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Chocolate Peanut Butter Cupcakes Recipe

Chocolate Peanut Butter Cupcakes Recipe

Though these fluffy cupcakes have only 7 g of fat, their rich flavor will keep anyone from guessing they’re light! —Donna Roberts, Shumway, Illinois
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD: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


  • 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 in 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.

Recipe Note

Editor’s Note: This recipe was tested with Land O'Lakes light stick butter and Splenda sugar blend.

Nutritional Facts

1 each: 246 calories, 7g fat (1g saturated fat), 4mg cholesterol, 197mg sodium, 44g carbohydrate (28g sugars, 2g fiber), 5g protein.

Reviews for Chocolate Peanut Butter Cupcakes

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Average Rating
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."

Reviewed Sep. 13, 2010

"These were delicious! I shared them with my coworkers and my students. Everyone enjoyed the taste. They have a lovely texture and taste like Reese's Peanut Butter Cups. They are even good without the frosting. I refrigerated the leftover frosting, and a spoonful is like a candy bar treat."

Reviewed Sep. 10, 2010

"These were a big hit amongst family, friends and co-workers! The only thing I noted was the 1/4 cup of milk in the frosting wasnt quite enough, but it wasnt a problem I just added milk until I got the consistancy I liked. I piped it with a large star tip and they looked awesome! No one could believe I made them and didnt buy them :)"

Reviewed Sep. 8, 2010

"I made these cupcakes not because they are lower in fat and calories but because of the combination of chocolate and peanut butter. (if I am cutting calories and fat, I do not make cupcakes!) I do like how light the texture was and the flavor reminded me of a butterfinger candy bar. Very easy to whip up and a great choice if you are out of eggs. I did not use the sugar blend- which I assume is sugar subsitute such as splenda, I used brown sugar instead of that ingredient. I worried that the outcome would change but the cupcake was very good and I am sending these pretty chocolate treats with my husband for his at work meeting tonight."

Reviewed Sep. 6, 2010

"Great tasting recipe! Also, much lower in salt and calories than most cupcakes. Thanks!"

Reviewed Sep. 6, 2010

"great recipe"

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