Chocolate Peanut Butter Cupcakes
INGREDIENTS
- Cooking Time: 15-20 minutes
- Servings: 24 cupcakes
- Preparation Time: 20 minutes
- Cupcakes:
- 1/2 cup (1 stick) butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup buttermilk
- 1/2 cup coffee, lukewarm
- 24 mini peanut butter cups, unwrapped
- (optional: melted chocolate for drizzling)
- Peanut Butter Frosting:
- 2 cups creamy peanut butter
- 1/2 cup (1 stick) butter, at room temperature
- 2 tsp. vanilla extract
- 2 cups powdered sugar
- 1/4 tsp. salt
- 1/4 cup heavy cream
DIRECTIONS
- Chocolate Peanut Butter Cupcakes:
- 1) Prepare 24 baking cups with paper baking liners. Place a peanut butter cup in each baking liner. Set aside.
- 2) In the bowl of stand mixer, cream butter and sugar until light and fluffy.
- 3) Add eggs, one at a time, beating well after each addition. Add in vanilla.
- 4) In a separate bowl, whisk together the flour, cocoa, baking soda and salt until combined.
- 5) Then in an additional separate bowl, stir together buttermilk and coffee.
- 6) Add dry ingredients to creamed butter mixture alternately with buttermilk and coffee, beating well after each addition.
- 7) Fill baking cups with batter on top of the peanut butter cups until they are about two-thirds full.
- 8) Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean.
- 9) Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 10) Top with peanut butter frosting. (Optional: Then drizzle with melted chocolate.)
- Peanut Butter Frosting:
- 1) Using an electric mixer, beat peanut butter, butter and vanilla together on medium speed until combined and smooth.
- 2) Add remaining ingredients and beat on low speed until incorporated.
- 3) Then beat on medium-high speed for an additional minute until smooth and fluffy.