Chocolate-Peanut Butter Layered Cupcakes Recipe

Name: Chocolate-Peanut Butter Layered Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups flour; ⅓ cup baking cocoa; 1 cup brown sugar, firmly packed; 1 teaspoon baking soda; ¼ teaspoon salt; ⅓ cup vegetable oil; 1 cup water; 1 tablespoon white vinegar; ½ teaspoon vanilla; 1 large egg; 1 (8 ounce) package cream cheese, softened; ¾ cup peanut butter; ⅓ cup granulated sugar; ⅓ cup confectioner's sugar; ¼ cup reese's peanut butter chips; ¼ cup Hershey's semi-sweet chocolate chips

Servings: persons

1 ½ cups flour
⅓ cup baking cocoa
1 cup brown sugar, firmly packed
1 teaspoon baking soda
¼ teaspoon salt
⅓ cup vegetable oil
1 cup water
1 tablespoon white vinegar
½ teaspoon vanilla
1 large egg
1 (8 ounce) package cream cheese, softened
¾ cup peanut butter
⅓ cup granulated sugar
⅓ cup confectioner's sugar
¼ cup reese's peanut butter chips
¼ cup Hershey's semi-sweet chocolate chips

1
Heat the oven to 350F Place a paper baking cup in each of 18 regular-size muffin cups.
2
In a large bowl, mix the flour, cocoa, brown sugar, baking soda, and salt.
3
Add the oil, water, vinegar, and vanilla to the flour mixture, stirring just until smooth.
4
In another large bowl, beat the egg, cream cheese, peanut butter, and granulated sugar with electric mixer on medium speed until smooth.
5
Add the confectioner's sugar, beat until creamy.
6
Spoon 1 level tablespoon chocolate batter into each cup, evenly spread 1 level tablespoon peanut butter filling on top.
7
Repeat layers.
8
Sprinkle with peanut butter chips and chocolate chips.
9
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean (do not over bake).
10
Cool in the pan for 15 minutes.
11
Remove from the pan to a cooling rack, cool for 15 minutes.
12
Serve warm or cool.

1229

kcal

Calories

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ½ cups flour, ⅓ cup baking cocoa, 1 cup brown sugar, firmly packed, 1 teaspoon baking soda, and more.

Yes, Chocolate-Peanut Butter Layered Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Peanut Butter Layered Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions