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Espresso Chocolate Peanut Butter Cupcakes Recipe

I woke up craving espresso chocolate peanut butter cupcakes and had to bring them to life. I don’t always have a huge sweet tooth — I’d often choose fries over a cookie — but chocolate paired with peanut butter, especially with a hint of espresso, is irresistible.

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This recipe is simpler than it sounds. The batter takes about 10 minutes to mix using pantry staples, and the cupcakes bake in about 18 minutes. While they bake, you can whip up the four-ingredient frosting in just a few minutes.

Here’s the recipe:

5 from 1 vote

Espresso Chocolate Peanut Butter Cupcakes

In under an hour you can have these creamy, dreamy chocolate cupcakes.
Servings:
14 cupcakes
A hand holds a chocolate cupcake topped with swirls of light brown frosting and drizzled with chocolate. The background is blurred, showing more cupcakes on a wooden surface.
Prep Time:
15
Cook Time:
22
Total Time:
37

Ingredients

Cake:

  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder (I used dark chocolate)
  • 2 tsp espresso powder or instant espresso
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 1/2 cup buttermilk

Frosting:

  • 1 stick unsalted butter room temperature
  • 1 cup confectioners’ sugar
  • 3/4 cup creamy peanut butter
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Line a standard cupcake tin with 14 liners.
  • In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
  • In a large bowl, whisk eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
  • Add half the dry mixture to the wet ingredients along with half the buttermilk and whisk gently to combine. Add the remaining dry mix and buttermilk and stir until just combined.
  • Fill the cupcake liners halfway — not a third or a quarter, as these rise significantly. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool for at least 15 minutes.
  • While the cupcakes bake, beat the butter, confectioners’ sugar, peanut butter, and vanilla in a mixer (or by hand) until light and fluffy.
  • Frost and decorate the cupcakes as you like.

Nutrition

Calories: 285kcal
,
Carbohydrates: 34g
,
Protein: 5g
,
Fat: 20g

Nutrition information is automatically calculated and should be used as an approximation.


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