Clarissa Dickinson

Chocolate Peanut Butter Cupcakes

Clarissa Dickinson
Chocolate Peanut Butter Cupcakes

Makes: 36 cupcakes                   Prep time: 1 hour                   Bake time: 10 minutes

Chocolate Cake:

  • 3/4 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 3/4 cup mini chocolate chips (optional)
  • 1/2 cup sprinkles (For topping)

Step 1: Preheat the oven to 350 degrees and line a mini cupcake pan with cupcake liners. 

Step 2: Whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

Step 3: In another bowl, whisk together the eggs and sugar. Add in the oil, vanilla and buttermilk and whisk until smooth.

Step 4: Mix the wet ingredients into the dry ingredients, then add in the mini chocolate chips. Do not over mix.

Step 5: Scoop batter into the cupcake liners until 3/4 full. Bake for 9 minutes, until a toothpick inserted comes out clean. Remove from oven and let cool completely before filling and frosting

Chocolate Peanut Butter Ganache Filling:

  • 1/3 cup heavy cream
  • 1 cup chocolate chips
  • 1/2 cup peanut butter

Step 1: Bring the heavy cream to a boil in a saucepan.

Step 2: Once boiling, remove from heat and add in the chocolate chips and peanut butter until melted and smooth. Set aside.

Peanut Butter Frosting:

  • 1 cup unsalted butter
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream

Step 1: In a large mixing bowl with an electric beater, cream together the butter and peanut butter for 2 minutes until fluffy.

Step 2: Add in the sugar one cup at a time, alternating with 1 tablespoon of heavy cream.

Step 3: Once combined, beat on high for 3-4 minutes, until fluffy and light in color.

Chocolate Ganache Topping:

  • 1/3 cup heavy cream
  • 1 cup chocolate chips

Step 1: Bring the heavy cream to a boil. remove from heat and add in the chocolate chips, stirring until melted completely.


Step 1: Core the cupcakes and pour in chocolate peanut butter ganache.

Step 2: Using a round tip or a plastic bag with a corner cut off, frost the cupcakes in a circular motion to get a flat round surface of frosting. You can also scoop it on and make it into a flattened dome with a knife.

Step 3: Dip the frosted cupcakes into the chocolate ganache (reheat a little if it's gotten too hard), then add sprinkles.