Dark Chocolate Cupcakes with Peanut Butter Frosting
Originally published in April 2021; Updated April 2023
One of the big reasons I bake is to share some joy in treat form with my loved ones. So I’m always thrilled when I get the chance to bake something special for a friend. I originally created this recipe two years ago to celebrate the birthday of one of my closest friends…and it ended up being one of the best things I’ve ever made! So naturally, I had to share it with you all.
I recently updated the peanut butter frosting recipe just a little—to make it fluffier and even better than it was. Get excited—these Dark Chocolate Cupcakes with Peanut Butter Frosting could change your life. (Or, at least, give you something amazing to bring to your next birthday celebration.)
The BEST Dark Chocolate Cupcakes
Before I get to that frosting, though, let’s talk cake. The recipe I used for these cupcakes is my favorite chocolate cake: Ina Garten’s Beatty’s Chocolate Cake. It’s my go-to for a moist, deeply chocolatey cake.
I used it for my own birthday cake a few birthdays ago (in this Chocolate Cake with Earl Grey Buttercream and Salted Caramel…it was heavenly). I also adapted it to a quarter sheet pan to make this Mud Pie Cake. It’s quick and easy to throw together, and it always turns out delicious.
Side note: Right before I created this recipe, I took a couple of food photography classes (one by Foodtography School and another by The Social Sipper), and had SO much fun learning about light and playing with different backgrounds, props, and layouts. I think my favorite tip I learned though, was to use contact paper to create different surfaces. In these photos, that’s not a marble countertop (as much as I wish it were!): it’s contact paper! So cool.
Luscious Peanut Butter Frosting
Ok, let’s get to that frosting. This frosting is creamy, smooth, peanut buttery, and not overly sweet. It reminds me a lot of the inside of a peanut butter cup. To keep it on the creamy side, rather than the typical, too-sweet buttercream side, I included some cream cheese in addition to the butter and peanut butter. This frosting is not for the weak at heart. It’s truly a peanut butter lover’s frosting.
One note: While I’m normally a natural peanut butter fan, I highly recommend using regular old Skippy or Jif or whatever your favorite brand is. I didn’t try it with natural peanut butter, but I think it would be a little too oily.
Depending on how generously you like to frost your cupcakes, this recipe may make more frosting than you’ll need. You could make another half-batch of cupcakes, if you like, but I’d recommend using the leftover frosting on another treat. It would be AMAZING on brownies or in between peanut butter cookies for nutter-butter-style cookie sandwiches. And I can vouch for the fact that it’s delicious on graham crackers as a late-night snack.
Ok, enough chatting, let’s bake. These cupcakes are sure to please at your next celebration—after all, who doesn’t love peanut butter and chocolate? Give these beauties a try and tell me if this isn’t the tastiest peanut butter frosting you’ve ever had. And don’t forget to tag me in your photos on Instagram, Twitter, Pinterest, or Facebook!
Happy Baking!
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Dark Chocolate Cupcakes with Peanut Butter Frosting
Ingredients
Dark Chocolate Cupcakes
- 3/4 c + 2T all-purpose flour
- 1 c granulated sugar
- 1/4 c + 2T Dutch process cocoa powder*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c buttermilk
- 1/4 c vegetable oil
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 c hot coffee
Peanut Butter Cream Cheese Frosting
- 4 T butter, softened
- 4 oz (1/2 c) cream cheese, softened
- 1/2 tsp vanilla extract
- 1 1/2 c powdered sugar
- 3/4 c creamy peanut butter**
- peanut butter cups, chopped, to top cupcakes (optional)
Instructions
Dark Chocolate Cupcakes
- Preheat oven to 350°F
- Line a 12-cup muffin tin with paper liners, then spray the paper liners with nonstick cooking spray (preferably one that has flour in it). Spraying them helps keep the cupcakes from sticking too much.
- In the bowl of a stand mixer fitted with the paddle attachments, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix until combined.
- In a separate bowl, combine buttermilk, oil, eggs, and vanilla and mix until combined.
- Slowly add the wet ingredients into the dry, mixing on low speed.
- Add the coffee and stir to combine, stopping to scrape the bottom of the bowl with a rubber spatula.
- Once all is well-combined, divide batter evenly among the muffin cups.
- Bake for 15-18 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean, or with just a few moist crumbs.
- Cool for 10 minutes in the pan, then remove from pan and allow to cool completely on a wire rack (about 1-2 hours).
- Once cool, go ahead and frost, or wrap tightly in plastic and refrigerate for 1-2 days or freeze for up to a month. Allow to come to room temperature before frosting.
Peanut Butter Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth, about 2-3 minutes. Add vanilla, and mix until combined. Scrape bowl.
- Continue mixing on low speed, and slowly add powdered sugar. Scrape bowl, and mix until all powdered sugar is incorporated.
- Lastly, add the peanut butter and mix until well combined and fluffy, another minute or two.
- Frost cupcakes however you like (I used a pastry bag and a large round piping tip), and top with chopped up peanut butter cups, if desired. Enjoy!
Notes
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