Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe

If you are a fan of that irresistible combination of rich chocolate and creamy peanut butter, then the Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe is going to become your new favorite treat. These cupcakes are luxuriously moist from the dark cocoa, with a silky peanut butter frosting that melts into every bite. Topped with a crunchy sprinkle of Reese’s Pieces, this dessert feels like a warm, comforting hug — perfect for sharing with friends or indulging yourself. Whether it’s a special occasion or just a craving for chocolate and peanut butter magic, this recipe delivers it all in one unforgettable cupcake.

Ingredients You’ll Need

Simple yet essential ingredients come together to create these luscious cupcakes and their dreamy frosting. Each component plays a crucial role in the taste, texture, and vibrant color that make this recipe truly shine.

• All-purpose flour (1 cup, 125g): Provides the perfect structure and tenderness for the cupcakes.
• Hershey’s Special Dark cocoa powder (1/2 cup, 42g): Delivers that intense, deep chocolate flavor and rich dark color.
• Baking soda (1 teaspoon): Helps the cupcakes rise beautifully, creating a light and airy crumb.
• Baking powder (1/2 teaspoon): Adds additional lift for the perfect cupcake height.
• Salt (1/2 teaspoon): Enhances both the chocolate and peanut butter flavors.
• Vegetable oil (1/3 cup, 80ml): Keeps the cupcakes moist and tender without heaviness.
• Granulated sugar (1 cup, 200g): Balances the dark chocolate’s bitterness and adds sweetness.
• Large egg (1, room temperature): Binds ingredients and enriches the batter.
• Pure vanilla extract (1 teaspoon): Adds warmth and depth to both cupcakes and frosting.
• Buttermilk (1/2 cup, 120ml, room temperature): Adds tang and moisture for a tender crumb.
• Hot coffee or hot water (1/2 cup, 120ml): Intensifies chocolate flavor and enhances moistness.
• Unsalted butter (5 tablespoons, 71g): Provides creaminess and richness to the peanut butter frosting.
• Creamy peanut butter (1 cup, 250g): The soul of the frosting, providing smooth, nutty flavor.
• Confectioners’ sugar (1 cup, 120g): Sweetens and thickens the frosting to that perfect silky consistency.
• Heavy cream (1/3 cup, 80ml): Lightens the frosting making it luxuriously soft and easy to pipe.
• Salt (1/4 teaspoon): Balances the sweetness to highlight the peanut flavor.
• Optional crushed Reese’s Pieces: Adds a fun, crunchy surprise and vibrant color on top.

How to Make Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe

Step 1: Prepare the Cupcake Batter

Start by preheating your oven to 350°F (177°C) and lining your muffin pans with cupcake liners. Since this recipe makes 14 to 16 cupcakes, prepare enough liners or plan for batches. Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl—this dry mix is what creates that rich texture and deep flavor.

Step 2: Combine Wet Ingredients

In a large bowl, whisk together the vegetable oil, sugar, egg, vanilla extract, and buttermilk until fully blended. This mixture is essential as it keeps the cupcakes moist and ensures they have a tender crumb.

Step 3: Mix Dry Ingredients into Wet and Add Coffee

Slowly pour the dry ingredients into the wet mixture, then add the hot coffee or hot water. Whisk thoroughly to combine everything into a smooth, slightly thin batter. The coffee plays a subtle but powerful role in boosting the dark chocolate’s intensity—don’t skip it!

Step 4: Bake the Cupcakes

Fill each cupcake liner about two-thirds full to avoid spillage during baking. Bake the cupcakes for 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Once out of the oven, let them cool in the pan for 10 minutes before transferring to a cooling rack. It’s important your cupcakes are completely cool before frosting.

Step 5: Make the Creamy Peanut Butter Frosting

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter until creamy, about two minutes. Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt. Start mixing on low speed until combined, then increase to high and beat for three full minutes until fluffy and smooth. Adjust consistency by adding more sugar or cream as needed.

Step 6: Frost and Garnish

Pipe the peanut butter frosting onto the cooled cupcakes using a Wilton 1M tip or simply spread it generously with a knife. Finish by sprinkling crushed Reese’s Pieces over the top for a delightful crunch and an extra pop of color and flavor.

How to Serve Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe

Garnishes

While crushed Reese’s Pieces are the classic topping for these cupcakes, you can also try chopped peanuts for extra crunch or a drizzle of melted chocolate for a decadent finish. Each garnish adds texture and enhances that chocolate-peanut butter harmony.

Side Dishes

Serve these cupcakes alongside a cold glass of milk or a rich coffee to balance the sweetness. A scoop of vanilla ice cream or a fresh berry compote also pairs wonderfully to add contrast and brighten each bite.

Creative Ways to Present

For a party, arrange the cupcakes on a tiered stand surrounded by mini Reese’s for a themed display. You can also swirl the frosting in ombré shades by mixing in a little cocoa powder or food coloring. Wrapping each cupcake in decorative liners or adding personalized cupcake toppers makes these treats extra special and gift-worthy.

Make Ahead and Storage

Storing Leftovers

Once frosted, store the cupcakes in an airtight container or cupcake carrier in the refrigerator for up to three days. This keeps the frosting fresh and the cupcakes moist, so you can enjoy them later without sacrificing flavor.

Freezing

To freeze, place unfrosted cupcakes on a tray in the freezer until solid. Then wrap them individually in plastic wrap and place them in a freezer-safe bag. You can freeze the peanut butter frosting separately in an airtight container. Thaw both at room temperature before assembling.

Reheating

If you prefer your cupcakes slightly warm, remove the frosting and gently warm the cupcake in the microwave for 10 to 15 seconds. Reapply the frosting afterward or enjoy it separately as a creamy dip for the warm cupcake.

FAQs

Can I substitute the peanut butter with another nut butter?

Absolutely! Almond or cashew butter can give a lovely twist to the frosting. Keep in mind texture might vary, so adjust the cream or sugar as needed to achieve that perfect creamy consistency.

Is it necessary to use coffee in the cupcake batter?

The coffee enhances the dark chocolate flavor substantially, making it richer and more profound. You can substitute hot water if you prefer, but coffee will always give a more intense chocolate taste.

Can I make these cupcakes gluten-free?

Yes, swap the all-purpose flour for a gluten-free baking blend designed for cakes. Make sure it includes xanthan gum or another binder to help maintain structure and texture.

How do I get the frosting to pipe perfectly?

The key is to beat the frosting long enough to make it fluffy and smooth and chill it slightly if it’s too soft. Use a piping bag fitted with a star tip like Wilton 1M for those classic swirl designs.

Can this recipe be doubled easily?

Definitely! You can double the ingredients to make a larger batch, just make sure to bake in batches if you don’t have enough pans. Baking times remain about the same, but check doneness with a toothpick.

Final Thoughts

Once you make these Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting Recipe, you’ll see why this combo is an absolute crowd-pleaser. They are rich yet light, chocolatey yet nutty, and accessorized with a fun crunch that makes every bite feel special. I encourage you to bake up a batch and share them with someone you love — you’ll be creating sweet memories and delicious moments with every cupcake.

Print