Name: Dark Chocolate Peanut Butter Cupcakes Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 47 min
Cuisine: American
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 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); 2 sticks unsalted butter (room temperature, 1 cup); 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, for chocolate buttercream); 12 Peanut Butter Cups

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Introduction

These dark chocolate peanut butter cupcakes offer a perfect balance of rich cocoa and creamy peanut butter in every bite. Topped with a luscious peanut butter buttercream and garnished with a peanut butter cup, they make an irresistible treat for any occasion.

The image shows a chocolate cupcake with three visible layers: the bottom layer is a dark brown chocolate cake in an orange liner, the middle layer is a thick swirl of tan peanut butter frosting that has a smooth and creamy texture with some folds, and the top layer is a chocolate peanut butter cup placed vertically into the frosting. The cupcake sits on a white marbled surface with some scattered peanut pieces around it. The background is softly blurred with other cupcakes and chocolate peanut butter cups visible. Photo taken with an iphone --ar 4:5 --v 7

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 packed brown sugar
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, for frosting)
12 peanut butter cups

Instructions

Step 1: Preheat the oven to 350º F and position the oven rack in the middle.
Step 2: Line a regular muffin tin with 12 cupcake liners and set aside.
Step 3: In a medium mixing bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 4: In a large mixing bowl or stand mixer fitted with the whisk attachment, beat the peanut butter, vegetable oil, and brown sugar until smooth and fluffy.
Step 5: Incorporate the eggs one at a time along with the vanilla extract, mixing on medium speed until fully combined. Pause occasionally to scrape the sides and bottom of the bowl with a spatula.
Step 6: Add the flour mixture and buttermilk alternately to the wet ingredients, mixing gently by hand to avoid overmixing until just combined.
Step 7: Fill the cupcake liners almost completely full with the batter.
Step 8: Bake for 15-17 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
Step 9: Let the cupcakes cool in the pan for 3 minutes, then transfer them to a cooling rack, placing them upside down to create a dome top.
Step 10: Allow the cupcakes to cool completely before frosting.
Step 11: For the peanut butter buttercream, beat the butter and vegetable shortening in a large bowl until fluffy.
Step 12: Add the peanut butter and vanilla extract, then beat on medium-high speed until fully combined, scraping the bowl occasionally.
Step 13: Gradually add powdered sugar, one cup at a time, mixing on low speed initially then increasing to medium. Continue until the frosting is sweet and stiff, using 4 to 6 cups as desired.
Step 14: (Optional) Transfer half the buttercream to another bowl and mix in the cocoa powder to make chocolate peanut butter frosting.
Step 15: Fill a piping bag fitted with a large star tip with frosting. For a swirl effect, place chocolate buttercream on one side and peanut butter buttercream on the other side of the bag.
Step 16: Pipe the buttercream onto each cupcake, starting in the center and swirling outward before layering back toward the center.
Step 17: Garnish each cupcake with a peanut butter cup on top.
Step 18: Refrigerate the cupcakes for at least 2 hours before serving. Enjoy!

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and frosting.
For extra chocolate flavor, add cocoa powder to half of your buttercream and pipe a swirl of both chocolate and peanut butter frostings.
If you prefer a less sweet frosting, start with fewer cups of powdered sugar and adjust to taste.
Substitute creamy peanut butter with crunchy for added texture in the frosting.
To speed up cooling, place cupcakes in the fridge after transferring to the cooling rack.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 20 minutes before serving for the best flavor and texture. You can also freeze the unfrosted cupcakes for up to 3 months; thaw completely before frosting.

How to Serve

A chocolate cupcake in an orange wrapper sits on a white marbled surface. The base layer is dark chocolate cake, topped with a swirl of two-tone frosting in creamy light brown and darker chocolate colors, creating a soft, textured look. The frosting is thick and fluffy, forming rounded peaks and folds. On top of the frosting, a single round chocolate peanut butter cup is placed upright, adding a shiny smooth element to the swirl. Scattered around the cupcake are some chopped peanuts, enhancing the nutty theme. In the blurred background, there are more cupcakes and peanut butter cups on a white marbled stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth peanut butter?

Yes, but natural peanut butter has more oil separation and a different texture. It may affect the consistency of the batter and frosting, so stir well before measuring and consider adding a little less oil in the recipe.

What can I use if I don’t have buttermilk?

You can make a simple buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.