chocolate cupcakes peanut butter butter cream on cooling rack

K's Chocolate Peanut Butter Buttercream Cupcakes

Course Dessert
Cuisine American
Keyword Chocolate cupcakes, peanut butter buttercream frosting
Prep Time 15 minutes
Cook Time 20 minutes
Frosting Time 10 minutes
Total Time 45 minutes
Servings 24 Cupcakes


Chocolate Cupcakes

  • 2 cups all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1 tsp. salt
  • 1/4 tsp. baking powder
  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 2 whole eggs
  • 1 tsp. vanilla

PB Buttercream Frosting

  • 1 stick butter, softened
  • 1 cup creamy PB
  • 3 tbsp. milk (or more as needed)
  • 2 cups confectioners' sugar


Chocolate Cupcakes

  1. Preheat oven to 350 degrees.  Prepare your cupcake pans with cupcake liners and set aside.
  2. Sift together the flour, baking soda, salt, and baking powder. 
  3. Mix the hot water and cocoa in a separate bowl until dissolved.
  4. In a larger bowl, beat the shortening on medium speed for approximately 30 seconds.  Gradually add the sugar to the shortening, beating well after each addition.  Beat 2 minutes longer after all of the sugar has been added. 
  5. Beat in the vanilla to the shortening and sugar, and then alternately add the flour mixture and dissolved cocoa to the batter.  Be sure to mix the ingredients until just combined.
  6. Fill each cupcake liner 2/3 full and bake in the 350 degree oven for 20-25 minutes.  Allow to cool for 5 minutes before removing from pan, and cool an additional 10 minutes on a wire rack before frosting! 

PB Butter Cream Frosting

  1. Beat the softened butter and creamy PB with an electric mixer. 
  2. Slowly mix in the sugar, and then add the milk to form a fluffy, spreadable frosting.  3 minutes is the magic number for mixing to achieve that delicious texture!
  3. Frost as desired on chocolate cupcakes...and garnish if you're feeling fancy!
  4. Enjoy alone to avoid judgement ;)