Dark Chocolate Cupcakes with Creamy Peanut Butter Frosting

So, About These Cupcakes—A Little Story

Alright, friend—let me set the scene: it’s a drizzly Sunday, I’m wearing my “baking is therapy” sweatshirt, and I suddenly get the urge for something chocolatey. Not just any chocolate, either. I mean, the kind that makes you pause mid-bite and let out a little mumble of happiness. Then, because my peanut butter jar stares at me from the pantry like some needy sidekick, a decision is made. Dark chocolate and peanut butter. Basically, the dream team. True story: I whipped up a batch of these for my neighbor once, and her usually grumpy husband just about smiled (he also took three – not that I counted or anything).

Why These Always Get Requested (And Sometimes I Hide Them)

My family goes absolutely bonkers for these because, let’s be honest, who can resist anything with creamy peanut butter frosting? I make these when I want to look like a baking wizard (I’m not, but these cupcakes are forgiving). The deep, dark chocolatey cupcake isn’t mouth-puckeringly sweet, so it’s the perfect match for the rich, slightly salty peanut butter swirl on top. Heads up: I used to stress about getting that frosting piped all fancy, but honestly, a swoop with a spoon works just fine. There was that one time I tried using crunchy peanut butter, though… don’t recommend unless you like your frosting a bit lumpy—live and learn!

Here’s What You’ll Need (and What You Can Probably Swap)

• 1 cup (120g) all-purpose flour (honestly, I’ve used plain flour from the corner shop and it’s grand)
• 1/2 cup (50g) unsweetened dark cocoa powder (Dutch-process is nice but regular works—it’s not life or death)
• 3/4 cup (150g) granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp fine salt (if you use salted butter later, maybe skip this)
• 2 large eggs
• 1/3 cup (80ml) vegetable oil (I’ve used melted coconut oil in a pinch—gives a wee coconutty nudge)
• 1 tsp good vanilla extract (my nan swears by Nielsen-Massey, but truthfully any vanilla sets this off)
• 1/2 cup (120ml) whole milk (have used oat milk once; worked, but just a bit less rich)
• 1/2 cup (120ml) hot coffee or water (if you hate coffee, water’s fine—promise you don’t taste the difference)
• For the Frosting:
  • 1/2 cup (115g) unsalted butter, room temp
  • 1 cup (250g) creamy peanut butter (not the natural stuff with oil on top—just the classic, like Jif or Skippy, or Tesco own brand actually)
  • 2 cups (240g) powdered sugar, sifted if you can be bothered
  • 1/3 cup (80ml) milk (give or take—see below)
  • 1 tsp vanilla
  • Pinch salt (unless your butter’s salted, then, skip it)
  • Optional: A handful of chopped dark chocolate or peanuts to scatter on top

Let’s Get Baking: My Cupcake Ritual

1. First things first—preheat your oven to 350°F (180°C). Line a 12-hole muffin tray with cupcake papers (the jazzy ones if you’ve got ‘em).
2. In a big bowl (seriously, pick a bigger one than you think you’ll need—trust me), whisk flour, cocoa, sugar, baking soda, and salt. I tend to make a bit of a powder storm at this point (don’t sneeze—learned that the hard way).
3. In another bowl (I know, sorry, but you’ll thank me later), beat the eggs, oil, and vanilla together. Pour in the milk and hot coffee (or water), give it a quick whisk. Looks a bit sloppy but that’s normal.
4. Tip your wet bowl into your dry bowl. Stir gently—don’t beat the life out of it—a wooden spoon or spatula works. It’s okay if some little lumps remain (unless they’re huge, then, give it another stir).
5. Scoop the batter into your liners; I fill them about two-thirds. This is usually where I lick the spoon (no apologies).
6. Bake for 18-20 min, till they spring back when poked, or a stick comes out not gloopy. Cool in the tin for a few, then flop onto a rack.
7. While they’re cooling, make the frosting: beat the softened butter with your peanut butter; then slowly add powdered sugar. With my old hand mixer, I go slow unless I fancy re-decorating the kitchen. Add the milk bit by bit, till it’s creamy but pipe-able. And in goes the vanilla, and salt if you want. Give it a taste—more peanut butter, sugar, or milk till it’s just how you like (I admit, I’ve gone overboard with the milk a few times and had to add more sugar back in…)
8. Spoon (or pipe, if you’re posh) big swirls on cooled cakes. Sprinkle with chopped chocolate or nuts if you want. Or not. It’s all good.

