Chocolate Peeps Cupcakes with Creamy Buttercream

If you want an Easter dessert that instantly feels fun and festive, these Peeps Cupcakes always do the trick. They’re soft, chocolatey, piled high with fluffy green buttercream, and topped with a marshmallow Peep right in the center. The moment they hit the table, everyone notices them, and they somehow make the whole Easter spread feel more cheerful.

These cupcakes are one of those recipes I keep coming back to because they’re easy without looking it. The batter comes together with simple pantry ingredients, the frosting pipes like a dream, and decorating is honestly the best part. Sprinkles, Peeps, a little swirl of green frosting. It’s the kind of baking that feels fun instead of fussy, which is always a win in my book.

They’re perfect for just about any Easter plan you’ve got. Classroom treats, family get-togethers, bake sales, or even a casual dessert after dinner all work beautifully with these. They’re cute, crowd-pleasing, and the kind of treat people remember, especially the kids, who usually make a beeline for the Peeps first.

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Equipment

• Mixing bowls: You’ll need a couple of these, one for the cupcake batter and one for whipping up that fluffy buttercream.

• Stand mixer or hand mixer: Either works great here and makes mixing the batter and frosting quick and easy.

• Whisk: Perfect for blending the dry ingredients so everything bakes up nice and even.

• Measuring cups and spoons: Baking goes much smoother when everything is measured out and ready to go.

• Muffin tins: Standard cupcake tins are just right for this recipe.

• Cupcake liners: These keep the cupcakes from sticking and make them easy to serve and transport.

• Measuring cup or scoop: Helps divide the batter evenly so all your cupcakes bake at the same pace.

• Piping bag: Makes frosting the cupcakes neat and fun, even if you’re not aiming for perfection.

• Large star piping tip: Gives you those pretty, bakery-style swirls that hold the Peeps perfectly.

• Spatula: Handy for scraping down the bowl so none of that batter or frosting goes to waste.

• Cooling rack: Letting the cupcakes cool completely here keeps the frosting from melting off later.

Ingredients

For the Cupcakes:

• 1 cup sugar: This gives the cupcakes just the right amount of sweetness without overpowering the chocolate.

• 1 cup flour: The base that holds everything together and keeps the cupcakes soft and fluffy.

• ½ cup cocoa powder: This is where all that rich chocolate flavor comes from, so use a good one if you can.

• 1 tsp baking powder: Helps the cupcakes rise nicely so they’re light instead of dense.

• ½ tsp baking soda: Works alongside the baking powder to give the cupcakes that perfect lift.

• ½ tsp salt: A little salt goes a long way in balancing the sweetness and bringing out the chocolate flavor.

• 1 tsp vanilla: Adds warmth and depth that makes the chocolate taste even better.

• 2 eggs: These help bind the batter and give the cupcakes structure and moisture.

• 1 cup milk: Keeps the cupcakes tender and moist with a smooth, pourable batter.

• ½ cup oil: This is the secret to super moist cupcakes that stay soft for days.

For the Frosting:

• 1 cup unsalted butter, softened: Soft butter whips up into a smooth, creamy frosting that’s easy to pipe.

• 4 cups powdered sugar: Gives the frosting its sweetness and that classic fluffy texture.

• 1 tsp vanilla: Adds a little extra flavor so the frosting tastes just as good as it looks.

• 1 tsp salt: Just a pinch helps cut the sweetness and keeps the frosting from tasting flat.

• 3 tbsp milk: Loosens the frosting to the perfect piping consistency.

• Green food coloring: This gives the frosting that fun Easter color that really makes the cupcakes pop.

• Easter sprinkles: Adds crunch, color, and instant festive vibes.

• Peeps marshmallows: The final touch that turns these cupcakes into a true Easter treat.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

Step 1: Preheat your oven to 350°F and line a couple of standard muffin tins with cupcake liners. Set them aside for later.

Step 2: To make the cupcakes, add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to the bowl of a stand mixer and whisk everything together until combined.

Step 3: Add the vanilla, eggs, milk, and oil, then mix on low speed until the batter comes together, stopping to scrape down the sides of the bowl as needed.

Step 4: Divide the batter evenly between the prepared cupcake liners using a measuring cup or scoop.

Step 5: Bake for 14–16 minutes, or until the centers are set. Let the cupcakes cool completely before decorating.

Step 6: For the frosting, add the softened butter and about half of the powdered sugar to the bowl of a stand mixer.

Step 7: Mix on low speed until combined, scraping down the sides of the bowl as needed.

Step 8: Add the remaining powdered sugar, salt, and vanilla, then mix again on low until smooth.

Step 9: Pour in the milk and mix until the frosting is creamy and well combined, scraping down the sides as needed.

Step 10: Add the green food coloring a little at a time, mixing between additions, until you reach your desired shade of green.

Step 11: Transfer the frosting to a piping bag fitted with a large star tip.

Step 12: Once the cupcakes are completely cooled, pipe a generous swirl of frosting onto each one.

Step 13: Finish by adding sprinkles and gently pressing a Peeps marshmallow into the center of each cupcake.

Serving & Storing

• These cupcakes are best served at room temperature so the frosting stays soft and creamy.

• If you’re making them for a party, you can bake the cupcakes a day ahead and frost them closer to serving time.

• Once decorated, they’re perfect for setting out on a dessert table, especially if it’s not too warm.

• Store leftover cupcakes in an airtight container at room temperature for up to one day.

