Chocolate Peanut Butter Recipe

Preheat and prepare tins

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.

Whisk dry ingredients: In a medium bowl, sift or whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients: In a separate bowl, beat the egg lightly, then whisk in the milk, vegetable oil, and vanilla extract until smooth.

Mix batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Slowly add the hot water while stirring (batter will be thin) until evenly incorporated. Divide batter evenly among the prepared cupcake cups, filling each about two-thirds full (should yield 12 cupcakes).

Bake: Bake in the preheated oven for 16–20 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Rotate pan halfway through baking for even color.

Cool: Remove cupcakes from oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before filling and frosting.

Make filling: In a small bowl, beat the softened unsalted butter until smooth. Add the creamy peanut butter, powdered sugar, and salt. Pulse or beat until combined. Add milk 1 tsp at a time if the mixture seems too stiff; desired consistency is thick but pipeable (spreadable).

Hollow cupcakes: When cupcakes are completely cool, use a small paring knife or a cupcake corer to remove a small core (about 1 tablespoon) from the center of each cupcake, leaving a well for the filling. Reserve removed cake pieces for snacking or to crumble into milkshakes.

Fill cupcakes: Transfer the peanut butter filling to a piping bag fitted with a small round tip (or use a small spoon) and fill each cavity about three-quarters full, so the filling sits slightly below the cupcake top.

Beat butter and peanut butter: In a large bowl, beat the softened unsalted butter until fluffy (about 1 minute). Add the creamy peanut butter and beat until combined and smooth.

Add dry ingredients: Sift in the powdered sugar and cocoa powder to avoid lumps. Beat on low speed to incorporate, then increase speed and add the vanilla and salt.

Adjust consistency: Add heavy cream or milk 1 tablespoon at a time while beating until the frosting reaches a spreadable, pipeable consistency (about 3 tablespoons total). Scrape down the bowl and beat an additional 20–30 seconds for a light texture.

Frost cupcakes: Transfer frosting to a piping bag fitted with your desired tip (star or round). Pipe a mound of frosting onto each filled cupcake, creating a generous swirl or smooth dome.

Chocolate drizzle (optional): Melt the chopped semisweet chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Drizzle melted chocolate over the frosted cupcakes using a spoon.

Garnish: Sprinkle coarsely chopped roasted peanuts on top of each cupcake while the frosting is still soft so they adhere. Refrigerate briefly (10–15 minutes) to set drizzle if used.

Serve & store: Serve at room temperature. Store leftover cupcakes in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving. For best texture, consume within 2 days.