Smooth, rich and creamy, this Chocolate Peanut Butter Frosting is the perfect topping for your cakes and cupcakes! It's not too sweet so the chocolate peanut butter flavor shines through and it's super easy to make!
I recently used this frosting recipe to top my almond flour chocolate cupcakes, and it was the perfect pairing. It also goes perfectly with vanilla cupcakes like my vanilla almond flour cupcakes!
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Quick Look: Chocolate Peanut Butter Frosting
- ⏱ Prep Time: 5 minutes
- 🧁 Servings: 12 (makes enough frosting for 12 cupcakes or a 9-inch cake)
- ⚡ Calories: 236 per serving
- 🍽 Diet: gluten-free
- 🔥 Flavor/texture: smooth, rich and creamy with a sweet and salty flavor.
- 👌 Difficulty: easy, but electric mixer is required.
- ❤️ Why you'll love: stable enough to pipe onto cupcakes and smooth enough to spread over cakes.
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Reasons to love this frosting
- Stable texture: This chocolate peanut butter buttercream has the perfect consistency for piping onto cupcakes but also spreading swirls onto cakes, such as my almond flour banana cake or chocolate air fryer cake recipe.
- Classic flavor combo: Chocolate and peanut butter is a pretty timeless duo and this frosting works on so many different desserts. (I often use it to top this chocolate chip peanut butter cookie cake)!
- Sweet and salty: Sometimes buttercreams are a bit too sweet. The nutty and salty flavor of peanut butter cuts through this sugary sweetness so the frosting is more balanced.
Table of Contents
Ingredients and substitutions
- Butter - I always use unsalted butter in baking and frostings. If you only have salted, an equal amount will work but you may want to reduce the amount of salt you add to the recipe. Plant-based butter can also be used for this frosting. Just make sure it's the block or stick form and not the spreadable kind.
- Peanut butter - Shelf stable peanut butter works best in this frosting. You'll also want to use smooth instead of crunchy.
- Powdered sugar - This will thicken and sweeten the frosting.
- Cocoa - You can use Dutch-processed or natural cocoa. I used Dutch-processed for a more intense chocolate flavor. It also results in a darker frosting. Natural cocoa has a lighter color and milder chocolate flavor. Both work great in this frosting.
- Milk - This helps thin out the frosting a bit, making it creamy and spreadable and great for piping. I used dairy milk, but plant-based milk will also work. Cream is a great option too.
- Vanilla - Just a little for added flavor.
- Salt - This is optional but I like to add a pinch to enhance the flavor of the chocolate and peanut butter.
How to make chocolate peanut butter frosting
- Step 1: Using an electric mixer, cream together the butter and peanut butter until smooth.
- Step 2: Add the rest of the ingredients and beat together on low until the sugar and cocoa are mixed in.
- Step 3: Increase the speed to medium-high and beat together until the frosting is smooth and creamy.
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Storage and freezing tips
You can use the frosting immediately or store it covered in the fridge for 3-4 days. You'll just need to let it sit at room temperature briefly so it softens to a spreadable consistency. If it is still a bit stiff, you can use your mixer to whip it up again.
You can also freeze this frosting. Just store it in an airtight container or freezer bag and store in the freezer for up to 3 months. Let it thaw in the fridge overnight before using.
Expert tips
- Room temperature ingredients. The butter will need to be brought to room temperature in order to ensure a smooth and creamy buttercream. This may take an hour or longer depending on the temperature in your kitchen. To speed up the process, you can cut the butter into cubes.
- Shelf stable peanut butter. Avoid natural peanut butter here. It will result in a runny and grainy frosting. Use a smooth, shelf stable variety.
- Sifting ingredients. For the smoothest frosting, always sift your powdered sugar and cocoa to remove any lumps.
- Sweeter frosting. I wanted the flavor of the chocolate and peanut butter to shine through, so this frosting doesn't use a lot of powdered sugar. If you prefer it sweeter, just add more powdered sugar, a little at a time, until it reaches your desired sweetness. (Keep in mind that this will also thicken the frosting).
- Creamier frosting. If your frosting is too thick for piping, just add a bit more milk (½ teaspoon at a time), until the frosting reaches your desired consistency.
Chocolate peanut butter frosting FAQs
This usually happens if the butter is too cold, which will leave the frosting with clumps in it. Room temperature butter will cream together easily with the powdered sugar.
Other reasons could be that the powdered sugar wasn't sifted (so it has small lumps in it) or the butter and powdered sugar were not beaten together long enough. When the sugar doesn't have a chance to fully cream together with the butter, the buttercream will not be smooth and may have a grainy appearance.
Yes, just replace the butter and milk with plant-based options. Keep in mind that plant-based butter tends to be a bit softer, so you may not need to add as much milk to the frosting.
It makes enough to generously top 12 cupcakes, a 9-inch cake or a 10-12 cup bundt cake. It's also just enough to frost a 3 layer 6-inch cake.
This frosting is a great option to top my almond flour chocolate cake, and it would also be delicious piped onto these chocolate zucchini cupcakes. Besides cakes and cupcakes, you could try piping it onto cookies or using it to make sandwich cookies. My air fryer chocolate chip cookies would be perfect for this!
More recommended frosting recipes
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📖 Recipe
Chocolate Peanut Butter Frosting
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 6 tablespoons smooth peanut butter, shelf stable
- 1 cup (120 g) powdered sugar, sifted if lumpy (more if needed)
- ½ cup (50 g) Dutch-processed cocoa, sifted if lumpy
- 3-4 teaspoons milk, more if needed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Add the butter and peanut butter to a large mixing bowl.
- Using an electric mixer (hand beaters or the paddle on a stand mixer), beat together on medium-high speed until smooth.
- Add the powdered sugar, cocoa, milk, vanilla and salt, and beat together on low until the sugar and cocoa are mixed in. (If you set the mixer to high, powdered sugar and cocoa dust will go everywhere).
- Increase the speed to medium-high and beat together until the frosting is smooth and creamy, stopping to scrape down the sides as needed.
Notes
- The butter will need to be brought to room temperature in order to ensure a smooth and creamy buttercream. This may take an hour or longer depending on the temperature in your kitchen. To speed up the process, you can cut the butter into cubes.
- Avoid using natural peanut butter. It will result in a runny and grainy frosting. Stick with shelf stable and smooth.
- For the smoothest frosting, always sift your powdered sugar and cocoa to remove any lumps.
- If you prefer a sweeter and thicker frosting, just add more powdered sugar, a little at a time, until it reaches your desired sweetness and thickness.
- For a creamier frosting, just add a bit more milk (½ teaspoon at a time), until the frosting reaches your desired consistency.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
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