Peanut Butter and Chocolate Cupcakes

I made chocolate cookies with peanut chips a couple of weeks ago and since then I have been unable to get my mind off of them. Yep, that is really how my brain and body works. When I do not have enough of something, watch out because I will relentlessly crave it until I get more, more, more of what I want!

I knew that I wanted to try the same concept but with a cupcake. Now this concept should be relatively easy, but I decided to find the moistest and lightest cupcake batter in the ENTIRE world. I am completely serious. Initially I wanted to put peanut butter M&Ms in the batter. I did just that but I went overboard with the candies. Oh yes, I put the entire bag of candy into the batter. Each one of those little balls of goodness sunk to the bottom of the batter and stayed there throughout the cooking process. What a waste, I thought until I tasted one. The problem was not the taste, just the overall picture.

I am a perfectionist by nature. What I have learned with cooking is there is a time and place to be a perfectionist and there is a time to experiment and forget about being perfect. Usually when the pressure is off, the food comes together even better. I gave up on this idea over the weekend. I wanted to have time to think about the recipe and how to get it right. Then it hit me, instead of heavy balls of peanut butter candy; why not use the same process as the cookie recipe. Yep, that’s right; I went with peanut butter chips. They are lighter and should do the trick. What I will tell you is that after you put the batter in the cupcake cups to bake, you should bake for a couple of minutes and sprinkle a few chips over the top and press down slightly before the top begins to set. Those are my pearls of wisdom. It may be a little time consuming, but well worth the outcome.

Here are the ingredients:

  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups flour
  • ½ bag peanut butter chips
  • 1 ½ cups sugar
  • 1 ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup warm water
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract


  • Preheat oven to 350 degrees F
  • Line muffin tins with paper liners
  • Sift together cocoa powder, flour, sugar, baking soda, baking powder and salt
  • Add eggs, warm water, buttermilk and vanilla and mix until smooth, about 3 minutes
  • Divide batter evenly among muffin cups, filling each 2/3 full
  • Bake for a few minutes, then sprinkle a few chips into each muffin tin, making sure they sink below the surface
  • Then bake until tops spring back when touched, 17 to 20 minutes [total cook time]
  • Transfer to wire rack and let cool completely

Cupcake Batter adapted from M.Stewart

I used the same peanut butter frosting for these cupcakes that I used for Nick’s birthday cake. If you are interested, you can find that recipe here. I hope you all enjoy these little guys! They are definitely worth some extra work.

Until Next Time,

Happy Experimenting!! 

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