Name: Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour (spooned & leveled); 1/2 cup (42g) Hershey’s Special Dark cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup (80ml) vegetable oil; 1 cup (200g) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1/2 cup (120ml) buttermilk, at room temperature; 1/2 cup (120ml) hot coffee or hot water; 5 Tablespoons (71g) unsalted butter, softened to room temperature; 1 cup (250g) creamy peanut butter; 1 cup (120g) confectioners’ sugar; 1/3 cup (80ml) heavy cream; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; Optional: crushed Reese’s Pieces, for topping

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If you are a chocolate and peanut butter lover looking for the ultimate treat, you’ve come to the right place. The Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe combines rich, moist dark chocolate cupcakes with a smooth, luscious peanut butter frosting. Each bite delivers a perfect contrast of decadent chocolate and creamy peanut butter, topped with a delightful crunch from crushed Reese’s Pieces. This is more than just a dessert; it’s a celebration of two classic flavors that dance beautifully together, promising to satisfy your sweetest cravings and impress your friends and family alike.

Ingredients You’ll Need

The image shows two parts: on the left, there is a clear glass bowl filled with smooth dark chocolate batter that has a shiny, thick texture with small bubbles on the surface, and a metal whisk resting inside, partly coated with the batter. On the right, there is a close-up of a gray metal muffin tray holding eight white paper cupcake liners, each filled about halfway with the same dark chocolate batter, with a glossy and wet look. Both items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe lies in its simple yet carefully selected ingredients. Each one plays a vital role in creating the deep chocolate flavor, moist texture, and irresistible frosting that sets these cupcakes apart.

All-purpose flour (1 cup / 125g): Provides the structure and tenderness for the cupcakes.
Hershey’s Special Dark cocoa powder (1/2 cup / 42g): Adds that intense dark chocolate flavor and rich color.
Baking soda (1 teaspoon): Helps the cupcakes rise beautifully with a light crumb.
Baking powder (1/2 teaspoon): Works alongside the baking soda for perfect leavening.
Salt (1/2 teaspoon): Enhances the chocolate flavor and balances sweetness.
Vegetable oil (1/3 cup / 80ml): Keeps the cupcakes moist and tender.
Granulated sugar (1 cup / 200g): Sweetens and contributes to the tender crumb.
Large egg (1, room temperature): Binds ingredients and adds richness.
Pure vanilla extract (1 teaspoon): Adds a warm depth to the chocolate notes.
Buttermilk (1/2 cup / 120ml, room temperature): Provides moisture and a slight tang that heightens the chocolate flavor.
Hot coffee or hot water (1/2 cup / 120ml): Deepens the cocoa flavor without a hint of bitterness.
Unsalted butter (5 tablespoons / 71g, softened): Base for the creamy peanut butter frosting.
Creamy peanut butter (1 cup / 250g): The key to that silky, rich frosting with classic peanut butter flavor.
Confectioners’ sugar (1 cup / 120g): Sweetens and smooths the frosting texture.
Heavy cream (1/3 cup / 80ml): Adds richness and helps achieve the perfect frosting consistency.
Pure vanilla extract (1 teaspoon): Enhances the frosting’s flavor.
Salt (1/4 teaspoon): Balances the sweetness and boosts the peanut butter’s flavor.
Optional crushed Reese’s Pieces: For a fun, crunchy topping that complements both the frosting and cupcakes.

How to Make Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe

Step 1: Prepare Your Oven and Pans

Start by preheating your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Since this recipe yields about 14 to 16 cupcakes, prepare additional liners or consider baking in batches. This ensures even baking and easy cupcake removal later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, Hershey’s Special Dark cocoa powder, baking soda, baking powder, and salt. Combining these dry components first ensures an even distribution of leavening agents and cocoa powder, which creates a consistent texture and rich flavor throughout your cupcakes.

Step 3: Combine Wet Ingredients

In a large bowl with a pour spout for convenience, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until everything is smoothly combined. This mixture will be the moist base that imparts tenderness and sweetness to your cupcakes.

Step 4: Bring it All Together

Pour the dry ingredients into the wet ingredients. Immediately add the hot coffee or hot water, which helps bloom the cocoa powder and intensifies the chocolate flavor without tasting like coffee. Whisk the batter thoroughly until it’s smooth and combined. The batter will be thinner than typical cupcake batters, but that’s exactly what makes them so moist and rich.

