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Peanut Butter Chocolate Cupcakes Recipe

Peanut Butter Chocolate Cupcakes Recipe

I didn't have any luck finding a peanut butter-filled chocolate cupcake (my two favorite flavors), so I made my favorite chocolate cupcake recipe and experimented with the filling until I found one I liked. —Julie Small, Claremont, New Hampshire
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling YIELD:12 servings


  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 2 tablespoons sugar
  • 1 tablespoon 2% milk
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 large eggs
  • 1 cup water
  • 1 cup 2% milk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1/3 cup butter, softened
  • 2 cups confectioners' sugar
  • 6 tablespoons baking cocoa
  • 3 to 4 tablespoons 2% milk


  • 1. In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
  • 2. In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
  • 3. Fill paper-lined jumbo muffin cups half full with batter. Drop a scant tablespoonful of peanut butter mixture into center of each; cover with remaining batter.
  • 4. Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • 5. In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.

Nutritional Facts

1 each: 509 calories, 22g fat (7g saturated fat), 60mg cholesterol, 394mg sodium, 75g carbohydrate (55g sugars, 2g fiber), 7g protein.

Reviews for Peanut Butter Chocolate Cupcakes

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bonito15 User ID: 6959830 252473
Reviewed Aug. 10, 2016

"This was spectacular - never thought of putting peanut butter in a cupcake and it was so soft and tasty and what a surprise to bite into the cupcake and voila peanutbutter"

nsharper User ID: 1025240 244457
Reviewed Feb. 25, 2016

"Best Recipe Ever. Always requested when we have food day at work. Easy and so yummy!"

rllewis7 User ID: 7124309 225206
Reviewed Apr. 21, 2015

"I've made these multiple times and they always turn out beautifully. It's the perfect amount of peanut butter for a salty-sweet combo!"

Julie1962 User ID: 3447267 165235
Reviewed Jul. 24, 2014

"I made the recipe exactly as it was printed and when the time was up to pull the cupcakes out of the oven, I saw that the middles were sunk ?? what caused that?"

MommaLittle User ID: 7063846 150544
Reviewed Oct. 29, 2013

"I made these exactly how the recipe directed, and they were out of this world, delicious!! My cupcake pans are "standard" size, so it made an entire two dozen! I wish I'd thought to double the frosting, though! This is a definite keeper! Thanks!"

pam712 User ID: 3364759 166807
Reviewed Mar. 24, 2013

"this is THE best chocolate and peanut butter recipe I have ever made. It reminds me of funny bones. It is a recipe that is requested many times!"

angelgirlsoprano User ID: 6305107 208872
Reviewed Jan. 23, 2013

"I'm glad I read the recepie carefully to see it called for large muffin tins. I used standard sized tins and made 24 standard cupcakes in liners. I doubled the peanutbutter filling so each cupcake had about a tablespoon. I frosted just like the photo and still used a a single batch. Cupcakes turned out nice and moist and frosting had a fabulous rich flavor. Little time consuming, but worth it."

girlasaurusrexx User ID: 7049385 125733
Reviewed Dec. 21, 2012

"DON"T waste your time. I would give zero if I could. I wish I could attach a picture to show you how poorly these turned out. Ruined, and now I will be going to the Christmas party with nothing. I used all the batter, and there was an excess - but it was supposed to be "12 large cupcakes"- turned into overflowed pan (glad I didn't use the excess). Made a huge mess. Wouldn't separate. The peanut butter gooed out the bottom. Worst recipe I think I've ever followed. Would never try this again."

hklj User ID: 6833046 165234
Reviewed Aug. 26, 2012

"the frosting tastes like pure cocoa powder"

BakinGymnast User ID: 5767825 95670
Reviewed Aug. 22, 2012

"I'll break down my review: the chocolate cake part itself is okay. It's very moist, but seems to be almost too soft (if that makes sense?) There wasn't much chocolate flavor in the cake itself. The peanut butter filling is pretty good, but I'd probably double the amount in the future. And finally, the frosting is absolutely DELICIOUS! One of the best chocolate frostings I have ever made!"

