Description
These cupcakes are a delightful mix of rich dark chocolate and creamy peanut butter frosting, perfect for any celebration or satisfying a sweet craving!
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 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 or hot water
- 5 Tablespoons (71g) unsalted butter, softened
- 1 cup (250g) creamy peanut butter
- 1 cup (120g) confectioners’ sugar
- 1/3 cup (80ml) heavy cream
- 1 teaspoon pure vanilla extract (again)
- 1/4 teaspoon salt
- Optional: crushed Reese’s Pieces for topping
Instructions
- Preheat oven to 350°F (177°C) and prepare muffin pan.
- Mix dry ingredients in a bowl: flour, cocoa powder, baking soda, baking powder, salt.
- In another bowl, whisk together the wet ingredients: oil, sugar, egg, vanilla extract, buttermilk.
- Combine dry and wet mixtures, adding hot coffee or water to form a smooth batter.
- Fill cupcake liners 2/3 full with batter and bake for 20-22 minutes until a toothpick comes out clean.
- Cool cupcakes for 10 minutes, then transfer to a rack to cool completely.
- Prepare frosting by beating softened butter, peanut butter, sugar, heavy cream, vanilla, and salt until fluffy.
- Frost cooled cupcakes and garnish with Reese’s Pieces.
Notes
For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Use room-temperature ingredients for better mixing.
If frosting is too thick, add a splash more cream to achieve desired consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310
- Sugar: 20g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg