These dark chocolate cupcakes with peanut butter frosting are a dream come true for anyone who loves this iconic flavor pairing. Each bite delivers deep, rich dark chocolate flavor and the creamiest, silkiest peanut butter frosting you can imagine. For good measure, top each with a little crunch of Reeseโs Pieces. Think of today’s cupcakes as the perfect harmony of sweet and salty, soft and crunchy, classic and a little over-the-top (in the best way possible).
I originally published this recipe in 2017 and have since added new photos and a few more success tips.
Readers canโt stop raving about this recipe… and for good reason! Between the ultra-moist dark chocolate crumb and the light, peanut-buttery frosting, these cupcakes turn any ordinary day into a special occasion. They’re a spin off of my favorite dark chocolate peanut butter cake, a recipe I included in my NYT best-selling cookbook, Sally’s Baking 101.
One reader, Jennifer, commented: “These were phenomenal! I made them for a birthday party and shared some with coworkers (I frosted them at work before the party). One of my coworkers ate the leftover frosting from the bowl with a spoon. Your recipes are perfect and trustworthyโthank you! โ โ โ โ โ ”
Another reader, Katie, commented: “I have never made a peanut butter buttercream that I love as much as this one, and the combination of the chocolate and peanut butter in this recipe is just perfection. Itโs so easy to turn this into a lovely 6-inch layer cake as well! โ โ โ โ โ “
And one more reader, Lisa, commented: “These are perfection, and that means something from Peanut Butter Chocolateโs Number One Fan. lol Thank you for another excellent and easy to follow recipe! I added Reeseโs Pieces and I think it should not be skipped. They make a delicious cupcake even better. โ โ โ โ โ ”
Tell Me About These Dark Chocolate Cupcakes
All we did here was make a batch of these chocolate cupcakes with vanilla buttercream, intensify the chocolate flavor by using dark cocoa powder, and swap out the frosting.
- Texture: The dark chocolate cupcakeโs texture is soft, airy, and sponge-y; because theyโre made with oil, they are much softer than these buttery vanilla cupcakes. The frosting is incredibly creamy. Imagine indulging in a spoonful of pure peanut butter, but with a fluffier, silkier texture.
- Flavor: The cupcakes offer a rich dark chocolate flavor and what you’ll love most about the frosting is that itโs not overly sweet. All you taste is peanut butter. Which makes sense because itโs mostly all peanut butterโonly 1 cup of confectionersโ sugar, which is low for an American buttercream-style frosting!
- Ease: Thereโs really nothing complicated in this recipe besides making sure you have the right cocoa powder. If you canโt find Hersheyโs Special Dark cocoa powder, just use regular natural unsweetened cocoa powder. (The cupcakes will still have an intense chocolate flavor, similar to this triple chocolate cake.)
Want to reverse the combo? Try these peanut butter cupcakes topped with chocolate!
Choosing the Right Ingredients
- Dark cocoa: Instead of using unsweetened natural cocoa powder, we reached for a darker cocoa powder instead. Hersheyโs makes a โSpecial Darkโ cocoa powder that has a deep, dark, and bold chocolate flavor. Hereโs something interesting, though. Hersheyโs special dark contains both natural and Dutched cocoa powderโitโs a blend of both. As you know, thereโs a difference between Dutch process vs. natural cocoa powder. And I never suggest substituting, but this recipe is an exception. If you want to go SUPER dark by using black cocoa powder, try these black velvet cupcakes!
- Hot coffee: Hot liquid enhances the cocoa powderโs flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t taste like coffee at all! If you donโt drink coffee, you can use hot water. For deeper and richer flavor, though, use coffee. You can either brew it in a coffee maker or make instant coffee. Decaf coffee works!
- Oil: Cocoa powder is a very drying ingredient, so you’ll usually find it paired with oil in cake and cupcake recipes. Oil provides moisture and doesn’t weigh down a baked good. Vegetable or canola oil is ideal, but avocado oil, melted coconut oil, or even light-flavored olive oil may be used instead.
