Small Batch Chocolate Peanut Butter Frosting
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When I developed the small batch recipe for fluffy peanut butter cupcakes, frosting was a must to complete the treat. The most natural flavor combo is peanut butter + chocolate. But, the recipe developer in me took it a step further and developed this chocolate and peanut butter frosting. And oh my, is it good!
Imagine your favorite peanut butter cup candy in buttercream frosting form. Smooth, creamy, and easily devoured right from the bowl. So good you can *literally* scoop it on the top of a cupcake (I have the pictures below to prove this!), or stuff it inside one dozen cookie cups made with brown sugar. I guarantee you won’t be disappointed with whatever baked treat you decide to pair with this dreamy frosting!
In my household of two, my husband is not sad about being the primary taste tester for all of my small batch recipes. And this recipe is high on his list of favorites (I married a peanut butter + chocolate lover!). After several tests, bowls, spoons, and fingers covered in frosting, the perfect creamy texture has been achieved.
Peanut butter can make frosting oil, and even separate. That’s why it is important to follow a trusted recipe developer’s guidance to make good frosting (me!). Follow along below to watch how I make this frosting – plus my pro tips.
Once you’re done (you can thank me in the comments for just how tasty this frosting is!), you’ll have enough frosting to top a small 6-inch cake or a small batch of 4 to 6 cupcakes.
This frosting is such a hit that I made a lighter version with the peanut butter and whipped chocolate ganache recipe. It’s like an adult version of the kid’s peanut butter cup candy. And if it’s even more chocolate you crave, the fudge frosting made extra creamy with coconut cream is your answer.
Let’s Make The Dreamy Frosting
Cream the butter – Add the butter to your mixing bowl. Use the paddle attachment to beat the butter until it is creamy and smooth.
Sift the powdered sugar into a small bowl – This will remove any lumps and will make the frosting super smooth before you add it to your butter.
Add the powdered sugar and salt to the creamed butter – You will probably want to start the mixer on a lower speed to get the powdered sugar combined so it doesn’t spray everywhere!
Beat the frosting on medium-high for about 2 minutes – Until the frosting becomes velvety smooth. This is the point where I can’t resist ‘taste-testing’ the frosting over and over because it is that good! 🙂
Add the peanut butter, cocoa, and vanilla to the frosting – I recommend sifting the cocoa powder into the frosting as well to remove any lumps. You can do this by placing a small mesh strainer over your mixing bowl.
Beat the frosting on medium-high for 3 to 5 minutes – The frosting will start to get creamy and light. As you’re mixing, you can add a little more cream or powdered sugar to get your desired consistency. The frosting is ready to be used immediately.
Tip! For successful peanut butter frosting, the peanut butter must be regular, creamy peanut butter. Natural, or peanut butter you have to stir, will likely lead to oil frosting that separates. Jif or Skippy work great!
I want to know … did you wait to frost a cake or cupcakes, or did you just eat the frosting like a bowl full of candy?! 🙂 Let me know in the comments below – I’d love to hear all about it!
Small Batch Chocolate Peanut Butter Frosting
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 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. Using a hand mixer with beater attachments, beat the butter on medium-high speed until smooth and creamy – about 2 minutes. Add the 1/2 cup powdered sugar, salt, vanilla, and 1 tablespoon of cream. Beat on medium speed until well combined and the frosting starts to get creamy. Tip – See Notes for how to use your stand mixer.3 tablespoons unsalted butter, room temperature, 1 to 1 1/4 cups powdered sugar, ½ teaspoon vanilla extract
- 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. 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.1 ½ tablespoons creamy peanut butter, 1 to 2 tablespoons heavy cream, room temperature, 2 tablespoons unsweetened cocoa powder, 1 pinch salt
- 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 to use. I also recommend giving it another splash of cream and mix to lighten and loosen.
RECIPE NOTES
- Serving Size – This is a small batch recipe that can easily be doubled.
- Yield – As written, the recipe will make enough frosting for 4 to 6 cupcakes (depending on how much frosting you like), 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 – For best results, sift both to remove lumps and make a smooth and creamy frosting.
- Frosting Consistency – I prefer a lighter, fluffier frosting. I usually add a splash or two more of the cream with about 3/4 cup of powdered sugar to make the frosting lighter. More powdered sugar will yield thicker, stiffer frosting.
- 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, and I recommend refrigerating as the peanut butter can may it loosen. If you are not using the frosting right away, I recommend refrigerating it in a covered container for up to 1 week. When ready to use, bring to room temp and mix it again to get it fluffy. You can also add another splash of cream to loosen.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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