These darkish chocolate cupcakes with peanut butter frosting are a dream come true for anybody who loves this iconic taste pairing. Every chunk delivers deep, wealthy darkish chocolate taste and the creamiest, silkiest peanut butter frosting you possibly can think about. For good measure, prime every with slightly crunch of Reese’s Items. Consider at the moment’s cupcakes as the proper concord of candy and salty, comfortable and crunchy, basic and slightly over-the-top (in one of the simplest ways potential).
I initially printed this recipe in 2017 and have since added new pictures and some extra success ideas.
Readers can’t cease raving about this recipe… and for good purpose! Between the ultra-moist darkish chocolate crumb and the sunshine, peanut-buttery frosting, these cupcakes flip any unusual day into a special day. They’re a spin off of my favourite darkish chocolate peanut butter cake, a recipe I included in my NYT best-selling cookbook, Sally’s Baking 101.
One reader, Jennifer, commented: “These have been phenomenal! I made them for a party and shared some with coworkers (I frosted them at work earlier than the get together). One in all my coworkers ate the leftover frosting from the bowl with a spoon. Your recipes are good and reliable—thanks! ★★★★★”
One other reader, Katie, commented: “I’ve by no means made a peanut butter buttercream that I really like as a lot as this one, and the mixture of the chocolate and peanut butter on this recipe is simply perfection. It’s really easy to show this into a beautiful 6-inch layer cake as effectively! ★★★★★“
And yet one more reader, Lisa, commented: “These are perfection, and which means one thing from Peanut Butter Chocolate’s Quantity One Fan. lol Thanks for one more glorious and straightforward to observe recipe! I added Reese’s Items and I believe it shouldn’t be skipped. They make a scrumptious cupcake even higher. ★★★★★”
Inform Me About These Darkish Chocolate Cupcakes
All we did right here was make a batch of those chocolate cupcakes with vanilla buttercream, intensify the chocolate taste through the use of darkish cocoa powder, and swap out the frosting.
- Texture: The darkish chocolate cupcake’s texture is comfortable, ethereal, and sponge-y; as a result of they’re made with oil, they’re much softer than these buttery vanilla cupcakes. The frosting is extremely creamy. Think about indulging in a spoonful of pure peanut butter, however with a fluffier, silkier texture.
- Taste: The cupcakes supply a wealthy darkish chocolate taste and what you’ll love most concerning the frosting is that it’s not overly candy. All you style is peanut butter. Which is smart as a result of it’s largely all peanut butter—only one cup of confectioners’ sugar, which is low for an American buttercream-style frosting!
- Ease: There’s actually nothing sophisticated on this recipe in addition to ensuring you have got the proper cocoa powder. For those who can’t discover Hershey’s Particular Darkish cocoa powder, simply use common pure unsweetened cocoa powder. (The cupcakes will nonetheless have an intense chocolate taste, just like this triple chocolate cake.)
Need to reverse the combo? Attempt these peanut butter cupcakes topped with chocolate!
Selecting the Proper Elements
- Darkish cocoa: As an alternative of utilizing unsweetened pure cocoa powder, we reached for a darker cocoa powder as a substitute. Hershey’s makes a “Particular Darkish” cocoa powder that has a deep, darkish, and daring chocolate taste. Right here’s one thing fascinating, although. Hershey’s particular darkish accommodates each pure and Dutched cocoa powder—it’s a mix of each. As you already know, there’s a distinction between Dutch course of vs. pure cocoa powder. And I by no means counsel substituting, however this recipe is an exception. If you wish to go SUPER darkish through the use of black cocoa powder, strive these black velvet cupcakes!
- Scorching espresso: Scorching liquid enhances the cocoa powder’s taste. It additionally encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t style like espresso in any respect! For those who don’t drink espresso, you need to use scorching water. For deeper and richer taste, although, use espresso. You may both brew it in a espresso maker or make prompt espresso. Decaf espresso works!
- Oil: Cocoa powder is a really drying ingredient, so that you’ll often discover it paired with oil in cake and cupcake recipes. Oil offers moisture and doesn’t crush a baked good. Vegetable or canola oil is good, however avocado oil, melted coconut oil, and even light-flavored olive oil could also be used as a substitute.
- Buttermilk: For those who can’t discover buttermilk on the retailer, you can also make this DIY buttermilk substitute with entire milk and both white vinegar or lemon juice.
- Sprinkles: Crushing Reese’s Items turns them into Reese’s Items “sprinkles.” You may definitely skip them or garnish the cupcakes with sprinkles and even crushed peanuts as a substitute.
Key Success Ideas for Chocolate Cupcakes & Peanut Butter Frosting
- Fill your cupcake liners solely 2/3 full. For those who fill the liners too full, the cupcakes will overflow and also you’ll be left with crisp mushroom tops and a sunken heart. This recipe makes sufficient batter for 14 to 16 cupcakes, so line a second muffin pan with just a few liners, or bake in batches.
