These Peanut Butter Chocolate Chip Cupcakes are unbelievably yummy! They are light, fluffy, moist, and have the perfect balance of peanut butter and chocolate. We then top these delicious treats with a rich chocolate buttercream frosting and grated peanut butter chip flakes that just puts them over the top!
My sons came up with the idea for these and together we created this recipe. It took a few attempts to get it just right and we are so thrilled with the final product! The peanut butter is very present but not overpowering. Likewise, the chocolate chips and frosting add just enough chocolate flavor without dominating the cupcakes.
Peanut Butter Chocolate Chip Cupcake Ingredients
Let’s take a closer look at the ingredients that make up these delicious cupcakes.
Vegetable Oil
Vegetable oil adds moisture to the cupcakes evenly. Cupcakes made with this oil will also stay moister longer than those made with butter.
Brown Sugar
Brown sugar adds sweetness to the cupcakes while also adding color and a more complex flavor profile. I prefer to use light brown sugar in this recipe but light or dark brown will both work.
Peanut Butter
Peanut butter gives us the flavor we desire in this cupcake. I recommend using regular creamy peanut butter and would caution against using the natural type with the oil at the top. They may work however the texture of the cupcake might be very oily and somewhat off.
Eggs
Eggs give your cupcakes structure and serve as a binder.
Sour Cream
Sour cream adds moisture to the cupcakes without thinning the batter which produces a light, tender crumb. Be sure to use full-fat sour cream for best results.
Vanilla Extract
Vanilla extract acts as a flavor enhancer. I always use pure vanilla extract in my baking. It really elevates the quality of your baked goods.
Flour
I use King Arthur flour for all of my baking needs. (Not an affiliate – just really like their flour!) This specific all-purpose flour has a higher protein percentage (11.7%) than most other brands. A higher protein percentage equates to a stronger flour. All-purpose flour serves a wide variety of baking needs from cakes to pies to some breads.
Baking Soda
Baking soda leavens the cupcakes by releasing carbon dioxide. This is a chemical reaction that occurs when the baking soda mixes with brown sugar. Brown sugar is acidic and it reacts with the sodium bicarbonate producing the carbon dioxide which causes the cupcakes to rise.
Salt
Salt acts to enhance the flavor of the cupcakes, balancing the sweetness.
Chocolate Chips
Chocolate chips provide the chocolate flavor within the cupcakes. I prefer to use mini chocolate chips when working with cupcakes.
Milk
Milk adds moisture to the cupcakes. While other milk may be used, whole milk works best for this recipe.
What Frosting Goes with Peanut Butter Chocolate Chip Cupcakes?
We absolutely love chocolate buttercream frosting with these cupcakes. It is rich, creamy and pairs beautifully with the peanut butter. I will occasionally double the frosting recipe if I want to make sure each cupcake has a generous amount. However, if you are not a fan of chocolate buttercream, vanilla buttercream, chocolate ganache, and stabilized whipped cream would all work too!
For frosting decor, I love to add some grated peanut butter chip flakes. To do this, simply hold a hand grater over each cupcake and slide the peanut butter chips along the smallest grates. You could also decorate with peanut butter cups, mini chocolate chips, etc.
How should I store Peanut Butter Chocolate Chip Cupcakes?
Store covered cupcakes in the refrigerator for up to 5 days. Cupcakes may be frozen (with or without frosting) for up to 3 months.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Over-mixing – Take care to not over-mix the cupcake batter. When batter is mixed too much, it results in the gluten being activated. If this occurs, the cupcakes may be dense and chewy.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Stand Mixer – to mix batter
- Cupcake Pan – to bake cupcakes
- Hand Grater – to grate peanut butter chip flakes for topping
- Cooling Racks – to cool cupcakes and dishwasher friendly!!
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cupcakes
- Master Decorating Kit – ultimate cupcake decorating tip set
If you liked this recipe, try our
Peanut Butter Chocolate Chip Cupcakes
These Peanut Butter Chocolate Chip Cupcakes are light, fluffy, moist, and have the perfect balance of peanut butter and chocolate.
Ingredients
- CUPCAKES:
- ¾ cup vegetable oil
- 1 ¼ cups (266 g) light brown sugar
- ¾ cup (203 g) creamy peanut butter
- 2 eggs, room temp
- ½ cup (114 g) full-fat sour cream, room temp
- 2 tsp pure vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups mini chocolate chips
- 1 cup whole milk, room temp
- CHOCOLATE BUTTERCREAM:
- 1 cup (2 sticks) salted butter, softened
- 4 cups (454 g) confectioners’ sugar
- ½ cup (42 g) unsweetened cocoa powder
- 4-5 Tbsp heavy cream or whole milk
- 2 tsp pure vanilla extract
- Pinch of salt
- Peanut butter chips, grated for décor
Directions
- Step 1 PREP: Preheat oven to 350 degrees F. Line cupcake pans with 24 liners.
- Step 2 CUPCAKES: Using a handheld or stand mixer, beat oil, sugar, peanut butter, eggs, sour cream, and vanilla until blended. In a separate bowl, combine flour, baking soda, salt, and chocolate chips. Add to liquid mixture along with milk, stirring until just combined. Try not to over-mix.
- Step 3 BAKE: Fill cupcake liners until almost full. Bake at 350 degrees F for 21-24 minutes or until toothpick inserted in middle has just a few moist crumbs. Remove from oven and transfer to a wire rack. Cool completely before frosting.
- Step 4 FROSTING: Beat butter until creamy – approximately 2-3 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, vanilla, and salt. Beat on low until cocoa powder and sugar is incorporated. Then, increase speed and beat until smooth. Scrape down the bowl and beat again. If your frosting is too thick, add a tiny bit of cream/milk until you reach desired consistency. If your frosting is too thin, add a tiny bit of confectioners’ sugar until you reach desired consistency. (If you like a lot of frosting on each cupcake, double the buttercream recipe.)
- Step 5 DÉCOR: I like to grate peanut butter flakes on top of the frosting using peanut butter chips and a hand grater. You could also decorate with peanut butter cups, mini chocolate chips, etc.
- Step 6 STORAGE: Store covered cupcakes in the refrigerator for up to 5 days. Cupcakes may be frozen (with or without frosting) for up to 3 months.
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Have a wonderful day!
This recipe is amazing! My nephews LOVED it! This is their new favorite cupcake!
That is so great to hear! Thank you so much!