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Peanut Butter Caramel Chocolate Cupcakes



  • 1/2 cup butter softened
  • 1 and 1/2 cups sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 and 1/2 cups all purpose flour
  • 1/2 cup cocoa powder I prefer dark cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk regular milk will work, though buttermilk preferred
  • Sea Salt


  • 1/2 cup butter softened (do not use margarine)
  • 1 1/4 cup creamy peanut butter the natural varieties that need to be kept in the fridge do not do well, so stick with a kind that does not need to be refrigerated for the best results
  • 1/4 cup caramel sauce the kind you use for ice cream sundaes
  • 2-4 tablespoons of whipping cream you can use milk or half and half
  • 1 3/4 cups powdered sugar

Toppings - all optional

  • Caramel Sauce for drizzling
  • Sea Salt for sprinkling
  • Trader Joe's Truffles or any other chocolate and caramel or chocolate and peanut butter candies you prefer



  • Preheat oven to 350 degrees F.
  • In a large bowl, beat together butter and sugar until light and fluffy. Add in eggs and vanilla, mixing well to combine. In a separate bowl, combine flour, cocoa powder, baking soda, baking powder and salt. Add half a dry ingredients to wet ingredients and mix well to combine, followed by half of buttermilk, mixing well to combine beating well after each addition. Add remaining dry ingredients, mix well, and finish with remaining buttermilk, mixing well to combine.
  • Line muffin pans with liners, and fill with batter, about 2/3 of the way full. If desired, top each cupcake with a pinch of sea salt prior to baking. Bake for approximately 15-20 minutes or until cupcakes spring back when lightly touched and/or toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely prior to frosting.


  • Cream together butter and peanut butter until well blended and creamy. Add in caramel sauce and mix well. Add in powdered sugar, beating well, slowly adding in whipping cream until your desired consistency is reached. Beat for approximately two minutes. Add to cupcakes by piping or spreading. Top with a sprinkle of sea salt, a drizzle of caramel and truffles, if desired.
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