Home > Desserts > Chocolate Peanut Butter Cupcakes Chocolate Peanut Butter Cupcakes February 12, 2014 | 38 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These chocolate peanut butter cupcakes feature a rich chocolate cupcake base, the best smooth peanut butter frosting, and are optionally garnished with muddy buddies to complete the chocolate and peanut butter combination! After becoming hooked on these cupcakes, be sure to try some other favorites like these banana cupcakes, these cake mix cupcakes, or these carrot cake cupcakes! Chocolate Peanut Butter Cupcakes Peanut butter and chocolate together is my absolute favorite combination. So naturally, I’m obsessed with muddy buddies and am quite certain I could finish an entire batch in one sitting. P.S. Have you ever tried freezing muddy buddies and eating them straight out of the freezer? Game changer. So even though these chocolate peanut butter cupcakes don’t actually have muddy buddies in them, they’ve got all the great flavors from muddy buddies — chocolate, peanut butter, and plenty of sugar :). Of course, you can garnish these cupcakes with a few muddy buddies (store-bought or homemade), but they’re delicious without the garnish as well. How to make chocolate peanut butter cupcakes This recipe keeps things simple by doctoring up a cake mix for the chocolate cupcake base. The result is bakery tasting cupcakes with a fraction of the work and ingredients. Of course you can make the cupcake base from scratch, just use your favorite from scratch recipe instead. While the cupcakes are cooling, prepare the peanut butter frosting. The frosting is a simple butter based frosting with peanut butter added in. Be sure to use real butter, not margarine for the best flavor. Decorate the cooled cupcakes with a generous amount of peanut butter frosting and then IF desired, add some muddy buddies. Another garnish idea: a sprinkle of powdered sugar. If you want to do a sprinkle of powdered sugar over the cupcakes, I recommend sprinkling some on through a fine mesh sieve. How long do you bake MINI chocolate peanut butter cupcakes? If you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, you’ll want to make sure to still use paper liners and you’ll bake them around 10-15 minutes. Check the cupcakes around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean (or with a few moist crumbs) the cupcakes are done. If it comes out wet you can add a few minutes! How do you store these cupcakes? For any cupcakes that don’t get eaten, store them in an airtight container (or cupcake storage container) in the fridge. These cupcakes are best within 3-4 days of being made. Can you freeze chocolate peanut butter cupcakes? I always get this question so I finally put it to the test so I could give a definitive answer These cupcakes freeze perfectly pre-frosting! You’ll want to put the completely cooled cupcakes in a sealed (airtight) bag and then you can place them in the freezer. To thaw the cupcakes, place them in the fridge overnight and you’ll have perfectly thawed chocolate peanut butter cupcakes that are ready to frost the next day. Unfortunately the frosting doesn’t freeze well and already frosted cupcakes don’t freeze well either. More delicious desserts: Best Chocolate Cake Recipe from scratch with a triple chocolate buttercream Pumpkin Cupcakes with cinnamon cream cheese frosting Carmelitas oatmeal cookie bars with caramel and chocolate Strawberry Shortcake with biscuits, fresh whipped cream, and sugared strawberries Lemon Bars with a thick lemon custard filling and shortbread crust FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Muddy Buddies Cupcakes 5 from 3 votes - Review this recipe These chocolate peanut butter cupcakes feature a rich chocolate cupcake base, the best smooth peanut butter frosting, and are optionally garnished with muddy buddies to complete the chocolate and peanut butter combination! SAVE TO RECIPE BOX Print Recipe Muddy Buddies Cupcakes 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These chocolate peanut butter cupcakes feature a rich chocolate cupcake base, the best smooth peanut butter frosting, and are optionally garnished with muddy buddies to complete the chocolate and peanut butter combination! Course Dessert Cuisine American Keyword chocolate peanut butter cupcakes Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 24 cupcakes Calories 250kcal Author Chelsea Lords IngredientsCupcakes:1 package (15.25 ounces) Super Moist Chocolate Fudge Cake Mix1 package (3.9 ounces) chocolate fudge pudding mix, dry, do not prepare3 large eggs, at room temperature3/4 cup vegetable oil3/4 cup full fat sour cream2 and 1/2 teaspoons vanilla extract1/2 cup buttermilk, (or sub scant 1/2 cup milk + 1/2 tbsp vinegar- mixed together and let sit for 5 minutes)*Frosting:1/2 cup creamy peanut butter, not a natural or no-stir version1/2 cup butter, at room temperature (do not sub margarine; do not melt)1 teaspoon vanilla extract2 cups powdered sugar2-4 tablespoons milkMuddy Buddies: Buy a bag of pre-made muddy buddies or make the recipe below:2 cups Rice Chex cereal1/4 cup milk chocolate chips1 and 1/2 tbsp creamy peanut butter3-4 tsp butter1/4 tsp vanilla extract1/3 cup powdered sugar InstructionsCupcakes:Preheat the oven to 350 degrees F. Line a muffin tin with liners and set aside.In a large bowl, sift together the cake mix and pudding package.In a separate bowl, combine the eggs, vegetable oil, sour cream, vanilla, and buttermilk.If you don't have buttermilk, combine 1/2 cup of milk with 1/2 tbsp. white vinegar in a separate cup and let sit for 5 minutes and then add to mixture.Mix wet and dry until combined (do not over-stir or beat in too much air)Fill up the liners 3/4ths the way full and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.Remove and let cool.Frosting:In a separate bowl, combine the peanut butter with room temperature butter and beat together in a stand mixer or with hand beaters until smooth and creamy. Add in the vanilla and powdered sugar. Beat together and slowly add in the milk until the frosting consistency is reached.Muddy Buddies:In a microwave-safe bowl, combine the chocolate chips, peanut butter, butter and vanilla. Microwave for 30 seconds and stir until melted. Return to microwave for 15 seconds if needed. The mixture will be thick. Coat the chex cereal in the chocolate mixture until covered. (I used my hands to get the cereal covered in the chocolate)Pour the coated cereal into a large resealable plastic bag.Add powdered sugar. Seal bag and shake until well coated.Putting it togetherOnce the cupcakes have completely cooled, pipe (or spread) the frosting onto the cupcakes.Sprinkle on powdered sugar and garnish with several muddy buddies.Store in an airtight container. Recipe Notes*The frosting recipe will cover 24 cupcakes, but if you want a lot of frosting on each cupcake (like seen in the pictures), you will need to double the frosting recipe. Nutrition FactsCalories: 250kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.