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Dark Chocolate Cupcakes with Peanut Butter Frosting

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Moist dark chocolate cupcakes topped with a creamy peanut butter frosting, perfect for any gathering.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup Hershey’s Special Dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot coffee or hot water
  • 5 tablespoons unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 1/3 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • crushed Reese’s Pieces for topping (optional)

Instructions

  1. Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together the vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until combined.
  4. Gradually combine the dry ingredients with the wet ingredients, then add hot coffee or water. Whisk until smooth.
  5. Fill the cupcake liners about 2/3 full with the batter and bake for 20 to 22 minutes.
  6. Let the cupcakes cool for 10 minutes, then transfer them to a cooling rack.
  7. For the frosting, beat the butter until creamy, then add peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt.
  8. Adjust the frosting consistency as needed.
  9. Frost the cooled cupcakes and sprinkle with crushed Reese’s Pieces, if desired.
  10. Store any leftovers in the refrigerator for up to 3 days.

Notes

For richer chocolate flavor, use hot coffee. Always allow cupcakes to cool completely before frosting to avoid melting.

Nutrition

Keywords: chocolate cupcakes, peanut butter frosting, dessert, baking, treats

Find it online: https://saveurmagique.com/dark-chocolate-cupcakes-peanut-butter-frosting/