Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting
Print Recipe

Dark Chocolate Cupcakes with Peanut Butter Swirled Frosting

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Servings: 18 cupcakes
Author: Melanie Kathryn - Gather for Bread

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.