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Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting

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Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting – Moist dark chocolate cupcakes topped with creamy swirled peanut butter frosting.

Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting -- Moist dark chocolate cupcakes topped with creamy swirled peanut butter frosting | gatherforbread.com

 Do you ever just get in the mood for a certain type of food and no matter what else comes along nothing will quench your hunger except for that food? People may offer you the most amazing dinner dish or the most delectable dessert but if it’s not what you’re craving well it just never goes away.

Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting -- Moist dark chocolate cupcakes topped with creamy swirled peanut butter frosting | gatherforbread.com

That’s how I occasionally get with cake/cupcakes. Candy won’t cut it. Cookies aren’t doing it. On certain occasions a girl just need some chocolate cake! I just want to sink my teeth into some good moist cake. It’s ridiculous really. But thankfully I’m baker and baker’s can take care of their cravings easily. So that’s what I’ve done.

Hello, Gorgeous Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting.

You met my craving and I’m thrilled. Now I get to share you with the world. Now, you’ll be enjoyed by many others for years to come. Your friend forever, Melanie xo

 

Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting -- Moist dark chocolate cupcakes topped with creamy swirled peanut butter frosting | gatherforbread.com

Thanks for stopping by today friends. I hope I’ve made you oh so chocolate happy!

Til we meet and eat again,

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Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting

 

 

Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting

Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting

Melanie Kathryn - Gather for Bread
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Servings 18 cupcakes

Ingredients
  

CUPCAKES

  • 1/2 cup unsalted butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup Hershey's special Dark baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk

DARK CHOCOLATE FROSTING

  • 1 and 3/4 cups confectioners' sugar
  • 1/4 cup unsweetened Hershey's Dark chocolate cocoa powder
  • 1/2 cup unsalted butter softened to room temperature
  • 2 Tablespoons heavy cream or half-and-half*
  • 1 teaspoon vanilla extract

PEANUT BUTTER FROSTING

  • 3/4 cup creamy peanut butter
  • 4 Tablespoons unsalted butter softened to room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons heavy cream or half-and-half

Instructions
 

CUPCAKES:

  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each addition. Mix in vanilla. Combine flour, cocoa, baking soda and salt. Add dry ingredients to creamed mixture alternately with buttermilk, beating well after each addition.
  • Scoop batter into paper lined muffin cups. Fill two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool for about 10 minutes before removing to wire racks. Cool completely.

DARK CHOCOLATE FROSTING:

  • Sift together the confectioners' sugar and cocoa powder, making sure there are no lumps. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add the sifted sugar/cocoa powder blend alternately to butter with the heavy cream and vanilla. Mix on low speed after each addition. Once combined, beat on high speed until creamy, at least 2 minutes.

PEANUT BUTTER FROSTING:

  • Using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and smooth, about 3 minutes. Mix in the confectioners' sugar and vanilla. Mix until combined. Add heavy cream and mix on high until smooth and creamy, at least 2 minutes.
  • Prepare a large piping bag with a large star tip or use a large ziptop bag. Spoon peanut butter frosting carefully down one side of the bag. Carefully spoon the dark chocolate frosting down the opposite side. Squeeze down gently to get started. Pipe twists of frosting on top of each cupcake.

Notes

If you don't have unsalted butter on hand salted butter will work.
If you don't have buttermilk, make your own. Measure 1 tablespoon vinegar into a 1 cup measuring cup. Fill with milk. Let sit for 5 minutes until curdled.

Nutrition

Serving: 1g
Tried this recipe?Let us know how it was!

Cupcakes adapted from: Taste of Home

Frosting adapted slightly from: Sally’s Baking Addiction


 

Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting -- Moist dark chocolate cupcakes topped with creamy swirled peanut butter frosting | gatherforbread.com

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Comments

  6. Natalie @ Tastes Lovely says

    I get the exact same way with craving a food. But it’s almost always burritos. Ha! Big, melty ones. But after looking at these cupcakes, I have the hunger! These pictures are so pretty Melanie! You’re a great photographer!

    Reply

  7. marcie says

    These look so delicious, Melanie — that frosting! These are a breath of fresh air outside of all of the pumpkin and apple recipes I’ve been seeing (and creating). 🙂

    Reply

  25. shelley Volinsky says

    the recipe instructions direct to mix buttermilk and water together. however there is no mention of water in the ingredient list or recipe. there isn’t a mention a mention of how much water or if the water should be cold or hot. what is with the water?

    Reply

    • Melanie says

      I’m sorry about that Shelley! I adapted it from the original recipe. I used 1 cup buttermilk. Water should not be listed in the directions. I’ve updated them accordingly. Thanks for catching that!

      Reply

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