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Chocolate Peanut Butter Brownie Cupcakes that are rich, decedent, and perfect!
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Chocolate Peanut Butter Brownie Cupcakes

Author: Lisa Longley


  • For Cupcakes
  • 1 1/2 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsps baking powder
  • 1 1/2 tsps baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 cup milk I used skim
  • 1/3 cup vegetable oil
  • 1 cup of creamy peanut butter
  • 2 tsps vanilla extract
  • For Frosting
  • 1/2 cup unsalted butter room temperature
  • 1 cup peanut butter
  • 1/2 cup milk
  • 8 cups powdered sugar
  • 2 tsps vanilla extract


  • Preheat your oven to 350 degrees. Line two muffin tins with 24 cupcake liners.
  • In a large bowl, mix the the granulated sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • Add in the eggs, milk, vegetable oil, peanut butter, and vanilla. Stir until the batter is fully combined.
  • Fill each cupcake liner approximately 2/3 full.
  • Bake for 20 minutes (in two batches), or until a tooth pick inserted in the middle of a cupcake comes out with just a few crumbs. Allow to cool completely. Once cool, make the frosting.
  • To make the peanut butter frosting beat together the butter and peanut butter until combined in a stand mixer or with a hand held mixer.
  • Slowly add in the powdered sugar and then the milk, followed by the vanilla extract. If not smooth and creamy, add a tiny bit more milk.