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Peanut butter and chocolate are a true dynamic duo for desserts!

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting

Chocolate and peanut butter were meant for each other! These cupcakes are perfectly flavored with chocolate and peanut butter then topped with chocolate ganache and a smooth and silky peanut butter frosting.
Course Dessert
Cuisine American
Keyword baking, chocolate, cupcakes, dessert, peanut butter, powdered peanut butter, recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 30 cupcakes
Calories 316kcal


  • measuring spoons
  • measuring cups
  • stand mixer or electric hand mixer
  • medium mixing bowl
  • muffin tin
  • ice cream scoop
  • 16 oz frosting bag
  • Wilton 1M frosting tip
  • scissors
  • small mixing bowl
  • whisk
  • large bowl


Chocolate Peanut Butter Cupcakes

  • 1 1/4 c all-purpose flour
  • 1 c PB2 Peanut Powder with Cocoa
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 large eggs
  • 2 large egg whites
  • 1 c. granulated sugar
  • 1 c. light brown sugar
  • 2/3 c. vegetable oil
  • 1 c. buttermilk
  • 2 tsp. vanilla

Chocolate Ganache

  • 3/4 c. semi-sweet chocolate chips
  • 1/2 c. heavy whipping

Peanut Butter Frosting

  • 1 c. PB2 peanut butter powder
  • 1/2 c. water
  • 1 Tbsp Mexican vanilla
  • 1/4 tsp. salt
  • 5 Tbsp heavy cream
  • 4 c. powdered sugar
  • chocolate sprinkles


  • Preheat the oven to 350°F.
  • Place cupcake liners in two 12-count muffin tins and one 6-count muffin tin; set aside.
  • In a medium bowl, whisk flour, PB2 Peanut Powder with Cocoa, baking powder, baking soda, and salt; set aside.
  • In a large bowl, whisk eggs and egg whites, both sugars, vegetable oil, buttermilk, and vanilla. Whisk until smooth and completely combined.
  • Slowly add dry ingredients to wet ingredients and mix until just combined; be careful not to over mix.
  • Use an ice cream scoop to fill cupcake liners halfway full. Bake for 15-18 minutes.
  • Remove from the oven and carefully remove cupcakes from the pans to cool on a cooling rack.
  • Make the chocolate ganache by adding chocolate chips and heavy whipping cream to a small microwaveable bowl. Heat for 30 seconds and stir until smooth.
  • Dip each cupcake directly into the ganache to cover the top; set aside to cool.
  • Combine PB2 Powdered Peanut Butter in a small bowl with the water. Combine prepared peanut butter and butter with an electric mixer until smooth, about one minute. Use a rubber scraper to scrape the sides of the bowl.
  • Add vanilla, salt, and heavy cream and mix to combine. Add powdered sugar 1/2 cup at a time.
  • Attach a 1M star frosting tip to a frosting bag and fill with frosting. Pipe frosting onto each cupcake and immediately add sprinkles.


This frosting can be made with peanut butter! Just add 1 cup of your favorite creamy peanut butter instead of the powder and water.