Peanut Butter Chocolate Cupcakes

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Peanut butter and chocolate are a match made in dessert heaven, and these Peanut Butter Chocolate Cupcakes are proof. Each bite delivers rich chocolate cake with a creamy peanut butter core, topped with luscious vanilla buttercream, gooey caramel drizzle, and a final swirl of chocolate ganache. They are decadent, dramatic, and absolutely delightful.

Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something over-the-top indulgent, these cupcakes will steal the show. They’re bakery-worthy yet completely doable at home, and they hold a sweet surprise at their center: a soft peanut butter ball tucked inside every cupcake.

Why You’ll Love This Peanut Butter Chocolate Cupcake Recipe

• Each cupcake has a hidden peanut butter core
• Perfectly balanced: sweet, salty, and ultra-moist
• Easy to make but looks like it came from a bakery
• A showstopper for parties, bake sales, or holiday trays
• Freezer-friendly and ideal for make-ahead planning

What Kind of Peanut Butter Should I Use?

For best results, use a thick, creamy peanut butter like a traditional processed brand (e.g., Jif or Skippy). Natural peanut butter tends to be too runny and separates, which can make the center too soft or oily when baked.

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Ingredients

• All-purpose flour – Provides structure and helps cupcakes hold their shape.
• Unsweetened cocoa powder – Deepens the chocolate flavor.
• Baking soda – Creates lift for a soft, moist crumb.
• Salt – Enhances all the other flavors.
• Granulated sugar – Adds sweetness and helps with moisture retention.
• Egg – Binds ingredients and adds richness.
• Milk – Keeps the cupcakes soft and tender.
• Vegetable oil – Provides moisture without affecting flavor.
• Vanilla extract – Enhances the chocolate and peanut flavors.
• Boiling water – Intensifies the cocoa for a richer flavor.
• Creamy peanut butter – Forms the surprise center inside each cupcake.
• Powdered sugar – Used to sweeten and thicken the peanut butter filling.
• Unsalted butter – Base for the buttercream and adds richness.
• Heavy cream – Makes the buttercream extra smooth and creamy.
• Caramel sauce – Drizzled on top for gooey sweetness.
• Semi-sweet chocolate chips – Melted for ganache topping.

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How To Make the Peanut Butter Chocolate Cupcakes

Step 1: Make the Peanut Butter Centers

In a small bowl, combine creamy peanut butter and powdered sugar until a thick dough forms. Roll into 12 equal-sized balls and chill in the fridge while you prep the batter.

Step 2: Prepare the Chocolate Cupcake Batter

Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners. In a mixing bowl, whisk flour, cocoa powder, baking soda, salt, and sugar. Add the egg, milk, vegetable oil, and vanilla extract. Mix until smooth, then stir in the boiling water until well combined.

Step 3: Assemble the Cupcakes

Spoon a layer of batter into each cupcake liner, place a peanut butter ball in the center, then cover with more batter until about 3/4 full. Bake for 18–20 minutes or until a toothpick inserted on the side comes out clean. Cool completely.

Step 4: Make the Buttercream

In a large bowl, beat softened unsalted butter until creamy. Add powdered sugar and beat until fluffy. Slowly add heavy cream and vanilla extract, whipping until smooth and pipeable.

Step 5: Frost and Decorate

Pipe buttercream onto each cooled cupcake. Drizzle generously with caramel sauce. Melt semi-sweet chocolate chips and drizzle over the top. Garnish with extra chopped peanuts or toffee bits if desired.

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Serving These Cupcakes at Their Best

These indulgent cupcakes are perfect for birthdays, bake sales, or any chocolate-lover’s celebration. This recipe makes 12 cupcakes, ideal for serving 10–12 people, depending on how many seconds your guests go back for!

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How to Store Peanut Butter Chocolate Cupcakes

Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temp before serving for best texture. You can freeze unfrosted cupcakes for up to 2 months. Thaw overnight in the fridge, frost, then decorate before serving.

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Frequently Asked Questions

Can I make these cupcakes ahead of time?
Absolutely! Bake the cupcakes a day in advance and frost just before serving. Or freeze them unfrosted and decorate later.

What kind of chocolate is best for the ganache drizzle?
Semi-sweet chocolate chips or a high-quality baking chocolate works well. Avoid milk chocolate, as it can be too sweet with the caramel.

Can I use a boxed cake mix instead of making the batter from scratch?
Yes, you can! Use a dark chocolate cake mix and continue from Step 1 with the peanut butter centers.

Is there a nut-free alternative to the peanut butter filling?
Try using sunflower seed butter or cookie butter for a similar texture and flavor experience without the nuts.

How do I prevent the cupcakes from sinking in the center?
Don’t overmix the batter and avoid opening the oven door too early. Also, make sure your baking soda is fresh.

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Want More Cupcake Ideas with a Twist?

If these Peanut Butter Chocolate Cupcakes made your heart (and sweet tooth) happy, you’ll love these other dessert creations from Life With Livia:

• Cheesecake-Stuffed Chocolate Chip Cookies for creamy meets chewy.
• Zesty Lemon Meringue Pie Cannoli for a citrusy surprise.
• Texas Chocolate Pecan Pie if you’re craving Southern richness.
• Chocolate Peanut Butter Haystacks for a no-bake crunchy treat.
• Apple Crisp Cheesecake for a fall-inspired mash-up.

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra on the caramel? Add chopped peanuts on top? I’d love to hear how you made these cupcakes your own. Let’s keep the baking magic alive!

For more delicious creations, check out my Pinterest page here: Life With Livia

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