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

Chocolate Peanut Butter Cupcakes Recipe

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Though these fluffy cupcakes have only 7 g of fat, their rich flavor will keep anyone from guessing they’re light! Donna Roberts of Shumway, Illinois sends the recipe.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:24 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 24 servings


  • 2-1/2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1/3 cup reduced-fat creamy peanut butter
  • 1/4 cup canola oil
  • 1 cup sugar
  • 1/2 cup sugar blend
  • 2 cups fat-free milk
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup reduced-fat creamy peanut butter
  • 1/4 cup reduced-fat butter
  • 3 cups confectioners' sugar
  • 3/4 cup baking cocoa
  • 1/4 cup fat-free milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup jimmies or sprinkles, optional

Nutritional Facts

1 cupcake equals 246 calories, 7 g fat (1 g saturated fat), 4 mg cholesterol, 197 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.


  1. Sift the flour, cocoa and baking soda into a large bowl; set aside. In a small saucepan, cook peanut butter and oil over low heat for 2-3 minutes or until peanut butter is melted. Remove from the heat; stir in sugar and sugar blend until smooth. Stir in the milk, vinegar and vanilla. Pour into flour mixture; stir until blended.
  2. Fill paper-lined muffin cups half full. Bake at 350° for 15-20 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. For frosting, in a large bowl, beat peanut butter and butter until light and fluffy. Beat in the confectioners' sugar, cocoa, milk, vanilla and salt. Frost cupcakes. Sprinkle with jimmies if desired. Yield: 2 dozen.
Editor’s Note: This recipe was tested with Land O'Lakes light stick butter and Splenda sugar blend.
Originally published as Chocolate Peanut Butter Cupcakes in Light & Tasty October/November 2007, p60

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Reviewed Jun. 17, 2013

"I made these for our son's 17th birthday. They were a huge hit! For the batter, I replaced the sugar substitute with brown sugar. For the frosting, I used 2/3 cup of reduced-fat peanut butter (doubled what called for) and added extra skim milk one tablespoon at a time until I liked the consistency. They were a real treat for a reduced-fat or low cholesterol diet and reminded me of Reese's or an Ohio Buckeye candy."

Reviewed Feb. 17, 2012

"I loved the cupcake and will make them again and again. They are not only lower in fat

and calories but great tasting. These cupcakes
have everything you want in a fantastic dessert."

Reviewed Sep. 15, 2010

"This cupcake wasn't terrible, but it didn't have a lot to write home about either. We could barely taste the peanut butter, so it was basically another chocolate cupcake."

Reviewed Sep. 14, 2010

"I thought this cupcake was awful! The cake was too dense and alittle on the dry side. The cocoa taste in the frosting over powered the peanut butter taste. My family was not pleased."

Reviewed Sep. 13, 2010

"Love, love it. I am not a big fan of peanut butter, but this recipe doesn't have too much to overbear the taste of chocolate. Lots of compliments. Will certainly make these again very soon."

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