Chubby Hubby Cupcakes
These Chubby Hubby cupcakes are a fun, bakery-style dessert inspired by the famous ice cream flavor. They start with a soft vanilla malt cupcake, then get filled with crunchy chocolate-covered pretzels and sweet peanut butter chips. To finish, each cupcake is topped with a rich swirl of chocolate buttercream and creamy peanut butter buttercream.
If you love the combination of chocolate, peanut butter, pretzels, and malt, this cupcake recipe brings all of those flavors together in one sweet, salty, and satisfying treat. The cupcake itself is tender and moist, while the chopped chocolate-covered pretzels add just enough crunch to keep every bite interesting.
Chubby Hubby ice cream is known for its vanilla malt base, chocolate-covered pretzels, fudge, and peanut butter swirls. This cupcake version keeps that same spirit but turns it into a handheld dessert that is perfect for birthdays, parties, celebrations, or any day that could use something a little extra special.
The vanilla malt cupcake base is simple but flavorful. Malted milk powder gives the batter a nostalgic, creamy flavor that works beautifully with peanut butter and chocolate. Peanut butter chips melt slightly as the cupcakes bake, while the pretzel pieces add little pockets of salty crunch.
The frosting is what makes these cupcakes feel truly special. Instead of choosing between chocolate and peanut butter, you get both. The two buttercreams are piped together for a pretty swirl and a balanced flavor. The chocolate buttercream is deep and smooth, while the peanut butter buttercream is creamy, sweet, and nutty.
A quick note about frosting: because this recipe uses two separate buttercreams, it is easiest to place each frosting in its own piping bag, then place both bags inside a larger bag fitted with a decorating tip. Do not overfill the bags. If they are too full, the frosting can become messy and difficult to control. If needed, use fresh piping bags for the second round rather than trying to refill sticky bags.
If your piping is not perfect, do not worry. Frosting is very forgiving. You can scrape it off and try again, or simply spread the two frostings on top with a knife or offset spatula. The cupcakes will still taste delicious.
- 1 3/4 cups cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 1/2 cup malted milk powder
- 3/4 cup whole milk, at room temperature
- 1/2 cup chopped chocolate-covered pretzels
- 1/2 cup peanut butter chips
- 6 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon espresso powder, optional, for deeper chocolate flavor
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 2 1/2 to 3 cups powdered sugar
- 4 to 6 tablespoons whole milk
- 5 tablespoons unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 2 to 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 to 4 tablespoons whole milk
- Preheat the oven to 350 degrees. Line 18 muffin cups with cupcake liners.
- In a small mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, combine the sugar and butter. Beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla, then beat until combined. Mix in the malted milk powder.
- With the mixer on low speed, add half of the dry ingredients. Pour in all of the milk, then add the remaining dry ingredients. Mix just until the flour is incorporated. Fold in the chopped chocolate-covered pretzels and peanut butter chips.
- Divide the batter among the prepared muffin cups, filling each cup about three-quarters full. Bake for 18 to 20 minutes, or until the cupcakes spring back when lightly touched.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
- Beat the butter on medium speed until light and fluffy, about 2 minutes. Add the vanilla, espresso powder if using, and salt. Beat until combined.
- Turn the mixer to low and beat in the cocoa powder. Add 2 cups of powdered sugar, 1/2 cup at a time, mixing well after each addition.
- Beat in 4 tablespoons of milk, then increase the mixer speed to high and beat for 4 minutes. If the frosting is too thin, add more powdered sugar. If it is too thick, add more milk a little at a time.
- Beat the butter on medium speed until light and fluffy, about 2 minutes. Add the peanut butter and vanilla, then beat for 2 minutes more.
- Add 2 cups of powdered sugar, 1/2 cup at a time, mixing until combined. Beat in the salt and 3 tablespoons of milk.
- Beat the frosting on high speed for 4 minutes. Adjust the texture by adding more milk if the frosting is too thick or more powdered sugar if it is too thin.
- Fit a large pastry bag with your preferred decorating tip. Fill one small pastry bag with chocolate buttercream and another small pastry bag with peanut butter buttercream. Do not fill either bag more than halfway.
- Cut the tips off the two filled bags, then carefully place both bags inside the larger pastry bag fitted with the decorating tip. Pipe the frosting onto the completely cooled cupcakes.
- The cupcakes can be made 1 day ahead and stored tightly wrapped at room temperature. The frosting can also be made 1 day ahead and refrigerated in an airtight container.
- If refrigerated frosting becomes firm, place it in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until smooth and spreadable. Fill and frost the cupcakes just before serving.
Use a large decorating tip for a generous swirl, or spread the frosting with a spatula for a simpler finish.