Handy Notes I Wish Someone Had Told Me

• Don’t overbake. Even a few minutes too long, and they go from luscious to… well, dry. Set a timer!
• If your house is warm, pop the frosted cupcakes in the fridge for 10 min to help set the frosting. Otherwise, it can get a bit, um, gloopy.
• I once tried using a fancy peanut butter—it separated all over. Just get the regular stuff and save yourself the hassle.
• On second thought, the cheap liners actually work better for me; the fancy ones stuck to the cakes last time. Live and learn, ey?

Adventures in Variations (And a Minor Mishap)

• I’ve chucked in mini chocolate chips before—doesn’t hurt, though they’ll sink if you overmix.
• Drizzled a little warm chocolate sauce over the frosting (oof—extra, but so worth it for special occasions).
• Once tried swapping peanut butter for almond butter; no one really liked it except my health-nut cousin. Not for me, but maybe you’re more adventurous.
• Those cupcake toppers? Cute for birthdays, or honestly just a Tuesday.

Do You Actually Need Fancy Equipment?

You don’t need a stand mixer. I mean, it helps (especially if you’re making a double batch), but a bowl and a good wooden spoon’ll do the trick. For frosting, a hand mixer is easier—if you’ve got strong arms and patience, go old school (I sort of enjoy the workout… sometimes). If you don’t have a wire rack for cooling, just take the cakes out of the tin and pop them onto a clean tea towel—does the job!

Keeping These Beauties Fresh (As If They Ever Last Long Enough)

Store your cupcakes in an airtight box at room temp for up to two days. Or the fridge for a bit longer, but honestly, in my house these don’t get past the first 24 hours! They freeze pretty well too—just pop them (unfrosted) in a container or bag. Defrost, then frost. I think they taste even fudgier the next day, but maybe that’s just nostalgia speaking.

How I Like to Serve These (Don’t Judge)

Sometimes I’ll warm one up for a few secs in the microwave and let the frosting get all a bit melt-y… my brother says that’s “criminal,” but what does he know? If it’s for a birthday, I’ll do colourful sprinkles on top (my daughter insists—it’s basically tradition now). Oh, and with a mug of very cold milk. Or really good coffee if it’s breakfast time and no one’s watching.

What I Learned (The Hard Way)

• Always let cupcakes cool before frosting, or you’ll end up with a sad puddle. I got impatient once. Regretted it instantly.
• Taste the frosting before piling it on. Sometimes I think it’s sweet enough, but then I give it to someone and get that look—so now I always test.
• If your cupcakes look a bit sunken, don’t stress. Happens. Slap the frosting on and call it “rustic.”
• And don’t swap in natural peanut butter for the frosting unless you like that separated gooey mess (I’ve done it, more than once… slow learner, what can I say?)

Hey, Quick FAQ (Because People Actually Ask)

• Can I make these gluten-free? Yep, just swap in your favourite GF blend—I quite like Bob’s Red Mill (not sponsored, just reliable). Add a tiny bit more milk if the batter seizes up on you.
• How do you get such a smooth frosting? Actually, I find it’s just going slowly. My first few frostings were always clumpy; patience helps, and a dash more milk sometimes.
• I forgot to buy cupcake papers. Any tips? Yup. Grease and flour the muffin tin, or check this DIY trick I love over at King Arthur’s Baking.
• What’s the deal with hot coffee in the batter? Honestly, you’ll never taste it (promise)—it just makes the chocolate pop. Skip if it feels weird, or try decaf. Or just water.

Honestly, baking is one of those things where you gain wisdom tiny disaster by tiny disaster, and sometimes reading recipes online only gets you so far—experience (or a phone call to your mum) does the rest. If you want a deeper dive into cake science, check out Sally’s Baking Addiction; she’s saved my skin more than once when I’ve fallen down a sugar-chemistry rabbit hole. Anyway, go make these! You can thank (or blame) me later.