These decadent peanut butter cupcakes combine creamy peanut butter, finely chopped peanuts, and crushed Butterfinger candy folded into a tender batter. Each cupcake is finished with a homemade chocolate buttercream and a sprinkle of crushed Butterfinger for a crunchy, chocolate-peanut finish that’s sure to impress both family and guests.
When you want a classic homemade cupcake with a twist, these Peanut Butter Cupcakes with chocolate frosting deliver bold peanut flavor, moist texture, and an eye-catching finish.
Ingredients for Peanut Butter Cupcakes
See the recipe card below for exact quantities.
- Whole milk — adds richness and improves cupcake texture.
- Vegetable oil — use neutral oils like vegetable or canola for best results.
- Brown sugar — packed; light or dark both work and add moisture and depth of flavor.
- Salt — a pinch enhances the other flavors and helps the chemistry of baking.
- Peanuts & Butterfinger candy — optional additions for crunch and extra sweetness.
Substitutions and Variations
- Swap vegetable oil for any neutral oil such as canola or avocado oil.
- Use crunchy peanut butter if you prefer extra nut texture; then omit extra chopped peanuts.
- Substitute dark brown sugar if you want a deeper molasses flavor.
- Add Reese’s Pieces or peanut butter chips for another candy twist.
Note: The recipe may behave differently with other substitutions; proceed cautiously.
How to Make Peanut Butter Cupcakes
Preheat the oven to 350°F and line a cupcake pan with liners. Microwave the peanut butter 30–45 seconds until pourable.
Step 1: In a large bowl whisk together milk, oil, eggs, and vanilla until combined.
Step 2: Stir in the melted peanut butter and brown sugar until incorporated.
Step 3: Add the dry ingredients — flour, baking powder, and salt — and mix just until combined. Fold in the optional chopped peanuts and crushed Butterfinger.
Step 4: Using a scoop, fill each liner about ¾ full and bake 15–17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the chocolate frosting by creaming room-temperature butter, then slowly beating in melted, cooled semi-sweet chocolate. Add powdered sugar and vanilla and beat until light and fluffy. Pipe or spread frosting on cooled cupcakes and top with crushed Butterfinger or chopped peanuts.
Tips for Best Results
- Don’t use natural peanut butter; its extra oil can make the cupcakes dense.
- To crush Butterfinger bars, pulse briefly in a food processor. If you don’t have one, place candy in a sealed bag and crush with a rolling pin.
- Let cupcakes cool in the pan for about 10 minutes before transferring to a rack to prevent breaking.
- Bake until a toothpick shows moist crumbs but no raw batter; if it’s wet, bake a few minutes longer.
- Use a cookie scoop for consistent cupcake sizes — it makes frosting and presentation easier.
Recipe FAQs
Yes. Replace the all-purpose flour with a one-to-one gluten-free all-purpose flour blend and follow the recipe as written. Texture may vary slightly depending on the blend.
Yes. This batter will work in smaller cake pans: try an 8×8, 9×9, or 8–9″ round pan. It won’t fill a 9×13 pan.
Yes. Bake up to two days ahead and store cooled cupcakes in an airtight container at room temperature or refrigerated. Cupcakes can be frozen for up to three months; thaw overnight before frosting. Ensure cupcakes are fully cooled before storing to avoid condensation.
Other Decadent and Unique Cupcake Recipes
- Cannoli Cupcakes
- Red Velvet Cupcakes
- Chocolate Peanut Butter Cupcakes
- Snickers Cupcakes
If you try this recipe, leave a rating and share a photo to show how yours turned out.
Peanut Butter Cupcakes
Ingredients
Peanut Butter Cupcakes
- ⅓ cup creamy peanut butter
- ½ cup whole milk
- ⅓ cup vegetable oil (canola works too)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup light brown sugar, packed
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup finely chopped peanuts (optional)
- ¼ cup finely chopped Butterfinger candy (optional)
Chocolate Frosting
- ½ cup butter, room temperature
- ½ cup semi-sweet chocolate chips, melted and cooled
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Crushed Butterfinger candy, for garnish
Instructions
Peanut Butter Cupcakes
- Preheat oven to 350°F and line a cupcake pan with paper liners.
- Microwave ⅓ cup creamy peanut butter 30–45 seconds until pourable.
- In a large bowl whisk together ½ cup whole milk, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla until combined.
- Add the melted peanut butter and 1 cup packed light brown sugar; whisk to combine.
- Stir in 1½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt until just combined. Fold in ¼ cup chopped peanuts and ¼ cup chopped Butterfinger if using.
- Using a 2-tablespoon scoop, fill each liner about ¾ full.
- Bake 15–17 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow cupcakes to cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
Chocolate Frosting
- Cream ½ cup room-temperature butter with a mixer until smooth.
- Slowly add the cooled melted ½ cup semi-sweet chocolate chips while mixing on low; scrape the bowl as needed.
- Add 2 cups powdered sugar and 1 teaspoon vanilla; beat on medium until light and fluffy, about 2 minutes.
- Fill a piping bag fitted with a Wilton 1M tip or spread the frosting on cooled cupcakes. Top with crushed Butterfinger, sprinkles, or chopped peanuts.
- Store cooled, frosted or unfrosted cupcakes in an airtight container at room temperature.
Notes
- Do not use natural peanut butter for this recipe; the extra oil can make cupcakes dense.
Storage: Store in an airtight container at room temperature for up to 5 days. Cupcakes can also be frozen for longer storage.
Nutrition
Carbohydrates: 59 g |
Protein: 6 g |
Fat: 24 g |
Saturated Fat: 9 g
(Nutrition facts are estimates and not guaranteed to be exact.)