Peanut Butter Chocolate Cupcakes Recipe

Peanut Butter & Chocolate Snack Cakes

Peanut butter and chocolate - two classic ingredients combined in this easy-to-pack treat.

25 min. prep time
18 snack cakes
000 Ratings



3/4 cup firmly packed brown sugar
3/4 cup creamy peanut butter
1/2 cup Land O Lakes® Butter, softened
3/4 cup buttermilk*
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup mini semi-sweet chocolate chips


2 cups powdered sugar
1/4 cup unsweetened cocoa
1/4 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
Decorator sugars or sprinkles


Heat oven to 350°F. Place paper baking cups into 18 muffin pan cups; set aside . 

Combine brown sugar, peanut butter and butter in bowl; beat at medium speed until well mixed. Add eggs; continue beating until well mixed. Add buttermilk and vanilla; beat at low speed until well mixed. Add flour, baking powder, baking soda and salt; continue beating until well mixed. Stir in mini chocolate chips. 

Divide batter evenly among prepared muffin cups. Bake 20-24 minutes or until golden brown and toothpick inserted into center comes out clean. Cool in pan 5 minutes; remove to cooling rack. Cool completely. 

Combine all frosting ingredients in bowl. Beat at low speed until well mixed. Increase speed to medium; beat, scraping bowl often, until light and fluffy. Spread evenly over snack cakes. Sprinkle with decorator sugar.

*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup; let stand 5 minutes.

Recipe Tip

Chunky peanut butter can be used in place of the creamy peanut butter.

Nutrition Facts (1 snack cake)

Calories: 340

Fat: 19g

Cholesterol: 40mg

Sodium: 200mg

Carbohydrates: 38g

Dietary Fiber: 2g

Protein: 6g

Recipe #15008©2011Land O'Lakes, Inc.

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