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A small white cupcake stand holds one chocolate peanut butter cupcake with peanut butter frosting and pink sugar sprinkles.
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5 from 14 votes

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting

Chocolate Peanut Butter Cupcakes with Peanut Butter Frosting because THIS is the way to your Valentine's heart! Trust me, I promise! These cupcakes are light and fluffy and this frosting is like a little piece of heaven on your tongue.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Cupcakes, Dessert
Cuisine: dairy free, egg free, soy free, vegan
Servings: 12 people
Calories: 165kcal


Peanut Butter Chocolate Cupcakes

  • 1 cups white whole wheat flour (all-purpose or spelt flour would also work)
  • ¼ cup + 2 tbsp unsweetened cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ cup organic natural peanut butter (I like Smuckers - only peanuts and salt)
  • ¼ cup coconut oil (melted)
  • ¾ cup coconut sugar (organic cane sugar will also work)
  • 1 cup non-dairy milk (I used almond milk)
  • 2 tsp apple cider vinegar
  • 1 tsp pure vanilla extract
  • 1 tsp instant espresso powder (optional, but gives the chocolate a deeper flavor)

Peanut Butter Frosting

  • 1 cup peanut butter (I prefer traditional peanut butter** here instead of the natural kind)
  • ¾ cup vegan butter (I used Earth Balance)
  • 2 cups organic powdered sugar
  • 2-4 tbsp non-dairy milk (I used Almond milk)


For the Cupcakes:

  • Preheat the oven 350 degrees F. 
  • In a medium mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.
  • In a large mixing bowl, whisk together the peanut butter, melted coconut oil, sugar, non-dairy milk, apple cider vinegar, vanilla, and espresso powder, if using, until smooth.
  • Pour the dry into the wet while stirring until just combined.
  • To bake using the Farm Table Chef Silicone Baking Pan (for baking directions in a metal pan, see notes): Place the 12-cavity silicone muffin pan onto a metal baking sheet. Pour the batter into the muffin pan, filling each cavity ¾ of the way. 
  • Bake for 18-22 minutes until a toothpick inserted in the middle comes out clean.
  • Let cool completely in the pan on a wire rack, then take the cupcakes out of the pan by pressing up under each cavity and popping them out. Once they have popped slightly out of the cavity, you can pull them gently out from the top.

For the Frosting:

  • In the  bowl of an electric mixer (or in a large bowl with a hand mixer), cream together the peanut butter, vegan butter, and powdered sugar. Add in the non-dairy milk 1 tbsp at a time until the desired consistency is reached.  If it's too thin, add a little more powdered sugar. If it's too thick, add a little more milk.
  • Once the cupcakes have completely cooled, frost them however you wish.
  • Enjoy!


*If baking in a metal baking pan - lightly spritz the pan with oil before filling with batter. Once baked, let the cupcakes cool in the metal pan on a wire rack for 10 minutes. Run a sharp knife around the edges of each one to make sure they are loose from the sides and lift them out. Continue to cool out of the pan on the wire rack. 
**If you choose to use natural peanut butter in the frosting - it will taste delicious, but will be heavier and have a more oily texture. Not as light and fluffy - so piping those perfect frosting peaks will be more difficult. 
~Since the amount of frosting per cupcake can vary based on personal preference or decorating choices, nutrition facts are calculated for cupcakes alone - not frosting.


Calories: 165kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Sodium: 130mg | Potassium: 1mg | Fiber: 1g | Sugar: 13g | Vitamin A: 50IU | Calcium: 20mg | Iron: 0.7mg