I’m about to share my top-secret Dark Chocolate Cupcakes With Peanut Butter Frosting recipe.
This is just between you and me, right?
Dark Chocolate Cupcakes With Peanut Butter Frosting
Makes about 12 large cupcakes or 24 regular-size cupcakes.
Preheat oven to 350°F.
Chocolate Cake
- 2 cups sugar
- 2 cups flour
- 3/4 cup dark cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 2 teaspoons vanilla
- 1 cup very hot water
Place dry ingredients in a bowl and whisk.
Place eggs, buttermilk, vegetable oil, sour cream, & vanilla in a medium bowl and mix together well.
Pour wet ingredients into the dry ingredients and mix.
Add hot water.
Turn the mixer off. Use a rubber spatula to scrape ingredients from the sides of the bowl down into the batter.
Mix again until well combined. Set aside.
Scoop batter using an ice cream scoop or 1/3 measuring cup into cupcake liners placed in a muffin baking pan.
Bake for about 20-25 minutes or until a fork poked in comes out clean or they bounce back when lightly touched.
Allow cupcakes to cool completely.
Peanut Butter Frosting
- 4 ounces cream cheese
- 4 ounces (or half a stick) unsalted butter
- 1 cup peanut butter
- 2 teaspoons sea salt
- 1 pound powdered sugar
- 1 teaspoon fresh lemon juice
- 1 tablespoon maple extract
- 1 tablespoon warm water (optional)
Mix cream cheese, butter, peanut, butter, and salt together on a high setting until they’re light & fluffy. This might take a couple of minutes. Add powdered sugar, and mix on the lowest setting so it doesn’t fly out of the bowl. Add lemon juice & maple extract. Turn up speed and whip for a couple more minutes.
Top the cupcakes with a pretty chocolate candy or Reese’s Peanut Butter Cups cut in half if desired.