• For longer storage, keep them in the fridge for up to three days, just let them sit out for a bit before serving so the frosting softens.

• If you know you’ll be transporting them, a cupcake carrier makes life so much easier and keeps the Peeps from tipping over.

Variations & Substitutions

• Swap the chocolate cupcakes for vanilla if you want a lighter base that still looks adorable with the Peeps on top.

• Use any color of Peeps you like. Pink, yellow, purple, or a mix all work great and make the cupcakes feel extra fun.

• Change up the frosting color to match your Easter table or party theme. Pastel pink, blue, or yellow are all cute options.

• Add a little lemon or almond extract to the frosting if you want a subtle flavor twist.

• If you’re short on time, you can absolutely use your favorite boxed chocolate cake mix and focus on decorating.

• Try different sprinkles like pastel nonpareils, sanding sugar, or mini chocolate eggs for a slightly different look.

Little Tricks That Make a Big Difference

• Let the cupcakes cool completely. Frosting warm cupcakes is the fastest way to end up with a melty mess.

• Start the frosting on low speed. This keeps powdered sugar from flying everywhere and gives you a smoother buttercream.

• Adjust the frosting slowly. Add milk one teaspoon at a time until it pipes easily without losing its shape.

• Add the Peeps right away. Placing them on fresh frosting helps them stick and stay upright.

• Save the Peeps for later if needed. If you’re making these ahead, add the Peeps closer to serving so they stay soft and fluffy.

• Use a large star piping tip. Bigger swirls not only look prettier but also help hold the Peeps securely in place.

FAQs

Can I make these Peeps cupcakes ahead of time?

Yes! You can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Frost and add the Peeps closer to serving for the best look and texture.

Do the Peeps get hard on the cupcakes?

They can if they sit out too long. For the fluffiest Peeps, add them shortly before serving or the same day you plan to enjoy the cupcakes.

Can I use a boxed cake mix instead of homemade?

Absolutely. A chocolate boxed mix works just fine if you’re short on time. You can still make the homemade frosting and decorations for that homemade feel.

Do these need to be refrigerated?

They’re fine at room temperature for about a day. If you’re storing them longer than that, pop them in the fridge and let them sit out for a bit before serving so the frosting softens.

Can I change the frosting color?

Definitely. Any pastel color works beautifully for Easter, or you can match the frosting to the Peeps you’re using.

What if I don’t have a piping bag?

No worries at all. You can spread the frosting on with a knife or spoon and still add the sprinkles and Peeps on top.

Can kids help make these?

Yes, and they usually love it. Mixing, adding sprinkles, and placing the Peeps are all fun, kid-friendly steps.

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Chocolate Peeps Cupcakes with Buttercream

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These Peeps Cupcakes are a fun and festive Easter treat made with soft chocolate cupcakes, fluffy green buttercream, colorful sprinkles, and a marshmallow Peep on top. They’re easy to make with simple pantry ingredients and come together quickly, making them perfect for Easter parties, classroom treats, or a cheerful spring dessert everyone will love.

Prep Time 20 minutes

Cook Time 16 minutes

Additional Time 30 minutes

Total Time 1 hour 16 minutes

Ingredients

For the cupcakes

Toggle ingredient group

• 1 cup sugar
• 1 cup flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla
• 2 eggs
• 1 cup milk
• ½ cup oil

For the frosting

Toggle ingredient group

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla
• 1 tsp salt
• 3 tbsp milk
• Green food coloring
• Easter sprinkles
• Peeps marshmallows

Instructions

1. Preheat your oven to 350°F and line a couple of standard muffin tins with cupcake liners. Set them aside for later.
2. To make the cupcakes, add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to the bowl of a stand mixer and whisk everything together until combined.
3. Add the vanilla, eggs, milk, and oil, then mix on low speed until the batter comes together, stopping to scrape down the sides of the bowl as needed.
4. Divide the batter evenly between the prepared cupcake liners using a measuring cup or scoop.
5. Bake for 14–16 minutes, or until the centers are set. Let the cupcakes cool completely before decorating.
6. For the frosting, add the softened butter and about half of the powdered sugar to the bowl of a stand mixer.
7. Mix on low speed until combined, scraping down the sides of the bowl as needed.
8. Add the remaining powdered sugar, salt, and vanilla, then mix again on low until smooth.
9. Pour in the milk and mix until the frosting is creamy and well combined, scraping down the sides as needed.
10. Add the green food coloring a little at a time, mixing between additions, until you reach your desired shade of green.
11. Transfer the frosting to a piping bag fitted with a large star tip.
12. Once the cupcakes are completely cooled, pipe a generous swirl of frosting onto each one.
13. Finish by adding sprinkles and gently pressing a Peeps marshmallow into the center of each cupcake.

Notes

• Make sure the cupcakes are completely cool before frosting so the buttercream holds its shape.
• Add the Peeps just before serving if possible to keep them soft and fluffy.
• Frosting color can be adjusted easily by adding food coloring a drop at a time until you get the shade you want.
• If the frosting feels too thick, add milk one teaspoon at a time until it pipes smoothly.
• These cupcakes can be baked a day ahead and stored unfrosted in an airtight container.
• Any leftover cupcakes can be stored in the fridge, just let them sit at room temperature before serving for the best texture.

Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 477Total Fat: 18gSaturated Fat: 7gUnsaturated Fat: 11gCholesterol: 47mgSodium: 251mgCarbohydrates: 76gFiber: 2gSugar: 61gProtein: 4g