High altitude chocolate peanut cluster cupcakes, starting with moist and fluffy chocolate cupcakes, topped with chocolate peanut butter frosting, salted peanuts and chocolate chips.
You might also love these peanut butter swirl chocolate fudge brownies, salted peanut butter blondies, and no churn chocolate peanut butter cookie ice cream.
This site contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I may make a small commission if you purchase a product using those links. This in no way affects my opinion of those products and services. All opinions expressed on this site are my own.
Why You’ll Love This Recipe
Chocolate + Peanuts. Chocolate and peanuts are a winning combination. I often eat a small handful of salted peanuts and dark chocolate chips for a quick snack. Or sometimes I’ll even mix melted chocolate with peanuts and drop the mixture by spoonfuls to make homemade dark chocolate peanut clusters.
Reader Favorite Chocolate Cupcakes. The cupcake recipe today is a reader favorite – my high altitude chocolate cupcakes – that so many of you have made and loved. But with peanut butter swirled into the chocolate buttercream and a handful of salted peanuts and chocolate chips on top, they’re transformed into these delicious chocolate peanut cluster cupcakes. You could even fill the centers of the cupcakes with some sweetened peanut butter for even more peanut butter goodness.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- 1 recipe Chocolate Cupcakes. This is an easy recipe for chocolate cupcakes with rich and fluffy chocolate buttercream. These cupcakes are completely made from scratch, and they come together quickly with just a bowl and whisk. If you’re looking for moist chocolate cupcakes that are high altitude tested, you’ll love these cupcakes!
- Peanut Butter. To make the chocolate peanut butter frosting, you’ll be adding some creamy peanut butter to the chocolate buttercream. You’ll need to use peanut butter that does not need to be stirred, since all natural peanut butter that separates is not stable enough for buttercream.
- Salted Peanuts. Use any kind of roasted and salted peanuts that you like. The salt on top of the cupcakes plays nicely with the sweetness of the frosting.
- Chocolate Chips. I added a few dark chocolate chips on top, just to add that peanut cluster candy essence.
Instructions
Cupcakes
- Prepare the Chocolate Cupcakes as instructed. Let cool completely before frosting.
- Optional: If you want to add even more peanut butter goodness, remove the centers of the cupcakes and fill them with peanut butter frosting or just some lightly sweetened creamy peanut butter, before adding the chocolate peanut butter frosting on top.
Buttercream
- Prepare the Chocolate Buttercream as instructed. Add the creamy peanut butter, and fold it in until combined.
- Fit a piping bag with tip 8B, and fill with the buttercream. Pipe the buttercream on top of the cooled cupcakes. (If you don’t have tip 8B, I also like tips 1M or 2D for piping buttercream on cupcakes.)
- Sprinkle the salted peanuts and chocolate chips on top of the buttercream.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.
Frequently Asked Questions
How long do these cupcakes stay moist?
My chocolate cupcakes stay moist for 2-3 days, stored in an airtight container at room temperature.
Can I freeze the frosted cupcakes?
Yes, you can freeze these cupcakes with or without the frosting. Just keep them in an airtight container in the freezer for up to 2 weeks.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Chocolate Peanut Cluster Cupcakes
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
Ingredients
Cupcakes
- 1 recipe Chocolate Cupcakes
Buttercream
- 1 recipe Chocolate Buttercream
- â…“ cup creamy peanut butter (NOT a natural peanut butter that needs to be stirred)
- ½ cup salted peanuts, roughly chopped
- ¼ cup chocolate chips
Instructions
Cupcakes
- Prepare the Chocolate Cupcakes as instructed. Let cool completely before frosting.
- Optional: If you want to add even more peanut butter goodness, remove the centers of the cupcakes and fill them with peanut butter frosting, before adding the chocolate peanut butter frosting on top.
Buttercream
- Prepare the Chocolate Buttercream as instructed. Add the creamy peanut butter, and fold it in until combined.
- Fit a piping bag with tip 8B, and fill with the buttercream. Pipe the buttercream on top of the cooled cupcakes.
- Sprinkle the salted peanuts and chocolate chips on top of the buttercream.
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
Your recipes look so good. Do you Are all of your recipes specifically for high altitude. Will they work if you don’t live in a high altitude area?
Maureen, please see my FAQs for guidance on adjusting recipes for various altitudes: https://curlygirlkitchen.com/baking-faqs/