There’s something undeniably irresistible about the combination of chocolate and peanut butter. Rich, velvety chocolate and creamy, nutty peanut butter create a flavor harmony that’s both comforting and indulgent. These Chocolate Peanut Butter Mini Cupcakes take that classic pairing to the next level in a bite-sized treat that’s perfect for any occasion.

Whether you’re baking for a party, a casual get-together, or just craving a decadent homemade dessert, these mini cupcakes are a guaranteed crowd-pleaser. The moist chocolate cake is balanced by a luscious peanut butter frosting, creating a perfect contrast of textures and flavors. Plus, their small size makes them ideal for portion control—though you may find it hard to stop at just one!

Let’s dive into this rich and creamy delight with a recipe that’s easy to follow and perfect for both beginner and experienced bakers.

Ingredients

Ingredient	Quantity
For the Chocolate Cupcakes
All-purpose flour	1 cup
Unsweetened cocoa powder	½ cup
Baking powder	1 tsp
Baking soda	½ tsp
Salt	¼ tsp
Granulated sugar	¾ cup
Brown sugar	¼ cup
Egg	1 large
Whole milk	½ cup
Vegetable oil	⅓ cup
Vanilla extract	1 tsp
Hot coffee or hot water	½ cup

Full Tray of Freshly Baked Chocolate Peanut Butter Cupcakes

Equipment Needed

Mini cupcake pan – Essential for making bite-sized treats.
Cupcake liners – Prevents sticking and makes for easy cleanup.
Mixing bowls – For combining dry and wet ingredients.
Electric mixer or whisk – Helps achieve a smooth batter and fluffy frosting.
Piping bag with a frosting tip – For a professional-looking frosting swirl.
Cooling rack – Allows cupcakes to cool evenly before frosting.

Step-by-Step Instructions

Step 1: Prepare the Cupcake Batter

Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In another large bowl, beat together granulated sugar, brown sugar, egg, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
Pour in the hot coffee (or water) and mix until the batter is smooth. The batter will be slightly thin—this is normal and helps create moist cupcakes.

Step 2: Bake the Cupcakes

Fill each mini cupcake liner about ¾ full with batter.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 3: Make the Peanut Butter Frosting

In a large bowl, beat the butter and peanut butter together until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed at first, then increasing to medium-high.
Add the heavy cream (or milk), vanilla extract, and a pinch of salt. Beat for 2-3 minutes until light and fluffy. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.

Step 4: Frost the Cupcakes

Transfer the frosting into a piping bag fitted with a star tip and pipe swirls onto the cooled cupcakes.
Garnish with mini chocolate chips, crushed peanuts, or a drizzle of melted chocolate for extra indulgence.

Tips and Variations

Make It Vegan: Substitute the egg with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water. Use almond milk and dairy-free butter for the frosting.
Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten-free flour blend.
Extra Richness: Replace hot water with hot coffee to intensify the chocolate flavor.
Peanut Butter Swirl: Swirl some melted peanut butter into the batter before baking for an extra peanut butter kick.
Nut-Free Version: Use sunflower seed butter instead of peanut butter for an allergy-friendly alternative.

Serving Suggestions

These mini cupcakes make a fantastic dessert for parties, potlucks, or afternoon snacks. Serve them with a glass of cold milk for a classic pairing, or alongside a scoop of vanilla ice cream for an even more indulgent treat.

For a visually stunning dessert platter, arrange the cupcakes on a tiered stand, drizzle with melted chocolate, and sprinkle with crushed peanuts for a gourmet look.

Perfect Pairings

Coffee: A strong espresso or mocha latte beautifully complements the rich chocolate flavor.
Milkshakes: A peanut butter or chocolate milkshake enhances the cupcake’s creamy elements.
Dessert Wine: A sweet port wine or chocolate stout beer pairs well with the deep cocoa notes.

Storage and Reheating

Room Temperature: Store unfrosted cupcakes in an airtight container for up to 2 days.
Refrigeration: Frosted cupcakes can be stored in the fridge for up to 5 days. Let them come to room temperature before serving.
Freezing: Freeze unfrosted cupcakes for up to 3 months. Thaw and frost before serving.

Nutritional Information (Per Mini Cupcake)

Calories: ~140
Fat: 7g
Carbohydrates: 18g
Protein: 2g
Sugar: 12g
Allergens: Contains gluten, dairy, and nuts.

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Chocolate Peanut Butter Mini Cupcakes are a delightful combination of rich, moist chocolate cake and smooth, creamy peanut butter frosting. Their bite-sized nature makes them perfect for parties, afternoon treats, or whenever you crave something sweet but not overwhelming. The balance of deep cocoa flavors with nutty peanut butter creates an indulgence that’s both nostalgic and gourmet. Plus, they’re easy to make with simple ingredients, making them an ideal recipe for both beginner and experienced bakers.

Whether you enjoy them fresh, store them for later, or get creative with different toppings, these cupcakes are sure to impress. Pair them with a cup of coffee, a chilled glass of milk, or even a dessert wine for an elevated experience. Try this recipe today and share your baking success—whether it’s a small batch for yourself or a full tray for a gathering. There’s no wrong way to enjoy these decadent little treats!