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Dark Chocolate Peanut Butter Cupcakes Recipe

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4.9 from 123 reviews

These Dark Chocolate Peanut Butter Cupcakes combine rich chocolate and creamy peanut butter flavors in moist cupcakes topped with a luscious peanut butter buttercream frosting. Each cupcake is crowned with a mini peanut butter cup, offering a perfect balance of sweetness and richness. Ideal for celebrations or a decadent dessert treat.

Ingredients

Scale

Cupcake Batter

  • 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 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)

Garnish

  • 12 Peanut Butter Cups

Instructions

  1. Preheat: Preheat your oven to 350º F (175º C) and position the oven rack in the middle to ensure even baking of cupcakes.
  2. Prepare Muffin Tin: Line a regular 12-cup muffin tin with cupcake liners and set it aside for filling.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the sifted cocoa powder, all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Beat Wet Ingredients: In a large bowl or electric mixer fitted with a whisk attachment, combine peanut butter, vegetable oil, and packed brown sugar. Beat until the mixture is smooth and fluffy.
  5. Incorporate Eggs and Vanilla: Add eggs one at a time along with the vanilla extract to the peanut butter mixture. Mix on medium speed until fully combined, scraping sides and bottom of the bowl with a spatula to ensure even mixing.
  6. Combine Batter: Alternately add the dry flour mixture and buttermilk by hand to the wet ingredients. Mix gently to avoid overmixing until everything is just combined.
  7. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each almost completely full to allow for rising.
  8. Bake: Bake the cupcakes at 350º F for 15-17 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.
  9. Cool in Pan: Let the cupcakes cool in the pan for 3 minutes, then transfer them to a cooling rack. Place cupcakes upside down to create a dome-shaped top for easier frosting.
  10. Cool Completely: Allow the cupcakes to cool completely before applying frosting to prevent melting.
  11. Make Peanut Butter Buttercream: In a large bowl or stand mixer with a whisk attachment, beat together softened unsalted butter and vegetable shortening until fluffy.
  12. Add Peanut Butter and Vanilla: Add smooth peanut butter and vanilla extract to the butter mixture. Beat on medium-high speed until fully blended. Scrape the bowl occasionally to ensure ingredients are evenly mixed.
  13. Add Powdered Sugar: Gradually add powdered sugar one cup at a time, mixing initially on low speed, then medium speed. Continue until the frosting reaches a stiff consistency and the desired sweetness, typically about 4 cups.
  14. Optional Chocolate Buttercream: Transfer half of the peanut butter buttercream to another bowl and mix in 1/4 cup cocoa powder until fully combined to create a chocolate variant.
  15. Fill Piping Bag: Place the chocolate buttercream on one side and the peanut butter buttercream on the other side of a piping bag fitted with a large star tip for a dual-flavor effect, or fill with just one flavor if preferred.
  16. Pipe Frosting: Starting from the center of each cupcake, pipe the buttercream in a swirling motion outward, then back toward the center, layering the frosting to create an elegant peak.
  17. Garnish: Top each cupcake with a mini peanut butter cup to complement the flavors and add a decorative touch.
  18. Chill Before Serving: Refrigerate cupcakes for at least 2 hours before serving to set the frosting and enhance flavors. Enjoy!

Notes

  • Room temperature ingredients help create a smooth batter and frosting.
  • Do not overmix the batter to keep cupcakes tender and moist.
  • Press cupcakes upside down while cooling to create a dome top suitable for frosting.
  • Adjust the amount of powdered sugar in frosting based on your sweetness preference.
  • The optional cocoa powder in frosting adds a rich chocolate twist but can be omitted for pure peanut butter flavor.
  • Refrigerating cupcakes makes the frosting firm and easier to handle.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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

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