Dark Chocolate Peanut Butter Cupcakes Recipe

Introduction

These Dark Chocolate Peanut Butter Cupcakes combine rich chocolate flavor with creamy peanut butter in a tender, fluffy cupcake. Topped with a luscious peanut butter buttercream and a classic peanut butter cup, they’re a perfect treat for any chocolate and peanut butter lover.

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)
• 1/2 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)
• 12 Peanut Butter Cups

Instructions

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

Tips & Variations

• Use room temperature ingredients to ensure the batter and frosting mix smoothly.
• Sift the cocoa powder and flour to avoid lumps and create a lighter texture.
• Try mixing in mini peanut butter cups into the batter for an extra surprise inside the cupcakes.
• For a dairy-free version, substitute the butter with coconut oil and use a non-dairy milk mixed with vinegar instead of buttermilk.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly and add a pinch of salt to balance flavors.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze unfrosted cupcakes for up to 3 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Natural peanut butter may have a different texture and oil separation, which can affect the batter and frosting consistency. It’s best to use smooth peanut butter for a creamy, stable result.

Can I make the cupcakes and frosting ahead of time?

Yes, you can bake the cupcakes a day in advance and store them covered at room temperature or in the fridge. Prepare the frosting and pipe it onto the cupcakes just before serving for the freshest taste and appearance.

Dark Chocolate Peanut Butter Cupcakes Recipe

Print Recipe

★★★★★

4.6 from 92 reviews

Indulge in these rich and moist Dark Chocolate Peanut Butter Cupcakes, featuring a decadent combination of smooth peanut butter batter and luscious peanut butter buttercream frosting. Each cupcake is crowned with a mini peanut butter cup, creating the perfect balance of chocolate and peanut butter in every bite. Perfect for celebrations or whenever you’re craving a delightful homemade treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Total Time: 2 hours 37 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients and Batter

• 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 Frosting

• 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 (start with 4 cups)
• 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 the oven to 350º F and position the oven rack in the middle to ensure even baking.
2. Line: Line a regular muffin tin with 12 cupcake liners and set aside for easy cupcake removal.
3. Mix Dry Ingredients: In a medium mixing bowl, whisk together the sifted cocoa powder, flour, baking powder, baking soda, and salt. Set this mixture aside.
4. Beat Wet Ingredients: In a large mixing bowl or stand mixer fitted with a whisk attachment, beat together peanut butter, vegetable oil, and packed brown sugar until the mixture is smooth and fluffy.
5. Incorporate Eggs and Vanilla: Add eggs one at a time along with the vanilla extract, mixing on medium speed until fully combined. Pause occasionally to scrape down the bowl sides with a spatula to ensure uniform mixing.
6. Combine Flour Mixture and Buttermilk: 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: Use a spoon or scoop to fill each cupcake liner almost completely with batter for a nicely domed cupcake.
8. Bake: Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted into the center comes out with just a few crumbs adhering.
9. Cool in Pan and Transfer: Allow cupcakes to cool in the pan for about 3 minutes, then transfer to a cooling rack placing them upside down to create a dome-shaped top.
10. Cool Completely: Let the cupcakes cool entirely before frosting to prevent melting and ensure the frosting sets well.
11. Prepare Peanut Butter Buttercream: In a large bowl or stand mixer, beat together the unsalted butter and vegetable shortening until fluffy.
12. Add Peanut Butter and Vanilla: Beat in the smooth peanut butter and vanilla extract on medium-high speed, scraping down the bowl occasionally to combine thoroughly.
13. Add Powdered Sugar: Gradually add powdered sugar one cup at a time, mixing first on low speed then increasing to medium speed. Continue until the frosting is sweetened to your preference and has a stiff consistency, typically around 4 cups.
14. Optional Chocolate Buttercream: Transfer half of the prepared buttercream to a separate bowl and mix in 1/4 cup unsweetened dark cocoa powder for a chocolate variation.
15. Fill Piping Bag: Place the peanut butter and optional chocolate buttercreams side by side in a piping bag fitted with a large star tip for a swirled effect.
16. Pipe Frosting: Pipe the buttercream onto each cupcake starting from the center, swirling outward then back to the center to create layers.
17. Garnish: Top each frosted cupcake with a mini peanut butter cup for an extra decadent touch.
18. Chill: Refrigerate the cupcakes for at least 2 hours before serving to let the frosting set and flavors meld.
19. Serve and Enjoy: Serve chilled or at room temperature and delight in the rich chocolate and peanut butter flavors.

Notes

• Use room temperature eggs and buttermilk to help create a smooth batter and tender cupcakes.
• The cupcakes are best chilled for at least 2 hours before serving to allow the frosting to firm up.
• If you prefer, skip the optional chocolate buttercream and use all peanut butter frosting instead.
• Be careful not to overmix the batter after adding the flour to keep the cupcakes light and fluffy.
• Make sure to cool the cupcakes completely before frosting to prevent the buttercream from melting.
• Store cupcakes refrigerated and bring them to room temperature before serving for the best flavor and texture.

Keywords: dark chocolate peanut butter cupcakes, peanut butter cupcakes, chocolate cupcakes, peanut butter frosting, homemade cupcakes, dessert recipes