Description
These Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting are moist and decadent, featuring an irresistible combination of rich chocolate and smooth peanut butter. Perfect for any gathering!
Ingredients
Scale
- 1 cup All-Purpose Flour (125g)
- 1/2 cup Hershey's Special Dark Cocoa Powder (42g)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/3 cup Vegetable Oil (80ml)
- 1 cup Granulated Sugar (200g)
- 1 Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Buttermilk (120ml)
- 1/2 cup Hot Coffee or Water (120ml)
- 5 Tablespoons Unsalted Butter (71g)
- 1 cup Creamy Peanut Butter (250g)
- 1 cup Confectioners’ Sugar (120g)
- 1/3 cup Heavy Cream (80ml)
- 1 teaspoon Additional Pure Vanilla Extract
- 1/4 teaspoon Salt
- Optional Crushed Reese's Pieces
Instructions
- Preheat oven to 350°F (177°C).
- Prepare muffin pan with cupcake liners.
- Whisk together dry ingredients in a medium bowl.
- Mix wet ingredients in a larger bowl until smooth.
- Combine dry and wet mixtures along with hot coffee or water.
- Fill cupcake wells and bake for 20-22 minutes.
- Cool cupcakes for 10 minutes in the pan then transfer to wire rack.
- Beat butter to creamy consistency then add peanut butter and other frosting ingredients, mix until fluffy.
- Pipe frosting onto cooled cupcakes and garnish with crushed Reese's Pieces.
Notes
Use room temperature ingredients for better texture.
Avoid overmixing the batter to keep cupcakes light.
To balance sweetness, add a pinch of sea salt to frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg