Dark Chocolate Peanut Butter Cupcakes Recipe

Introduction

These Dark Chocolate Peanut Butter Cupcakes are a rich and indulgent treat perfect for any chocolate and peanut butter lover. Moist chocolate cupcakes are topped with creamy peanut butter buttercream and finished with a peanut butter cup for extra decadence.

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
• 5 tablespoons smooth peanut butter
• 4 tablespoons vegetable oil
• 1/2 cup packed brown sugar
• 2 eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk (room temperature)
• 2 sticks unsalted butter (room temperature)
• 1/2 cup vegetable shortening (room temperature)
• 1 1/2 cup smooth peanut butter
• 4–6 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup dark chocolate unsweetened cocoa powder (optional)
• 12 Peanut Butter Cups

Instructions

1. Step 1: Preheat the oven to 350º F and position the oven rack in the middle. Line a regular muffin tin with 12 cupcake liners and set aside.
2. Step 2: In a medium bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl or mixer, beat peanut butter, vegetable oil, and brown sugar until smooth and fluffy.
4. Step 4: Add eggs one at a time along with vanilla extract, mixing on medium speed and scraping the bowl as needed until fully combined.
5. Step 5: Alternately add the flour mixture and buttermilk by hand, mixing gently to combine without overmixing.
6. Step 6: Fill cupcake liners almost full with batter and bake 15–17 minutes until a toothpick inserted in the center comes out with a few crumbs.
7. Step 7: Let cupcakes cool for 3 minutes in the pan before transferring upside down to a cooling rack to create a dome top. Cool completely before frosting.
8. Step 8: For the buttercream, beat butter and vegetable shortening until fluffy in a large bowl or mixer.
9. Step 9: Add peanut butter and vanilla extract, then beat on medium-high speed until combined, scraping sides as needed.
10. Step 10: Gradually add powdered sugar, one cup at a time, mixing at low then medium speed until frosting is sweet and stiff; about 4 cups or to taste.
11. Step 11 (Optional): Transfer half the buttercream to another bowl and mix in 1/4 cup cocoa powder for a chocolate version.
12. Step 12: Fill a piping bag fitted with a large star tip. If using both frostings, place chocolate on one side and peanut butter on the other for a marbled effect.
13. Step 13: Pipe frosting onto cupcakes, starting in the center and swirling outward then layering as you return to the center.
14. Step 14: Garnish each cupcake with a peanut butter cup on top.
15. Step 15: Refrigerate cupcakes for at least 2 hours before serving to set the frosting. Enjoy!

Tips & Variations

• Sift your cocoa powder and flour for a lighter cupcake texture and to avoid lumps.
• Room temperature ingredients help create a smoother batter and frosting.
• For extra chocolate flavor, add cocoa powder to half the frosting for a dual-flavor piping effect.
• You can swap peanut butter cups for chopped peanuts or peanut butter chips as a garnish.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. You can also freeze unfrosted cupcakes for up to 2 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth peanut butter?

Natural peanut butter may be oilier and less stable in baking, which could affect texture. Smooth peanut butter is recommended for best results.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk. Let it sit for 5 minutes before using.