These dark chocolate cupcakes feature intensely flavored moist chocolate cupcakes, a silky peanut butter frosting, and a delightful Reese’s Pieces crunch on top.
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 trustworthy—thank you! ★★★★★“
Readers have called these dark chocolate cupcakes a chocolate & peanut butter lover’s dream dessert! All we did here was make a batch of these chocolate cupcakes, intensify the chocolate flavor by using dark cocoa powder, and top with something all of us peanut butter aficionados can appreciate.
Tell Me About These Dark Chocolate Cupcakes
- Texture: The dark chocolate cupcake’s texture is soft, airy, and sponge-y; because they’re 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 it’s not overly sweet. All you taste is peanut butter. Which makes sense because it’s mostly all peanut butter—only 1 cup of confectioners’ sugar, which is low for frosting!
- Ease: There’s really nothing complicated in this recipe besides making sure you have the right cocoa powder. If you can’t find Hershey’s 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.)
Choosing the Right Ingredients
- Dark cocoa: Instead of using unsweetened natural cocoa powder, we reached for a darker cocoa powder instead. Hershey’s makes a “Special Dark” cocoa powder that has a deep, dark, and bold chocolate flavor. Here’s something interesting, though. Hershey’s special dark contains both natural and Dutched cocoa powder—it’s a blend of both. As you know, there’s a huge difference between Dutch process vs. natural cocoa powder. And I never suggest substituting, but this recipe is an exception.
- Hot coffee: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t taste like coffee at all! If you don’t 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 oil is ideal, but melted coconut oil or even light 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 Reese’s Pieces turns them into Reese’s Pieces “sprinkles.” 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. Trust me, you don’t want to fill them any more than that, or they will overflow when baking, then sink in the center. If you fill the liners too full, the cupcakes will overflow and you’ll 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 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.
Comparing My Chocolate Cupcake Recipes
I have another chocolate cupcake recipe in my favorites collection. The chocolate batter is similar, but it skips the hot liquid in lieu of another egg. The recipe works, but I find today’s cupcakes have a stronger chocolate flavor. The hot liquid in the recipe below encourages the cocoa powder to “bloom” or, in other words, extract its flavor. (Similar to how hot water extracts flavor from coffee or tea.)
Both recipes produce outstanding and deliciously moist chocolate cupcakes. But, when I’m looking for a stronger chocolate flavor, I choose today’s batter.
By the way, these dark chocolate cupcakes would also be fantastic with the frosting from these chocolate cupcakes with raspberry frosting! Or you can fill the cupcakes, like we do for these cream-filled chocolate 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: 12-14 cupcakes
- Category: Cupcakes
- Method: Baking
- Cuisine: American
Description
Rich, moist, and super dark chocolate cupcakes topped with creamy peanut butter frosting and Reese’s Pieces.
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 temperature
- 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 350°F (177°C). Line a 12-cup 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, preferably with a pour spout, whisk the oil, sugar, egg, vanilla, and buttermilk 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 20–22 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. I used a 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.
- Special Tools (affiliate links): 12-cup Muffin Pan or this 12-cup Muffin Pan | Cupcake Liners | Glass Mixing Bowls or Mixing Bowl with Pour Spout | 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 won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe. You could also substitute sour cream.
- Hot Coffee: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. I promise these cupcakes don’t taste like coffee at all! If you don’t 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 10–12 minutes at 350°F (177°C). Yields about 3 dozen.
- Cake: Here’s my chocolate sheet cake with peanut butter frosting recipe! Or for a decadent layer cake, here is my chocolate peanut butter cake.
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room-temperature ingredients.
- 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.
I have a question concerning the cocoa. Hershey’s special dark cocoa now says “Dutch processed” under the name. Do you still recommend using it?
Hi Kathy, Hershey’s special dark contains both natural and dutched cocoa powder – it’s a blend of both. If you can’t 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, I’m 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. It’s so easy to turn this into a lovely 6 inch layer cake as well!
