These Dark Chocolate Cupcakes are a decadent treat that combines rich, velvety cocoa with a luscious peanut butter frosting. In just 43 minutes, you can create a dessert that’s both indulgent and satisfying, perfect for any occasion. The moist, tender crumb of the cupcakes pairs beautifully with the creamy, nutty frosting, creating a harmony of flavors that’s simply irresistible.
Each bite offers a delightful contrast of textures—smooth frosting against the soft, airy cake—while the deep chocolate flavor is perfectly balanced by the sweet, salty peanut butter. With 24 servings, these cupcakes are ideal for sharing or savoring throughout the week. Whether for a party or a cozy night in, this recipe promises to impress and delight every chocolate lover.
Ingredients for Dark Chocolate Cupcakes with Peanut Butter Frosting
- 1 ¾ cup (215 g) all-purpose flour
- 1 cup (200 g) light brown sugar (tightly packed)
- 1 cup (200 g) sugar
- ¾ cup (75 g) dark cocoa powder (see note)
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup (113 g) unsalted butter (melted)
- ½ cup (118 ml) canola oil (may substitute vegetable oil)
- 2 large eggs + 1 egg yolk (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 4 oz (113 g) dark chocolate (very finely chopped, 75% recommended)
- ½ cup (118 ml) hot coffee* (or 1 teaspoon instant coffee dissolved into ½ cup hot water)
- 1 batch peanut butter frosting (or your favorite frosting)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line 2 12-count muffin tins with paper liners. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- Add melted butter and oil, stirring well until combined.
- Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down the sides and bottom of the bowl.
- Stir in vanilla extract. Gradually add buttermilk and stir well, then mix in chopped chocolate.
- Add hot coffee, stirring until ingredients are well-combined. Be sure to scrape the sides and bottom of the bowl again.
- Evenly divide batter into prepared muffin tins. Do not fill higher than ⅔ of the way to avoid overflow.
- Bake for 18 minutes or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Allow cupcakes to cool completely in the muffin tins before removing and decorating with your favorite frosting. Peanut butter frosting is highly recommended!
Perfect Pairings: Sauce and Topping Ideas
While the peanut butter frosting is a star on its own, you can elevate your cupcakes with additional toppings. Try a drizzle of salted caramel sauce for a sweet and salty twist, or sprinkle crushed peanuts for added crunch. For a richer experience, top with a dollop of whipped cream or a dusting of cocoa powder.
Storage Secrets: Keeping Your Cupcakes Fresh
Store your cupcakes in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days, though the frosting may firm up. Pro tip: Let them sit at room temperature for 20 minutes before serving for the best texture. You can also freeze unfrosted cupcakes for up to 3 months—just thaw and frost when ready to enjoy!
Time-Saving Hacks for Busy Bakers
Short on time? Use a store-bought frosting instead of making your own—peanut butter varieties work well here. You can also skip chopping the chocolate by using chocolate chips, though they may not melt as evenly. Pre-measure your dry ingredients the night before to streamline the process.
Common Questions Answered
Can I skip the coffee?
Yes, but it enhances the chocolate flavor, so consider using hot water instead.
What if I don’t have buttermilk?
Make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. Don’t worry—it works like a charm!
Equipment Guidance for Baking Success
A stand mixer makes this recipe a breeze, but a hand mixer works too. Use a cookie scoop to ensure evenly sized cupcakes, and don’t forget a toothpick to test for doneness. If you’re decorating, a piping bag fitted with a star tip will give your frosting a professional look.
Dark Chocolate Cupcakes (with Peanut Butter Frosting!)
Ingredients
- 1 3/4 cup all-purpose flour (215 g)
- 1 cup light brown sugar (200 g) tightly packed
- 1 cup sugar (200 g)
- 3/4 cup dark cocoa powder (75 g) (see note)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 cup unsalted butter (113 g) melted
- 1/2 cup canola oil (118 ml) may substitute vegetable oil
- 2 large eggs + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 4 oz dark chocolate (113 g) very finely chopped, I use 75%
- 1/2 cup hot coffee * or 1 teaspoon instant coffee dissolved into ½ cup hot water
- 1 batch peanut butter frosting or your favorite frosting
Instructions
- Preheat your oven to 350F (175C) and line 2 12-count muffin tins with paper liners. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- Add melted butter and oil, stir well.
- Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down the sides and bottom of bowl.
- Stir in vanilla extract. Gradually add buttermilk and stir well, then stir in chopped chocolate.
- Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).
- Evenly divide batter into prepared muffin tins. Do not fill muffin tins higher than ⅔ of the way full or the batter will spread out over the top of the pan and you’ll have awkward and unappealing flat-topped cupcakes.
- Bake on 350F (175C) for 18 minutes or until a toothpick inserted in center should come out with moist crumbs (not wet batter).
- Allow to cool completely in the muffin tins before removing and decorating with your favorite frosting. I recommend using my peanut butter frosting.