Indulge in the rich, decadent flavors of dark chocolate cupcakes. These cupcakes are perfect for any chocolate lover, featuring a moist and fluffy texture paired with a creamy peanut butter frosting.
Photos of Dark Chocolate Cupcakes Recipe
While most ingredients are likely in your pantry, you might need to pick up espresso powder and buttermilk from the supermarket. Espresso powder enhances the chocolate flavor, and buttermilk ensures the cupcakes stay moist.
Ingredients for Dark Chocolate Cupcakes
all purpose flour: The base for the cupcake providing structure.
hershey’s special dark cocoa powder: Gives the cupcakes their rich, dark chocolate flavor.
espresso powder: Intensifies the chocolate flavor without adding a coffee taste.
baking powder: Helps the cupcakes rise and become fluffy.
baking soda: Works with baking powder to ensure proper rising.
salt: Enhances the overall flavor of the cupcakes.
eggs: Bind the ingredients together and add moisture.
granulated sugar: Sweetens the cupcakes.
light brown sugar: Adds sweetness and a slight molasses flavor.
vegetable oil: Keeps the cupcakes moist.
pure vanilla extract: Adds a touch of vanilla flavor.
buttermilk: Ensures the cupcakes stay moist and tender.
unsalted butter: The base for the frosting, adding creaminess.
creamy peanut butter: The star ingredient for the frosting.
confectioner’s sugar: Sweetens and thickens the frosting.
heavy cream: Adds richness to the frosting.
crushed reese’s pieces: Adds a crunchy, peanut buttery topping.
One reader, Donetta Gaddis says:
These dark chocolate cupcakes are divine! The rich cocoa flavor paired with the creamy peanut butter frosting is a match made in heaven. Easy to follow recipe and the results are bakery-quality. Perfect for any chocolate lover!
Essential Techniques for Baking Dark Chocolate Cupcakes
How to preheat the oven: Set the oven to the specified temperature and allow it to reach that temperature before baking. How to whisk dry ingredients: Use a whisk to mix the dry ingredients together until they are evenly combined. How to whisk wet ingredients: Use a whisk to mix the wet ingredients together until they are smooth and fully combined. How to combine wet and dry ingredients: Gradually mix the wet ingredients into the dry ingredients, stirring gently to avoid overmixing. How to fill cupcake liners: Pour or spoon the batter into the cupcake liners, filling them only halfway to prevent overflow. How to test for doneness: Insert a toothpick into the center of a cupcake; if it comes out clean, the cupcakes are done. How to beat butter: Use a mixer to beat the butter until it is creamy. How to make frosting: Combine the ingredients for the frosting and beat until smooth, adjusting the consistency as needed. How to frost cupcakes: Apply the frosting to the cooled cupcakes using a spatula or piping bag.
How To Make Dark Chocolate Cupcakes
Enjoy your day with these intense dark chocolate cupcakes with creamy peanut butter frosting and crushed Reese’s Pieces for topping.
Serves:
Ingredients
- ¾cupall purpose flour,spoon & leveled
- ½cuphershey’s special dark cocoa powder
- 1tspespresso powder,or instant espresso
- ¾tspbaking powder
- ½tspbaking soda
- ¼tspsalt
- 2large eggs,at room temperature
- ½cupgranulated sugar
- ½cuplight brown sugar,packed
- ⅓cupvegetable oil,or canola oil, or melted coconut oil
- 2tsppure vanilla extract
- ½cupbuttermilk,at room temperature
For the Peanut Butter Frosting:
- 5tbspunsalted butter,softened to room temperature
- 1cupcreamy peanut butter
- 1cupconfectioner’s sugar
- ⅓cupheavy cream
- 1tsppure vanilla extract
- ¼tspsalt
- crushedreese’s pieces,for topping
Instructions
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Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners.
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Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.
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In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk.
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Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined. Do not overmix.
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Pour or spoon the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18 to 21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Peanut Butter Frosting:
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With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy for about 2 minutes.
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Add the peanut butter, confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes.
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Add up to ¼ cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
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Frost cooled cupcakes.
Nutrition
- Calories: 341.77kcal
- Fat: 22.25g
- Saturated Fat: 6.69g
- Trans Fat: 0.22g
- Monounsaturated Fat: 10.72g
- Polyunsaturated Fat: 3.64g
- Carbohydrates: 32.58g
- Fiber: 2.24g
- Sugar: 23.26g
- Protein: 6.74g
- Cholesterol: 45.59mg
- Sodium: 182.67mg
- Calcium: 55.78mg
- Potassium: 194.32mg
- Iron: 1.26mg
- Vitamin A: 70.63µg
- Vitamin C: 0.12mg
Key Technique for Achieving the Perfect Texture in Dark Chocolate Cupcakes
To enhance the depth of flavor in your dark chocolate cupcakes, make sure to sift the cocoa powder and flour together. This not only helps to remove any lumps but also ensures that the dry ingredients are well combined, resulting in a smoother batter and a more even crumb in your final cupcakes.