Planning to make this recipe but I’m 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 won’t taste as moist or rich. You can use whole milk instead to make the DIY buttermilk outlined in the recipe notes. Enjoy!
I made these for a co-workers birthday. The cupcake turned out slightly crumbly but otherwise they were a big hit. The frosting is really what makes these so yummy. One co-worker said he would trade his first born child for the frosting recipe!
Thank you so much for all the wonderful recipes! You’re my go to when looking for something special. Don’t think that there is anything that you’ve never made! I made your creamy peanut butter frosting for chocolate cupcakes and it was excellent. I do weigh all of my ingredients so I appreciate the weighs. Question…on the cake recipe, you gave a weight but also stated” spoon & level” and I just wondered why? I that for people that don’t have a kitchen scale? Thanks again for all of your great recipes.
Hi Dawn! Yes, using the spoon and level method is best for bakers who don’t weigh their ingredients. So glad you’re enjoying our recipes!
If using regular unsweetened cocoa instead of dark, would you still recommend adding the espresso to bring out the chocolate flavor or would you be able to taste the coffee?
Hi Rya, We still recommend using the espresso powder, it won’t taste like coffee.
I would like to make this into a cake, specifically a 2 layer 9 inch, as that is the pans I have available. I know you have other chocolate cake recipes, but my husband specifically requested dark chocolate. Is there enough batter for this? Or will I need 2 batches? Also, do you think I’ll have enough frosting?
Thanks so much, always love everything I make of yours!
Hi Joyce! This won’t be enough batter for a two layer 9 inch cake. We recommend following this dark chocolate peanut butter cake recipe instead. If you only have two cake pans, you can leave 1/3 of the batter covered at room temperature while you bake the other two layers. Hope it’s a hit!
I found the Hershey Special Dark Cocoa that contains both natural and Dutched cocoas on Amazon except they sell in bulk and pricey too. Is that the correct kind to use in this recipe? I don’t mind to get it but can you also direct me to some of your recipes possibly that I can use with this type of cocoas so I can make use of these many containers. Thank you very much!
Hi Elizabeth, That is the correct type – see the section “Choosing the right ingredients” in the post above. We love these dark chocolate cookies that use it also!
The cupcakes came out really good!! Eventhough I made it for the first time, I trusted the recipe (and the author of course!) since I had used these recipes before and everything came out PERFECT! I can’t believe how well and precise the instructions are! Thank you so much for sharing these recipes!! God bless you!
Fabulous! I only had fully dutched cocoa not Special Dark but they came out perfectly moist. The icing is terrific. The flavor of the cupcake part was actually even better the second day and still just as moist.
I have made this recipe multiple times and it’s AMAZING. One time I didn’t have Hershey’s dark and they were noticeably not as delicious, but it’s still chocolate and peanut butter so obviously still yummy.
I want to make these for my birthday this year to be served on a Saturday, but I won’t be available at all on Friday to prep them. Can I make the batter and frosting on Thursday then bake and frost on Saturday morning? Would anything go wrong with the batter sitting in the fridge for 48 hours before baking?
Hi Britta! We don’t recommend baking the batter ahead of time. The leaveners are activated once the wet and dry ingredients are mixed together, and it’s best to bake it right away. You could bake the cupcakes and make the frosting on Thursday, store both in the refrigerator, and then frost Saturday morning before your party. Hope this helps!
That is exactly why I was asking so thank you for your help!
I love this recipe so much.
I have to make 50 cupcakes. What do you think is the best way to go about it?
Hi Jen, this recipe yields 12-14 cupcakes, so you will need 4-5 batches to get the 50 needed. We recommend separate batches rather than doubling, tripling, etc.
Ok , I have made these cup cakes two more times and figured out to use a large cookie scoop to measure the batter and make 17-18 cupcakes. They came out perfect. Thanks or a yummy recipe!
