Irresistibly Easy Peanut Butter Cupcakes with Whipped Chocolate Frosting (Recipe)

The middle daughter had a birthday this past week, and I whipped (haha!) these easy peanut butter cupcakes with whipped chocolate frosting for her. These cupcakes are “reversed” from the traditional chocolate cupcake with peanut butter frosting. It’s a simple, yet delicious recipe. The best part is that neither the frosting, the ganache center, nor the cupcake itself is overly sweet. Although I appreciate a shot of sugar, I can’t handle cupcakes that lay on the sweet too much.

Why I Love These Easy Peanut Butter Cupcakes with Whipped Chocolate Frosting

Birthdays aren’t as much of a fan fare in our house as when the kids were little. We generally buy a present and have Korean BBQ. But one thing they look forward to is my homemade cupcakes.

I’m not much of a baker, but I do enjoy making cupcakes. I know cake and cupcakes are practically the same thing, but something about the shape (and all the frosting) makes it totally different in my mind.

Why Peanut Butter Cupcakes Are Irresistible

Peanut butter and chocolate make an undeniably irresistible combination. So says Hershey chocolate … those Reeses peanut butter cups are delicious.

Peanut butter, with its rich, creamy texture and slightly salty taste, provides a perfect contrast to the sweet and slightly bitter notes of chocolate. This combination of sweet and salty is a classic pairing … triggering multiple taste buds on the palate.

These peanut butter cupcakes pairs perfectly with a chocolate ganache center and a creamy whipped chocolate frosting. about easy peanut butter cupcakes. I have dubbed these cupcakes as “reverse Reese’s” cupcakes.

Tips for Baking Perfect Peanut Butter Cupcakes

Really, the key to making these peanut butter cupcakes easy is to ensure that all your ingredients are at room temperature. This makes it easier to mix everything together and results in a smoother, more uniform batter.

Be sure not to overmix the batter, either. Overmixing can lead to dense, heavy cupcakes. We want these to be light, fluffy, and moist.

Achieving the Perfect Whipped Chocolate Frosting

The perfect complement to these peanut butter cupcakes is a light and fluffy whipped chocolate frosting.

This frosting is simple to make and adds a rich, decadent touch to your cupcakes. If the frosting is too thick, add a bit more milk. If it’s too thin, add a bit more powdered sugar.

But just like the batter, make sure not to overmix. Otherwise you will get butter. Yes, that’s how butter is churned.

Making the Ganache

These cupcakes feature a chocolate ganache center. But how do you make it so the chocolate doesn’t “bleed” into the cupcake? Easy! You freeze it using ice cube trays. I really like the silicone variety because it’s easy to cut out with a knife.

Assembling and Decorating the Peanut Butter Cupcakes

After frosting the cupcake, I added some Reese’s peanut butter cups on top. (I used these thin ones.) But you can add sprinkles, a dusting of chocolate, or even some chopped peanuts.

Storing the Peanut Butter Cupcakes

Because of the milk content in the frosting, I like to refrigerate (or freeze!) my cupcakes. They should stay fresh that way for up to a week. 

If freezing, wrap well to prevent freezer burn, and/or use a freezer-safe container. To defrost, simply let them be at room temperature until not frozen.

Also, if freezing, you might want to consider not putting on the frosting or other decorations.

Variations and Substitutions for Peanut Butter Cupcakes

When it comes to making easy peanut butter cupcakes, the options for variations and substitutions are endless.

• If you’re looking to add a little extra flavor, consider incorporating some chopped chocolate chips into your batter. (How about saying that three times fast.)
• Or some chopped peanuts! You wouldn’t believe how awesome some peanuts are, especially if they are chopped fined.
• Alternatively, you could substitute the regular peanut butter with almond or cashew butter for a slightly different taste.
• For those with dietary restrictions, gluten-free flour can be used in place of regular flour, and vegan butter or coconut oil can replace the regular butter.
• And of course, you can substitute the milk with vegan milk alternatives.

What Kind of Peanut Butter Should I Use?

• Creamy peanut butter is often the best choice for cupcakes, as it creates a smooth and rich batter.
• However, crunchy peanut butter can also be used if you prefer a bit of texture in your cupcakes. 

Kitchen Equipment Needed

• Microwave-safe bowl
• Ice cube trays
• Mixing bowls
• Wire racks
• High-speed mixer
• Piping bag or knife
• Measuring cups and spoons

Continue to Content

Yield: 15 Cupcakes

Easy Peanut Butter Cupcakes with Whipped Chocolate Frosting and Ganache

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I whipped these easy peanut butter cupcakes with whipped chocolate frosting and ganache center. It's a simple, yet delicious recipe. The best part is that neither the frosting, the ganache center, nor the cupcake itself is overly sweet.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 15 minutes

Total Time 52 minutes

Ingredients

Chocolate Ganache

• 1/2 cup heavy whipping cream
• 1/2 cup semi-sweet chocolate chips

Peanut Butter Batter

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 creamy peanut butter
• 1 cup white sugar
• 1 large egg
• 1/3 cup sour cream
• 1 tablespoon vanilla extract
• 1 cup half and half or milk

Whipped Chocolate Frosting

• 1 1/2 cup heavy whipping cream
• 1 1/2 cup powdered sugar
• 1/2 cup dark powdered baking chocolate

Instructions

For the Ganache

1. Add chocolate chips and cream in a microwave-safe bowl.
2. Microwave on high for 30 seconds.
3. Mix thoroughly.
4. Continue microwaving until a smooth consistency.
5. Freeze in ice cube trays, filling each cube 3/4 the way full.

For the Batter

1. Preheat oven to 350°F.
2. Mix all ingredients together. Make sure not to overmix (otherwise the batter will bake hard).
3. Bake for 21-22 minutes until a toothpick inserted in the center comes out clean.
4. Cool on wire racks before frosting.

For the Whipped Frosting

1. Beat ingredients on maximum setting with a high speed mixer. Be sure not to overmix, otherwise the frosting will turn to butter.
2. Use a piping bag or knife to frost cooled cupcakes.
3. Decorate with a Reese's peanut butter cup.

Notes

• Remember, your ganache is the heart of these cupcakes! Be patient when microwaving the chocolate and cream. Short bursts are key to avoiding a chocolate disaster.

• Don’t just mix – blend with love. The trick is to combine everything just enough, but not too much. Overmixing is the enemy of fluffy cupcakes.

• When whipping up the frosting, think light and airy, not gym workout. Overbeating can turn your frosting into a chocolate butter – tasty, but not what we're aiming for.

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 412Total Fat 27gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 13gCholesterol 58mgSodium 133mgCarbohydrates 40gFiber 1gSugar 30gProtein 5g

Nutritional values automatically generated.

The Final: Easy Peanut Butter Cupcakes with Whipped Chocolate Frosting