Maiseheartsfashion User ID: 6635871 169899
Reviewed Apr. 10, 2012

"First Off- I am only reviewing the filling!And It is good, Only giving it 4 * b/c I found a way to make EVEN BETTER! I made this 3 x, Once as someone else said & once as recipe is, & then I only had 2oz cream cheese...THE BEST! 1/2 C. Peanut butter + 2oz Cream cheese & a pinch of salt. the rest is the same as recipe called for! DELISH & bakes great inside, this is perfect to get that reese pb cup-cake feel :) Oh, & I froze the leftover filling...but then ate it up like frozen cookie dough. yeah.."

RachelJane101 User ID: 6459507 208871
Reviewed Jan. 17, 2012

"These cupcakes are delicious! I did make several modifications: I omitted the water entirely; I added a pinch of sea salt to the filling and the frosting; I doubled the pb in the filling; I used brown sugar instead of white sugar in the filling; I cut the confectioners' sugar by 1/2 cup; I added 2 extra tbsps of cocoa and 2 extra tbsps of milk to the frosting; I whipped the frosting with electirc beaters for a full 15 minutes on med-high; and I mistakenly omitted all of the baking powder in the batter! Even with this oversight, the cupcakes rose a bit, were not dense but were soft and moist. The added sea salt in the filling and frosting resulted in a very Reese's-like flavour. Also, I chilled the filling and rolled it into little balls which made it easier to plop inside the batte and then covered with another spoonful of batter. My husband ate three in a row. I will be making this over and over."

C.Earney User ID: 3669551 208870
Reviewed Nov. 22, 2011

"This recipie was excellent!! My family loved the different chocolate taste and was delighted to find the suprise hidden inside them :)"

tracykras User ID: 6151045 95669
Reviewed Aug. 14, 2011

"Delicious and easy!! (and I'm no baker!)"

qknapper User ID: 4886002 150237
Reviewed May. 28, 2011

"So very good, and thus far a huge hit, even my husband and kids who don't care for sweets liked them! (Very odd as they are quite sweet and rich!)"

qknapper User ID: 4886002 165233
Reviewed May. 28, 2011

"So very good, and thus far a huge hit, even my husband and kids who don't care for sweets liked them! (Very odd as they are quite sweet and rich!)"

anrundberg User ID: 5927621 150213
Reviewed Apr. 10, 2011

"This cupcake a excellent was easy to make . I only made one change with the frosting it was very very sweet and sugary so i added 5 ozs of cream cheese to the frosting and now it is perfect."

jen.hollingsworth User ID: 5559986 77352
Reviewed Mar. 21, 2011

"They were awesome! I took them to a party and all were gone almost immediately. Very rich!!"

dnaheish User ID: 4918302 125732
Reviewed Jan. 22, 2011

"Amazing. Made these for my toddler's second birthday, topped with peanut M&M's. Didn't change a thing. The only reason I don't make these more often, is that I can't stop eating them!"

pgs529 User ID: 5730530 165230
Reviewed Dec. 30, 2010

"These cupcakes were delicious! I followed the instructions for the batter and made chocolcate cupcakes, not PB ones. Very moist and perfect! I also reduced the amount of confectioner sugar to 1.5 cups. Big hit at home and the office. Let my 11 month old taste test...lets just say, these will be one of the cupcakes for her 1st bday party in January!!"

