Peanut Butter Chocolate Chip Cupcakes

Name: Peanut Butter Chocolate Chip Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 cup creamy peanut butter; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chocolate chips

Highlighted under: Baking & Desserts

I absolutely adore these Peanut Butter Chocolate Chip Cupcakes! The combination of rich peanut butter and sweet chocolate chips creates an indulgent treat that is simply irresistible. I've made these for birthday celebrations and casual gatherings alike, and they never fail to impress. The batter is incredibly easy to whip up, and you'll love how the cupcakes rise beautifully in the oven. Whether you're enjoying them with a glass of cold milk or coffee, these cupcakes are bound to become a favorite in your household!

Created by

Ella

Last updated on 2026-02-07T22:17:28.060Z

I've always been a fan of peanut butter, so when I decided to experiment with cupcakes, it was the perfect match. By blending the peanut butter into the batter, it not only adds a wonderful flavor but also keeps the cupcakes moist and tender. I like to fold in a generous amount of chocolate chips, making every bite a delightful surprise. The result is a perfectly sweet treat that wins over everyone’s heart.

One thing I’ve learned while baking these cupcakes is to let the batter sit for a few minutes before filling the cupcake liners. This small wait allows the ingredients to meld together beautifully, enhancing the overall texture. Whenever I make these cupcakes, I can be assured they will be gone before the day ends!

Why You'll Love This Recipe
Rich peanut butter flavor enhanced by sweet chocolate chunks
Super moist texture that stays fresh for days
Perfect for any celebration or a mid-day snack

Understanding Ingredients

The core of these cupcakes is creamy peanut butter, which not only provides a rich flavor but also contributes to the moist texture. I recommend using a high-quality, natural peanut butter for authentic taste. Avoid processed versions that may contain added sugars or oils, as they can impact your cupcakes' texture and sweetness. The sugar balances the peanut butter’s savoriness, while the eggs help with leavening, ensuring a light, airy cupcake.

Using all-purpose flour is crucial here as it holds enough structure to support the dense peanut butter. If you're looking for a gluten-free option, almond flour works well, but you may need to adjust the baking soda slightly, as the reaction differs. Remember to sift it to avoid clumps, ensuring an even rise. Lastly, the addition of chocolate chips adds a delightful sweetness and texture contrast.

Baking Techniques

When mixing the peanut butter and sugar, be sure to beat it until the mixture is completely smooth and glossy—this will promote even incorporation of the eggs and vanilla. It's important to do this step right, as lumps can lead to uneven baking. Gradually fold in the dry ingredients instead of mixing vigorously; this technique helps to retain the cupcakes' lightness and avoids gluten overdevelopment, which can result in a tough texture.

Keep a close eye on your baking time. The cupcakes should rise and form slightly golden edges. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. If they bake too long, they may dry out, so I recommend checking at the lower end of the time range. When cooling, let them sit in the pan for about 5 minutes to prevent sticking, then transfer them to a wire rack.

Ingredients

For the Cupcakes

1 cup creamy peanut butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Mix the Ingredients

In a large mixing bowl, combine peanut butter and sugar until smooth. Beat in the eggs and vanilla extract until fully combined.

Combine Dry Ingredients

In another bowl, mix together the flour, baking soda, and salt. Gradually add this to the peanut butter mixture until just combined.

Add Chocolate Chips

Fold in the chocolate chips until evenly distributed.

Fill the Liners

Scoop the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake

Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack.

Enjoy!

Pro Tips

For a delightful touch, consider drizzling melted chocolate on top of the cooled cupcakes for an extra chocolatey finish.

Make-Ahead and Storage

These Peanut Butter Chocolate Chip Cupcakes can be made ahead of time, which makes them perfect for busy schedules. Once cooled, store them in an airtight container at room temperature for up to three days. For longer storage, you can freeze the un-frosted cupcakes. Simply wrap each one tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. When ready to enjoy, allow them to thaw at room temperature for about an hour.

If you wish to keep the cupcakes decorative and fresh, consider frosting them shortly before serving. A simple chocolate ganache or a creamy peanut butter frosting pairs wonderfully; just use equal parts peanut butter and butter with powdered sugar to achieve your desired consistency. This way, the presentation remains intact, and your guests are treated to a delightful experience when they bite into the cupcakes.

Variations and Customizations

Feel free to customize these cupcakes with different mix-ins or toppings. For a crunchier texture, try adding chopped nuts like peanuts or walnuts to the batter. If you're looking for a flavor twist, add a tablespoon of cocoa powder to the dry ingredients for a deeper chocolate flavor. Alternatively, you may substitute half the chocolate chips with butterscotch chips for a different sweet note that complements the peanut butter beautifully.

For a healthier version, consider reducing the sugar by 1/4 cup and using unsweetened applesauce for half of the peanut butter, which can reduce fat while still keeping your cupcakes moist. Remember, using natural sugar substitutes like honey or maple syrup can alter the baking properties, so adjustments in liquid content might be necessary to achieve the right consistency.

Questions About Recipes

→ Can I use chunky peanut butter instead?

Yes, using chunky peanut butter will add a fun texture to the cupcakes!

→ How should I store these cupcakes?

Store them in an airtight container at room temperature for up to three days.

→ Can I freeze the cupcakes?

Absolutely! You can freeze them for up to two months. Just thaw before serving.

→ What can I substitute for eggs?

You can use applesauce or a flaxseed mixture as a substitute.