- My #1 tip for the peanut butter frosting: Be sure you use a processed creamy/clean peanut butter, not natural-style or do-it-yourself. Whereas I really like consuming pure peanut butter, it simply isn’t superb in frosting as a result of it tends to separate from the butter. I often use Jif or Skippy for this frosting. You may also discover peanut butter frosting on these peanut butter & jelly cupcakes and these snickers cupcakes.
Extra Chocolate and Peanut Butter Treats
Description
Wealthy, moist darkish chocolate cupcakes topped with a silky, creamy peanut butter frosting and a crunchy Reese’s Items garnish. A chocolate and peanut butter lover’s dream dessert!
Darkish Chocolate Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) Hershey’s Particular Darkish 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 giant egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk*, at room temperature
- 1/2 cup (120ml) scorching espresso* (decaf is ok) or scorching 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
- elective: crushed Reese’s Items, for topping
- Make the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe yields about 14 to 16 cupcakes, so line a second muffin pan with just a few extra liners or bake in batches.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt collectively in a medium bowl. Put aside. In a big bowl, ideally with a pour spout, whisk the oil, sugar, egg, vanilla, and buttermilk collectively till mixed. Pour the dry components into the moist components, add the recent espresso/water, and whisk till the batter is totally mixed. Batter is skinny.
- Pour the batter into the liners, filling solely 2/3 full to keep away from spilling over the edges.
- Bake for 20–22 minutes, or till a toothpick inserted within the heart comes out clear.
- Permit cupcakes to chill within the pan for 10 minutes, after which switch to a cooling rack to chill utterly. Cupcakes should be utterly cooled earlier than adorning.
- Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium pace till creamy, about 2 minutes. Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low pace till mixed, then improve to excessive pace and beat for 3 full minutes. Add as much as 1/4 cup extra confectioners’ sugar if frosting is simply too skinny or one other Tablespoon of cream if frosting is simply too thick.
- Frost cooled cupcakes. I used a Wilton 1M piping tip. Prime with crushed Reese’s Items, if desired.
- Retailer leftovers, coated, within the fridge for as much as 3 days. I like to recommend a cupcake provider for storing adorned cupcakes.
Notes
- Make Forward Directions: You may bake the cupcakes 1 day upfront. Retailer cooled, unfrosted cupcakes coated tightly at room temperature (I retailer mine in a cupcake provider) and frost the day of serving. Unfrosted cupcakes will be frozen for as much as 2 months. Thaw in a single day within the fridge and convey to room temperature earlier than frosting and serving.
- Particular Instruments (affiliate hyperlinks): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls or Mixing Bowl with Pour Spout | Whisk | Cooling Rack | Electrical Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip | Cupcake Service
- Cocoa Powder: I don’t suggest utilizing Dutch-process cocoa on this cupcake recipe. For those who can’t get your palms on Hershey’s Particular Darkish, use common unsweetened pure cocoa powder. Learn extra about the distinction between Dutch-process and pure cocoa powder.
- Buttermilk: Buttermilk is required for this recipe. You may make your personal DIY buttermilk substitute if wanted. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add sufficient entire milk to the identical measuring cup till it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks can work for this soured milk, however the cupcakes received’t style as moist or wealthy.) Stir it round and let sit for five minutes. The do-it-yourself “buttermilk” might be considerably curdled and able to use within the recipe. You would additionally substitute bitter cream.
- Scorching Espresso: Scorching liquid enhances the cocoa powder’s taste. It additionally encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t style like espresso in any respect! For those who don’t drink espresso, you need to use scorching water. For deeper and richer taste, although, use espresso (common or decaf, however make certain it’s black with no sugar or cream). You may both brew it in a espresso maker or make prompt espresso.
- Peanut Butter: I don’t suggest utilizing pure peanut butter for this frosting. The processed, clean/creamy type is greatest for peanut butter frosting.
- Mini Cupcakes: Fill mini liners solely midway and bake for 10–12 minutes at 350°F (177°C). Yields about 3 dozen.
- Can I Flip This Right into a Cake? Sure! Attempt my chocolate peanut butter cake, or strive the cupcakes as a smaller 6-inch cake. Cupcake recipes are PERFECT for turning into 6 inch desserts. Listed below are the precise directions to observe, however use this darkish chocolate cupcake batter.
- Why Room Temperature? All refrigerated objects needs to be at room temperature so the batter mixes collectively simply and evenly. Learn extra concerning the significance of room-temperature components.
- Recipe Replace in 2024: This chocolate cupcake recipe used to match my recipe for tremendous moist chocolate cupcakes (however with Hershey’s Particular Darkish cocoa powder). This recipe now matches these recipes for cream-filled chocolate cupcakes and chocolate cupcakes with vanilla frosting.
- Extra Success Ideas: You should definitely try my How you can Use Piping Ideas publish for directions on learn how to fill a piping bag, and you can too learn my 10 Ideas for Baking the BEST Cupcakes, and study How you can Fill Cupcakes with this video tutorial.
