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chocolate peanut butter cup cake

Homemade Chocolate Peanut Butter Cupcakes

Over the years I have learned that chocolate and peanut butter can fix pretty much anything. It may not be a perfect solution in the long run, but in the moment, it can definetly do the trick. So last week, this cake really came in handy.

We all know rejection really sucks. And I don't mean getting ghosted by a boy after you were texting for three weeks (although, that also sucks). I am talking about rejection in life.

DIY Cupcakes with Reeses Peanut Butter Cups

Last week I submitted a proposal I thought I was FOR SURE going to get. It was a pretty big company, but I thought my work was good enough to prove to them I was able to take on the project. I was so confident about it, I even went out and bought the products for the shoot. Now looking back, I probably jinxed myself by doing this. Note to self, don't go out and buy anything before you actually get the job.

Then I got an email that said something along the lines of, "Sorry...your aesthetic does not match what we are looking for." Ummm, what?! I sat there yelling at the computer "My aesthetic is JUST FINE thank you very much"! I was so annoyed. I am a perfectionist - so it doesn't go over that well when I am told I am not the right fit.

Top Rated Recipe | Peanut Butter Cupcakes

This is where the Peanut Butter Cup Cake comes in. When I am upset, I head straight for the kitchen. This time, I came up with a chocolate cake piled high with my favorite peanut butter frosting and topped off with a decedent chocolate ganache. And of course, I decorated it with mini peanut butter cups to pack as much of the peanut butter/chocolate combo as possible. Eating a slice of this cake never tasted so good.

Best Do It Yourself Cupcake Cooking Instructions

Cake recipe adapted from HERE

Chocolate Peanut Butter Cup Cake

Chocolate Peanut Butter Cup Cake  | Sprinkles For Breakfast


Chocolate Cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup strong black coffee
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract

Peanut Butter Frosting

  • 1 1/2 sticks of unsalted butter
  • 3 3/4 cups powdered sugar
  • 3/4 cup creamy peanut butter
  • 1/2 cup milk
  • 2 teaspoons vanilla extract


  • 1/2 cup heavy cream
  • 4 oz. dark chocolate


for the cake:

  1. Preheat the oven to 350°F, and line three 8" cake pans with parchment.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
  3. On low speed add eggs, buttermilk, coffee, oil and vanilla.
  4. Once everything is combined beat on medium speed for 1 minute.
  5. Divide batter evenly between the three pans.
  6. Bake for 20-24 minutes, or until wooden toothpick comes out clean.
  7. Place on a cooling rack to cool.

for the frosting:

  1. In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, mix butter until light and fluffy.
  2. Add powdered sugar, milk and vanilla and mix on low speed until combined.
  3. Add peanut butter and mix on high speed until light and fluffy (about 5 minutes).

for the ganache:

  1. Chop chocolate and place it in a medium bowl. Set aside.
  2. Place heavy cream in a pot over medium heat. Allow to come to a boil.
  3. Once the cream is boiling, pour over chopped chocolate. Whisk together cream and chocolate until shiny and smooth.

*1 cake

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (4)


Hi, I meant peanut butter frosting.. it tasted amazing but it was like glue and definitely didn’t stack up like in picture

Lindsay Nathanson

Hmm interesting. It should definitely not be like glue! will recheck the recipe and make sure everything is correct. Thanks for letting me know! I am glad to hear that it tasted good though!


Hello, thank you for this recipe sounds amazing and Easy enough for a new baker like me.. the cake came out wonderful but the frosting came out to thin .. have no idea what I did wrong.. making it for my husband birthday so I hope it’s going to come together at the end .. I’ve put the frosting in the fridge for a little bit

Lindsay Nathanson

Hello! When you say the frosting - do you mean the peanut butter icing or the chocolate ganache?


Is that the frosting from between layers that's spread on the side? I'm confused... Looks like completely different layers of really thick "something"

Lindsay Nathanson

Sorry for the confusion! It is the same frosting on the inside and the outside! When I do a naked cake, I want people to really be able to see the frosting on the outside. When I do the filling, I put an extra layer of frosting on the edge of each layer. That way, when I add the next layer on top of it, some of that extra frosting spills out. Then I use an offset spatula to smooth out the extra frosting around the outside. Does that make sense? The peanut butter frosting in this recipe is very thick (and delicious)! Let me know if you have any more questions!

Ashley T

I made this chocolate cake batter and used it for cupcakes for an office event. They were a hit! This recipe turns out so moist and fluffy - just perfect! It made 24 standard size cupcakes baked at 350 for 20 minutes. :)

Lindsay Nathanson

Hi Ashley! I am so glad you love this chocolate cake recipe as much as I do!