These Devil's Food Cupcakes with Peanut Butter Frosting are rich, chocolatey, and incredibly moist with a creamy peanut butter frosting piped on top! If you love a good chocolate and peanut butter combo, this recipe is definitely for you!
Table of Contents
Devil's Food Cupcakes Recipe
When I was looking at what cupcake recipes I had in my recipe box, I was appalled to see I only had two...just TWO, that's it!
Well, that simply had to change! I've been wanting to share another chocolate-peanut butter dessert combo with you, so I thought I'd take the two ideas and merge them together. So, wah-la...these Devil's Food Cupcakes with Peanut Butter Frosting were born!
I hope you love them as much as I do! And if you make them and share them on social media, make sure to tag @beyond.the.butter on Instagram and @beyondthebutter over on Facebook!
Let's Make Devil's Food Cupcakes
This easy Devil's Food Cupcakes with Peanut Butter Frosting recipe makes 24 cupcakes using these Wilton wave cupcake liners.
I absolutely love these cupcake liners, but I found that they do hold slightly less batter than a normal size cupcake liner. They sure are pretty though, and well made!
If you go with a standard cupcake size, just note that you might find this devil's food cupcake recipe will yield fewer than 24 cupcakes.
Ingredients needed: all-purpose flour, dutch process cocoa powder, baking soda, baking powder, salt, espresso powder (or instant coffee), vegetable oil, light brown sugar, large eggs, full-fat sour cream (or plain greek yogurt), Heilala Vanilla's cocoa vanilla extract (or regular vanilla extract is fine too), dark chocolate 70% cacao, and boiling water.
This Devil's Food Cupcake recipe has a few parts to it, but isn't overly complicated at all. It calls for dutch process cocoa powder instead of the typical unsweetened cocoa powder.
Because of the baking soda and baking powder amounts used to balance out the dutch process cocoa, I wouldn't recommend swapping it out for the unsweetened kind.
There are some substitutions you can make, however, which are listed below in the quick tips section.
Ingredients needed: unsalted butter, creamy peanut butter (regular, not natural - because of the oils), confectioners sugar, heavy whipping cream, and vanilla extract
You really can't get any easier when it comes to making this creamy peanut butter frosting. Just make sure to beat the butter well before adding in the peanut butter.
Another important thing to remember is to sift the confectioners sugar prior to adding it, otherwise you will more than likely end up with little confectioner sugar clumps in the frosting.
Devil's Food Cupcake Tips
- The recommended baking time for this devil's food cupcake recipe is 375ºF for 18-20 minutes. Because ovens bake differently, I suggest checking your cupcakes at the earliest recommended bake time first.
- You'll need 2 cupcake tins for this recipe.
- If you don't have espresso powder on hand, you can use instant coffee. For the instant coffee, I would skip mixing it in with the other dry ingredients and instead dissolve it in the boiling water right before it's added to the batter.
- If you don't have the Heilala Vanilla's Cocoa Vanilla Extract, you can easily use regular vanilla extract.
- You can substitute the full-fat sour cream for plain greek yogurt.
- While a little more challenging because of the thinner batter, I still prefer to use a cookie scoop to fill the cupcake liners. For this recipe, I used a 3 tablespoon sized scoop and filled up the liners approximately ½ full.
- If 24 cupcakes is too many, you can easily half the recipe!
- I used the Wilton 24-pack Wave Cupcake Liners in black, but they also come in white. If you use a standard size cupake liner which is slightly bigger, you may yield fewer cupcakes.
Peanut Butter Frosting Tips
- Piping the frosting onto the cupcakes is totally optional, but for reference I used the Wilton 1A tip.
- You can get super fancy by adding crushed peanuts or mini reese's peanut butter cups to the top. For me, I drizzled just a little bit of Hershey's chocolate syrup over the top. Easy peasy and the swirl looks kind of cool.
- Make sure to use regular creamy peanut butter and not the crunchy or organic kind where the oil rests on top. Using either can mess up the frosting leaving you with a hot mess.
- If you find that the peanut butter frosting is too thick and looks to be too difficult to pipe, you can add in a little bit of heavy whipping cream to it. Likewise, if you find it to be too thin, add in a little more sifted confectioners sugar to thicken it.
- This peanut butter frosting recipe will make enough for piping 24 cupcakes, plus a a little extra. If you half the cupcake recipe, I would half the peanut butter frosting recipe as well.
Recommended Baking Tools for Making Cupcakes
More Chocolate and Peanut Butter Desserts!
- Classic Peanut Butter Blossoms
- Chocolate Peanut Butter Swirl Tart
- Chocolate Covered Peanut Butter Christmas Trees
- Chocolate-Peanut Butter Whoopie Pies
- Reese's Peanut Butter Cup Cheesecake
Devil's Food Cupcakes with Peanut Butter FrostingAuthor:
Devil's Food Cupcakes
- 1 ½ cup All-Purpose Flour
- ½ cup Dutch Process Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 2 teaspoon Espresso Powder
- ½ cup Vegetable Oil
- 1 ½ cup Light Brown Sugar
- 2 Large Eggs, room temperature
- ½ cup Sour Cream, or Plain Greek Yogurt
- 2 teaspoon Heilala Vanilla's Cocoa Vanilla Extract, or you can use regular Vanilla Extract
- 4 oz Dark Chocolate, 70% Cacao, melted
- 1 cup Boiling Water
Peanut Butter Frosting
- 1 cup Unsalted Butter, room temperature
- 1 cup Creamy Peanut Butter
- 3 - 3 ½ cup Confectioners Sugar, sifted
- 2-3 tablespoon Heavy Whipping Cream
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Devil's Food Cupcakes
- Adjust your oven rack to the 2nd level mark (just above center) and preheat your oven to 375ºF. Line 2 cupcake tins with cupcake liners and set to the side.
- In a small microwaveable bowl, melt the dark chocolate in 30-45 second increments at 50% power until the chocolate is melted and smooth. Set to the side to cool slightly.
- In a medium bowl, whisk together the all-purpose flour, dutch process cocoa powder, baking soda, baking powder, salt, and espresso powder. Set to the side.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the vegetable oil, light brown sugar, eggs, sour cream, and cocoa vanilla extract on medium-high speed until well blended.
- Reduce the mixer speed to low, gradually adding in the whisked dry ingredients, scraping down the sides of the mixing bowl as needed.
- Keeping the mixer speed on low, carefully add in the melted chocolate, then the boiling water mixing until just combined. The devil's food cupcake batter will be on the thin and runny side.
- Using a 3 tablespoon-size cookie scoop, carefully fill the cupcake liners approximately half way full.
- Place the 2 cupcake tins side-by-side in the oven and bake for 18-20 minutes at 375ºF or until the top of the cupcake springs back when gently pressed.
- Cool the cupcakes in the tins for 5-10 minutes before transferring them to a wire cooling rack to finish cooling.
- The cupcakes should be cool to the touch before adding the peanut butter frosting. You can make these up to 2 nights in advance, keeping them stored in an airtight container at room temperature.
Peanut Butter Frosting
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter until soft and creamy. Add in the peanut butter and beat together until well blended.
- Reduce the mixer speed to low, gradually adding in the sifted confectioners sugar, heavy whipping cream, salt, and vanilla extract. Scrape down the sides of the bowl as needed.
- Frost cupcakes using a decorative piping tip or with an offset spatula.