
  • 1/2 tsp salt
  • 1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
  • 1/2 tsp pure vanilla extract
  • 1/2 cup whole milk


  • For cupcakes:
  • Preheat the oven to 350 degrees F.
  • Beat butter and sugar with a mixer until light and fluffy.
  • Add eggs and beat until smooth.
  • Slowly mix with peanut butter.
  • Combine flour, baking powder and salt in a separate bowl. Sift. Add half the flour mixture to the butter.
  • Pour in milk and vanilla, continue to mix.
  • Add the remaining flour mixture and at low speed mix everything until smooth.
  • Add chocolate chips and mix by hand.
  • Fill the forms 3/4 with the dough and bake for about 22 minutes until the edges turn golden.
  • For glaze:
  • Beat the butter and peanut butter in a mixer until a smooth creamy paste is obtained.
  • Add icing sugar, salt and a little milk, mix until fully turned on. Add extra milk only if necessary for a softer consistency. If you need to make the glaze thicker, then add icing sugar.
  • Frost the cooled cupcakes. Garnish with melted chocolate or caramel topping if desired.


  • When preparing the dough for cupcakes, use the mixer only to beat butter and eggs.
  • When adding the rest of the ingredients, use a hand whisk.
  • Add the chocolate chips at the very end and put the molds in a well preheated oven.
Pin This Recipe