- Buttermilk: If you can’t find buttermilk at the store, you can make this DIY buttermilk substitute with whole milk and either white vinegar or lemon juice.
- Sprinkles: Crushing Reeseโs Pieces turns them into Reeseโs Pieces โsprinkles.โ You can certainly skip them or garnish the cupcakes with sprinkles or even crushed peanuts instead.
Key Success Tips for Chocolate Cupcakes & Peanut Butter Frosting
- Fill your cupcake liners only 2/3 full. If you fill the liners too full, the cupcakes will overflow and youโll be left with crisp mushroom tops and a sunken center. This recipe makes enough batter for 14 to 16 cupcakes, so line a second muffin pan with a few liners, or bake in batches.
- My #1 tip for the peanut butter frosting: Make sure you use a processed creamy/smooth peanut butter, not natural-style or homemade. While I love eating natural peanut butter, it just isn’t ideal in frosting because it tends to separate from the butter. I usually use Jif or Skippy for this frosting. You can also find peanut butter frosting on these peanut butter & jelly cupcakes and these snickers cupcakes.
More Chocolate and Peanut Butter Treats
- Dark Chocolate Peanut Butter Cake
- Peanut Butter Pie
- Peanut Butter Cupcakes with Chocolate Peanut Butter Frosting
- No-Bake Cookies
- Chocolate Peanut Butter Bars
- Brownie Cupcakes with Peanut Butter Frosting
- Chocolate Sheet Cake with Peanut Butter Frosting
- Chocolate Peanut Butter Balls
- Reese’s Peanut Butter White Chocolate Bark
Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours, 25 minutes
- Yield: 14-16 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Rich, moist dark chocolate cupcakes topped with a silky, creamy peanut butter frosting and a crunchy Reeseโs Pieces garnish. A chocolate and peanut butter loverโs dream dessert!
Ingredients
Dark Chocolate Cupcakes
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) Hershey’s Special Dark cocoa powder*
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk*, at room temperatureย
- 1/2 cup (120ml) hot coffee* (decaf is fine) or hot water
Peanut Butter Frosting
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 1 cup (250g) creamy peanut butter*
- 1 cup (120g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- optional: crushed Reese’s Pieces, for topping
Instructions
- Make the cupcakes: Preheat the oven to 350ยฐF (177ยฐC). Line a 12-count muffin pan with cupcake liners. This recipe yields about 14 to 16 cupcakes, so line a second muffin pan with a few more liners or bake in batches.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside. In a large bowl,ย preferably with a pour spout, whisk the oil, sugar, egg, vanilla, and buttermilkย together until combined. Pour the dry ingredients into the wet ingredients, add the hot coffee/water, and whisk until the batter is completely combined. Batter is thin.
- Pour the batter into the liners, filling only 2/3 full to avoid spilling over the sides.
- Bake for 20โ22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the pan for 10 minutes, and then transfer to a cooling rack to cool completely. Cupcakes must be completely cooled before decorating.
- Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat on low speed until combined, then increase to high speed and beat for 3 full minutes. Add up to 1/4 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Frost cooled cupcakes.ย I used aย Wilton 1M piping tip. Top with crushed Reese’s Pieces, if desired.
- Store leftovers, covered, in the refrigerator for up to 3 days. I recommend a cupcake carrier for storing decorated cupcakes.
Notes
- Make Ahead Instructions: You can bake the cupcakes 1 day in advance. Store cooled, unfrosted cupcakes covered tightly at room temperature (I store mine in a cupcake carrier) and frost the day of serving. Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.ย
- Special Tools (affiliate links):ย 12-count Muffin Panย | Cupcake Liners | Glass Mixing Bowls or Mixing Bowl with Pour Spoutย | Whisk | Cooling Rack | Electric Mixer (Handheld or Stand) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip | Cupcake Carrier
- Cocoa Powder: I don’t recommend using Dutch-process cocoa in this cupcake recipe. If you can’t get your hands on Hershey’s Special Dark, use regular unsweetened natural cocoa powder. Read more about the difference between Dutch-process and natural cocoa powder.
