Chocolate Peanut Butter Cupcakes
Moist dark chocolate cupcakes frosted with a decadent peanut butter buttercream frosting tastes just like a yummy peanut butter cup.
Ingredients
Chocolate Cupcakes
- 2 1/4 c. all purpose flour
- 3 tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. fine sea salt
- 12 T. unsalted butter softened
- 1 cup plus 2 T. Dutch process cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 cups muscavado light brown sugar
- 1 1/2 cups dark roast brewed coffee room temperature
- 1 1/2 cups buttermilk room temperature
- 3 eggs room temperature
- 1 T. Say Grace Vanilla Extract
Peanut Butter Buttercream
- 10 T unsalted butter
- 2 c creamy peanut butter
- 2 c. powdered sugar
- 2/3 c. heavy cream
- 2 tsp Say Grace Vanilla Extract
- 1/2 tsp kosher salt
Instructions
To make the cupcakes
- Preheat the oven to 325 degrees and line muffin tins with liners In a large bowl, toss flour, baking powder, baking soda, and fine sea salt. Set aside.
- Melt butter in a large saucepan over medium heat and whisk in Dutch process cocoa powder and cook for about a minute. Remove the saucepan from the heat and stir in both sugars.
- Add in coffee, buttermilk , eggs and vanilla beans and whisk until smooth. Pour the chocolate mixture into the flour mixture and stir until combined.
- Divide the batter between 32 cavities.
- Bake for about 18-20 minutes or until there are just a few moist crumbs picked up with a toothpick. Let the cupcakes cool on a baking rack for 15 minutes to set.
Peanut Butter Buttercream
- With a standard mixer fitted with a paddle beat the butter on medium speed until creamy, about 2 minutes.
- Add the peanut butter, powdered sugar, cream, vanilla extract, and kosher salt with the mixer on low.
- Then beat on high for 3 minutes and frosting is nice and fluffy.
- Decorate cooled cupcakes as you wish. Say Grace and enjoy!
Tried this recipe?Let us know how it was!