Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting

These dark chocolate cupcakes feature intensely flavored sponge-like chocolate cupcakes, a silky peanut butter frosting, and a delightful Reese’s Pieces crunch on top.

One reader, Jennifer, says: “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 trustworthy-thank you!”

Ingredients

• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1/2 cup (41g) Hershey’s Special Dark cocoa powder*
• 1 teaspoon espresso powder or instant espresso*
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs, at room temperature*
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)
• 2 teaspoons pure vanilla extract
• 1/2 cup (120ml) buttermilk, at room temperature*

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

1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. Line a second pan with 2 liners—this recipe makes about 14 cupcakes. Set aside.
2. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
3. Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting
4. 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 with the mixer running on low. 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.
5. Frost cooled cupcakes. I used a Wilton 1M piping tip. Top with crushed Reese’s Pieces, if desired. Store leftovers in the refrigerator for up to 3-4 days. I recommend a cupcake carrier for storing and transporting decorated cupcakes