Chocolate Frosted Peanut Butter Cupcakes Recipe
Chocolate Frosted Peanut Butter Cupcakes Recipe photo by Taste of Home

Chocolate Frosted Peanut Butter Cupcakes Recipe

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Cupcakes aren’t just for girls! My dad and brothers love peanut butter cups—the inspiration for these goodies. —Alisa Christensen, Rancho Santa Margarita, California
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min. + cooling
MAKES: 24 servings


  • 1 package yellow cake mix (regular size)
  • 3/4 cup creamy peanut butter
  • 3 large eggs
  • 1-1/4 cups water
  • 1/4 cup canola oil
  • 1-2/3 cups semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar

Nutritional Facts

1 cupcake: 289 calories, 18g fat (8g saturated fat), 43mg cholesterol, 217mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 4g protein


  1. In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioners' sugar; beat until smooth. Frost cupcakes. Yield: 2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Chocolate Frosted Peanut Butter Cupcakes in Simple & Delicious August/September 2011, p41

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Reviewed Jul. 1, 2014

"They are yummy"

Reviewed Mar. 22, 2014

"Super moist and flavorful! Everybody loves these!!!"

Reviewed Jul. 9, 2013

"These are SO delicious and moist! Plus the peanut butter just adds to the deliciousness of these cupcakes. Everyone loved them!"

Reviewed Jul. 1, 2013

"I made these for my granddaughters graduation party I used my own frosting because I knew they would be sitting out a while and was concerned with the whip cream in the orginal frosting receipe they were excellent!!"

Reviewed Jun. 12, 2013

"I made these today, and they are awesome...very moist. I added some chocolate covered Peanut butter Crisp in the batter (like crushed Butterfinger bites) I also added a little more Powdered Sugar to the frosting in order to use a decorative tip. The cake itself is as good as it gets! Thanks for the recipe."

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