Dark Chocolate Cupcakes with Peanut Butter Frosting
These dark chocolate cupcakes are loaded with rich chocolate flavor, and topped with a light and creamy peanut butter frosting. If you are a chocolate/peanut butter fan, these are your jam!
I have a secret that I’m about to blab. It’s about me. And it’s a doozie. It’s going to rock your world…
I don’t really like cake…
Shhh…
Can you believe it? It’s the truth. Hard to fathom, with all those cakes that I decorate.
Now, don’t get me wrong. I will eat cake. But it pretty much ranks at the very, very bottom of the dessert hierarchy for me. Given options, I would choose pretty much anything over cake. Now, if you’re talking cheesecakes, flourless chocolate cakes, coffee cakes, crumb cakes, and things of that nature, well then that’s a whole different ballgame. But regular cake? Like birthday cake-cake? Meh. It’s just never really been my cup of tea.
But what I do love is frosting. And phenomenal frosting can absolutely make my day. Peanut butter or cream cheese frosting? It may as well just be Christmas. As a result, I love cupcakes because I can pile them sky-high with dreamy frosting and enjoy each and every bite. These dark chocolate cupcakes are a dream come true for anyone who is a cake or frosting lover – they are truly the best of both worlds.
These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in.
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The resulting batter almost resembled a mousse; both thick and light. It creates incredibly moist cupcakes that also have a light and fluffy texture.
And the frosting. Oh the frosting. Bestill my heart.
I have been using this recipe for a couple of years now (how has it never made it on here before?!), mostly as a filling for chocolate cakes. But on top of cupcakes? Where I purposefully try to create a 2:1 frosting to cupcake ratio? AH-MAZING.
I cannot make this without taking spoonful after spoonful out of the bowl before decorating. It’s seriously irresistible.
Sometimes I’m tempted to make it to just have. Smeared on toast? Used as a dipping vessel for bananas or apples? So many possibilities. The “secret ingredient” in this frosting, just as in the Easy Vanilla Bean Buttercream, is the heavy cream. It creates a smooth and fluffy frosting that is easy to slather or pipe on.
If you are a fellow chocolate/peanut butter-aholic, you will love, love, LOVE these cupcakes. Put them on your baking list NOW!
Can’t Get Enough? More Favorite Chocolate/Peanut Butter Recipes:
- No Bake Chocolate, Peanut Butter and Oatmeal Cookies
- Marshmallow Crunch Brownie Bars
- Peanut Butter Cup Overload Cake
- Salted Peanut Butter Cup Chocolate Chip Cookies
- Buckeye Brownies
- Peanut Butter-Banana Bread with Chocolate Chips
One year ago: Sweet and Sour Chicken
Two years ago: Fresh Strawberry Tart
Dark Chocolate Cupcakes with Peanut Butter Frosting
Ingredients
For the Cupcakes
- 8 tablespoons unsalted butter, cut into 4 pieces
- 2 ounces (56.7 g) bittersweet chocolate, finely chopped
- ½ cup (43 g) Dutch-processed cocoa powder
- ¾ cup (93.75 g) all-purpose flour
- ½ teaspoon (0.5 teaspoon) baking soda
- ¾ teaspoon (0.75 teaspoon) baking powder
- 2 eggs
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon (0.5 teaspoon) table salt
- ½ cup (115 ml) sour cream
For the Peanut Butter Frosting
- 1 cup (120 g) powdered sugar
- 1 cup (258 g) creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- ¾ teaspoon (0.75 teaspoon) vanilla extract
- ¼ teaspoon (0.25 teaspoon) kosher salt
- ⅓ cup (79.33 ml) heavy cream
Instructions
- Make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- In a small bowl, whisk together the flour, baking soda, and baking powder.
- In a medium bowl, whisk the eggs combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
- Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack for 15 minutes. Remove the cupcakes and set on wire rack to cool to room temperature before icing, about 30 minutes.
- Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- Assemble the Cupcakes: Frost the cupcakes with an offset spatula, or with a decorating tip (I used a Wilton 1M tip). Store at room temperature in an airtight container for up to 4 days.
Notes
- Since first making these cupcakes, this chocolate cupcake recipe has become my favorite. Feel free to use either!
