Moist dark chocolate cupcakes topped with creamy peanut butter frosting, ideal for any celebration.
Author:emma-brooks
Prep Time:15 minutes
Cook Time:22 minutes
Total Time:45 minutes
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup all-purpose flour
1/2 cup Hershey’s Special Dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1/2 cup hot coffee or hot water
5 tablespoons unsalted butter, softened
1 cup creamy peanut butter
1 cup confectioners’ sugar
1/3 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Crushed Reese’s Pieces for topping (optional)
Instructions
Preheat the oven to 350°F (177°C) and line a muffin pan with cupcake liners.
Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
In a large bowl, whisk together oil, sugar, egg, vanilla extract, and buttermilk until well combined.
Gradually combine the dry ingredients with the wet ingredients, then add hot coffee or hot water. Whisk until smooth.
Fill cupcake liners about 2/3 full with batter and bake for 20 to 22 minutes.
Let the cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
For the frosting, beat softened butter until creamy, then add peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt. Beat until fluffy.
Frost the cooled cupcakes and sprinkle with crushed Reese’s Pieces if desired.
Notes
For a neat finish, use a piping bag or an offset spatula when frosting.