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    Home » Cakes » Cupcakes » Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting

    Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting

    By Mike Johnson ⁠— April 9, 2020 (Updated September 9, 2022) — 16 Comments

    4.88 from 8 votes

    This small-batch cupcake recipe makes exactly four perfectly adorable chocolate cupcakes with peanut butter buttercream frosting. The recipe is simple, quick, and 100% delicious.
    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting

    Small batch desserts are adorable and fit a lovely niche. There are just days in life when you want (need?) something sweet, but also want to keep it simple. Not to mention, the prospect of a dozen-plus cupcakes leftover on your counter is a recipe for regret and bad feelings. That's where these small batch chocolate cupcakes come in!

    Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting

    The concept of small batch baking is beautiful. Take this recipe, for example; it only requires a little over 1/4 cup of flour, no eggs (yeah, you read that right), and yields four perfect lil cupcakes. The cupcakes are moist and light with a mild chocolate flavor and topped with a peanut butter buttercream frosting because hello, who doesn't love that combo?

    Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting

    The cupcake itself is actually (without meaning to be-) vegan- so you can substitute shortening or another dairy-free sub for butter in the frosting, and you'll have Vegan Small Batch Chocolate Cupcakes! Ok- now go make yourself very happy and whip up a batch stat!

    Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting

    Small Batch Chocolate Cupcakes Notes

    • This recipe calls for unsweetened natural cocoa powder. Dutch-processed cocoa is neutral, so if you use it, it won't react with the baking soda, and your cupcakes won't rise!
    • I used a Wilton 1M piping tip to frost swirls on these cupcakes. If you plan on just spreading frosting over the top with a knife, I would cut the frosting recipe in half!
    Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting
    Print Recipe
    4.88 from 8 votes

    Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting

    This small-batch cupcake recipe makes exactly four perfectly adorable chocolate cupcakes with peanut butter buttercream frosting. The recipe is simple, quick, and 100% delicious.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: American
    Keyword: Cakes & Cupcakes, Chocolate Cupcakes, Peanut Butter Buttercream
    Servings: 4 cupcakes
    Calories: 502kcal
    Author: Mike Johnson

    Ingredients

    For the Chocolate Cupcakes:

    • 50 g all-purpose flour
    • 50 g granulated sugar
    • 10 g unsweetened natural cocoa powder (not Dutch-processed)
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 60 g milk
    • ⅛ teaspoon white vinegar
    • 30 g vegetable oil
    • 1 teaspoon vanilla extract

    For the Peanut Butter Buttercream Frosting:

    • 60 g unsalted butter softened
    • 150 g powdered sugar
    • 65 g creamy peanut butter *
    • 30 g milk
    Metric - US Customary

    Instructions

    • Preheat oven to 350°F (180°C). Line a cupcake/muffin tin with 4 liners and set aside.
    • In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt in a bowl. (If looking for dark cupcakes like pictured above, add ½ teaspoon of black cocoa, otherwise leave it out!)
    • In a small bowl, whisk together the milk, vinegar, oil, and vanilla. Pour the wet ingredients into the center of your flour mixture and stir until just incorporated. Careful not to overmix!
    • Divide the batter among the 4 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
    • To make the frosting, beat softened butter until smooth and creamy. Add powdered sugar, peanut butter, and milk and beat until combined. Add more powdered sugar if frosting is too thin or more milk if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake.

    Notes

    Use a commercial brand peanut butter such as Skippy or Jif in the frosting. Avoid natural, oily, or homemade peanut butters as the consistency will cause this frosting to separate and curdle.
    Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7 days.

    Nutrition

    Serving: 1g | Calories: 502kcal | Carbohydrates: 62g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 33mg | Sodium: 390mg | Potassium: 173mg | Fiber: 2g | Sugar: 52g | Vitamin A: 379IU | Calcium: 39mg | Iron: 1mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    MikeBakesNYC LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this website unless authorization is given. If you enjoyed the recipe and would like to publish it on your site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure page. This post may contain affiliate links.

