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Dark Chocolate Peanut Butter Cupcakes Recipe

★★★★★

5 from 102 reviews
  • Author: Lila
  • Total Time: 47 minutes
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://plumandpan.com/dark-chocolate-peanut-butter-cupcakes-recipe/