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Chocolate Cupcakes with Peanut Butter Frosting


CenterCutCook ~ These are so good & so moist!! I don't think I've ever had moister cupcakes. I was concerned about the batter because mine was very soupy & not at all thick like normal cake batter, but they turned out perfect! I wasn’t sure how the frosting would taste or if everyone would like it, so I frosted half of them in store-bought cream cheese frosting. The frosting turned out to be good & not too strong. The problem with having 2 different kinds of frosting is you want to eat both cupcakes!! Mine made 30 cupcakes, probably because it was so thin.

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Rate this recipe 4.4/5 (19 Votes)
Chocolate Cupcakes with Peanut Butter Frosting 1 Picture


  • Cake:
  • 2 cups flour
  • 2 1/2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup vegetable or canola oil
  • 1 cup sour cream
  • 1 1/2 cups water
  • 2 TB white vinegar
  • 1 tsp vanilla extract
  • 2 eggs
  • Peanut Butter Frosting:
  • 10 oz cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 5 cups powdered sugar
  • 2/3 cup creamy peanut butter


Servings 24
Adapted from


Step 1

Preheat oven to 350. In a large mixer bowl, sift together flour, sugar, cocoa powder, baking soda, & salt. Add oil & sour cream; mix until blended. Slowly add in water. Add vinegar, vanilla, & eggs; mix until well blended. In a lined muffin pan, fill each about three quarters of the way full. Bake for around 20-22 minutes or until an inserted toothpick comes out clean (20 minutes was perfect for me). While cupcakes are baking, make the peanut butter frosting by combining the cream cheese & unsalted butter in a mixer. Beat until fluffy. Add in powdered sugar, one cup at a time. Add the peanut butter & mix until well blended. Make sure to scrape down the sides of the mixer bowl to ensure everything is combined. When cupcakes have cooled, frost them.

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