    Filed Under

    CupcakesSmall Batch BakingChocolatePeanut Butter
    « Small Batch Cinnamon Rolls
    Copycat Levain Bakery Chocolate Chip Cookies »

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    Reader Interactions

    Comments

    1. MS

      October 01, 2022 at 3:19 pm

      5 stars
      Perfect for when you’re craving cupcakes but don’t want a full batch sitting around.

      Reply
    2. Lauren

      February 27, 2022 at 8:10 pm

      Thank you for this great recipe! I’ve made it multiple times, and the cupcakes always come out delicious. 4 cupcakes is the perfect batch size.

      Reply
    3. Cindy

      January 27, 2021 at 7:44 pm

      5 stars
      Great recipe.. definitely a keeper

      Reply
    4. Chelsea

      December 21, 2020 at 11:00 am

      5 stars
      Absolutely delicious! I used oat milk, and popped a Trader Joe's dark chocolate PB cup in the middle of each of them before baking, and they were perfectly decadent. Thank you for the small batch recipe, it was great for baking birthday cupcakes for my friend, without having too many leftovers in my house!

      Reply
    5. Crystal

      October 16, 2020 at 12:42 am

      Hello what brand of cocoa powder do you recommend?

      Reply
      • Michael Johnson

        October 16, 2020 at 8:54 am

        I normally use Anthony's Dutch-process cocoa. You can find it on Amazon here!

        Reply
        • Laurel

          April 15, 2022 at 7:04 pm

          In the recipe ingredients you say not to use Dutch processed cocoa. Can you recommend a non Dutch processed cocoa? Thanks

          Reply
          • Mike Johnson

            April 21, 2022 at 1:57 pm

            Most cocoa powders sold in stores are natural cocoa powders (aka not Dutch-processed). Personally, I usually opt for Hershey's or Ghiradelli when I need it!

            Reply
    6. Kimmi

      July 10, 2020 at 12:17 pm

      4 stars
      They look delish and super easy to bake.
      I watched first on Instagram, they can't be "vegan" with milk in batter. And of course as you mentioned butter in frosting would need to be substituted for vegan.
      Easy fix for both. I use Nutpod as milk substitute.
      You think I could bake these in mini convection over?
      Its starting to get hot days here.
      Kimmi

      Reply
      • Michael Johnson

        July 10, 2020 at 12:32 pm

        Hi Kimmi! If you watched on Instagram, you would have seen that I used almond milk in this recipe (which IS vegan) and, in fact, use almond milk in all of my recipes that call for "milk". As far as your convection oven question, I haven't tested it myself so afraid I can't advise as to whether or not it would work!

        Reply
        • Kimmi

          July 10, 2020 at 3:12 pm

          I'm not vegan, but sometimes use whatever I have almond vs milk. And well buttercream just wouldn't be buttercream without the real thing. I just baked them per your directions and they are devine. Ill keep following, I love your photos too.

          Reply
    7. Lauren

      April 21, 2020 at 3:40 pm

      can you make these into mini cupcakes? what oven temp and how long would they bake? thank you!

      Reply
      • Michael Johnson

        April 21, 2020 at 5:21 pm

        I haven't tested it myself but most cupcake recipes can easily be turned into minis! I would bake at the same temperature and just check around the 9-10 minute mark. I can't imagine they would take any longer than 13-14 minutes total. Let me know how it goes if you try it!

        Reply
        • Heather

          January 25, 2021 at 9:50 pm

          5 stars
          I made these as minis. The recipe made a dozen and they were perfect! I baked at 350 for about 10 minutes. Also, I added a little espresso powder to the batter just for fun.

          Reply
    8. Lydia

      April 18, 2020 at 5:06 pm

      5 stars
      MIGHT HAVE MADE THESE AND ATE THEM ALL IN TWO DAYS... thank the lord it was a small batch! Totally love and will definitely be making again!

      Reply
      • Michael Johnson

        April 18, 2020 at 5:09 pm

        I usually do the same hahaha! So glad you enjoyed them! 🙂

        Reply

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