These are a perfect choice for Halloween parties or fall gatherings due to the color- but delicious all year round! The black cocoa is a special flavor that is reminiscent of an Oreo cookie. Chocolate and peanut butter is a match made in heaven.

Prep 30

Bake 25

Total 1 35

Yield 12 cupcakes

Print Recipe

Prep Time 30

Cook Time 25

Cooling time 40

Total Time 1 35

Servings: 12 cupcakes

Course: Dessert

Cuisine: American

Ingredients

For the cake:

1 cup gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
½ cup unsweetened black cocoa powder I recommend King Arthur Black Cocoa
½ tsp salt
¼ tsp baking soda
¼ tsp baking powder
2 ounces semisweet chocolate chopped
1 Tbsp instant coffee granules
¾ cup boiling water
⅓ cup sour cream
¼ cup vegetable oil
1 tsp vanilla
2 large eggs
1 ¼ cups sugar

For the frosting:

8 Tbsp unsalted butter room temperature
½ cup creamy peanut butter
3 cups powdered sugar
1 tsp vanilla
2 Tbsp half and half or whipping cream
⅛ tsp salt

Equipment

Muffin pan King Arthur Standard Muffin pan
Cupcake liners Bake Choice Non-stick Standard Cupcake Liners for Baking, Natural, Food-grade Cupcake Wrapper, Greaseproof Parchment Muffin Liners

Instructions

For the cupcakes:

Preheat the oven to 350℉. Line a 12-cup muffin tin with nonstick cupcake liners. If you don't have nonstick cupcake liners, spray the liners with nonstick cooking spray. Set aside.
Whisk the flour, black cocoa powder, salt, baking soda and baking powder together in a medium bowl.
Combine the semisweet chocolate and instant coffee in another medium bowl, then pour the boiling water over top and let sit for 5 minutes. Whisk until smooth. Add the sour cream, vegetable oil, and vanilla and whisk until smooth.
Beat the eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 4 to 5 minutes. Reduce the speed to low and beat in the flour mixture in three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour. Beat until just incorporated; the batter should look like hot fudge.
Divide the batter evenly between the cupcake liners. Bake until a toothpick inserted into the centers comes out clean, 22 to 25 minutes. Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes.

For the frosting:

With a handheld or stand mixer fitted with a paddle attachment, beat the butter and peanut butter on medium speed until creamy, about 2 minutes. Add powdered sugar, the heavy cream, salt, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes.
Adjust if needed: You can control the consistency at this point—add up to 1/2 cup more powdered sugar if the frosting is too thin or more heavy cream if the frosting is too thick.
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.

Notes

If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.

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