Dark Chocolate Cupcakes Recipe

Dark Chocolate Cupcakes Recipe

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.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



  • 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
  • cupvegetable 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
  • cupheavy cream
  • 1tsppure vanilla extract
  • ¼tspsalt
  • crushedreese’s pieces,for topping


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners.

  2. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.

  3. 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.

  4. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined. Do not overmix.

  5. 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:

  1. 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.

  2. 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.

  3. Add up to ¼ cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.

  4. Frost cooled cupcakes.


  • 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
Share your thoughts on the Dark Chocolate Cupcakes Recipe in the Baking and Desserts forum and let us know how your batch turned out!

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