Taste wonderful but I divided into 14 cups and I got the muffin tops and sunk middles. I measured/ weighed everything.. all room temperature. Guess I’ll fill them in with frosting.
The icing turned out amazing! But the cupcake part did not taste that great it tasted kind of like raisins……where could I have gone wrong?
Hi Sally – The Special Dark Hershey’s says “dutched cocoa” on it, is this not the same as dutch processed? Confused by the destinction.
Hi Tara! Yes, dutched cocoa is the same as dutch processed.
I have used this recipe time and time again while referencing the 6 inch cake article as well… But I have a request to make this as a 3 layer 9 inch cake. I will make the batter twice over and use extra for bonus cupcakes… But the integrity of the actual recipe should still be OK in a bigger pan? (Obviously with bake times adjusted). It was such a huge hit with both the molten cookie dough frosting and salted caramel when made for non-peanut butter lovers. So delicious!
Hi Nicole! Yes, the batter should hold up well as a 9 inch cake. You may also love our recipes for a full sized Triple Chocolate Cake.
I am not quite sure what espresso powder is. I have regular ground espresso beans. Could I use that?
This recipe says it yields 12-24 cupcakes, this is a big range. How many standard size cupcakes would this yeild?
Hi Jasmine, this recipe yields 12-14 cupcakes.
Hi Sally, I made the cupcakes this morning and they look great. However, by the time my frosting reached the 3 minute mark on the mixer it looked curdled. The only substitution I made was half and half for the heavy cream, as that was all I had. Could this be the reason for the strange consistency? I’ve thrown out the icing and sent my husband to the store for heavy cream. lol Hope it will work! I love your recipes, and this is the first time I’ve ever had a problem. Thanks so much.
Hi Barbara! Usually curdled buttercream is a temperature issue. Make sure to use proper room temperature butter – here’s what room temperature butter really means!
Trina, the butter was definitely room temp. Could there be another reason?
Thanks for your reply..
These are perfection, and that means something from Peanut Butter Chocolate’s Number One Fan. lol Thank you for another excellent and easy to follow recipe!
I added Reese’s Pieces and I think it should not be skipped. They make a delicious cupcake even better.
Hi! My cupcakes turned out to be more of a muffin texture, any idea where I could have gone wrong? Other than that, I loved these!
Hi Lexa! Thanks for giving these cupcakes a try. The lack of a light and fluffy texture could be due to many factors including the batter being over-mixed or not using proper room temperature ingredients (cupcakes are delicate!). This post with cupcake baking tips should be helpful for next time 🙂
These are gross and a waste of ingredients. Now I have 12 cupcakes no one wants to eat. Zero star recipe. I don’t get why this is so highly rated when I searched for a recipe. Didn’t change a thing or substitute any ingredients.
I have King Arthur dark cocoa. Can I use a mix of this and non-Dutch processed cocoa for this recipe? Do you have any recipes that use dark cocoa? I’ve never used it before and I’m hesitant to try other people’s recipes as I have had such a great experience with yours. Thanks!
Hi Leslie! That’s a Dutch-process cocoa, correct? We don’t recommend using dutch-process cocoa in this cupcake recipe. If you can’t get your hands on Hershey’s special dark variety, use regular unsweetened natural cocoa powder for this recipe. You could try these chocolate cupcakes with mint chocolate frosting instead (swap frostings if you’d like). They aren’t quite as moist as these.
I don’t understand your response here. You said you DONT recommend dutch processed cocoa for this recipe but the recipe calls for hersehys special dark cocoa which IS a dutch cocoa.
Hi Katie, Hershey’s special dark contains both natural and dutched cocoa powder – it’s a blend of both. If you can’t find this blend, we recommend sticking with natural unsweetened cocoa powder.
Incredible!!! The cake is super duper chocolate and the PB frosting makes these taste like the best peanut butter cup EVER! Thank you!