Peanut Butter and Chocolate Swirl Cupcakes

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This cupcake delivers big on taste even without the frosting; and it’s so pretty the way the two batters bake up leaving a swirly look.

 I love my husband because after 35 years of marriage he continues to surprise me.  Who knew that a few years ago he would show an affection for….wait for it….yes – the sock monkey.  So you can imagine how I giggled (Reminder to Self:  Don’t giggle out loud in a store – people will begin to wonder) when I discovered sugar monkey cake decorations.

PB & Choc Swirl Cupcakes-Complete

Peanut Butter and Chocolate Swirl Cupcakes
Serves 18
Peanut Butter and Chocolate Batters equals swirly goodness with a dollop of buttercream frosting.
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Prep Time
15 min
Total Time
1 hr
Prep Time
15 min
Total Time
1 hr
  1. 1/4 cup butter
  2. 2 eggs
  3. 1-1/2 cup flour (I used White Spelt)
  4. 1-1/2 tsp baking powder
  5. 1/4 tsp salt
  6. 1/4 cup creamy peanut butter
  7. 1/2 cup brown sugar
  8. 1/3 cup regular sugar
  9. 3/4 tsp vanilla
  10. 1/2 cup milk (I use unsweetened almond milk)
  11. 1/3 cup of semi sweet chocolate chips, melted
  1. 1/3 cup of butter, softened
  2. 2 - 2-1/2 cups of powdered sugar
  3. 1 tsp vanilla
  4. 1-2 Tbsp of milk (I use unsweetened almond milk)
  5. Candy Sprinkles and Cake Toppers, as desired
  1. Let eggs and butter sit out on the counter for 20 minutes.
  2. Preheat oven to 375 degrees.
  3. Line muffin tins with 18 liners
  4. Melt chocolate in microwave on high for 30 seconds. Stir. Heat for 30 seconds for more. Set aside.
  5. Combine flour, baking powder and salt in medium mixing bowl.
  6. In large mixing bowl beat butter until creamy smooth on medium speed. Add in peanut butter and beat until incorporated, scraping sides when needed.
  7. Gradually add sugars a little at at a time, scraping sides. Beat 2 minutes on medium until fluffy.
  8. Add eggs one at a time.
  9. Add vanilla.
  10. Alternate the flour mixture with the milk.
  11. Take 1/2 of the batter mixture and place in a bowl. Set aside.
  12. Add the melted chocolate to remaining batter and mix well. Place the chocolate batter into a bowl.
  13. Now it's time to fill the muffin liners. Each liner should be 2/3 full.
  14. Take a large spoonful of the peanut butter batter and place in the liner. It should fill 1/3 of the pale liner.
  15. Take a large spoonful of the chocolate batter and place on top of the peanut butter batter. The batter in the liner should now be 2/3 full.
  16. Using a skewer or toothpick, swirl batter.
  17. I like to give my pan a light tap against the counter to settle the batter before they go into the oven.
  18. Bake 15-18 minutes until toothpick comes out clean.
  19. Cool completely on cooling rack.
  1. Cream butter in bowl.
  2. Add vanilla and mix.
  3. Slowly add flour.
  4. Add milk as needed.
  5. Mix until smooth and creamy.
  6. Frost cooled cupcakes and decorate.
  1. These cupcakes would be very good with either a peanut butter or chocolate frosting.
  2. For peanut butter frosting - add 1-2 Tbsp of creamy peanut butter. You may need to add a bit more sugar to reach the desired consistency.
  3. For chocolate frosting - add 1-2 Tbsp of cocoa powder. You may need to increase the milk to reach the desired consistency.
Deliciously Inspired
Pull the ingredients together..

PB & Choc Swirl Cupcakes - Prep

 Make the 2 Batters (Peanut Butter and Chocolate)..

PB & Choc Swirl Cupcakes - Batter in Bowls

 Time to fill the cupcake liners…

PB & Choc Swirl Cupcakes - Batter in Pan

 Out of the oven to cool before decorating…

PB & Choc Swirl Cupcakes-Baked

 My husband enjoying a cupcake – He only let me take a picture of his hand because he tells me he is in the witness protection program and can’t be photographed (Funny Guy!)

PB & Choc Swirl Cupcakes - Jeff 

What is your favorite dessert?  



  1. Debbie,

    I think when I make these, they will be my favorite. Who doesn’t like peanut butter and chocolate, right? I needed a recipe for dessert next weekend. This is perfect. If I wanted to do a cake instead of cupcakes, any idea how long to bake two rounds? 45-50 min? Kim

    • Hi Kim – I think they are really good and hope you have a good experience with the recipe. I’ve only done them in cupcakes but here is my best guess on baking it in rounds or in a 13 x 9 sheet cake.
      1. I would double the recipe. You might have a little extra but you can always make a few cupcakes.
      2. Prep your pan with a non stick spray, butter/flour, (your choice) just so your cakes come out of the pan well.
      3. I refer to my favorite Pilsbury cookbook of 36 years for estimated cooking times. Amazing the pages still turn.
      two 8 or 9-inch pans – 30 – 35 minutes or until toothpick comes out clean – Cool 10 minutes then remove from pans to cool completely
      one 13 x 9 – inch pan – 35 – 40 minutes or until toothpick comes out clean

      Hope this helps 🙂 – Happy Baking

  2. The cupcakes look delish and I’m with you on the 1Cor. 10 quote!

    • Hi Susan – thanks for your comment – I am now following your blog. I liked your “Would you agree…” Post so much I shared it today on the Deliciously Inspired Facebook page with my followers. You are a beautiful writer.

  3. Thank you so much, Debbie for the info on baking the rounds instead of cupcakes. I can’t wait to try them.


  4. Hi Debbie
    Wow, these look soooooooo good. Thanks for sharing with us at our Thursdays Favorite Things Blog Hop.
    Angel @

    • Angel – I appreciate you cohosting a place to share ideas and appreciate your kind words.

  5. Hi Debbie,

    Thanks for sponsoring at Thursday Favorite Things Blog Hop. Always nice to see your smiling face.