Description
Rich, moist dark chocolate cupcakes topped with a silky, creamy peanut butter frosting and a crunchy Reese’s Pieces garnish. Perfect for chocolate and peanut butter lovers seeking a decadent dessert.
Ingredients
Dark Chocolate Cupcakes
- 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
Peanut Butter Frosting
- 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
Instructions
- Prepare Oven and Pans: Preheat the oven to 350°F (177°C) and line one or two 12-count muffin pans with cupcake liners. This recipe makes about 14 to 16 cupcakes, so prepare enough liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Hershey’s Special Dark cocoa powder, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl with a pour spout, whisk the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until well combined.
- Make Batter: Add the dry ingredients to the wet ingredients, then pour in the hot coffee or hot water. Whisk everything together until the batter is smooth and fully combined. The batter will be thin.
- Fill Liners: Pour the batter into the cupcake liners, filling each about two-thirds full to avoid overflow during baking.
- Bake Cupcakes: Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
- Make Frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat softened butter on medium speed until creamy, about 2 minutes. Add creamy peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt. Mix on low speed until incorporated, then increase to high and beat for 3 full minutes. Adjust consistency with additional confectioners’ sugar or cream if needed.
- Frost Cupcakes: Once cupcakes are completely cooled, frost them using a piping bag fitted with a Wilton 1M tip or spread with a spatula. Optionally, sprinkle with crushed Reese’s Pieces on top.
- Store Leftovers: Keep leftover cupcakes covered in the refrigerator for up to 3 days. A cupcake carrier is ideal for storing decorated cupcakes.
Notes
- Make Ahead: Cupcakes can be baked 1 day ahead. Store cooled, unfrosted cupcakes tightly covered at room temperature and frost on serving day. Unfrosted cupcakes freeze well for up to 2 months; thaw overnight in the fridge before frosting.
- Cocoa Powder: Use Hershey’s Special Dark or natural cocoa powder—not Dutch-process—to get the best texture and flavor in these cupcakes.
- Buttermilk Substitute: For a homemade substitute, add 1 teaspoon vinegar or lemon juice to a 1/2 cup of milk, stir, and let sit 5 minutes before using.
- Hot Coffee: Enhances the chocolate flavor without adding a coffee taste. Decaf or hot water can be used.
- Peanut Butter: Use creamy processed peanut butter for smooth frosting—not natural varieties.
- Mini Cupcakes: Fill mini liners halfway and bake for 10–12 minutes at 350°F (177°C), yielding about 3 dozen.
- Cake Variation: This batter can be used for a 6-inch chocolate peanut butter cake.
- Room Temperature Ingredients: Helps achieve an even batter and smooth frosting.
- Storage Recommendation: Use a cupcake carrier to protect decorated cupcakes during storage or transport.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
