Name: Dark Chocolate Cupcakes with Peanut Butter Frosting
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 8 tablespoons unsalted butter (cut into 4 pieces); 2 ounces bittersweet chocolate (finely chopped); ½ cup Dutch-processed cocoa powder; ¾ cup all-purpose flour; ½ teaspoon baking soda; ¾ teaspoon baking powder; 2 eggs; ¾ cup granulated sugar; 1 teaspoon vanilla extract; ½ teaspoon table salt; ½ cup sour cream; 1 cup powdered sugar; 1 cup creamy peanut butter; 5 tablespoons unsalted butter (at room temperature); ¾ teaspoon vanilla extract; ¼ teaspoon kosher salt; ½ cup heavy cream

If you’re on the hunt for an indulgent dessert that combines the rich flavor of dark chocolate with the creamy, nutty goodness of peanut butter, look no further! These Dark Chocolate Cupcakes with Peanut Butter Frosting are a match made in heaven. Perfect for birthdays, special occasions, or just because you deserve a treat, these cupcakes are sure to impress. The moist chocolate base pairs beautifully with the luscious frosting, creating a delightful experience in every bite. Let’s dive into this delectable recipe that will quickly become a favorite in your household!

Why This Recipe Works

The magic of these Dark Chocolate Cupcakes lies in the balance of flavors and textures. The use of bittersweet chocolate and Dutch-processed cocoa powder creates a deep chocolate flavor that is rich yet not overly sweet. The addition of sour cream ensures a moist and tender crumb, while the peanut butter frosting adds a creamy, nutty contrast that elevates the entire cupcake. This combination not only satisfies chocolate cravings but also provides a delightful textural experience, making every bite a celebration.

What Goes Into Dark Chocolate Cupcakes with Peanut Butter Frosting

To create these heavenly treats, you’ll need the following ingredients:

8 tablespoons unsalted butter, cut into 4 pieces – for richness and moisture.
2 ounces bittersweet chocolate, finely chopped – for deep chocolate flavor.
½ cup Dutch-processed cocoa powder – adds richness and a dark color.
¾ cup all-purpose flour – provides structure.
½ teaspoon baking soda – helps the cupcakes rise.
¾ teaspoon baking powder – ensures a light texture.
2 eggs – binds the ingredients together.
¾ cup granulated sugar – sweetens the batter.
1 teaspoon vanilla extract – enhances flavor.
½ teaspoon table salt – balances sweetness.
½ cup sour cream – adds moisture and richness.

For the creamy peanut butter frosting, gather:

1 cup powdered sugar – sweetens the frosting.
1 cup creamy peanut butter – provides that irresistible peanut flavor.
5 tablespoons unsalted butter, at room temperature – for creaminess.
¾ teaspoon vanilla extract – adds depth of flavor.
¼ teaspoon kosher salt – enhances the flavors.
½ cup heavy cream – helps achieve a fluffy texture.

Tools & Equipment Needed

To whip up these delightful cupcakes, you will need:

Muffin tin – to bake the cupcakes.
Mixing bowls – for combining ingredients.
Whisk and spatula – for mixing and folding ingredients.
Electric mixer – for whipping the frosting.
Measuring cups and spoons – for precise measurements.
Cooling rack – to cool the cupcakes properly.

Directions: Dark Chocolate Cupcakes with Peanut Butter Frosting

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners to make for easy removal and cleanup.

Step 2: Melt the Chocolate and Butter

In a heatproof bowl, combine the chopped bittersweet chocolate and 8 tablespoons of unsalted butter. Set the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth. Remove from heat and let it cool slightly.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the Dutch-processed cocoa powder, all-purpose flour, baking soda, baking powder, and table salt. Set this aside.

Step 4: Mix Wet Ingredients

In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add the melted chocolate mixture and vanilla extract, mixing until well combined.

Step 5: Incorporate Sour Cream

Add the sour cream to the wet mixture and mix until just combined.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until no flour streaks remain. Be careful not to overmix; a few lumps are okay.

Step 7: Fill Cupcake Liners

Scoop the batter into the prepared cupcake liners, filling each about 2/3 full.

Step 8: Bake the Cupcakes

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Cool Down

Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Transfer them to a cooling rack to cool completely.

Step 10: Make the Peanut Butter Frosting

In a mixing bowl, combine the creamy peanut butter, 5 tablespoons of unsalted butter, powdered sugar, vanilla extract, and kosher salt. Using an electric mixer, beat until smooth. Gradually add the heavy cream and continue to beat until the frosting is light and fluffy.

Step 11: Frost the Cupcakes

Once the cupcakes have completely cooled, use a piping bag or a spatula to generously frost each cupcake with the peanut butter frosting.

Step 12: Serve and Enjoy!

Serve your Dark Chocolate Cupcakes with Peanut Butter Frosting immediately or store them for later. Enjoy the delightful combination of rich chocolate and creamy peanut butter!

Make It Diet-Friendly

If you’re looking to adjust the recipe for dietary needs, consider the following options:

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Use a sugar substitute like erythritol or coconut sugar for a lower-sugar option.
For dairy-free cupcakes, swap the butter for a dairy-free alternative and use a plant-based sour cream.
Opt for natural peanut butter without added sugars or oils for a healthier frosting.

Pro Tips & Notes

Ensure all ingredients are at room temperature for the best mixing results.
Don’t overmix your batter; you want it to be just combined for fluffy cupcakes.
Feel free to add chocolate chips to the batter for extra chocolatey goodness!
If you don’t have heavy cream for the frosting, you can use milk, but the texture may be less fluffy.

Storing Tips & Timelines

These Dark Chocolate Cupcakes with Peanut Butter Frosting can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, store them in the refrigerator for up to a week. You can also freeze the cupcakes (without frosting) for up to 3 months. Just thaw them at room temperature before frosting and serving!

Handy Q&A

Can I make the cupcakes ahead of time?

Absolutely! You can bake the cupcakes a day in advance. Just make sure to store them in an airtight container at room temperature.

How do I know when the cupcakes are done baking?

Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they are done baking.

Can I use chunky peanut butter for the frosting?

Yes, using chunky peanut butter will give your frosting a delightful texture and additional crunch!

What can I do if the frosting is too thick?

If your frosting is too thick, simply add a little more heavy cream, one tablespoon at a time, until you reach your desired consistency.

Bring It to the Table

These Dark Chocolate Cupcakes with Peanut Butter Frosting are not just a treat; they’re an experience to be shared! Perfect for gatherings, celebrations, or a cozy night in, these delightful cupcakes will steal the show. Serve them at your next gathering, and watch as your friends and family savor every bite. With their irresistible taste and beautiful presentation, these cupcakes are sure to be a hit. So, roll up your sleeves and get ready to delight in the rich flavors of dark chocolate and creamy peanut butter. Happy baking!