Dark Chocolate Peanut Butter Cupcakes

Dark chocolate peanut butter cupcakes are among the most sinful and decadent desserts I have ever made. The chocolate cupcakes are moist and tender, topped with a velvety-smooth peanut butter and chocolate buttercream frosting and garnished with a Reese’s cup. These cupcakes look and taste like they are from a high-end New York bakery, where you pay a lot of money for one. You will be surprised at how easy they can be made at home.

Coming from Eastern Europe, we didn’t have cupcakes or peanut butter. Don’t get me wrong, I grew up with amazing desserts, but these two just were not a thing. When I moved to New York and had my first peanut butter cup, I fell in love, and I am still in love, and up till now, it is part of my life and my diet. I even made my own peanut butter eggs, and this peanut butter bread is almost always on the kitchen counter.

Well, if I have to tell you one or two more things about these dark chocolate peanut butter cupcakes, it’s that they truly are irresistible – yes, I mean it! Each bite is an explosion of rich flavors and texture. The deeply chocolate cake, the velvety smooth frosting, and the sweet and slightly crunchy peanut butter cup all create an unforgettable gastronomic experience, which, once you try it, you will always crave.

Why I love this recipe and recommend it

• My favorite combo: Chocolate and peanut butter are a match made in heaven. This is one of the most sinfully delicious desserts, and I guarantee you will love the swirled peanut butter-chocolate buttercream frosting.
• Common pantry ingredients: I didn’t need to go shopping because I had everything I needed in my kitchen. Yes, I even have Reese’s peanut butter cups in my pantry. But seriously, you will be impressed by how you can create a show-stopper dessert with basic ingredients.
• Easy but perfect for a party: Even though they are easy to make, they look like they’re ready for a party. They are ideal for special occasions and always receive rave reviews when I bring them to parties.
• Make extra and save: I like to make a bunch and wrap the cupcakes without the frosting. Then, I can freeze them for several months and thaw them when I want a treat. 

What you will need

For the cupcakes

• Dry ingredients: All-purpose flour has enough protein to give the batter the structure needed to hold the moist and heavy ingredients while providing a tender crumb. Additionally, I use both baking soda and baking powder to ensure a high-rising cake with a light, fluffy texture. 
• Wet ingredients: I use vegetable oil instead of butter because it provides maximum moisture and a tender crumb that stays tender even when refrigerated. Butter solidifies when it gets cold, while oil stays liquid. Eggs add moisture and richness and help hold everything together. Buttermilk is best for its acidity, which breaks down the gluten and makes the cupcakes velvety-smooth. 
• Sweeteners and flavors: I prefer unsweetened dark cocoa for an intense chocolate flavor that balances the sweet, rich peanut butter. It also provides a nice, deep color.  I use my favorite peanut butter, Jif, for this recipe. Brown sugar adds a caramel-like sweetness and essential moisture. I highly recommend using pure vanilla extract for the best flavor, free of additives. Also, don’t skip the salt. It is important in enhancing the chocolate in this recipe.

For the buttercream frosting

• Wet ingredients: Vegetable shortening is used to help the dough hold its shape. But I also use butter, of course, for its creamy texture.
• Seasonings: I use powdered sugar in my frosting to keep it smooth and add cornstarch to thicken it.  The peanut butter I use is Jif, just like in my cupcakes. Pure vanilla extract provides a rich, complex flavor without artificial flavors. I also use the same cocoa powder in half of the buttercream frosting to make it chocolatey. 
• Candy: I put 12 peanut butter cups on top of my cupcakes for decoration and extra deliciousness.

How to make 

Preheat the oven: First, I preheat the oven to 350 degrees F, position the rack in the middle, and line a muffin tin with 12 cupcake liners. 

Mix the dry ingredients: I whisk the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl, then set aside. 

Mix the wet ingredients: Next, I beat the peanut butter, brown sugar, and oil in my stand mixer until they are combined and fluffy. I add the eggs one at a time, then beat on medium speed until combined.

Combine the ingredients: Add the flour and buttermilk alternately, stirring by hand to avoid overmixing. It is important not to overmix, so I stop as soon as I see the flour is incorporated.   

