Small Batch Chocolate Peanut Butter Frosting

Large scoop of peanut butter chocolate frosting on a cupcake and topped with peanut butter cup candy.

Small Batch Chocolate Peanut Butter Frosting

This small batch chocolate peanut butter frosting is your favorite peanut butter cup candy in frosting form! Smooth and creamy chocolate buttercream combines with creamy peanut butter for a decadent frosting that is perfect to crown your favorite small batch of cupcakes.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 174kcal

Author: Erin Cernich

Equipment

Ingredients

3 tablespoons unsalted butter, room temperature
1 to 1 ¼ cups powdered sugar sift for best results
1 pinch salt
1 to 2 tablespoons heavy whipping cream, room temperature
2 tablespoons unsweetened cocoa powder sift for best results; Dutch or natural
1 ½ tablespoons creamy peanut butter regular, not natural
½ teaspoon vanilla extract

Instructions

In a medium mixing bowl, add the butter. Use a hand mixer with beater attachments and beat the butter on medium-high speed until smooth and creamy - about 2 minutes. Add 1/2 cup powdered sugar, salt, vanilla, and 1 tablespoon of cream. Beat on medium speed for 1 minute until well combined and the frosting starts to get creamy.
3 tablespoons unsalted butter, room temperature, 1 to 1 ¼ cups powdered sugar, ½ teaspoon vanilla extract

See the recipe notes below for how to use your stand mixer.

Add 1/2 cup powdered sugar, cocoa powder, peanut butter, and vanilla. Continue to mix for about 3 to 5 minutes - the frosting will start to get fluffy and light. While mixing, add a little more cream and/or powdered sugar to get your desired frosting consistency.
1 ½ tablespoons creamy peanut butter, 1 to 2 tablespoons heavy whipping cream, room temperature, 2 tablespoons unsweetened cocoa powder, 1 pinch salt

I prefer my frosting lighter and often add a little more than 2 tablespoons of cream with about 1 cup of sugar. More powdered sugar will yield a stiffer, thicker frosting.

The frosting is ready to use immediately, or can be stored in a covered container and refrigerated for up to 1 week. If refrigerating, bring the frosting to room temperature, give it another mix, and if got too firm, add another splash of cream.

Notes

Serving Size - This is a small batch recipe that is easily doubled.
Yield - As written, the recipe will make enough frosting for 4 to 6 cupcakes or a small 6-inch cake.
Stand Mixer - You can use your standard tilt-head stand mixer and attachments with a small 3 quart mixing bowl. Note that when creaming the butter, you will want to scrape down the sides of the bowl. Even though it is a smaller bowl, the butter may want to stick to the sides.
Cream or Milk - I prefer heavy cream in the frosting to make it extra creamy. However, milk will also work.
Sift the Powdered Sugar and Cocoa Powder - To remove lumps, aerate the sugar, and make the frosting extra fluffy.
Mix Time - After adding all the ingredients, you will want to mix the frosting for at least 3 to 5 minutes to achieve a light and fluffy frosting. This is where using your stand mixer comes in handy!
Storage - The frosting is room temperature stable for up to 8 hours. Beyond that, I recommend refrigerating it as the peanut butter can make it loose.

Nutrition