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    Home ยป Recipes ยป Cupcakes

    Dark Chocolate Cupcakes (with Peanut Butter Frosting!)

    Published: May 7, 2018 by Sam Merritt ยท 73 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe
    Dark chocolate cupcake with peanut butter frosting

    Dark chocolate cupcakes made from scratch (using real dark chocolate and special dark cocoa powder!) and topped with the silky smooth peanut butter frosting that I shared last week! Recipe includes options for other frostings as well.

    Dark Chocolate Cupcake topped with Peanut Butter Frosting

    Today’s post is yet another addition to my series of love letters to peanut butter and chocolate. I mean, is there even a better flavor combination than peanut butter and chocolate (if you can think of one, I want to know what it is!)?

    I think the last time I combined the two was when I shared my peanut butter blossoms, so we’re about due for a new recipe.

    Today’s dark chocolate cupcakes take the obsession to a whole new level. They’re soft and fluffy, but deeply darkly colored, rich and just ever so slightly bitter, as good dark chocolate ought to be. If you’re a dark chocolate fan I think you’re going to love these cupcakes.

    And while I usually find the frosting on top of a cupcake to be a bit too much, too sweet, too sugary, I think that a nice sweet frosting (like Friday’s peanut butter frosting) is the perfect complement to a good dark chocolate cupcake.

    Dark chocolate cupcake with a bite taken out of it

    I already have a chocolate cupcake recipe on the blog, but after a few recipe trials I realized that it required a few more changes than just swapping out the cocoa powder for dark cocoa powder.

    After plenty of test runs, I finally ended up with a winning recipe, and it’s good, guys!

    These dark chocolate cupcakes use special dark cocoa powder for their midnight color, and I also added 4 oz of real dark chocolate. The 75% variety is my preference, I would recommend anywhere between 55-75%, anything higher may make the cupcakes a bit too bitter.

    You’ll want to chop the chocolate as fine as you can manage (ideally the pieces will be smaller than mini chocolate chips). I roughly chopped my chocolate bar into pieces and then used a large knife to mince it as if I were mincing garlic, it worked nicely.

    Chopped dark chocolate for dark chocolate cupcakes

    If you don’t chop your chocolate finely enough, it will likely be too heavy for the thin cupcake batter and will sink to the bottom of your cupcakes. This isn’t  the worst thing that could happen (I certainly wouldn’t complain about a dark chocolate bonus at the bottom of my cupcake) but ideally you want the chocolate pieces to melt into your cupcake batter.

    As I mentioned, we’ll also be using dark cocoa powder. I do not recommend substituting natural or dutch processed cocoa powder as you won’t get the rich dark color or taste of dark chocolate, and that’s the whole point with today’s recipe.

    I use Hershey’s brand, as that’s what’s available in my grocery store.

    Hershey\'s cocoa powder special dark

    Tips for Making Dark Chocolate Cupcakes

    • This recipe calls for hot coffee, but if you don’t have hot coffee on hand, you can substitute hot water instead. However, if you have it, definitely use the coffee. It won’t make your cupcakes taste like coffee, but it will help enhance the chocolate flavor.
    • It’s important that the coffee (or water, if using that instead) be very hot when you add it to your batter. If your sink doesn’t make produce very hot water (my hot sink water is literally scalding, so that’s what I use) you can heat the water in a saucepan on the stove before adding to your batter. The liquid needs to be hot because it will cause your cocoa powder to bloom — which means you will get a much richer chocolate flavor. It will also help to melt your finely chopped dark chocolate into the batter.
    • Speaking of which, make sure your dark chocolate bar is chopped into extremely fine pieces. As I just mentioned, the goal is that it will mostly melt once you add the hot liquid.
    • Don’t fill your cupcake liners higher than โ…” of the way full with batter. If over-filled, your cupcakes will spread over the top of your cupcake pans.

    Dark chocolate cupcakes with peanut butter frosting

    If you don’t want to top your dark chocolate cupcakes with peanut butter frosting, you might want to try my chocolate frosting, cream cheese frosting, or vanilla frosting.

    Also check out my other cupcake recipes including my easy (one bowl) chocolate cupcakes, my vanilla cupcakes, Funfetti cupcakes, and my pinata cupcakes!

    Enjoy!