- Buttermilk: Buttermilk is required for this recipe. You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower-fat or nondairy milks can work for this soured milk, but the cupcakes wonโt taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade โbuttermilkโ will be somewhat curdled and ready to use in the recipe. You could also substitute sour cream.
- Hot Coffee:ย Hot liquid enhances the cocoa powderโs flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t taste like coffee at all! If you donโt drink coffee, you can use hot water. For deeper and richer flavor, though, use coffee (regular or decaf, but make sure it’s black with no sugar or cream). You can either brew it in a coffee maker or make instant coffee.
- Peanut Butter: I do not recommend using natural peanut butter for this frosting. The processed, smooth/creamy kind is best for peanut butter frosting.
- Mini Cupcakes: Fill mini liners only halfway and bake for 10โ12 minutes at 350ยฐF (177ยฐC). Yields about 3 dozen.
- Can I Turn This Into a Cake? Yes! Try my chocolate peanut butter cake, or try the cupcakes as a smaller 6-inch cake. Cupcake recipes are PERFECT for turning into 6 inch cakes. Here are the exact instructions to follow, but use this dark chocolate cupcake batter.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly.ย Read more about the importance of room-temperature ingredients.ย
- Recipe Update in 2024: This chocolate cupcake recipe used to match my recipe for super moist chocolate cupcakes (but with Hershey’s Special Dark cocoa powder). This recipe now matches these recipes for cream-filled chocolate cupcakes and chocolate cupcakes with vanilla frosting.
- More Success Tips: Be sure to check out my How to Use Piping Tips post for instructions on how to fill a piping bag, and you can also read my 10 Tips for Baking the BEST Cupcakes, and learn How to Fill Cupcakes with this video tutorial.
Reader Comments and Reviews
These were fantastic and so easy. The pb frosting was perfect; light in texture and not too sweet. Iโm not a frosting girl but I loved this one. Hersheyโs Special Dark Cocoa is impossible to find. I read online that it is due to a cocoa shortage. I did not read the notes and used black cocoa powder so the texture of the cupcake was a little off. Next time Iโll use a high quality regular cocoa powder. Another excellent recipe from Sally.
Every year, my mom would make a spice cake with peanut butter frosting for my dad’s birthday. Every time I see peanut butter frosting, I think of him. Thank you for reminding me of this delightful frosting.
Hi! can I make this frosting dairy free?
These are delicious! I couldnโt find dark cocoa powder so I used regular. Canโt wait to make them again once I get the correct ingredients!
This peanut butter frosting is absolutely delicious…and that is coming from someone who is not usually a fan of pb! But unfortunately I did have the same problem that other comments mention- a large divot in every single cupcake. This is not usually a problem I have, so I am not sure what went wrong. But I guess its just more room for that yummy frosting lol.
Can black cocoa be used in this recipe?
Hi Nana! We donโt recommend using Dutch-process cocoa (black cocoa is Dutch-process) in this cupcake recipe. If you canโt get your hands on Hersheyโs Special Dark, use regular unsweetened natural cocoa powder. Or you can make these Black Velvet Cupcakes instead – they would be great with this peanut butter frosting.
Every time I make this frosting, someone comments that itโs the best peanut butter frosting they have ever had! I put this frosting on Sallyโs peanut butter cupcakes and they were devoured!
A question rather than a comment. Can this be made with a 1:1 gluten free flour?
Hi Pamela, we haven’t tested this recipe with gluten free flour, so we’re unsure of the results. Let us know if you do give it a try.
Hi! Iโm making these for my cousins birthday. They love chocolate, can I add chocolate chips to the mix?
Hi Andi, you could add 1/2 cup of mini chocolate chips to the batter. Enjoy!
How much Sour Cream do you put in the cupcakes instead of butter milk? I see the option,but it doesn’t say how much to put in them.
