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Dark Chocolate Peanut Butter Cupcakes Recipe

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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.

Ingredients

Scale

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

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