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–+ servings

Dark Chocolate Cupcakes with Peanut Butter Frosting

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These dark chocolate cupcakes are tender and moist, topped with silky peanut butter frosting, making them a perfect treat for any celebration.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1 cup all-purpose flour provides structure and a tender crumb
  • 1/2 cup Hershey’s Special Dark cocoa powder gives deep chocolate flavor and dark color
  • 1 teaspoon baking soda helps the cupcakes rise and become light
  • 1/2 teaspoon baking powder adds a bit of extra lift for a fluffy texture
  • 1/2 teaspoon salt balances sweetness and enhances chocolate notes
  • 1/3 cup vegetable oil keeps the cake moist and gives a soft crumb
  • 1 cup granulated sugar sweetens the batter and aids browning
  • 1 large egg binds ingredients and adds richness
  • 1 teaspoon pure vanilla extract adds warm, aromatic flavor
  • 1/2 cup buttermilk adds tang and tenderizes the crumb for moist cupcakes
  • 1/2 cup hot coffee or hot water blooms the cocoa for intensified chocolate flavor
Frosting Ingredients
  • 5 tablespoons unsalted butter, softened gives the frosting a creamy base
  • 1 cup creamy peanut butter provides rich peanut flavor and body to the frosting
  • 1 cup confectioners’ sugar sweetens and thickens the frosting for pipeable consistency
  • 1/3 cup heavy cream loosens the frosting and makes it silky when whipped
  • 1 teaspoon pure vanilla extract brightens the peanut butter frosting flavor
  • 1/4 teaspoon salt balances the sweetness in the frosting
  • to taste Crushed Reese’s Pieces optional crunchy, colorful garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners. Place the oven rack in the center position for even baking.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a large bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until smooth and well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour in the hot coffee or hot water and mix until the batter is smooth. Do not overmix.
Baking
  1. Fill each cupcake liner about 2/3 full with batter using a spoon or an ice cream scoop for even portions.
  2. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  3. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.
Frosting
  1. For the frosting, beat the softened unsalted butter in a large bowl until creamy.
  2. Add the creamy peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat until light and fluffy, about 2 to 3 minutes.
  3. Frost the cooled cupcakes using a piping bag or a knife, smoothing or piping as you prefer. Sprinkle with crushed Reese’s Pieces if desired.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 7gFat: 20gSaturated Fat: 8gSodium: 200mgFiber: 2gSugar: 25g

Notes

Use hot coffee for a richer chocolate flavor. Let cupcakes cool completely before frosting to avoid a runny topping. Store leftover cupcakes in the refrigerator for up to 3 days.

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