Step 5: Bake to Perfection

Fill each cupcake liner only about two-thirds full to prevent spillover. Bake for 20 to 22 minutes. You’ll know they are done when a toothpick inserted into the center comes out clean. After baking, let the cupcakes cool in the pans for 10 minutes before transferring them to a cooling rack. They must be completely cooled before frosting to avoid melting your beautiful peanut butter topping.

Step 6: Whip Up the Creamy Peanut Butter Frosting

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter on medium speed for about two minutes until creamy. Add the creamy peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt. Start mixing on low speed just to combine, then crank it up to high and beat for three full minutes. This whipping process makes the frosting wonderfully light and silky. Adjust the consistency if needed by adding more confectioners’ sugar (for thickness) or cream (for lightness).

Step 7: Frost and Garnish

Pipe or spread the peanut butter frosting generously onto each cooled cupcake. For a professional touch, use a Wilton 1M piping tip to create swirls. Sprinkle with optional crushed Reese’s Pieces for an added burst of color and crunch that makes these cupcakes as inviting visually as they are delicious.

How to Serve Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe

A rich, dark chocolate cupcake with a deep, moist texture sits in an opened white paper liner on a white marbled surface; its top is swirled with a thick layer of light brown frosting, textured with gentle ridges, and sprinkled with small pieces of crushed candy in orange, yellow, and brown colors, adding a crunchy detail. In the blurred background, two similar cupcakes are visible, each topped with the same frosting and candy bits, creating a warm and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While crushed Reese’s Pieces are the classic topping here, you can get creative with chopped roasted peanuts or a drizzle of melted chocolate to amp up visual appeal and texture. A sprinkle of flaky sea salt can also balance the sweetness, making each bite even more satisfying.

Side Dishes

These cupcakes shine on their own, but pairing them with a cold glass of milk or a cup of freshly brewed coffee enhances the overall experience. For something different, try serving with fresh fruit like sliced strawberries or banana to add a refreshing contrast.

Creative Ways to Present

For parties or gifts, arrange your Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe on a tiered dessert stand or in decorative cupcake boxes. You can even turn these into mini cakes by baking the batter in a small cake pan, then frosting and garnishing as usual. Presenting them with a handwritten note about the perfect chocolate and peanut butter combo adds a personal touch that guests will love.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store your frosted cupcakes in an airtight container or a cupcake carrier in the refrigerator. This keeps them fresh for up to three days. Bringing them to room temperature before serving lets both the cupcake and frosting reclaim their soft, rich texture.

Freezing

You can freeze unfrosted cupcakes, tightly wrapped or stored in an airtight container, for up to two months. When ready to enjoy, thaw them overnight in the refrigerator, then bring them to room temperature before frosting. You can also freeze fully frosted cupcakes, but be sure to use a well-sealed container to prevent freezer burn and frost damage.

Reheating

To bring a refrigerated cupcake back to life, let it sit at room temperature for about 30 minutes. If preferred, warm it gently in the microwave for 10-15 seconds to soften the cake and frosting slightly, but be careful not to melt the frosting. Enjoy your rich, moist flavors fully restored!

FAQs

Can I substitute regular cocoa powder for Hershey’s Special Dark?

Yes, you can use natural unsweetened cocoa powder if you don’t have Hershey’s Special Dark. Your cupcakes will still be delicious, but they may not have quite the same depth and richness in color and flavor.

Is it necessary to use hot coffee in the batter?

Using hot coffee enhances the chocolate flavor without adding any coffee taste itself. However, if you prefer, hot water works perfectly as a substitute and still produces a rich, moist cupcake.

Can I make these cupcakes gluten-free?

To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend made for 1:1 substitution. Expect similar results but always check the blend’s instructions and add a touch more liquid if needed.

Why should the egg and buttermilk be at room temperature?

Room temperature ingredients incorporate more smoothly, ensuring even mixing. Using cold ingredients straight from the fridge can cause the batter to curdle or not blend properly, affecting texture.

Can I make the peanut butter frosting with natural peanut butter?

It’s best to use creamy, processed peanut butter for frosting because natural peanut butter can be oily and may not whip into a smooth, stable frosting as easily.

Final Thoughts

The Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe is a true crowd-pleaser that perfectly marries rich chocolate with smooth peanut butter in every bite. Whether for a special occasion, bake sale, or just because you deserve a treat, these cupcakes hit the sweet spot. I encourage you to try this recipe and experience the joy it brings with each delicious mouthful. Baking these feels like sharing a piece of comfort and joy wrapped up in one unforgettable dessert.