Chocolate Peanut Butter Frosting

Rich, creamy, and totally delicious, this Chocolate Peanut Butter Frosting is ready to take your cakes, cupcakes, and cookie cakes to the next level! Recipe yields 3 cups of frosting.

Course Dessert

Cuisine American

Keyword Chocolate Peanut Butter Frosting

Prep Time 10

Total Time 10

Servings servings

Calories 195kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

2 sticks unsalted butter softened to room temperature (226 grams)
1 cup creamy peanut butter (245 grams)
3 cups powdered sugar (360 grams)
½ cup unsweetened natural or dutch-process cocoa powder (41 grams)
1-2 tsp pure vanilla extract
2 TBSP milk or heavy whipping cream

Instructions

Allow butter to soften to room temperature.
In a large mixing bowl using a handheld mixer or in a stand mixer with the paddle attachment, beat the butter and peanut butter until smooth and creamy, stopping to scrape down sides as needed. (approx. 1-2 minutes)
Add the powdered sugar and cocoa powder. Mix on low speed at first to incorporate then increase to medium speed and continue mixing for 1-2 minutes or until fully combined.
Add milk or heavy cream and vanilla extract. Continue mixing on medium speed until everything is well-combined, smooth, and easy to pipe.
After mixing, give it a quick taste and add any extra chocolate or vanilla desired or even an optional pinch of salt. Enjoy!

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Values provided are per piped swirl of frosting if making 24 cupcakes.

Total yield: 3 cups. This is enough for 24 lightly frosted cupcakes, 12 frosted cupcakes with a bakery style tower of frosting, a thin layer on a 9×13 inch quarter sheet cake, a 2-layer cake, one giant cookie cake, or approx. 24 cookie sandwiches.

If you need help with how much frosting to make, leave me a comment and I'll be happy to assist! Leftover frosting can be stored in the fridge for about a week or frozen for 1-3 months.

Nutrition