Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting

I’m excited to share a recipe for ultra‑rich dark chocolate cupcakes topped with a luscious creamy peanut butter frosting. Each bite offers a decadent contrast between deep cocoa flavours and buttery, nutty sweetness.

Why You’ll Love This Recipe

I love these cupcakes because the dark chocolate base delivers an indulgent, moist texture, and the creamy peanut butter frosting brings a playful‑yet sophisticated twist. The combination of chocolate + peanut butter feels classic but elevated here—perfect for treating myself or impressing friends. The frosting is smooth and pipeable and complements the intense chocolate flavour beautifully.
Also, the recipe is flexible: you can dress the cupcakes up with decorations or keep them simple and elegant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dark chocolate cupcakes:

• all‑purpose flour
• unsweetened cocoa powder
• baking soda and/or baking powder
• salt
• granulated sugar (and optionally brown sugar)
• vegetable oil (or another neutral oil)
• buttermilk (or milk + a little acid if you don’t have buttermilk)
• large egg
• vanilla extract
• hot water or brewed coffee (to enhance the chocolate flavour)

For the creamy peanut butter frosting:

• unsalted butter, softened
• creamy peanut butter (not the natural kind that separates)
• powdered sugar (confectioners’ sugar)
• heavy cream or whipping cream (or milk, depending on preference)
• vanilla extract
• a pinch of salt

Directions

1. Preheat your oven and line a muffin/cupcake tin with liners.
2. In a bowl, whisk together the flour, cocoa powder, baking soda/powder, salt and sugar.
3. In a separate bowl, combine the oil, buttermilk, egg and vanilla. Add the wet mixture to the dry ingredients and stir until just combined.
4. Add the hot water or coffee (carefully) and mix until the batter is smooth. The batter may be a little thin—that’s okay.
5. Divide the batter evenly among the cupcake liners (about 2/3 full) and bake until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
6. Transfer cupcakes to a wire rack and let them cool completely before proceeding.
7. Meanwhile, make the peanut butter frosting: In a mixing bowl (stand mixer or hand mixer), beat the softened butter until creamy. Add the peanut butter and mix until well combined. Then add the powdered sugar, vanilla extract, salt and heavy cream, and beat until light, fluffy and pipeable. Adjust consistency by adding a little more cream if it’s too stiff, or a little more powdered sugar if too soft.
8. Once the cupcakes are fully cooled, pipe or spread the frosting on top of each cupcake. Optionally, garnish with chopped peanuts, mini peanut butter cups, or chocolate shavings.
9. Serve and enjoy!

Servings and timing

This recipe yields approximately 12 standard‑sized cupcakes (depending on your tin size and how much batter you use).

• Prep time: ~20 minutes
• Bake time: ~17‑20 minutes (depending on oven and altitude)
• Cooling + frosting time: ~20‑30 minutes
• Total time: ~about 1 hour

Variations

• Fill the centre: After baking, use a small spoon or corer to remove a bit of the cupcake centre, and fill with a dollop of peanut butter or peanut butter ganache before frosting.
• Salted caramel twist: Drizzle salted caramel sauce on top of the frosting for a sweet‑salty combo.
• Dark chocolate ganache topping: After frosting, drizzle a thin layer of dark chocolate ganache for extra decadence.
• Nut‑free alternative: Use almond‑butter frosting or sunflower‑seed butter frosting for a nut‑free version.
• Vegan option: Use plant‑based butter, non‑dairy milk or cream, and flax or chia egg substitute in the cupcake batter.
• Mini cupcakes: Use a mini cupcake tin and reduce bake time accordingly (~12‑15 minutes).

Storage/reheating

• Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. The frosting may soften at room temperature, so chilled storage is best.
• If you want to freeze them: you can freeze the unfrosted cupcakes in a container sealed for up to 2 months. Thaw at room temperature and then frost just before serving. Alternatively, you can freeze frosted cupcakes on a tray first, then transfer them to a freezer bag/box; thaw overnight in the refrigerator before serving.
• To serve after fridge: allow cupcakes to sit at room temperature for about 15‑20 minutes to soften slightly before eating.

FAQs

What type of cocoa powder should I use?

I recommend using a good‑quality unsweetened cocoa powder—either natural or Dutch‑process depending on what you have. Dutch‐process will give a deeper colour and slightly milder flavour, while natural cocoa gives a sharper chocolate bite. The recipe works well with either.

Can I use crunchy peanut butter instead of creamy?

While you can, I prefer creamy peanut butter for the frosting because it gives a smoother texture that’s easier to pipe and more elegant in mouth‑feel. Crunchy will add texture (which can be nice) but may clog piping tips and make the frosting a bit more uneven.

How can I make these cupcakes extra moist?

Using hot water or coffee in the batter helps intensify the chocolate flavour and keeps the crumb moist. Also, using oil instead of butter (or a combination) and including buttermilk (or milk + acid) helps maintain moisture. Do not over‑bake.

Can I make the cupcakes ahead of time?

Yes. You can bake the cupcakes ahead of time and store them, unfrosted, in an airtight container at room temperature for up to 1 day (or in the fridge for up to 2 days). Then frost them just before serving for best texture and appearance.

What’s the best way to pipe the frosting?

I find using a large piping bag fitted with a star or round tip (e.g., Wilton 1M) works beautifully. Start in the centre of each cupcake and swirl outward and upward until you create a nice peak. Chill the frosted cupcakes briefly (10‑15 minutes) to set the frosting if you like a sharper look.

Conclusion

I hope you’ll enjoy making these dark chocolate cupcakes topped with creamy peanut butter frosting—it’s one of my go‑to dessert treats when I want something indulgent yet approachable. The deep chocolate flavour paired with the smooth peanut butter frosting is simply irresistible. Once you’ve tried them, I think you’ll find they’re perfect for gatherings, special treats, or just to satisfy a chocolate‑and‑nut butter craving. Let me know how they turn out when you bake them!

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