Peanut Butter Chocolate Chip Cupcakes

I’m off tomorrow morning for California and The Price Is Right!! But before I go, here is an amazing recipe for the weekend. When I did my race a couple weeks ago we stopped by Sprinkles Bakery and I tried these delicious creations. Don’t hold this against me, but normally, I don’t see what the big deal is about cupcakes. Give me pie or cheesecake, but typically cake just don’t do it for me.

These babies are amazing though! You have to like peanut butter, obviously, cause there is a ton of peanut butter that goes into these cakes. But basically, this is a super moist peanut butter cupcake, with chocolate chips, and peanut butter frosting. I added the additional drizzled chocolate on top cause I felt like these cupcakes needed just a bit more chocolate. But they are amazing!! My most favorite cupcakes ever! Enjoy, have a great weekend, and wish me luck!!

P.S. When making the frosting, I had to add about an extra 2 cups of powdered sugar to bring it to the consistency I wanted. You don’t have to do this, and it’s not the way the original recipe says, but I felt like the frosting just wasn’t thick enough. So don’t be afraid to add a little extra powdered sugar to bring the consistency of the frosting to where you want it.

Peanut Butter Chocolate Chip Cupcakes
     1 cup unbleached all purpose flour
     1 tsp baking powder
     1/4 tsp salt
     6 tbsp unsalted butter, at room temperature
     3/4 cup smooth all natural peanut butter, at room temperature
     1/2 cup packed brown sugar
     1/2 cup sugar
     2 large eggs
     1 tsp vanilla extract
     1/2 cup whole milk
     2 cups semi-sweet chocolate chips

Peanut Butter Frosting
     6 ounces unsalted butter, room temperature
     1/2 cup confectioners’ sugar
     1/2 tsp salt
     1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
     1/2 tsp pure vanilla extract
     1/2 cup whole milk

For Cupcakes:

Preheat oven to 350 degrees F.

Combine milk and vanilla in small bowl.

Combine flour, baking powder and salt in another small bowl.

Beat Butter and sugars in mixer until light and fluffy.

Add eggs and blend until smooth. Slowly mix in peanut butter.

Add half the flour mixture and blend slowly.

When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mix on low speed just until incorporated.

Add chocolate chips.

Fold in by hand.

Scoop into 12 lined baking cups.

Bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.

For Frosting:

Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl.

Add butter and peanut butter to mixer.

Beat until smooth and creamy.

Alternately add sugar and milk mixture until fully incorporated.

Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker.

You want your frosting to resemble this consistency.

Frost on top of cooled cupcakes.

If desired, pipe melted chocolate on top of frosting and add chocolate sprinkles before chocolate has set.

Printable Recipe

Recipe from www.keyingredient.com.

Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chip Cupcakes
1 cup unbleached all purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, at room temperature
3/4 cup smooth all natural peanut butter, at room temperature
1/2 cup packed dark brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
2 cups semi-sweet chocolate chips
Frosting
6 ounces unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/2 tsp salt
1 cup creamy peanut butter, natural (or if you want a smoother look, go not-natural)
1/2 tsp pure vanilla extract
1/2 cup whole milk
For Cupcakes: Preheat oven to 350 degrees F. Combine milk and vanilla in small bowl. Combine flour, baking powder and salt in bowl. Beat Butter and sugars in mixer until light and fluffy. Add eggs and blend until smooth. Slowly mix in peanut butter. Add half the flour mixture and blend slowly. When fully incorporated, add milk mixture. Continue to blend slowly. Add remaining flour mixture and mis on low speed just until incorporated. Add chocolate chips and fold in by hand. Scoop into 12 lined baking cups and bake for about 22 minutes, or until tops spring back when lightly touched and the edges are golden brown.
For Frosting: Combine sugar and salt in a bowl. Combine milk and vanilla in another bowl. Beat butter and peanut utter in mixer until smooth and creamy. Alternately add sugar and milk mixture until fully incorporated. Add additional milk ONLY if needed for a softer consistency. You can also add additional powdered sugar if you need to make your frosting thicker. Frost on top of cooled cupcakes. Drizzle melted chocolate over frosting if desired.
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81 responses

  1. 2% milk should be fine, but natural peanut butter acts differently when baked. So you could try the normal peanut butter, but the texture of the cupcakes might come out differently.

  2. I made these last night for a friend who finished Pharmacy school. I used Dark Chocolate chips in the recipe and smart balance 1% milk. I also made them in mini cake tins instead of full size. I baked them for about 10-12 minutes. They turned out AMAZING!!! The whole neighborhood is raving about them. My husband came home from work and declared they were his new favorite dessert!!! YUMMMMMY! I will definately be making these again VERY soon!

  3. I made these and found it surprising that dark brown sugar was used because seeing the photos it didn't look like they used dk. brown sugar. Sure enough when I made these they turned out very dark and looked almost burned. When I make these again I will try light brown sugar. They did taste amazing though, curious to see what a difference the light brown sugar will make if any.

  4. Um… the icing doens't seem to taste all that right and we made the recipe calling for the exact amounts and follwed the recipe…. The icing was very bad and sweet but the actual cupcakes tasted good.