- If you do not have sour cream, you can substitute plain yogurt or buttermilk.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[photos by Whitney Wright]
I am always looking for new frosting since that’s really the only reason that I bake. This frosting has the best texture and taste. I will be using this again soon. The only problem that I did have was that the frosting had little crunchy pieces as if the sugar didn’t blend right, does this mean that I didn’t whip enough before I added the cream? Any suggestions?
Hi Kathleen, There’s actually nothing that should cause crunchy pieces in this frosting. Did you happen to use granulated sugar instead of powdered sugar?
I made these for my husband’s birthday and a second batch of mini cupcakes for co-workers..It was a hit! Added mini reese’s peanut cups … So sinful…but ooo soo delicious! Thank you for the recipe!
I’m a huge chocoholic, but when it comes to cake, I prefer vanilla to chocolate every time. But these cupcakes are soooo good! So moist and they have such depth of flavor!
Just a warning though – I made the peanut butter frosting and tried to substitute half-and-half for the heavy cream because I had it on hand. Does not work! It got all separated and gross. Should have known better. Made a fresh batch with the heavy cream and it was delicious. A major hit!
Hey Michelle , do you double the frosting recipe to get the swirls for 12 cupcakes???
Nope, just a single batch for 12 cupcakes!
I know what you mean about peanut butter frosting. I also do the dark chocolate and pb frosting combo anytime someone wants anything chocolate :) okay i am gonna blow your mind though… i make a peanut butter cream cheese frostin!!!! i know, sounds insane but it is heaven. it is 3 oz cream cheese, 1/3 cup pb, 2 cups confectioners sugar, 2 tb milk or heavy cream, 1/2 tsp vanilla. please try it :) i think your gonna love it
I can not wait to make these for my family! We all love pb and choc!
Hi, I have a question about the heavy cream in the peanut butter frosting. As I live in Germany it is very hard to find heavy cream. I was just wondering if that cream is still liquid or if it is whipped already. Thanks for your help!
Hi Karin, The cream is liquid, hope that helps!
thanks! it did help :-) will try to find non whipped heavy cream now!
hi, ive tried this recipe 3 whole times, but each time my cupcakes fall flat! i checked my baking soda and baking powder, and theyre both perfectly fine. my oven temperature is also correct. any idea why this happens?
Hmm, the only other thing that I can think of is that you are taking them out before they are fully done baking. That can cause regular cakes to sink in the middle, so I imagine it could happen to cupcakes as well.
This recipe is amazing ! :) I LOVEEE your recipes. Thank you soo much :))
What frosting tip did you use to frost these wonderful cupcakes?
Hi Lee, I used a Wilton 1M decorating tip.
These are amazing! Going into my favorites group!
Do you think I could make a cake version of this? What pan size do you recommend if I were to keep the measurements as it is?
If you keep the measurements as is, this recipe would make one 8″ or 9″ cake (single layer).
Thank you! I do feel silly though – you had answered the question earlier in a comment above. Anyway thanks a bunch :)
Wow, made these in mini muffin cups. They were AMAZING! Loving the blog, will be on daily! Blessings, Mary
OMG! These were fabulous! So easy to make and such fantastic results! I’m not a big fan of peanut butter so I skipped that and frosted them with some white chocolate ganache to make them more kid friendly. The dark chocolate alone tasted quite bitter and I was a bit apprehensive about it but once they were done I couldn;t stop eating them! Thank you, this one is going in with all the other family favorite recipes :)
p.s – they yielded 16 instead of 12. Do you think that has something to do with a difference between Indian and US muffin liners?
I’m not sure what size your muffin liners are, but that could definitely factor into a different yield!
Regardless, they were amazing. Thank you :)
I used this frosting on a different dark chocolate cake recipe, and oh my gosh, I’m so glad there was leftover! I love, love, love it. I filled the cupcakes with Reese’s peanut butter cups. Super yummy!
I made these today. Awesome! My frosting wasn’t quite as creamy as yours, but I think it’s because I mixed it just a little too long. No matter though, it was still amazing. I used Reese’s peanut butter…yum-my! I’m like you…it’s all about the frosting! I split the cupcake recipe in half, but made 2/3 of the frosting recipe. That made some yummy cupcakes, with a little frosting left over in the frosting bowl. Thanks for sharing!
hi, can I ask how you get that shape for the frosting?? I’ve always been longing to get that, but can’t seem to find the right piping nozzle
Hi Cheryl, I use a 1M decorating tip from Wilton and just pipe and swirl in circles. Nothing fancy!