Time-Saving Tips for Making Dark Chocolate Cupcakes
Pre-measure ingredients: Measure all ingredients ahead of time and place them in separate bowls. This will streamline the baking process.
Use room temperature ingredients: Ensure eggs and butter are at room temperature for easier mixing and better texture.
One-bowl method: Combine all dry ingredients in one bowl and all wet ingredients in another. This minimizes cleanup time.
Quick cooling: Place cupcakes on a wire rack immediately after baking to cool faster.
Pre-made frosting: Prepare the peanut butter frosting while the cupcakes are baking to save time.
Substitute Ingredients For Dark Chocolate Cupcakes Recipe
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cupcakes denser.
hershey’s special dark cocoa powder - Substitute with regular cocoa powder: Regular cocoa powder can be used, but the cupcakes will be less intense in chocolate flavor.
espresso powder - Substitute with instant coffee granules: Instant coffee granules can enhance the chocolate flavor similarly to espresso powder.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 tsp baking soda and 1/2 tsp cream of tartar to replace 1 tsp baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but this may affect the taste slightly.
salt - Substitute with kosher salt: Kosher salt can be used in the same amount, though it has a coarser texture.
large eggs - Substitute with flax eggs: Mix 1 tbsp ground flaxseed with 3 tbsp water per egg for a vegan alternative.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
light brown sugar - Substitute with dark brown sugar: Dark brown sugar has more molasses, giving a richer flavor.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.
pure vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor.
buttermilk - Substitute with milk and lemon juice: Mix 1/2 cup milk with 1/2 tbsp lemon juice to mimic buttermilk’s acidity.
unsalted butter - Substitute with salted butter: Reduce the added salt in the recipe to balance the flavors.
creamy peanut butter - Substitute with almond butter: Almond butter offers a different nutty flavor and is a good alternative for those with peanut allergies.
confectioner’s sugar - Substitute with granulated sugar blended into a powder: Blend granulated sugar until it reaches a powdery consistency.
heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that adds a slight coconut flavor.
crushed reese’s pieces - Substitute with crushed chocolate chips: Crushed chocolate chips provide a similar texture and chocolate flavor without the peanut butter.
How to Beautifully Present Dark Chocolate Cupcakes
Serve smaller portion sizes: Present the dark chocolate cupcakes in elegant, bite-sized portions to emphasize sophistication and allow guests to savor each bite.
Use decoration: Garnish each cupcake with a delicate sprinkle of crushed Reese’s pieces for a pop of color and texture, enhancing the visual appeal.
Create height: Pipe the peanut butter frosting in a tall, swirling pattern to add height and drama to the presentation, making the cupcakes look more enticing.
Incorporate texture: Add a small piece of dark chocolate or a peanut butter cup on top of the frosting to introduce an additional layer of texture and flavor.
Use elegant serving ware: Place the cupcakes on a sleek, modern platter or individual dessert plates to elevate the overall presentation and match the sophistication of a Michelin-starred setting.
Add a touch of gold: Lightly dust the cupcakes with edible gold leaf or gold dust to give them a luxurious finish that will impress culinary professionals.
Balance flavors: Serve the cupcakes with a small shot of espresso or a dollop of whipped cream on the side to complement the rich, dark chocolate and peanut butter flavors.
Highlight ingredients: Use a small card or menu to highlight the premium ingredients used, such as Hershey’s special dark cocoa powder and pure vanilla extract, to emphasize the quality and thoughtfulness behind the recipe.
Essential Tools for Making the Perfect Cupcakes
Oven: Preheat to 350 degrees F to bake the cupcakes.
12-cup muffin pan: Use to hold the cupcake liners and batter.
Cupcake liners: Line the muffin pan to prevent sticking and for easy cleanup.
Large mixing bowl: Combine the dry ingredients thoroughly.
Medium mixing bowl: Mix the wet ingredients until smooth.
Whisk: Blend the ingredients together without overmixing.
Handheld mixer: Beat the frosting ingredients until creamy and smooth.
Stand mixer: An alternative to the handheld mixer for beating the frosting.
Paddle attachment: Use with the stand mixer to beat the frosting.
Whisk attachment: Another option for the stand mixer to achieve a creamy frosting.
Measuring cups: Measure out the flour, cocoa powder, sugars, oil, buttermilk, and heavy cream accurately.
Measuring spoons: Measure the espresso powder, baking powder, baking soda, salt, and vanilla extract precisely.
Toothpick: Check for doneness by inserting into the center of the cupcakes.
Spatula: Gently fold the ingredients together and scrape down the sides of the bowls.
