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Homemade Dark Chocolate Cupcakes with Peanut Butter Frosting photo
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Dark Chocolate Cupcakes with Peanut Butter Frosting

Indulge in these rich, moist cupcakes topped with creamy peanut butter frosting—perfect for any celebration!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12 servings

Ingredients

For the Cupcakes:

  • 8 tablespoons unsalted butter cut into 4 pieces
  • 2 ounces bittersweet chocolate finely chopped
  • ½ cup Dutch-processed cocoa powder
  • ½ 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

For the Peanut Butter Frosting:

  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter at room temperature
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ⅓ cup heavy cream

Instructions

  • Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C) for even baking.
  • Step 2: Melt the Chocolate - In a small saucepan over low heat, combine the 8 tablespoons of unsalted butter and the 2 ounces of finely chopped bittersweet chocolate. Stir until melted and smooth. Remove from heat and let cool slightly.
  • Step 3: Mix the Dry Ingredients - In a medium bowl, whisk together the cocoa powder, all-purpose flour, baking soda, baking powder, and table salt. Set aside.
  • Step 4: Combine Wet Ingredients - In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add the melted chocolate mixture, vanilla extract, and sour cream, mixing until well combined.
  • Step 5: Combine Dry and Wet Mixtures - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. A few lumps are okay!
  • Step 6: Bake the Cupcakes - Line your muffin tin with cupcake liners and fill each liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  • Step 7: Cool the Cupcakes - Once baked, let the cupcakes cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
  • Step 8: Make the Peanut Butter Frosting - In a large bowl, beat the room temperature butter and creamy peanut butter until smooth. Gradually add the powdered sugar, mixing until combined. Pour in the heavy cream, add the vanilla extract and kosher salt, beating until light and fluffy.
  • Step 9: Frost the Cupcakes - Once the cupcakes are completely cooled, frost each cupcake generously with the creamy peanut butter frosting using a piping bag or spatula.
  • Step 10: Serve and Enjoy - Your Dark Chocolate Cupcakes with Peanut Butter Frosting are ready to be devoured! Serve at room temperature.

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Muffin Tin
  • Piping Bag
  • Cooling rack

Notes

  • Use high-quality bittersweet chocolate for the best flavor.
  • Store cupcakes in an airtight container for up to 3 days at room temperature.
  • Feel free to customize with your favorite mix-ins or toppings!