    Dark chocolate cupcake with peanut butter frosting

    Dark Chocolate Cupcakes

    How to make DARK CHOCOLATE CUPCAKES! These are so soft and moist and topped off with a silky peanut butter frosting!
    5 from 18 votes
    Print Pin Rate
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    Course: cupcakes
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 43 minutes minutes
    Servings: 24 cupcakes
    Calories: 223kcal
    Author: Sam Merritt

    Ingredients

    • 1 ¾ cup (215 g) all-purpose flour
    • 1 cup (200 g) light brown sugar tightly packed
    • 1 cup (200 g) sugar
    • ¾ cup (75 g) dark cocoa powder (see note)
    • 1 ½ teaspoons baking soda
    • ¾ teaspoon salt
    • ½ cup (113 g) unsalted butter melted
    • ½ cup (118 ml) avocado oil or vegetable oil or canola oil may substitute vegetable oil
    • 2 large eggs + 1 egg yolk room temperature preferred
    • 2 teaspoons vanilla extract
    • 1 cup buttermilk
    • 4 oz (113 g) dark chocolate very finely chopped, I use 75%
    • ½ cup (118 ml) hot coffee* or 1 teaspoon instant coffee dissolved into ½ cup hot water
    • 1 batch peanut butter frosting or your favorite frosting

    Recommended Equipment

    • Cupcake tin
    • Mixing bowls
    • Spatula

    Instructions

    • Preheat your oven to 350F (175C) and line 2 12-count muffin tins with paper liners. Set aside.
    • In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
      1 ¾ cup (215 g) all-purpose flour, 1 cup (200 g) light brown sugar, 1 cup (200 g) sugar, ¾ cup (75 g) dark cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon salt
    • Add melted butter and oil, stir well.
      ½ cup (113 g) unsalted butter, ½ cup (118 ml) avocado oil or vegetable oil or canola oil
    • Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down the sides and bottom of bowl.
      2 large eggs + 1 egg yolk
    • Stir in vanilla extract. Gradually add buttermilk and stir well, then stir in chopped chocolate.
      2 teaspoons vanilla extract, 1 cup buttermilk, 4 oz (113 g) dark chocolate
    • Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).
      ½ cup (118 ml) hot coffee*
    • Evenly divide batter into prepared muffin tins. Do not fill muffin tins higher than ⅔ of the way full or the batter will spread out over the top of the pan and you'll have awkward and unappealing flat-topped cupcakes.
    • Bake on 350F (175C) for 18 minutes or until a toothpick inserted in center should come out with moist crumbs (not wet batter).
    • Allow to cool completely in the muffin tins before removing and decorating with your favorite frosting. I recommend using my peanut butter frosting.
      1 batch peanut butter frosting

    Notes

    *If you don't have hot coffee, hot water can be used.

    Cocoa Powder

    A few people noted that Hershey's has changed their cocoa powder from the one shown in my post. As of August 2021 I have tested the recipe with their new formula and it still works great here with no issues! 

    Nutrition

    Serving: 1unfrosted cupcake | Calories: 223kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 162mg | Potassium: 120mg | Fiber: 2g | Sugar: 19g | Vitamin A: 159IU | Calcium: 31mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!
    « Peanut Butter Frosting
    Blueberry Crumb Bars »

    Reader Interactions

    Comments

    1. Ty

      September 22, 2020 at 12:09 pm

      5 stars
      This has become my go-to chocolate cake recipe. It’s so perfect. Be warned if you use it for layer cakes, it’s very delicate and can crack/break easily but that’s also what makes it so good. I have made it with and without the chopped chocolate and honestly I have found that I don’t miss it when I leave it out. I accidentally made too much for my last cake so now I have a tupperware in my kitchen where I am eating pieces of unfrosted cake like brownies. Yum.

      Reply
      • Sam

        September 22, 2020 at 10:05 pm

        I am so glad you enjoy it so much! ๐Ÿ™‚

        Reply
    2. Laurie

      July 29, 2020 at 9:41 pm

      Hi
      I want to make 48 cup cakes. Can I double the recipe or should I make two separate single recipes?
      Kindly
      Laurie

      Reply
      • Sam

        July 30, 2020 at 10:30 am

        Hi Laurie! You shouldn’t have any issues doubling this batter. ๐Ÿ™‚

        Reply
    3. Brenda

      July 29, 2020 at 12:58 am

      Just wondering if adding the cocoa and chopped chocolate to the hot water would be a good idea… Thinking it might help enhance the flavour?

      Reply
      • Sam

        July 29, 2020 at 3:47 pm

        Hi Brenda! The flavor is already being enhanced by the hot coffee. ๐Ÿ™‚

        Reply
    4. Rachael

      June 19, 2020 at 11:38 am

      Hi, Each step says “Stir”. Would that still be with the paddle attachment or would i only use the paddle attachment for step 2?

      Reply
      • Sam

        June 19, 2020 at 1:44 pm

        Hi Rachael! You can do it all in the stand mixer with the paddle attachment. ๐Ÿ™‚

        Reply
    5. Ashwitha

      May 25, 2020 at 11:28 am

      Hi,
      I made these cupcakes today. They were delicious. Just couple of things- they rose quite a bit though I only filled 2/3 of the cup. They were super moist but still crumbly.
      I baked a batch of cupcakes and then a cake. The cake turned out too crumbly. It fell apart as I removed it from the tin. It’s very moist and tasty though. Any idea what went wrong?

