Chocolate Peanut Butter Swirl Frosting -
Hello peanut butter lovers! And chocolate lovers too! This one is for you. We are continuing our quest toward the Ultimate Chocolate Peanut Butter Swirl Cupcake.
Last week we learned how to make edible chocolate cupcake wrappers. This week, we're getting fancy with chocolate peanut butter swirls.
You could make swirled frosting in any flavor or color combination you would like. So get creative with your favorite sports teams, school colors, or party themes! I'd love to hear what combinations you come up with. Just let me know in the comment section at the bottom of this post.
Chocolate Frosting Recipe
In a large bowl, beat two sticks of soft unsalted butter with 6 tablespoons (that's 1/4 cup plus 2 tablespoons) cocoa powder, 1 teaspoon of vanilla, and a pinch of salt.
Then, gradually beat in four cups of powdered sugar and 1/4 cup heavy cream. Beat until smooth and fluffy. The longer you beat your frosting, the fluffier it will be.
Let that hang out while you get to the peanut butter frosting. No one will notice if you sample a spoonful first. This recipe makes plenty!
Peanut Butter Frosting Recipe
For the peanut butter frosting, beat 2 sticks of unsalted butter with 1 1/4 cups peanut butter, and two teaspoons of vanilla.
Gradually beat in four cups of powdered sugar. Then, add 6 tablespoons of heavy cream. Just like the chocolate, beat this until it's smooth and fluffy.
How to swirl two frosting flavors or colors
Scoop some chocolate frosting into a small pastry bag. Fill it about two thirds of the way (If we put too much, then it will ooze out the top). Do the same with your peanut butter frosting. Stack the bags.
The separate bags help give your frosting flavor border a well-defined line. If you don't mind the colors mingling, you can just scoop both flavors into the large bag side-by-side.
Choose your frosting tip. I used my go-to Wilton 1M tip. Place your tip in a large pastry bag. Put your small stacked bags into the larger bag. Try to fit the tips of the small bag inside the large piping tip.
Tightly twist all three bags together.
Squeeze with even pressure as you swirl the frosting onto a cupcake. It may take a few tries to get the hang of it but you'll be a pro in no time!
Tow-toned frosting swirls look beautiful from every angle.
Pop some mini cupcake toppers on this and you'll have a super-cute peanut butter dessert.
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- 2 sticks unsalted butter, softened
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla
- pinch of salt
- 4 cups powdered sugar
- 1/4 cup heavy whipping cream
- 2 sticks unsalted butter, softened
- 1 1/4 cups creamy peanut butter
- 2 teaspoons vanilla
- 4 cups powdered sugar
- 6 tablespoons heavy whipping cream
- In large bowl, beat butter, cocoa powder, vanilla, and salt until light and fluffy. Gradually beat in powdered sugar. Add heavy cream. Beat until smooth and well combined.
- In large bowl, beat butter, peanut butter, and vanilla until light and fluffy. Gradually beat in powdered sugar. Add heavy cream. Beat until smooth and well combined.
- Spoon chocolate frosting into a small pastry bag, filling the bag about 2/3 of the way full. Spoon peanut butter frosting into a small pastry bag, filling the bag about 2/3 of the way full.
- Place both small bags into a large pastry bag fitted with the tip of your choice. I used Wilton 1 M. Twist the top of the bags together. Squeeze large bag with even pressure to release frosting.
- Generously frosts 30 cupcakes.
- There will be extra peanut butter frosting that you can use that to fill your cupcakes.