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Small Batch Chocolate Cupcakes with Peanut Butter Buttercream Frosting
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4.67 from 3 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: Michael Johnson


For the Chocolate Cupcakes:

  • ¼ cup + 2 tbsp all-purpose flour
  • ¼ cup granulated sugar
  • 2 tbsp unsweetened natural cocoa powder (not Dutch-processed)
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup milk
  • tsp white vinegar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract

For the Peanut Butter Buttercream Frosting:

  • ¼ cup unsalted butter softened
  • cup powdered sugar
  • ¼ cup creamy peanut butter *
  • 2 tbsp milk


  • 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 tsp 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.


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.


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