      Reply
      • Sam

        May 25, 2020 at 8:51 pm

        Hi Ashwitha! Were any substitutes made at all by chance? Another possibility could be if the cupcakes/cake were baked too long, even a minute or two too long could make them crumbly.

        Reply
    6. Raven

      April 18, 2020 at 10:46 am

      I’ve been making these cupcakes for every event and holiday. I follow this recipe to a T and they ALWAYS come out perfect! Thank you so much for this recipe! Also, I was wondering if you would know how much batter I would need to make it into a cake in a 9ร—13 pan? Would one batch work for that?

      Reply
      • Sam

        April 18, 2020 at 1:31 pm

        I’m so happy to hear this, Raven! Thank you for letting me know how they turn out for you! A single batch will work for a 9×13 pan. Enjoy! ๐Ÿ™‚

        Reply
    7. Pam

      March 22, 2020 at 7:23 pm

      5 stars
      So delicious and full of flavor!

      Reply
    8. Jodi Lepish

      March 19, 2020 at 9:44 pm

      made these tonight 3/19/2020 – I checked them about 2/3 of the way done and they looked fine were raising just fine, however when the timer went off – I looked in and the centers fell in. I used Bobs Red Mill 1 to 1 Gluten Free and did everything else exactly to a “T” from your instructions.

      I’ve been using Bob’s Red Mill 1 to 1 for 2 years. The only thing I didn’t do was add 1/2 tsp of Xanthan Gum. Pls I guess your cupcake tins are big b/c I got 2 1/2 doz..

      What do you think went wrong?
      thanks,
      Jodi

      Reply
      • Sugar Spun Run

        March 20, 2020 at 11:55 am

        Hi, Jodi! I am sorry that you experienced an issue with this recipe. If your cupcakes sunk most likely this is a result of over-beating the batter. By doing so, it can cause too much air to get into the batter. The air then collapses, along with your cupcakes. Regardless, I hope that they tasted delicious. ๐Ÿ™‚

        Reply
    9. Fino Caraco

      February 27, 2020 at 10:40 am

      I can’t wait to make these! One question… Why not just melt the 55% to 75% dark chocolate first as opposed to chopping it and adding it to the batter (using the hot coffee to melt it)?

      Thanks,
      -Fino

      Reply
      • Sugar Spun Run

        February 27, 2020 at 11:46 am

        Hi, Fino! The chopped chocolate blended with the hot coffee combines the ingredients of the batter and enhances the flavor. ๐Ÿ™‚

        Reply
    10. Felicia Marรญa Betancourt

      January 24, 2020 at 12:37 pm

      Chocolate with peanut butter is great, but even better with coconut! I’ve been looking for a great coconut frosting recipe forever.

      Reply
    11. SARAVANAN

      February 09, 2019 at 6:16 am

      Do v hv to use granulated or powder sugar …

      Reply
      • Sam

        February 09, 2019 at 6:44 pm

        Granulated sugar. ๐Ÿ™‚

        Reply
    12. Jenn

      January 23, 2019 at 2:01 pm

      Hi! Looking forward to trying this recipe! How many 8โ€ inches rounc cale would it make?

      Reply
      • Sam

        January 23, 2019 at 7:48 pm

        Hi, Jenn. I am not sure as I haven’t tried making this in cake form. ๐Ÿ™

        Reply
      • Ty Andrade

        September 22, 2020 at 12:11 pm

        This recipe makes a perfect 2 layer 8″ cake

        Reply
    13. Leslie Gallardo

      January 12, 2019 at 1:15 pm

      They look delicious!Am trying it today, i was looking for chocolate cupcakes and this one caught my attention the coffee mix with the batter๐Ÿ˜‹๐Ÿ˜‹..

      Reply
      • Sam

        January 12, 2019 at 5:35 pm

        I hope you love them, Leslie! ๐Ÿ™‚

        Reply
    14. Lorley

      May 09, 2018 at 7:48 pm

      Looks delicious. Where do you add the chopped chocolate? If I want to generously frost the 24 cupcakes would you recommend I double your recipe for the peanut butter frosting?

      Reply
      • Sam

        May 10, 2018 at 12:11 am

        Add it just after the buttermilk (before the hot coffee) and yes, to generously frost I would double the peanut butter frosting. I hope you love the cupcakes, Lorley!! ๐Ÿ™‚

        Reply
    15. Lisa

      May 07, 2018 at 7:05 pm

      Hi Sam –
      These look so good. What a beautiful color!! Can this convert to a cake instead of cupcakes?

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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