Baker911 User ID: 4032139 165228
Reviewed Oct. 4, 2010

"I made these along with 3 other kinds of cupcakes. These were very popular out of the varieties but the only thing I would like to say is that they weren't quite as moist as I would have liked. But overall they have very good flavor. I would definitely make them again."

missy2shoes User ID: 2001929 95441
Reviewed Sep. 9, 2010


melissarecipes User ID: 4726367 169896
Reviewed Aug. 5, 2010

"I made these and kept them in the freezer for a week before taking camping. They were wonderful! My husband doesn't like peanut butter so I mixed some cream cheese, a bit of milk and some toffee bits for the filling of his and sprinkled toffee bits on top of his icing so we could tell which were which. I will definately make these again."

celinelds User ID: 5206482 104007
Reviewed Jun. 12, 2010

"This was awesome! I made it for my sister b-day party, it was a big hit. If you are making smaller cupcakes in the normal size this makes about 24. When you make the frosting use a little extra powdered sugar."

danielleylee User ID: 4484886 95440
Reviewed Mar. 15, 2010

"Made these for work for a coworkers birthday! Everyone loved them! Even made them with fat free cream cheese (the only kind I had in the frig). I did make a peanut butter frosting instead of chocolate! Good recipe!"

MY REVIEW User ID: 1909300 164543
Reviewed Feb. 9, 2010

"I doubled the recipe to bring to work They were a winner"

Sascha18 User ID: 4667359 95439
Reviewed Jan. 26, 2010

"I didn't have much luck with this recipe. My first problem was not having any cupcake liners and from there it went downhill. The batter was pretty liquidy and the peanut butter wouldn't stay formed into the cupcake, it would just fall out from the bottom. Even with cupcake liners I'm not sure I would make this again :-/"

jThndr2 User ID: 4054186 95637
Reviewed Sep. 19, 2009

"Excellent! Yes batter a little thin, next time I will make 14 instead of 12 as I had some batter left and a couple ran over cups."

redneckgal User ID: 1777315 67976
Reviewed Aug. 1, 2009

"I omitted the water in the batter and just used milk for a thicker consistency....great."

Gay Luce User ID: 1445124 125723
Reviewed Jul. 13, 2009

"Filling was delightful; would use another batter that was not so thin next time."

frishman User ID: 142340 164700
Reviewed Jul. 2, 2009

"How do you keep the peanut butter mixture from falling to t6he bottom ??"

madalso User ID: 1531265 95438
Reviewed Jun. 30, 2009

"I had trouble ,1 st batch too dry,2nd too moist--the center could be more moist I love the idea and I'll keep trying love the idea Rolling the middle was messy"

debjackson User ID: 1870730 96902
Reviewed Jun. 29, 2009

"I was really happy with this recipe. It was very easy the only thing I changed was I put peanut butter icing on it. I made 2 doz and they went fast. I will make these again this summer."

tammyjeanb User ID: 1413630 164542
Reviewed Jun. 29, 2009

"I loved the peanut butter filling before cooking. I wasn't crazy about it after baking in the cupcake. Next time I will make the filling and use it as an icing on cupcakes made from a box of choc cake mix."

tastydog1 User ID: 1409588 151965
Reviewed Jun. 23, 2009

"I would be very interested in getting your recipe for Peanut Butter Chocolate Cupcakes.  I have no recipes for this type recipe and having 2 would be great!

Thank you,

gapeach55 User ID: 3484408 165227
Reviewed Jun. 23, 2009

"Sounds perfect!"

patsyo5672 User ID: 1094056 150207
Reviewed Jun. 23, 2009

"pattiekakes06 lets have your recipe."

EAW9414 User ID: 3055522 96898
Reviewed Jun. 22, 2009

"yes i will try these one day

i like to bake on cold days
early. thanks eas"

pattiekakes06 User ID: 3269039 165226
Reviewed Jun. 22, 2009

"I have a chocolate peanuter butter cupcake the usually make, but I can't wait to try yours"

patjepsen User ID: 2057460 166806
Reviewed Jun. 22, 2009

"I made these Cupcakes in the jumbo cups they were wonderful. I cut them in half because the 509 calories killed me, but the rest of my family eat them right down.


