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Peanut Butter Chocolate Chip Cupcakes
The Kelly Kitchen

Peanut Butter Chocolate Chip Cupcakes

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These Peanut Butter Chocolate Chip Cupcakes are light, fluffy, moist, and have the perfect balance of peanut butter and chocolate.
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Prep Time 20 minutes
Cook Time 21 minutes
Total Time 1 hour
Servings: 24 Cupcakes
Course: Dessert, Snack
Cuisine: American
Ingredients Method

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 salted butter, softened (2 sticks)
  • 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

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method
 

CUPCAKES
  1. Preheat oven to 350 degrees F. Line cupcake pans with 24 liners.
  2. Using a handheld or stand mixer, beat oil, sugar, peanut butter, eggs, sour cream, and vanilla until blended.
  3. 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.
  4. 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.
FROSTING
  1. 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.
  2. 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.)
  3. 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.
STORAGE
  1. 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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