Ingredients
Dark Chocolate Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) Hershey’s Special Dark cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
- 1/2 cup (120ml) hot coffee or hot water
Peanut Butter Frosting
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Optional: crushed Reese’s Pieces, for topping
Instructions
- Prepare the cupcakes: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with cupcake liners. Since the recipe makes about 14 to 16 cupcakes, have an extra muffin pan or bake in batches.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Hershey’s Special Dark cocoa powder, baking soda, baking powder, and salt. Set aside for later use.
- Combine wet ingredients: In a large bowl with a pour spout, whisk together the vegetable oil, granulated sugar, egg, pure vanilla extract, and buttermilk until fully combined.
- Make the batter: Pour the dry ingredients into the wet mixture. Add the hot coffee or hot water and whisk until the batter is smooth and fully blended. The batter will be thin.
- Fill cupcake liners: Pour the batter into the cupcake liners, filling each about two-thirds full to avoid overflow during baking.
- Bake: Place the pans in the oven and bake for 20–22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool the cupcakes: Let the cupcakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely. It’s important that cupcakes are completely cooled before frosting.
- Prepare the frosting: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened unsalted butter on medium speed until creamy, about 2 minutes.
- Add frosting ingredients: Add the creamy peanut butter, confectioners’ sugar, heavy cream, pure vanilla extract, and salt. Beat on low speed until combined, then increase to high speed and beat for 3 full minutes for a smooth and fluffy texture.
- Adjust frosting consistency: If the frosting is too thin, add up to 1/4 cup more confectioners’ sugar. If too thick, add an additional tablespoon of heavy cream to reach your desired consistency.
- Frost the cupcakes: Pipe or spread the frosting over the cooled cupcakes. A Wilton 1M piping tip is recommended for a professional look.
- Garnish: Sprinkle crushed Reese’s Pieces on top of each frosted cupcake for a delightful crunch and decoration.
- Storage: Store any leftover cupcakes covered in the refrigerator for up to 3 days. Using a cupcake carrier is recommended for transporting or storing decorated cupcakes.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting the frosting.
- Hot coffee enhances the chocolate flavor but can be substituted with hot water if desired.
- Use room temperature ingredients for best mixing results.
- Adjust frosting thickness by varying confectioners’ sugar and heavy cream amount.
- Store cupcakes in a cool place to maintain freshness and frosting consistency.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