Spoon: Transfer the batter into the cupcake liners.
Cooling rack: Allow the cupcakes to cool completely before frosting.
Frosting spatula: Spread the peanut butter frosting evenly on the cooled cupcakes.
Crushed Reese’s pieces: Garnish the frosted cupcakes for added flavor and decoration.
Storing and Freezing Dark Chocolate Cupcakes for Later
- Allow the cupcakes to cool completely before storing or freezing.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
- To freeze unfrosted cupcakes:
- Place them on a baking sheet and freeze until solid, about 2 hours.
- Transfer the frozen cupcakes to a freezer-safe container or resealable plastic bag.
- Label the container with the date and store in the freezer for up to 2-3 months.
- To thaw, remove the cupcakes from the freezer and let them come to room temperature before frosting and serving.
- To freeze frosted cupcakes:
- Place the frosted cupcakes on a baking sheet and freeze until the frosting is firm, about 2 hours.
- Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe container or resealable plastic bag.
- Label the container with the date and store in the freezer for up to 1-2 months.
- To thaw, remove the cupcakes from the freezer and let them come to room temperature before unwrapping and serving.
- If you have leftover peanut butter frosting, store it in an airtight container in the refrigerator for up to 1 week.
- To use refrigerated frosting, let it come to room temperature and beat it with a mixer to restore its creamy texture before using.
Interesting Trivia About Dark Chocolate Cupcakes
A fun fact about this dark chocolate cupcakes recipe is that the addition of espresso powder enhances the chocolate flavor, making it richer and more intense without adding a coffee taste.
Is Making Dark Chocolate Cupcakes at Home Cost-Effective?
When analyzing the cost-effectiveness of this dark chocolate cupcakes recipe, it’s important to consider the ingredients. The all-purpose flour, cocoa powder, and sugars are pantry staples, while items like espresso powder and buttermilk might be less common but still affordable. The peanut butter frosting ingredients are also reasonably priced. Overall, this recipe is quite cost-effective, especially considering it yields 14 cupcakes. Approximate cost for a household of 4 people is around $10-$12. Overall Verdict: 8/10.
Are Dark Chocolate Cupcakes Healthy or Unhealthy?
The dark chocolate cupcakes recipe, while indulgent and delicious, is not particularly healthy. Here's why:
- The recipe contains a significant amount of sugar, with both granulated and brown sugar, which can contribute to obesity, diabetes, and other health issues when consumed in excess.
- The use of all-purpose flour provides refined carbohydrates, which have a high glycemic index and can cause blood sugar spikes.
- Vegetable oil and heavy cream are high in saturated fats, which can raise LDL (bad) cholesterol levels and increase the risk of heart disease.
- The peanut butter frosting, while tasty, adds more sugar and fat to the already rich cupcakes.
However, there are some positive aspects:
- Dark cocoa powder is rich in antioxidants and has potential health benefits when consumed in moderation.
- Buttermilk provides some calcium and protein, although in small amounts.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar by using a sugar substitute or cutting the quantity by 1/3 to 1/2
- Replace all-purpose flour with whole wheat pastry flour or a gluten-free alternative like almond flour to increase fiber and nutrients
- Swap vegetable oil with healthier options like coconut oil or applesauce
- Use a reduced-fat peanut butter and replace heavy cream with Greek yogurt in the frosting to lower the saturated fat content
- Top the cupcakes with fresh berries or a sprinkle of chopped nuts instead of Reese's Pieces for added nutrition and texture
By making these adjustments, you can create a more balanced treat that still satisfies your sweet tooth while being mindful of your health.
Editor's Opinion on This Decadent Dark Chocolate Cupcake Recipe
This dark chocolate cupcake recipe is a delightful blend of rich cocoa and subtle espresso, creating a deep, complex flavor. The use of buttermilk ensures a moist, tender crumb, while the combination of granulated and brown sugars adds a nuanced sweetness. The peanut butter frosting, with its creamy texture and balanced sweetness, complements the dark chocolate perfectly. Crushed Reese’s pieces add a fun, crunchy contrast. Overall, this recipe is well-structured and promises a decadent treat that will impress any chocolate lover.
Enhance Your Dark Chocolate Cupcakes Recipe with These Unique Side Dishes:
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Appetizers and Main Dishes That Go Well with Dark Chocolate Cupcakes
Why trust this Dark Chocolate Cupcakes Recipe:
This recipe combines the rich flavor of dark chocolate with the creamy delight of peanut butter frosting, creating a decadent treat. The use of espresso powder enhances the chocolate flavor, while buttermilk ensures a moist texture. The detailed instructions make it easy to follow, even for beginners. Trust this recipe for its balance of flavors and textures, and enjoy the added crunch of crushed Reese’s pieces.
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