Hi Jade, You can use 1/2 cp of sour cream instead of the buttermilk.
Does this make 12-14 cupcakes or 14-16 cupcakes? The text above the recipe says 14-16, but the recipe says 12-14. Thank you!
Hi Kimberly, I’m sorry about that. I don’t know how 2 diffrent yields was included. It’s 14-16 cupcakes. This is the same batter I use for chocolate cupcakes with vanilla frosting.
These cupcakes are fantastic. I made them with the coffee and want to reassure anyone on the fence that you cannot taste the coffee at all. It enhances the chocolate flavor.
This recipe is posted elsewhere on the site with vanilla buttercream frosting. If I had seen it here with the peanut butter frosting, I may have changed my mind about making ermine frosting which is a bit of a faff. I’m surprised you don’t have a recipe for it here. I really like the way Cooking With Carlee does it – the sugar, milk and flour are cooked together as a paste, reducing the chance of a grainy frosting. It’s a beautiful frosting – less sweet and fluffier than buttercream – that allows the flavor of these chocolate cupcakes to shine through.
But now I have to make them again so I can have chocolate and peanut butter!
Can I usefespresso instead of black coffee?
Certainly! You may get more flavor, since espresso is stronger than coffee.
Sally absolutely never misses! So many of my favorite recipes come from this website and this is one of them! The recipe is concise and clear and easy follow. The cupcakes are so fluffy and light and the frosting is just sweet enough! Will be making these on repeat and canโt wait to share them with my loved ones.
I added Dark Chocolate chips and it made them even better! Great light cake with creamy frosting.
Hi! Would this recipe be one that can easily turn into a 6in. cake? Love your recipes and excited to try this one!
Hi Danielle, This batter makes a perfect three layer 6-inch cake. For directions see our post on 6 inch cakes.
I have a question concerning the cocoa. Hersheyโs special dark cocoa now says โDutch processedโ under the name. Do you still recommend using it?
Hi Kathy, Hersheyโs special dark contains both natural and dutched cocoa powder โ itโs a blend of both. If you canโt find this blend, we recommend sticking with natural unsweetened cocoa powder. Hope this helps!
I normally trust Sally’s recipes and use them a lot, but this one seems off. They rose and then deflated. The instructions say to add half wet to dry… are you sure it’s not half dry to wet? ? That’s what most recipes like this are, alternating with the milk. It resulted in a very lumpy batter as it was impossible to even stir properly till the other half of wet was added. The only changes I made to the recipe was skipped the espresso powder (had none) and did half as mini cupcakes. I’d try this again maybe switching the wet/dry addi g situation…
I made this recipe last night. Every cupcake has a divot. I followed the recipe exactly, Iโm pretty sure. Clearly, I over filled the cups. Delicious!! But sadly tossed them all in trash. Tonight, I very carefully made the the same cupcakes. They did not go over the top this time, but divots in all of them. Any ideas?
Hi Andrea, a little sinking is normal for chocolate cupcakes, but it could also mean that the cupcakes are slightly under baked. An additional minute or two in the oven should help for next time!
I have never made a peanut butter buttercream that I love as much as this one, and the combination of the chocolate and peanut butter in this recipe is just perfection. Itโs so easy to turn this into a lovely 6 inch layer cake as well!
Planning to make this recipe but Iโm only able to find low-fat buttermilk. Will this affect flavor or texture? Should I instead use whole milk?
Hi Emily, lower fat buttermilk will work in a pinch, but the cupcakes wonโt taste as moist or rich. You can use whole milk instead to make the DIY buttermilk outlined in the recipe notes. Enjoy!
Can you use low-fat buttermilk or does it need to be whole?
Hi Sheryl, low-fat buttermilk works great!
Hi Sally,
If I wanted to make this into a cake, what are some modifications you recommend I make?
Thank you
Hi Kat, This batter makes a perfect three layer 6-inch cake. For directions see my post on 6 inch cakes.