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Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting

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These Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting are a decadent dessert treat, featuring moist, rich chocolate cupcakes topped with smooth, pipeable peanut butter frosting. Perfect for chocolate and peanut butter lovers, this classic flavor combo gets a gourmet twist. Ideal for birthdays, gatherings, or indulgent snacks.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 17–20 minutes
  • Total Time: About 1 hour
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar (or half granulated and half brown sugar)
  • 1/2 cup vegetable oil
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar or lemon juice)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup hot water or brewed coffee
  • 1/2 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter (not natural)
  • 1 3/4 cups powdered sugar
  • 2–3 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
  2. Whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl.
  3. In a separate bowl, whisk together oil, buttermilk, egg, and vanilla extract.
  4. Combine wet ingredients with dry ingredients and stir until just combined.
  5. Add hot water or coffee and stir until smooth. Batter will be thin.
  6. Fill cupcake liners about 2/3 full and bake for 17–20 minutes, or until a toothpick inserted comes out clean.
  7. Let cupcakes cool completely on a wire rack.
  8. For the frosting, beat softened butter until creamy. Add peanut butter and beat until smooth.
  9. Add powdered sugar, vanilla extract, salt, and cream. Beat until light and fluffy.
  10. Frost cooled cupcakes using a piping bag with a star tip if desired.
  11. Serve and enjoy!

Notes

  • Use Dutch-processed cocoa for a deeper color or natural cocoa for a sharper flavor.
  • Add a filling like peanut butter ganache or drizzle with salted caramel for variations.
  • For a vegan version, use plant-based milk, butter, and egg substitute.
  • For freezing, store unfrosted cupcakes up to 2 months; frost when thawed.
  • Use a piping bag with a star tip (like Wilton 1M) for best frosting results.

Nutrition

Find it online: https://juliameals.com/dark-chocolate-cupcakes-with-creamy-peanut-butter-frosting/