Chocolate Peanut Butter Cupcakes

February 17, 2021

Chocolate Peanut Butter Cupcakes

Prep time: 15 minutes

Bake time: 15-20 minutes

Ingredients:

Cupcake Ingredients:

* 1/2cup Unsalted Butter at room temperature

* 1 + 1/2cups Granulated Sugar

* 2 Eggs

* 2tsp Vanilla Extract

* 1 + 1/2cups All Purpose Flour

* 1/2cup Cocoa Powder

* 1tsp Baking Soda

* 1/4tsp Salt

* 1/2cup Buttermilk

* 1/2cup Hot water

* 2tsp Instant Coffee Mix

* 24 Mini Peanut Butter Cups

Frosting Ingredients:

* 1/2cup Unsalted Butter at room temperature

* 2cups Creamy, smooth Peanut Butter

* 2tsp Vanilla Extract

* 2cups Confectioners Sugar

* 1/4tsp Salt

* 1/4cup Whipping Cream

Topping:

* 1/2cup Semi-sweet Chocolate Chips

* 1/4cup Whipping Cream

Directions:

1. Line 24 muffin cups with muffin liners. Mix the coffee and hot water, and set aside to cool.

2. Beat the butter and sugar together in the bowl of a stand mixer (with paddle attachment)until creamy and fluffy. Add eggs one at a time, beating in between each addition. Add in vanilla and beat well. Scrape the bottom and sides of the bowl in between.

3. In another bowl, combine the flour, cocoa, baking soda, and salt. Whisk with a hand whisk until combined.

4. Mix the coffee and buttermilk together. Pre-heat oven to 375degrees F.

5. Add the dry ingredients to the butter mixture alternating with the buttermilk/coffee mixture. Start with the dry ingredients (1/3) and then the wet (1/2) and the dry (1/3) and so on. Do not overmix; scrape sides and bottom of the bowl in between beating.

6. Transfer to prepared cupcake liners, fill 2/3 full. Add in a mini peanut butter cup into the middle of each cupcake batter. Bake at 375degrees for 15-20 minutes.

7. Once done, remove from the oven and leave in the pans to cool for 10 minutes. Then remove and leave on a wire rack to cool fully.

8. To make the peanut butter frosting, beat the butter, peanut butter and vanilla in the bowl of a stand mixer (with whisk attachment), until creamy and smooth. Then add in the confectioners sugar, salt and whipping cream, and beat on medium until blended. Turn beater on high and beat for 1-2 minutes until the mixture is smooth and fluffy.

9. Transfer the frosting to a piping bag and frost cupcakes when cool. I used a star tip nozzle.

10. Make the ganache by combining the whipping cream and chocolate chips in a heat proof bowl, and microwaving in 15 second intervals, whisking in between. Whisk until creamy and smooth. Drizzle over frosting.

Enjoy!!