Description
These dark chocolate cupcakes paired with creamy peanut butter frosting offer a delightful blend of flavors and textures. Simple to make, they’re perfect for any occasion, and their rich chocolate profile is elevated by a hint of coffee. Enjoy a taste of nostalgia with every bite!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup Hershey's Special Dark cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
- ½ cup buttermilk
- 1 cup hot coffee or water
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 ½ cups confectioners' sugar
- ¼ cup heavy cream
- ¼ tsp salt
- Optional: crushed Reese’s Pieces for topping
Instructions
- Preheat oven to 350°F (177°C) and line muffin pan.
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- In a large bowl, mix vegetable oil, sugar, egg, vanilla, and buttermilk until smooth.
- Combine dry ingredients with wet, then add hot coffee.
- Pour batter into liners, filling ⅔ full, and bake for 20-22 minutes until toothpick comes out clean.
- Cool cupcakes for 10 minutes before transferring to wire rack.
- Beat softened butter until creamy, then mix in peanut butter, sugar, heavy cream, and salt.
- Frost cooled cupcakes and sprinkle with crushed Reese’s Pieces.
Notes
Make sure the cupcakes are completely cool before frosting to maintain structure.
If frosting is too thin, gradually add more confectioners’ sugar to thicken.
Experiment with different cocoa powders for personalized flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg