Dark Chocolate Peanut Butter Cupcakes Recipe

Introduction

These Dark Chocolate Peanut Butter Cupcakes combine rich cocoa flavor with creamy peanut butter frosting for an irresistible treat. Perfect for gatherings or a special dessert, they’re easy to make and delightfully indulgent.

Ingredients

• 1 cup all-purpose white flour (preferably sifted)
• 1/4 cup dark chocolate unsweetened cocoa powder (sifted)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons smooth peanut butter
• 4 tablespoons vegetable oil
• 1/2 cup brown sugar (packed)
• 2 eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk (room temperature)
• 2 sticks unsalted butter (room temperature)
• 1/2 cup vegetable shortening (room temperature)
• 1 1/2 cups smooth peanut butter
• 4-6 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate unsweetened cocoa powder (optional)
• 12 Peanut Butter Cups

Instructions

1. Step 1: Preheat the oven to 350º F and position the oven rack in the middle. Line a regular muffin tin with 12 cupcake liners and set aside.
2. Step 2: In a medium mixing bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl or electric mixer bowl with the whisk attachment, beat peanut butter, vegetable oil, and brown sugar until smooth and fluffy.
4. Step 4: Incorporate the eggs one at a time along with the vanilla extract. Mix on medium speed, pausing to scrape the bowl as needed until fully combined.
5. Step 5: Alternately add the dry flour mixture and buttermilk by hand, mixing gently until combined to avoid overmixing.
6. Step 6: Fill the cupcake liners almost completely with batter.
7. Step 7: Bake for 15-17 minutes or until a toothpick inserted in the center comes out with a few crumbs.
8. Step 8: Let cupcakes cool for 3 minutes in the pan, then transfer upside down to a cooling rack to create a dome top. Allow to cool completely before frosting.
9. Step 9: For the peanut butter buttercream, beat together butter and vegetable shortening until fluffy.
10. Step 10: Add peanut butter and vanilla extract, beating on medium-high speed until combined. Scrape bowls as needed.
11. Step 11: Add powdered sugar 1 cup at a time, mixing on low then medium speed until the frosting is sweet and stiff. Use 4 to 6 cups according to taste.
12. Step 12: (Optional) Transfer half the buttercream to another bowl and mix in 1/4 cup cocoa powder for chocolate frosting.
13. Step 13: Fill a piping bag fitted with a large star tip with frosting. Place chocolate and peanut butter frostings on opposite sides if using both.
14. Step 14: Pipe the buttercream onto cupcakes in a center-to-outward swirling motion, layering back to the center.
15. Step 15: Garnish each cupcake with a peanut butter cup.
16. Step 16: Refrigerate cupcakes for at least 2 hours before serving to set the frosting. Enjoy!

Tips & Variations

• Use room temperature ingredients for smoother batter and frosting.
• For a deeper chocolate flavor, add the optional cocoa powder to the frosting.
• Make it nut-free by substituting peanut butter with sunflower seed butter and using nut-free cups.
• Adjust frosting sweetness by gradually adding powdered sugar to taste.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving, or warm briefly in the microwave for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or vinegar per 1/2 cup to mimic buttermilk’s acidity and tenderize the batter.

How do I prevent the frosting from melting?

Keeping the cupcakes refrigerated until serving helps maintain the frosting’s structure. Also, ensure the butter and shortening are not too soft when mixing the buttercream to achieve a stable consistency.

Dark Chocolate Peanut Butter Cupcakes Recipe

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★★★★★

5 from 102 reviews

• Author: Lila
• Total Time: 47 minutes
• Yield: 12 servings 1x

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Description

These Dark Chocolate Peanut Butter Cupcakes combine rich unsweetened cocoa with smooth peanut butter to create moist, fluffy cupcakes topped with a creamy peanut butter buttercream and garnished with a peanut butter cup for an irresistible dessert.

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Ingredients

Scale 1x2x3x

Cupcakes

• 1 cup all-purpose white flour (preferably sifted)
• 1/4 cup dark chocolate unsweetened cocoa powder (sifted)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 tablespoons peanut butter (smooth)
• 4 tablespoons vegetable oil
• 1/2 cup brown sugar (packed)
• 2 eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk (room temperature)

Peanut Butter Buttercream

• 2 sticks unsalted butter (room temperature)
• 1/2 cup vegetable shortening (room temperature)
• 1 1/2 cup peanut butter (smooth)
• 4–6 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate unsweetened cocoa powder (optional)

Garnish

• 12 Peanut Butter Cups

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Instructions

1. Preheat: Preheat the oven to 350º F. Position the oven rack in the middle for even baking.
2. Line: Line a regular muffin tin with 12 cupcake liners and set it aside.
3. Mix Dry Ingredients: In a medium mixing bowl, whisk together cocoa powder, sifted flour, baking powder, baking soda, and salt until fully combined. Set aside.
4. Beat Wet Ingredients: In a large mixing bowl or electric mixer fitted with a whisk attachment, beat peanut butter, vegetable oil, and brown sugar until the mixture is smooth and fluffy.
5. Incorporate Eggs & Vanilla: Add eggs one at a time along with vanilla extract, mixing on medium speed until fully combined. Pause periodically to scrape the bowl sides and bottom to ensure even mixing.
6. Combine Wet & Dry: Alternately add the dry flour mixture and buttermilk by hand, mixing gently to avoid overmixing, until all ingredients are just combined.
7. Fill Liners: Fill each cupcake liner nearly full with the batter to allow room for rising.
8. Bake: Bake for 15-17 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
9. Cool in Pan: Let the cupcakes cool in the pan for 3 minutes before transferring.
10. Transfer to Rack: Carefully remove cupcakes and place them upside down on a cooling rack to form dome-shaped tops. Allow them to cool completely before frosting.
11. Prepare Buttercream: In a large mixing bowl or stand mixer, beat the butter and vegetable shortening until fluffy using a whisk attachment.
12. Add Peanut Butter & Vanilla: Beat in the peanut butter and vanilla extract on medium-high speed until fully combined, scraping the bowl as necessary.
13. Add Powdered Sugar: Gradually add powdered sugar one cup at a time, starting at low speed then increasing to medium, until the frosting is stiff and sweet to taste (approximately 4 cups used).
14. Optional Chocolate Buttercream: Transfer half of the buttercream to another bowl and mix in 1/4 cup of cocoa powder using a mixer for chocolate variation.
15. Fill Piping Bag: Fill a piping bag fitted with a large star tip with either peanut butter buttercream alone or with both peanut butter and chocolate buttercream side-by-side for a marbled effect.
16. Pipe Frosting: Starting at the center of each cupcake, pipe the buttercream in a swirl outward and then back to the center, layering to create a decorative dome.
17. Garnish: Top each cupcake with one peanut butter cup as garnish.
18. Chill: Refrigerate cupcakes for at least 2 hours to set the frosting before serving. Enjoy!

Notes

• Room temperature ingredients ensure smoother batter and creamier frosting.
• Sifting dry ingredients helps avoid lumps and promotes even distribution.
• Filling cupcake liners almost full gives nicely domed cupcakes after baking.
• Scraping the bowl during mixing prevents uneven texture and helps full incorporation.
• Allowing cupcakes to cool completely before frosting prevents melting or sliding of buttercream.
• Chilling after frosting helps the cupcakes hold their shape during serving.
• Optional cocoa powder in buttercream adds a rich chocolate twist if desired.

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: dark chocolate peanut butter cupcakes, peanut butter cupcakes, chocolate cupcakes, peanut butter frosting, homemade cupcakes, dessert cupcakes, chocolate peanut butter dessert