Chocolate Peanut Butter Swirl Cupcakes

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The decadent flavors of chocolate and peanut butter combine to create these delicious Chocolate Peanut Butter Swirl Cupcakes.

Chocolate Peanut Butter Swirl Cupcakes

Well folks, we’ve finally reached Friday! Does anyone have any big weekend plans? I’ve got a few items on my baking list this weekend, but first is an evening out with the girls on Saturday. This could get… interesting. I have a feeling there will be lots of laughing.

Chocolate Peanut Butter Swirl Cupcakes

I’ve really been wanting to make a chocolate cupcake recently. I felt like everything I’ve been making started as a white cupcake or butter cupcake. I was mixing up another batch of Z’s Noms a couple weeks ago and inspiration struck! Chocolate Peanut Butter Swirl Cupcakes. Quite the mouthful isn’t it? I did opt to leave the molasses out this time, maybe in another cupcake.

While I may have been craving the chocolate cupcake, it’s the frosting I want more of! You are going to love these frostings. They’re amazing on their own and INCREDIBLE together! They smell and taste like fudge. I couldn’t get enough and maybe squeezed the leftovers out of the bag and into my mouth once the cupcakes were frosted…

I didn’t want it to go to waste. There’s nothing wrong with that, right?

Chocolate Peanut Butter Swirl Cupcakes

Chocolate Peanut Butter Swirl Cupcakes

I originally thought about making a Chocolate Peanut Butter frosting, but ended up making peanut butter frosting AND chocolate frosting and combining the two in a piping bag. For the swirl I used my favorite tip, the Wilton 1M Star Tip.

The cupcake itself could not be easier, you don’t even need a mixer, these cupcakes can be combined by hand. Of course I used my mixer because I’m in love with it, but you don’t need one. Main reason you don’t need one, there’s no softened butter that needs creamed. Since I wanted the chocolate to be a prominent flavor and peanut butter was going to be swirled in, I used vegetable oil as the fat source for these cupcakes. They aren’t at all greasy and again, they’re so easy with oil!

Chocolate Peanut Butter Swirl Cupcakes

I also added chocolate extract instead of vanilla. I tried a recipe a couple of years ago that called for chocolate extract and I’ve been using it in my chocolate cupcakes ever since! It helps deepen the chocolate flavor without the cupcake becoming slightly bitter from too much cocoa powder.

Chocolate Peanut Butter Swirl Cupcakes

Once the cupcake batter was fully mixed, I melted down some peanut butter and poured it in. Using my happy face rubber spatula I carefully swirled the peanut in the batter. You don’t want to completely mix the peanut butter in, you just want it swirled throughout.

Who’s added Chocolate Peanut Butter Swirl Cupcakes to their plans for this weekend? I hope you love them as much as I do!

Chocolate Peanut Butter Swirl Cupcakes

Chocolate Peanut Butter Swirl Cupcakes

Servings 24 Cupcakes
Author Megan M.


Chocolate Peanut Butter Cupcakes

  • 2 1/2 Cups All Purpose Flour
  • 2 Cups Granulated Sugar
  • 1 Cup Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 4 Large Eggs
  • 1 Cup Milk
  • 2/3 Cup Oil
  • 1 tsp Chocolate Extract
  • 1 Cup Peanut Butter melted

Chocolate Frosting

  • 1/3 Cup Butter softened
  • 1/4 Cup Cocoa Powder
  • 2 1/2 Cups Powdered Sugar
  • 1/2 tsp Chocolate Extract
  • 1-2 Tbs Milk

Peanut Butter Frosting

  • 1/2 Cup Peanut Butter
  • 2 Tbs Butter softened
  • 2 Cups Powdered Sugar
  • 1-2 Tbs Milk


Make the Cupcakes

  1. Preheat the oven to 350°. Line two muffin pans with cupcake liners.

  2. In a large mixing bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add in the eggs, milk, oil, and chocolate extract, stirring until fully combined. Pour in melted peanut butter, stirring only enough so the peanut butter is swirled throughout the batter and not completely mixed in.

  3. Divide batter among the muffin pans and bake for 20-22 minutes. Allow to cool.

Make the Frostings

  1. In a mixing bowl or stand mixer beat together the butter, vanilla, and cocoa powder. Slowly add in powdered sugar 1/2 cup at a time. Add just enough milk to make the frosting pipe-able.

  2. In a separate bowl, beat together the peanut butter and butter until smooth. Add the powdered sugar slowly, adding a small amount of milk to keep the frosting soft enough to pipe.

Frost the Cupcakes

  1. Carefully add the frostings to a piping bag fitted with a 1M tip, keeping the chocolate frosting on one side and the peanut butter on the other. It may not be perfect but that's okay. Using even pressure around the whole bag, slowly pipe the frosting in a swirl pattern on the cupcakes.

  2. Eat all leftover frosting since it's sooooo delicious!

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