Dark Chocolate Peanut Butter Cupcakes

by Erin

Dark chocolate peanut butter cupcakes with dark chocolate peanut butter frosting. As dangerous as they sound especially in the deceptively innocent mini size. 

Dark Chocolate Peanut Butter Cupcakes

Last year during football season I made white chocolate peanut butter mini cupcakes and they were super addictive. Since today is National Chocolate Cupcake Day I decided to revisit that recipe using dark chocolate peanut butter. It’s the dark-side equivalent of the more innocent looking white chocolate peanut butter cupcakes, but equally as sinful. That’s why I made them minis so you can eat 4 or 5 of them without feeling guilty. Oh the deception!

One year ago: Horror Show Pistachio Zombie Cupcakes

Two years ago: Review: Baking for Friends

Three years ago: Homemade Potato Knishes by Overtime Cook


Makes about 1 dozen regular or 3 dozen mini



1-1/4 cups all-purpose flour

1-1/2 tsp baking powder

1/2 tsp salt

1 cup brown sugar

6 Tbsp (3/4 stick) unsalted butter, room temperature

1 tsp vanilla extract

1/2 cup Dark Chocolate Dreams peanut butter

2 eggs

1/2 cup milk


1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup Dark Chocolate Dreams peanut butter

1 to 1-1/2 cups powdered sugar

1 Tbsp heavy cream or milk


  1. Preheat oven to 350 degrees. Line one regular cupcake pan or 3 mini pans with paper cups, set aside.
  2. In a medium bowl, sift together the flour, baking powder and salt.
  3. In a large bowl, cream together the brown sugar, butter, and vanilla. Add peanut butter and beat until smooth. Add eggs one at a time, beating well after each addition. Add milk and flour mixture in two alternating batches and stir until just mixed.
  4. Fill prepared cups 3/4 to the top. Bake for 20-25 minutes for regular cupcakes, or 15-20 for mini cupcakes, or until they spring back when lightly touched. Remove from pan and allow to cool on cooling rack.
  5. Meanwhile, prepare the frosting. In a large bowl, beat butter and peanut butter together until smooth. Add sugar and heavy cream and beat until light and fluffy. Add more powdered sugar or cream to reach desired consistency. Spread or pipe on top of cooled cupcakes.

Source: Adapted slightly from my White Chocolate Peanut Butter Cupcakes.


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Buckeye Cake June 11, 2023 - 9:32 pm

[…] actually have made peanut butter cake before, but only in either sheet cake form or cupcakes 1/2/3 (and yes I have done the chocolate cake with peanut butter […]

Thalia @ butter and brioche November 10, 2014 - 5:08 pm

Chocolate and Peanut Butter is the perfect flavour combination, so I can imagine how good these cupcakes must have tasted! Wish I had one to devour right now!

Kayle (The Cooking Actress) October 21, 2014 - 9:07 pm


oh i love love looove all the pb/choc cupcakey goodness!

Medeja October 19, 2014 - 12:57 am

I think I wouldn’t be able to stop after 1 or 2 myself :D

Peabody (Culinary Concoctions by Peabody) October 18, 2014 - 5:12 pm

Mmmmm YES!!!! Looks awesome!


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