Bake the cupcakes: Fill the cupcake liners 2/3 full and bake for 15 to 17 minutes. 

Cool the cupcakes: Afterward, I let them cool for 3 minutes in the pan, then turn them upside down on a cooling rack to finish cooling. 

Make the frosting: In the stand mixer, mix the butter and shortening until fluffy, then add the peanut butter and vanilla. I beat that at medium-high speed until fully combined, scraping down the sides and bottom with a spatula as needed. I start adding the powdered sugar now, a little at a time, with the mixer on low, then increase it to medium until it is sweet enough.

Separate: Then, I separate the frosting into two bowls and mix one with cocoa powder. 

Fill a piping bag: I fill one side with chocolate cream and the other with peanut butter. 

Frost the cupcakes: Next, I pipe the frosting onto the cupcakes, starting in the middle and swirling outward before swirling back to the middle, forming a stack. 

Garnish, chill, and serve: Finally, I put a peanut butter cup on each frosted cupcake, chill them for at least 2 hours, and serve.

Expert tip

How to perfectly frost cupcakes

Frosting cupcakes is not that difficult if you have the right tools. Actually, you don’t even need the right tools. Instead of a piping bag, a zipper baggie will work wonderfully. Just cut off a tiny piece of the corner, spoon some frosting into the bag (don’t overfill it), and push it out of one corner. Starting in the center, squeeze and move the tip in a continuous curling motion outward while pulling upward to finish. If you prefer, use a spoon and swirl it to the edges. 

More tips to consider:

• Be sure to use oil instead of butter for soft and moist cupcakes. 
• Don’t mix the batter for too long, or it can become dense and gummy. 
• Only fill the cupcake liners 2/3 full to avoid overfilling and mess.
• For extra flavor and deep color, mix special dark cocoa powder with Dutch-processed cocoa powder. Also, make sure it is sifted.
• Make sure the buttercream ingredients are softened to room temperature. 
• Let the cupcakes cool completely before frosting to prevent melting.

Recipe variations and add-ins:

• Give them a boost: To add a boost of caffeine and chocolatey taste, dissolve the cocoa in hot coffee. It intensifies the chocolate flavor and adds moisture.
• Crunchy topping: Top these with chopped salted peanuts for a salty, crunchy finish. 
• Caramel sauce: Another way to top these is to drizzle with my rich, gooey homemade caramel sauce. It is fast and easy to make in minutes with just a few ingredients. It pairs great with the peanut butter buttercream.
• PB&J cupcakes: Add a dollop of strawberry jam in the center for peanut butter and jelly cupcakes. Wait until they are fully cooled, remove the center core, add the jam, replace the top, and frost. 
• Other candy: Instead of peanut butter cups, I sometimes use other candy, like Reese’s Pieces, M&M’s, or crushed peppermints.
• Cookies: Crumbled cookies are another way to top these delicious cupcakes. Toss some Oreo’s, Nutter Butters, chocolate chip cookies, or Nilla wafers into a food processor, or chop them by hand. 

Serving suggestions:

These cupcakes are best served at room temperature so the cake and frosting soften slightly. I place them on the counter 20 minutes before serving them. They go well with ice-cold milk, coffee, tea, or my peanut butter hot chocolate. If you’ve never had homemade hot chocolate, this is something to try because it is so much better than that stuff you get from the store.

If I am making these for a party, I like to serve the adults these grown-up Bailey’s s’mores milkshakes with their cupcakes. Made with chocolate ice cream, Bailey’s, vodka, syrup, and marshmallow fluff, this is almost like a dessert! You know what else goes great with cupcakes? Ice cream! To turn them into a fancy dessert, I slice them in half and drizzle them with hot chocolate sauce or peanut butter sauce, which is just melted peanut butter. Go an extra step and sprinkle some sea salt on them, and you can thank me later.

How to store leftovers:

• Refrigerate: Store these leftover cupcakes in an airtight container in the fridge for up to 4 days.   
• Freezing: I freeze mine without frosting, wrap them in plastic, and place them in freezer bags. They can be frozen for 3 to 4 months.   
• Defrost: I thaw mine overnight in the fridge for the best results. 

Frequently asked questions

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