  5. These are delicious but didnt rise as much as I expected them to and taste more like a cookie. I will have to use a lot of frosting to make them taller, they are squatty and short in the baking liners. =)

  6. I was wondering the same thing about the butter, I was wondering if they meant 6T of butter instead of 6 oz (6oz is a lot of butter). I have made this recipe 3 times now and it gets rave reviews each time! I do however only use 6T of butter and I always have to add more powdered sugar to the frosting. However, like I said this cupcake always gets rave reviews so thank you for posting this recipe.

  7. I love peanut butter and chocolate together but have never made cupcakes. What the heck? Where have I been?! These look delicious and amazing!!!

  8. I made these for my Birthday today and loved them. I only frosted what we ate since I may be freezing a portion of the cupcakes, but I plan on making chocolate frosting tomorrow and frosting a few with that and comparing them. I also used half bitter sweet chips and half milk chocolate. I like to live on the edge like that. :-)

  9. I used 6oz butter and only half the milk today. It came out great, but it wasn't sweet enough, so added another 1/4c powdered sugar and it was PERFECT!!!!

  10. I made the frosting tonight for a chocolate chip peanut butter bundt cake. Hubby didn't want glaze, he wanted frosting! I used only 1 stick of butter, 1 and 1/2 cups powdered sugar, and since I had no whole milk, I subbed 1/4 cup cream and 1/4 cup skim milk. It is SUPERB!

  11. Hi, I just wanted to make sure that you're using dark brown sugar as stated in the recipe. From the pictures, it looks like light brown sugar was used.

  12. O M G these are soooo good. I made the cake recipe as directed, I overfilled the tins a bit, but the batter puffed up and made a nice crown. I made the frosting with 6 TABLESPOONS of butter and no milk at all, because the consistency seemed just right without it (although I may have been a little heavy-handed with the peanut butter). I topped mine with chopped peanuts instead of piped chocolate. Thanks for sharing this terrific recipe!

  13. Saw these cupcakes on Pinterest. Peanut butter is one of my favorite foods. I generally have a peanut butter sandwich for lunch each day.Should I use mini-chocolate chips instead of regular? I find that the regular chocolate chips sink to the bottom in cake recipes.Looks like a great recipe and I will try it this weekend.

  14. You can if you'd like. The batter is thicker then most regular cake batters, so I really didn't have a problem with the chocolate chips sinking, but mini chips would be fine too. Hope you like them!! (I too am completely addicted to peanut butter. I normally have at least 2 or 3 spoonfuls a day ;)

  15. The cake was too dry. The PB cupcakes at Sprinkles are much more moist. There needs to be at least another ounce of butter (so 1 full stick). Maybe 6 ounces rather than 6 tablespoons was correct after all.Also, I noticed that the recipe at the beginning of the post says "brown sugar" while the printable one at the bottom says "dark brown sugar."

  16. I'm not sure if your wanting me to help? or if you're having a bad day? But I like to think the best of people, so I'm gonna go with the first. So first, if your cupcakes are a little dry, they were in the oven too long. So I when I make cupcakes I like to set my timer for 2 minutes prior to the recommended time allotted for baking and check on them then, and every minute after until they are done. That helps me at least :)On the other things, this in not my recipe. I state it at the bottom. And being that this is not my recipe, I stated in the paragraphs prior to the recipe that the frosting didn't turn out for me the way it is stated. Also, the original recipe does call for dark, but I didn't use it, so that is why in the recipe I didn't specify and in the printable one I had the original recipe. Hope you have a better day.

  17. Just wanted to say that I made these again and they came out fantastic! I ended up making a double batch (36 cupcakes) for a birthday party and they were a huge hit. I also add additional powdered sugar in the frosting as you did to get the consistency that I wanted.

  18. These look amazing! Hubby loves pb cookies and he loves muffins/cupcakes, so…why not combine them?? Doing it as soon as I'm done typing here.BTW people, there's something to be said for common sense and politeness!! If you aren't experienced enough to figure the recipe out and make it as stated, maybe you should be starting out with a plain cupcake recipe. Practice until you are able to discern when changes can be made and what affect they'll have on the final product. This gal has graciously invited you into her kitchen and shared a recipe she found and liked. She has stated numerous times that it was not her own recipe, and gave some simple suggestions as to how she adapted it to fit her style, as well as some ways for you to adapt it to fit your style. Reading the comments of others is a good way to 'feel' your way around a recipe before you make it, usually giving you tips on what went right and what might go wrong. Being rude only shows your ignorance and stupidity. If you can't figure things out, maybe you should go elsewhere. Just saying…..

  19. Thank you for this recipe! It was delicious. I did modify it by doubling the confectioner's sugar, mostly because I wanted more volume, and it seemed as though there was enough fat in the recipe already. By doubling the sugar, I had JUST enough to frost a 8" round cake with 3 layers. If I was to do my more typical 4 layers with this frosting, I think I'd try adding 1 1/2 cups of sugar and see how it tasted. I am a stickler about sweets, meaning I don't like flavors that are overly sweet, and with 1 c of sugar, this recipe was not overly sweet. It was quite nice. Thank you again!

  20. You must definitely be a fan of peanut butter. Luckily I am. This was delicious. But I baked it a little long so it’s on the dry side. I’ll follow your suggestion about checking it at 20 min next time. Still tasty, though. I also took another poster’s suggestion and didn’t use much of the milk when I made the frosting. Next time I might try it w/ chocolate frosting. Thanks for the recipe! Definitely a keeper.

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