Another thing you can do is go to the wilton website and they will show you how to do the 1M swirl. It took me a while but is looks fantastic!
i drooled over the brown eyed baker recipe archives for days while trying to decide what to make for an at-work, fundraising bake sale/competition. i LOVE me some dark chocolate anything and these cupcakes hit the spot perfectly- and the frosting?!- i told my husband i’m topping everything that i make from here out with this airy, delectable devil’s delight. peanut butter cookies. cakes. steak.
ok. i might be kidding about that last one. but honestly… the frosting is so good i would actually have to try it on steak before saying “never”. my next attempt: the Lemon-Limoncello Cupcakes. i happen to have a bottle of my mommy’s homemade Limoncello in the freezer as i type.
in case you’re wondering- no. my 12 yumm inducing cupcakes did not win the competition but they flew off the table in record time and i will certainly be making them again and again.
Made these, and they were to DIE FOR. I seriously spend hours on your website. With my cupcake business just getting started, it’s nice to look around and find such wonderful recipes as this!
I have a batch of devil’s food cupcakes that I made yesterday, and was still deciding what to do with them…
Now I know: peanut butter frosting!!! There can’t be a better way to go.
Great post and pictures, I’m hoping mine turn out just as beautiful!
OMG! These are wonderful. I just finished making them and me and my roommate taste tested. And they are delicious! I will for sure be making these cupcakes again. <3
My kids and I made the peanut butter frosting last night to top the chocolate cupcakes (from a box) we made for my husband’s b-day. The frosting was OUT OF THIS WORLD, and I don’t even like peanut butter!! We shared the goodies w/ a few neighbors, and they raved about the frosting, too. It’s a winning recipe–thank you for posting it.
TOTALLY off topic – I haven’t gotten a weekly newsletter in quite some time! Are you still sending them? I miss it :(
Hi Christie, Aw I’m sorry, it’s great to hear you miss it though! It’s on hiatus as I try to game plan how to deploy the newsletter and other areas of the site. Stay tuned! :)
I stumbled across your blog in an effort to find new dessert recipes. I am a freshman in college and baking is a real passion of mine and i miss it as i don’t have a kitchen in my dorm. I had a real craving for cupcakes so this weekend i went home and tried these. The frosting was to die for, but my cupcakes were incredibly dry and crumbly. :( the flavor is still good and i hope popping them in the microwave for a few seconds before eating will help them.
Yes, yes, yes, these cupcakes were dee-vine and the frosting, wow. I was at a party and had a chocolate cupcake with peanut butter frosting purchased at a local cupcake/cake bakery @ $3 bucks apiece! I made these for probably $4 for a dozen. Love em, now I have to try the red velvet, the espresso, the ?????
Just to finish these off for the “WOW” visual factor….I chopped some peanuts and sprinkled them on top of the frosting for some….”scribbled” a little melted chocolate over some…..and took a regular size peanut butter cup and cut it into 4 pie shaped pieces and put one on top of some. Awesome visual presentation for some really yummy cupcakes!!!!
I love how you finished these off Sue!
OMG,, I cant wait to make these,they look so goooooood !!!!!!!!!!!!
I made these for my girlfriends birthday along with the Red Velvet cupcakes. They did turn out a little on the dry side but the flavor is amazing. Keep in mind, these are suppose to be more ‘cake like’. I will try them again but will add a little unsweetened applesauce to the recipe. This usually cures the ‘dryness’ and perhaps underbake by just a minute.
PB frosting is awesome!!
Bravo BEB!
Hi Eva, glad you enjoyed these! I find that if you put cupcakes in an airtight container for only a couple of hours they really moisten up. See if that works!
heya can u tell me how the recipie will b diff for 6 cupcakes? ..thanks :))
You can just cut the recipe in half and make 6 :)
This recipe just made my day. Dark chocolate! Yum. I really enjoy your blog. Would it be OK if we link to some of your recipes in the future from our blog? Or maybe you’d like to participate in our blog hop.
-Sarah
shetland@primecp.com
http://blog.recipelion.com/
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RecipeLion.com
Hi Sarah, sure, link away!