bjrich02 User ID: 3294503 125676
Reviewed Jun. 22, 2009

"They look and sound good but at 509 calories per cupcake I think I'll pass


jkpingrey User ID: 3868761 165225
Reviewed Jun. 16, 2009

"I didn't use the jumbo muffin cups, used my regular muffin cups which made 20 cupcakes. You do however need to double the peanut butter filling. (Would also consider less cream cheese in the filling and more peanut butter as I like more of a peanut butter taste.) Regardless, was on office hit."

patjepsen User ID: 2057460 104005
Reviewed May. 30, 2009

"I used the Jumbo cupcakes pans I didn't have to much batter. In fact I only made 11 cupcakes. I didn't not ice them becauase at 500 calories we didn't need the extra. We all loved them. My 2 year old grandaughter keep asking for more cake.


jillhatch User ID: 1192740 104003
Reviewed Mar. 3, 2009

"If you read the instructions it calls for jumbo muffin cups. Perhaps that is why everyone has extra batter."

country21 User ID: 3738299 77351
Reviewed Jan. 24, 2009

"I seemed to have the same problem: way too much dough for 12 cupcakes as the recipe indicates. Mine rose, but the peanut butter wasn't so much in the cupcake as on it. Great taste, though."

Becky Kendall User ID: 2747191 95437
Reviewed Sep. 16, 2008

"I am sure you can make these with a regular size pan. I made these yesterday 9-16-08, with a texas sized pan and we could hardly finish them, they were so big and dry. Of course I was trying to cut down on the calories so I made them with out the frosting! I think next time I will make them smaller! I hope this helps you.Yes


Becky Kendall User ID: 2747191 67971
Reviewed Sep. 16, 2008

" "

3Maxine User ID: 865726 96896
Reviewed Sep. 16, 2008

"My husband enjoys peanut butter so I thought the cupcake would be ideal. Instead of one cupcake tin full I had two plus extra dough. I believe there was too much liquid in this recipe and the dough did not rise at all. Flavor was very good but the mess..........never again. Did I do something wrong? Moomie11"

ardierost User ID: 1885712 67969
Reviewed Sep. 15, 2008

"My husband doesn't care for cupcakes so I usually convert your recipes to a 9 x 13 pan. That's what I did this time too, just placing the filling by tablespoons full evenly over the top of the cake after the batter was in the pan. It turned out perfectly. He and everyone else who tasted it were crazy about it. In fact he even grumbled saying, "you gave too much of it away". I think that I baked it for 30 minutes or untill it tested done."

anabel1 User ID: 2196613 125675
Reviewed Sep. 9, 2008

"Just made these. I used 2 regular muffin tins (24 cupcakes) and had a 1/2 cup batter left over. They baked in 25 minutes, I was a little worried they would run over but they didn't. The batter was VERY thin. They did not rise very much above the tin, despite my filling them 3/4 full. I used heavy cream instead of milk in the frosting. I had my doubts as I was making them but they turned out great. These are the best home made cupcakes I've ever made."

nvgirl48 User ID: 3283757 104002
Reviewed Sep. 9, 2008

"1 cup!! cocoa total for both cake and frosting. Wow! don't eat this before going to bed - you won't sleep!"

Newfiecook User ID: 1564499 95435
Reviewed Sep. 9, 2008

"Going on a I willmake them to travel with. Thank you. With an allergy to peanut butter I'll make up a butterscoth creamy mixture to fill them."

stevie77001 User ID: 1279068 208869
Reviewed Sep. 9, 2008

"wow 500 calories in one cupcake!"

lfaulk User ID: 1658550 96895
Reviewed Sep. 8, 2008

"This sure sounds good I'm going to try it this week-end.


MY REVIEW User ID: 1976947 95632
Reviewed Sep. 8, 2008

"Could this filling be used with a boxed cake mix?"

asoredasil User ID: 2759437 165150
Reviewed Sep. 8, 2008

" Does anyone know if you can make these in a regular cupcake pan? "

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