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4.3 from 102 votes

Dark Chocolate Cupcakes with Peanut Butter Frosting

These dark chocolate cupcakes are loaded with rich chocolate flavor, and topped with a light and creamy peanut butter frosting. Sublime!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 12 cupcakes
Calories: 440 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cupcakes
  • 8 tablespoons unsalted butter, cut into 4 pieces
  • 2 ounces bittersweet chocolate finely chopped
  • ½ cup Dutch-processed cocoa powder
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 2 eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon table salt
  • ½ cup sour cream
For the Peanut Butter Frosting
  • 1 cup powdered sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter at room temperature
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ⅓ cup heavy cream

Instructions

    Cup of Yum
  1. Make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
  2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
  3. In a small bowl, whisk together the flour, baking soda, and baking powder.
  4. In a medium bowl, whisk the eggs combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
  5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
  6. Cool cupcakes in muffin pan on wire rack for 15 minutes. Remove the cupcakes and set on wire rack to cool to room temperature before icing, about 30 minutes.
  7. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
  8. Assemble the Cupcakes: Frost the cupcakes with an offset spatula, or with a decorating tip (I used a Wilton 1M tip). Store at room temperature in an airtight container for up to 4 days.

Notes

  • Nutritional values are based on one cupcake
  • Since first making these cupcakes, this chocolate cupcake recipe has become my favorite. Feel free to use either!
  • If you do not have sour cream, you can substitute plain yogurt or buttermilk.

Nutrition Information

Calories 440kcal (22%) Carbohydrates 37g (12%) Protein 8g (16%) Fat 30g (46%) Saturated Fat 14g (70%) Cholesterol 74mg (25%) Sodium 313mg (13%) Potassium 283mg (8%) Fiber 3g (12%) Sugar 26g (52%) Vitamin A 575IU (12%) Vitamin C 0.1mg (0%) Calcium 51mg (5%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 440

% Daily Value*

Calories 440kcal 22%
Carbohydrates 37g 12%
Protein 8g 16%
Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 74mg 25%
Sodium 313mg 13%
Potassium 283mg 6%
Fiber 3g 12%
Sugar 26g 52%
Vitamin A 575IU 12%
Vitamin C 0.1mg 0%
Calcium 51mg 5%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.